Oh my goodness!
Have you ever made kimchi? It's the Korean version of cultured vegetables, very distintive, very spicy.
I have to admit it wasn't in my 'to-try next' list at all. Korean food is still so foreign to me. Does anyone know if Houston has a class like this ? The blog e*starLA chronicles a class in LA AND manages to make KimChi accessible to me via ChiliMango comparisions. Click on this post's title to see the entry.
This is just the weekend to find persimmons in our local farmers markets!
Enjoy.
Monday, November 15, 2010
Tuesday, November 2, 2010
Fermenting to make cake!
Oh my goodness!
I am absolutely making this cake in honor of some slow-it-on-down holiday time I have planned later this month. I think I will use dried apricots & black raisins.
I had no idea that for most of western civilization people used soured milk to ferment their grain into rising. It makes sense, but is still a bit of a revelation to me.
Thanks Nournished Kitchen for once again sharing useful information with beautiful pictures!
I am absolutely making this cake in honor of some slow-it-on-down holiday time I have planned later this month. I think I will use dried apricots & black raisins.
I had no idea that for most of western civilization people used soured milk to ferment their grain into rising. It makes sense, but is still a bit of a revelation to me.
Thanks Nournished Kitchen for once again sharing useful information with beautiful pictures!
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