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Posts by eastshores

 When I was little.. like around 6.. after everyone went to bed I would sneak into the fridge and pull a slice of raw bacon out and chew on it. I don't remember ever coming down with trichinosis.. but who knows..  
We've had plenty of challenges where we needed to ask a few questions up front, after all the host is expected to "judge" the entries so at the least they have to have some criteria to judge with. It's a good thing!   I think butzy's intent was if I go to the store and buy ground beef, and then I create a beautiful "Shepard's Pie" using that ingredient it would be a welcomed entry.   Given the language variables here, we are talking about "Ground Meat" or hand minced...
 Whoops! Sorry! I'm not sure why I assumed that.. It has been duly noted and edited!
What a great end of game turn out! I was going to thank you each and every one of you and it kept piling up! I am so sorry if I miss one of you, but I would be amiss if I didn't make an attempt: @HappyHound - I was really impressed with the chicken of the woods! It happens to be one of the safest mushrooms to forage in my area, I'm so glad to see people using it.   @ordo & @ChrisBelgium - You have become staples of not just these challenges but deep into this community....
I'll talk to Nicko and see about reaching out to either "The Cult of Pre-Pasteurian Preservation and Food Preparation" or possibly the "Salt Cured Pig" groups I belong to on facebook. Fungi based fermentation is almost always thought of as yeast based fermentation and that is the most popular type of fermentation in the west. I'm glad soy sauce was pointed out because while yeast is involved it also relies on other fungal organisms for the end product.   It would be neat...
@teamfat you already know I am a fan of fermented pickles.. thanks for submitting! Looking forward to what you will do with them!   @ordo awesome! Isn't the smell great? I love that our food flavors are tied to fermentation, generally a longer rise = more flavor.   @OregonYeti sounds like you are thinking along the same lines I am.. I do think the DIY plans out there are probably as cost prohibitive as is possible to get reliable results. My brother is an HVAC tech too...
@ChrisBelgium That dish is certainly what I would think of if someone asked about the food of Belgium. Looks tasty!   @Hayden Really interesting dish, so there is not actually any rice in the dish right? I have some cauliflower that is ready to harvest in my garden, might have to try this out!
 Ordo, can you describe Pine mushrooms? That looks incredible.
Sorry guys, I feel like I let everyone down with the selection for this months challenge. I honestly was baffled by what to choose, and coming off of such a successful previous challenge and the suggestions that were given I made a knee jerk decision to try to give fermentation some exposure, but I should have named the challenge "Fermentation" not fungi. On top of that I've been occupied with work a lot this month so I haven't had time needed to try to encourage...
@ChrisBelgium Very beautiful dish, very rarely do we see those colors without the use of food coloring.   @ordo I love that you are introducing a stew, it is still very cold in many places, and that looks like just the thing to warm oneself!
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