Quote:
|
Originally Posted by !@#$%!
CHEF, THAT IS SOME EXTRAORDINARY PORN
great to see you've embraced fermentation at such levels
i know you mentioned it before but these are the first photos i see
what's in that crock? (the ceramic) and you making pancetta??? AWESOME
|
thanks. i knew you would reply.
fermentation is a weird technique, you can go in äny direction and ('frei nach bernhard') 'every produkt' is 'ein treffer'.
in the crock: (it's my mothers, we call it 'gärtopf') its pretty ordinary sauerkraut.
in kraut:
kraut - first i got from my gardener this season
honey - my friend yoshi makes honey - it's a good one
salt
zest
now i'm fermenting it as slowly s possible (we have like 666degrees in the fucking restaurant). i want summer-sauer-kraut.
the pancetta
yeah. first was more of a side project, turned out to much more fun than i thought...
if you are interested in this stuff i highly recommend Ruhlmann/Poleyn - charcuterie.
i cant use any of the recipes or 'scales' (american cooking book editors seem to have taste-bud-weiser-ZUVIELDESGUTEN), nevertheless... worth it. if you're into slaughtering and the gory things of our... being.
anyways,
i'm blabbering.
how are you? last i remember you were frustrated with your job and everything sucked a thousand balls.
hope that changed, and that the sun may shine out your nuss