At first I thought this was just a silly joke video. Then, by the end I realized, no indeed it was a sort of kind of PSA for food labeling to tell you if the product you were buying supported, non destruction of the rain forest. Part of me thought it was kind of cute, but then part of me felt like it was just a slick ad for large corporations who want you to buy their packaged food stuffs and not feel guilty about it. Do diligence lead me to the website for the Rainforest Alliance which I explored for a while and then I felt bad for being such a cynical New Yorker, as they do much good work. I then realized several years back they had been mentioned in a piece about Organic Sustainable Chocolate which I posted.
Anyway give it a watch and let me know what you think in the comments.
Not sure what surfing has to do with making Kombucha, or why you would want to surf in the cold North Atlantic waters off Maine, but hey, obviously Eli Cayer founder of Urban Farm Fermentory is an iconoclast. I love how he talks about being fascinating with fermentation (I wonder if he has met Sandor Katz?) and how his passion manifested in the creation of a business. It’s also really cool to see how Kombucha is made. Not so cool is that since 2010 NY state has started to regulate Kombucha because it is fermented and has a slight alcohol content (around 0.5%). How much Kombucha would you have to drink to get a buzz on at 0.5%? I need a bottle and a half of red wine to feel happy and it has 12% so…just saying.
Way back in 2009 I went through my own lacto-fermentation phase and was bottling my own lacto-fermented ginger beer. It was fun, I even bought cola bark and sassafras to try my hand at making Root Beer and Cola, but somehow never seemed to graduate beyond the Ginger beer phase. The thing is that once the beverage reaches the perfect point of carbonation and flavor it needs to be refrigerated otherwise it keeps fermenting. This poses a problem unless your apartment has a walk in fridge. Nonetheless it was fun and it did taste great with the benefits of all those stomach healthy bacteria that comes from natural fermentation.
Watching this video did not make me want to don a wet suit and go surfing, but it did make me want to get my carboy out of retirement and start fermenting again!
About a week ago I had a recipe that called for chicken stock, often I find that chicken stock is called for in the oddest of places. Like in a vegetable soup, I mean really? Why take something intrinsically vegetarian and add meat? This happens all the time and the reason behind that I hear most chefs say is: it enhances the depth of flavor. Sure, but so do spices, herbs and salt. Also how much of the chicken stock you buy in a can or box or cube is just salt and herbs and spices? My rule of thumb is if the recipe is just vegetables I don’t use chicken stock, vegetable stock or water work just as well and then you can salt to your liking.
The reason I made chicken stock Continue reading
It was just going to be a simple midweek pizza party for a friend. I’d made up my mind that I was just going to make straight up tomato sauce pizzas with Parmesan and Mozzarella, nothing fancy.
As I was stocking up at Saxelby Cheese shop and chatting with Noah, one of my favorite cheesemongers, we got to talking about cheeses that melt well. Continue reading