I believe the bacteria involved in soft cheese is Listeria, which can multiply under the right conditions and become the toxin Listeriosis. The CDC estimates that approximately 1600 illnesses and 260 deaths due to listeriosis occur annually in the United States. It's been associated with Mexican-style soft cheese, and other types made with unpasteurized (raw) milk, but other dairy products as well -- generally from lack of pasteurization, OR introduction of the bacteria at some point after it's been pasteurized, OR post-processing contamination from unpasteurized milk. Listeria can grow under either anaerobic (without oxygen) or aerobic (with oxygen) conditions. The bacteria multiply best at 86-98.6 degrees F, but it also multiplies better than all other bacteria at refrigerator temperatures. I believe these are the reasons not to vacuum-seal soft cheeses. Vacuum-sealing might encourage keeping them much longer than might be safe. We consume all kinds of bacteria all the time, it's when it's in the right environment that the bacteria multiply and become a toxin. It's the toxin that's the problem, and that doesn't happen with much regularity. The challenge comes because we don't know if the bacteria is actually present to begin with, and that is why we should practice good food safety rules when choosing, handling, preparing and storing foods of all kinds. Vacuum-sealing just isn't the appropriate method for everything. Factors that increase Listeria's potential to human health: (source: linked below) 1. Grow at refrigerator temperatures, 32-degrees F and above. 2. Grow in an acidic (as low as 4.4 pH) or basic (as high as pH 9.6) environment. 3. Tolerate low moisture environments; it has been detected in hard fermented salami. 4. Grow under anaerobic conditions at refrigeration temperatures. This property makes Listeria a potential threat to the safety of foods packaged under vacuum or modified atmospheres as the growth of this microorganism is not inhibited in vacuum packaged food items. 5. Grow at extremely high salt concentrations, especially at refrigerator temperatures. It has been detected in commercial cheese brines. Thus, cheese brines should be considered as potential sources for cross-contamination. 6. Due to Listeria's ability to attach to different surfaces, packaging materials can be a potential source of contamination. I've been using a FoodSaver since 1986 (on my 3rd one) and I have practiced home food storage since that time and vacuum\-seal large quantities of dry goods (both bags and jars), refrigerated and frozen foods \- without incident. Dry goods stored at room temperature need to be at 10% moisture or LESS. Things I DON'T vacuum\-seal because the moisture level is too high for dry\-packing using a vacuum\-seal is brown sugar and popping corn. I also avoid vacuum\-sealing home\-dehydrated foods because in most cases the percentage of moisture left in the food is unknown. Home\-dehydrated foods are also short\-term storage foods which should be used relatively quickly and store well in an airtight container. When it comes to the freezing foods that are raw, fresh, or cooked, you simply apply good food handling practices and incorporate the proper practices for thawing to increase a safe food supply. At least 80% of the food items in my freezer are vacuum\-sealed. I can "flip" through the baskets that contain frozen fruits, vegetables, breakfast meats, pre\-cooked meats in individual servings, portioned ground meat (raw and pre\-cooked) as well as all meat purchased in bulk, stacks of homemade bean burgers/tuna or salmon patties...... Chili, soup, pasta sauce, sloppy joe mixture, etc., are all frozen in user\-friendly sized containers. Once they are completely frozen, I pop them out of the containers (now the plastic containers can be used for something else), stack the food cubes and vacuum them. I can quickly use one frozen cube of chili to turn into a taco salad meal, topping for baked potatoes, or as a soup. I generally portion foods first, quick\-freeze them, then vacuum\-seal them. I cook for 2 adults, but I make most things in large amounts (cook once for many meals) and freeze them in portions. These are my "convenience" foods. I probably only make mashed potatoes 2 or 3 times a year (after my spring harvest, fall harvest, and when I find potatoes BOGO), but always have portions of freezer mashed potatoes ready to thaw, heat and serve. I also freeze portions of cooked grains and beans. I just made a large batch of black beans and I quick\-froze them on a rimmed baking sheet covered with a sheet of FREEZER paper. When they were completely frozen, I lifted the freezer paper and the beans loosed from the paper. I then used the freezer paper as a funnel to pour the loose beans into a FoodSaver bag. With the opening of the bag to one side, smooth the beans into a single layer and vacuum\-seal the bag shut. When you need some black beans, cut the bag open, give it a tap and the beans will once again become individual frozen beans and you should be able to measure out the amount you need. I try to freeze foods in a single layer this way. Then they are easy to "file" in my small plastic baskets that line my freezer shelves. I always re\-package commercial frozen foods into FoodSaver bags so they last longer. \-Grainlady Here is a link that might be useful: [Food Safety \- Listeriosis \#9.383](http://www.ext.colostate.edu/pubs/foodnut/09383.html)

Lars, I am going to have to try that one... too interesting not to, lol.. I buy cottage cheese to have on hand for a childhood comfort food of spaghetti and cottage cheese, so next time I'll buy a large container and try it. I'll report back. I like the Nathans crust, and that perfect butter crust that Terri posted is about what I usually do. I don't usually use a recipe since I've made so many pies, often in large numbers. That crust that uses 5#'s of flour is a good one too. I love oatmeal so I'm going to have to try Ann's Maple Oat one too. We picked up a bunch of apples today at the heritage farm, and I think that would be good with them. Thanks for posting it Terri. The only one I don't care for is the one that uses vodka. I've tried it a couple times and just didn't care for it. Didn't care for the taste and texture could have been better. I drink vodka, so the taste shouldn't have been a problem, lol. I do better winging it.. smiles. Those pie crust pinwheels were made with the last of that crust I had frozen. I didn't even like it used as that but luckily Christy liked them. Wasn't my technique, since I have no trouble with a light hand anyplace else, plus I made it twice, had to give it a good chance. But, hey, that's what this place is about. Not everyone will like every recipe.

Chilling the dough after it's in the pie plate helps. So does making sure you don't stretch the dough as you're putting it in the pie plate. The best thing is to use some pie weights. You can use any kind of dry beans for pie weights. Just put some foil on the dough in the pan then put the beans in. Good luck.

smh? What does that mean? The possibility of your piece being constructed in the 70’s is more than likely. The wood itself is antique pine, stripped of its former finishes. Recycled by woodworkers to resemble furniture of old, it was once, at least here in New England, a popular decorating trend. I do not see it anymore, nor are the stores which sold it still in business. Once in awhile I see something in a consignment store, but it has past its glory, at least for now. You have one: of a collection of farmhouse tables, the designs based on old world styles but individually made. Tables are crafted to order from wood reclaimed from the roof joist or flooring of old buildings in any size or shape required. Farmhouse tables with leg, trestle and pedestal designs which are reflections on European country furniture styles. By acquiring a piece of reclaimed furniture, you have eliminated the need to cut a new tree. Old pine tables are rough hewn distressed. Those finished with wax will have an uniquely rich, soft, low-luster finish. I know your table. I had it, and so much more if it, 20 years ago. Walk into a store and there were many variations of your table. Hundreds and hundreds of different pieces were available…headboards, end tables, dining tables, cupboards, shelving, on and on. And that was just locally. Vintage, if the 70’s, 80’s, 90’s fall into that category, is your piece. Wood is antique. I am not putting your table down. It is a valuable as the person who wants it. However, it is not a fine antique.