That’s my Fire Cider shot glass. Awesome, yes?
So, about that beet kvass… I’m actually enjoying this in small doses.
It’s pretty salty, though. I’m hoping that after it continues to ferment a bit in the fridge it will mellow out a bit. Next time I’m going to try sea salt.
But will I drink it? Yes! I have a second ferment going right now with the original beets since they still smelled “beety”
What’s Kvass? Here is my original post on the subject.
I have had a bulb of fennel in my fridge since I cut the fronds off to make Gravlax. I have been trying to think of something to do with it for a while. Also, I’ve been really craving soup. It’s all Melicious’s fault because I made her Sweet Potato…
You’ve all pretty much figured out by now that I’m getting pretty well ensconced in the From Scratch Club. I have been enjoying the swaps and have been asked to be a regular contributor which is pretty freaking awesome. So, when Chris posted this request for Homemade American Cheese on…
Kvass Update: The beets are now floating and I had a thin layer of funk on top, which I removed with a clean spoon.
Smells really good though!
Read the original post here
So! We had our first “meeting” of the Virtual From Scratch Club Book Club. We are all reading and cooking along with Whole Grains for a New Generation. For our first meeting we are cooking rice dishes. I decided to make Persian Style Lamb, Butternut Squash and Brown Basmati Rice…
When I did my short stint in culinary school, I learned how to make chicken stock. You roast the bones and you simmer for-EV-ah and you can’t let it boil. Then strain and strain and strain… I have made it that way at home for ages.. and for a long…