The Swamp

Why not. I picked up the Noma book a couple weeks ago and its pretty interesting, even for someone a bit nervous about anything "live". First attempt at the lacto-fermented blueberries failed because I leaned a little too "allow gas to escape" and not enough "don't let oxygen in" so lesson learned there. Anyone with experience fermenting?

Fermenting is on my list of things to learn this year. I have really enjoyed It's Alive with Brad on Bon Appetit YouTube channel.

mister d wrote: ↑Mon Jan 28, 2019 11:04 am Why not. I picked up the Noma book a couple weeks ago and its pretty interesting, even for someone a bit nervous about anything "live". First attempt at the lacto-fermented blueberries failed because I leaned a little too "allow gas to escape" and not enough "don't let oxygen in" so lesson learned there. Anyone with experience fermenting?

I've got a sourdough starter going right now, on day 3 of 7 or 8 before I can start making some bread. I sous chef'd my wife last night on her newest batches of kombucha and fire cider. That being said, I wouldn't say I have any experience yet. I've got the Noma book as well, and am looking forward to trying some things out, but that tome is a bit of a beast. I also have reservations for Noma's seafood season in May!

I hope to have this sourdough starter rolling enough to make at least a loaf a week in the near future. I'd also like to pick some strawberries and blueberries this spring and start to fiddle around with maybe the lacto-fermented blueberries, or a strawberry lavender compote recipe one of the local canning companies posted.

The blueberries definitely would have been interesting-to-very-good, even my 7 year old was intrigued by the smell and she's not the most adventurous eater, but I'm hyper-cautious with potential mold. Also growing a kombucha mother which seems to be coming along pretty great on Day 9.

Kombucha mothers and scobys fascinate me.

mister d wrote: ↑Mon Jan 28, 2019 11:04 am Anyone with experience fermenting?

Only beer, but I'm guessing that isn't what you are looking for.

Fermented shrimp paste will stink up the whole house but it's so so good.

My dad makes a pretty good ‘kraut.

All I want fermented is beer and kimchi

rass wrote: ↑Mon Jan 28, 2019 7:50 pm My dad makes a pretty good ‘kraut.

I think you should call him German American at this point.

Oooo, I'm in, I've been meaning to forever. Did you use rye?

mister d wrote: ↑Tue Jan 29, 2019 8:57 am Oooo, I'm in, I've been meaning to forever. Did you use rye?

I didn't. I got 3 different bags of Bob's Red Mill (All Purpose, Whole Wheat, and Artisan). I started with the Artisan on day 1 instead of Rye, and didn't see much activity. On day 2 it calls for two different types of flour, so I went to Whole Wheat and Artisan. I also warmed my water (which I hadn't done on day 1). Saw much more activity then. This method ends up with me throwing quite a bit away each day, which seems wasteful. I ended up getting two batches going, and plan to give one of the completed starters to a friend. You could really multiply the size of your starter by 3 each day with this. Shit, now that I'm on 2x/day feeding, it's 9x per day that you could do. I don't have a stick thermometer yet, and I'm not using these fancy jars. My regular sized (12 oz?) mason jars are doing just fine.

mister d wrote: ↑Mon Jan 28, 2019 11:04 am Anyone with experience fermenting?

Beer about a decade ago... Just bottled my first batch of kombucha yesterday. Added flavor while bottling, and trying to wait until the weekend to give it a shot.

What flavor?

I brew beer all the time.

We were on the kombucha train a couple of years ago, but when the wife was pregnant we got out of it. Usually flavoured with ginger, chile, and lemon or some variation.

Wife makes pickles. Co-worker makes 'kraut and kefer.

I can't get down with Kombucha. I've tried several different varieties. Just not my thing I guess?

BSF21 wrote: ↑Wed Jan 30, 2019 3:13 pm I can't get down with Kombucha. I've tried several different varieties. Just not my thing I guess?

It took me a while to come around, but there are a few flavors on offer down here that are fantastic.

Yeah, more than half of it is garbage but the good ones are really good. Like most things, the less ingredients on the label and the further down explicit sweeteners are, the better. Pilot is my favorite in this area.

The Blue Rose is my go to, but I really like the Hopped Passion Fruit and The Trop as well. If you like Pina Colada...you'll like The Trop.

mister d wrote: ↑Wed Jan 30, 2019 3:01 pmWhat flavor?

I did 3 bottles with peach and pineapple, 3 others with strawberries. One of those I added a little basil to.

My friend had some kombucha and I smelled it and I nearly vomited. I have a lot of stomach issues and a weak gag reflex but damn. And that was storebought shit. Damn.

Yeah, I don't like pickles, sauerkraut, or anything with a very vinegary taste. So, this is not the thread for me.

HaulCitgo wrote: ↑Mon Jan 28, 2019 8:11 pm All I want fermented is beer and kimchi

Not really the food thread, but I had my first ever real korean restaurant experience. PLace in Louisville owned by a full-blooded korean family. I don't even know what it was that I had( my friend ordered for me - a beef dish), but it was great. And the kimchi and other pickled stuff they brought out as appetizers was all so so good.

However, my clothes still smell like Korean food, and every emanation from every orifice is vile. But probably worth it for the flavors!

Bulgogi?

mister d wrote: ↑Wed Feb 20, 2019 12:02 amBulgogi?

That’s it!

A_B wrote: ↑Wed Feb 20, 2019 6:31 am

mister d wrote: ↑Wed Feb 20, 2019 12:02 amBulgogi?

That’s it!

Yeah, bulgogi is one of the greatest dishes in the world.

It’s my fuckin’ license plate