posted
I’ve recently noticed the appearance of tepache in cans in some local grocery stores, so I grabbed one to pit against my homemade stuff. I’m not sure how much of a fair comparison it will be, since the stuff I made has been sitting in the fridge for a few months, but oh well. I had assumed the stuff from the can would be heavily…
Continue Reading
posted
posted
updated
The first official Crock of Time livestream is in the books! It was time to make the kimchi from the nappa cabbages and other vegetables in my garden and I wanted to share that with you all. I’ve decided to do livestreams on YouTube instead of Twitch. I just… do not dig the vibe over there, and I feel like more people have YouTube accounts…
Continue Reading
posted
updated
updated
posted
I just read an article over at Serious Eats about the effect of different types of acid in meat marinades. The article was meant to compare yogurt-based marinades to other kinds using acetic (vinegar) or citric acid, but a key part of the testing involved removing all the other things that make up yogurt, so that the acids could be compared directly. The lactic acid…
Continue Reading
updated
updated