tag:blogger.com,1999:blog-2467994117916260529.post101018959753162018..comments2023-10-17T08:19:17.319-07:00Comments on Conditioning Research: Fermentation (not alcholic....) of food.Chrishttp://www.blogger.com/profile/00223657383325055342noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-2467994117916260529.post-64644069405189636232009-05-04T14:20:00.000-07:002009-05-04T14:20:00.000-07:00I myself found the "Wild Fermentation" book and fo...I myself found the "Wild Fermentation" book and found it very interesting. My wife likes kefir and keeps it going all the time on the counter, but I won't drink it. I like sauerkraut and make a quart of it every few weeks or so, but she won't eat it. I was surprised to find my kids each with a fork eating the sauerkraut right from the jar more than once though!<br /><br />Oh, and you might want to keep that milk in the fridge. The reason being is that it's pasteurized, meaning that it's biologically dead. That leaves room for any kind of bacteria to get in there and multiply unrestrained. Raw milk is the ticket, we're lucky enough to have a farmer in the area who likes to do things the right way.Anonymoushttps://www.blogger.com/profile/11833602616657929241noreply@blogger.comtag:blogger.com,1999:blog-2467994117916260529.post-65668081400198534322009-05-01T08:41:00.000-07:002009-05-01T08:41:00.000-07:00Google Hakarl (Icelandic Rotten Shark) and Lutefis...Google Hakarl (Icelandic Rotten Shark) and Lutefisk (Norwegian aged buried fish treated with lye) for additional fermented delicacies!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2467994117916260529.post-81840161607917514932009-04-28T09:36:00.000-07:002009-04-28T09:36:00.000-07:00My favourite condiment for meat is probably beet a...My favourite condiment for meat is probably beet and horseradish relish. Take a bunch of beets, boil them til they're soft, peel them, wash them again to remove any cross-contaminated dirt from the peeling, shred them and mix with a good amount of horseradish. Keeps in the refrigerator indefinitely.Robert M.https://www.blogger.com/profile/04679688990800505439noreply@blogger.comtag:blogger.com,1999:blog-2467994117916260529.post-43131598322165100112009-04-28T05:45:00.000-07:002009-04-28T05:45:00.000-07:00One of my absolutely favorite meals is homemade yo...One of my absolutely favorite meals is homemade yogurt spooned on top of defrosted frozen blueberries and/or blackberries. The heat from the slightly hot berries and their juices sort of melt the yogurt making it as much a drink as a solid substance.<br /><br />I only wish I could find a yogurt maker that would handle a full gallon of milk at a time.<br /><br />One other thing... for people who enjoy cabbage sauerkraut, it is one of those foods that one almost gets a yearning for. One day you wake up... and you feel the need or urge to eat some. It is almost like some people having a sweet tooth that needs to be satisfied. <br /><br />It tastes great with most meats, but a dollop of sour cream on top is also very good with sauerkraut.<br /><br />JBBrad Reidhttps://www.blogger.com/profile/10275394962283072954noreply@blogger.comtag:blogger.com,1999:blog-2467994117916260529.post-92199003291986220022009-04-27T15:49:00.000-07:002009-04-27T15:49:00.000-07:00I like the taste of sauerkraut but my throat has s...I like the taste of sauerkraut but my throat has some sort of unpleasant reaction to it or the salt in it. I ate sauerkraut for a few weeks and suffered from dry, itchy throat. I went through and eliminated a whole bunch of stuff (coconut oil, whey, almonds, etc.) before I was able to figure out that sauerkraut was giving me problems. <br /><br />I was reading a bit of Seth Robert's blog, some interesting thoughts there. He must be an economist though, because he has one idea and thinks its the answer to everything. It's sort of like de Vany and power law relationships.Robert M.https://www.blogger.com/profile/04679688990800505439noreply@blogger.comtag:blogger.com,1999:blog-2467994117916260529.post-33115830662613879752009-04-27T15:19:00.000-07:002009-04-27T15:19:00.000-07:00I just stumbled across this link today.. seems tha...I just stumbled across this link today.. seems that somebody already does meat "spoiling"<br /><br />http://www.rawpaleoforum.com/display-your-culinary-creations/high-meat-recipe-preparation-for-more-advanced-rafers/JSnoreply@blogger.comtag:blogger.com,1999:blog-2467994117916260529.post-40238480911015173262009-04-27T13:53:00.000-07:002009-04-27T13:53:00.000-07:00Sounds great Marc.
thanksSounds great Marc.<br /><br />thanksChrishttps://www.blogger.com/profile/00223657383325055342noreply@blogger.comtag:blogger.com,1999:blog-2467994117916260529.post-17873539675530893992009-04-27T13:49:00.000-07:002009-04-27T13:49:00.000-07:00Chris,
Fantastic post.
I enjoy eating "Natto"......Chris,<br /><br />Fantastic post.<br /><br />I enjoy eating "Natto"....besides from enjoying it, it makes my body feel noticably "good".<br /><br />My Romanian older friend makes me "Varsa" Basically romanian sauerkraut.<br /><br />Green cabbage, water and some sea salt. 2 sprigs of dill.<br />It sits on my counter in glass jars and ferments and "spoils"<br />for about 4-5 days. Then I cover them and refrigerate. Same as the natto, it makes your body feel good. I look forward to reading more of Seth's blog.<br />Cheers,<br />MarcMarchttps://www.blogger.com/profile/11282762521120556778noreply@blogger.comtag:blogger.com,1999:blog-2467994117916260529.post-64188712098098825392009-04-27T13:21:00.000-07:002009-04-27T13:21:00.000-07:00Thanks for a great post, Chris. I have often thoug...Thanks for a great post, Chris. I have often thought on these things. I've been playing with food using Sandor Katz Wild Fermentation- good book.Craig B.https://www.blogger.com/profile/17291004022577238362noreply@blogger.com