I drank sake in Japan, but I barely remember the excursion to the mountain plateau where the jugs were buried.
how do you make this?
multicooker, +40 degrees. In the first week, I ventilate the garlic by opening the lid once a day for 15 minutes. The steam valve in the lid does not remove excess moisture. I put the garlic on the bottom of the multicooker pan, right in the plastic packaging net, this is about 12 bulbs. And you wait about 2-3 weeks for results!! Checking the humidity and releasing steam less often, about 2 times a week. Ready garlic is soft, black as coal and stains your fingers like chocolate or fresh prunes. Prepare for a chemical attack from the smell. Do not dry it to a stone state, this is not caramel. You need a separate room or barn. When ready, the skin can be easily removed without a knife. I store it in a jar, without hiding it in the refrigerator. I read about a way to ferment in an airtight plastic jar in the sun without using electricity, but I haven’t tried it.
For lovers of healthy and fermented milk products, I recommend these two. In communist times, they were sold in grocery stores and my mother made it herself.
Baked milk - Wikipedia
en.m.wikipedia.org
Fermentus - starter, snack, treat. But I don’t see it as food. I'll go have some buckwheat porridge for dinner...Clotted cream & Creme Fraiche - my favorites..
But reading that list - Cottage cheese is something I not had for ages - don't know why - I like it... (will buy some).
Talking about food - is good - stimulates food wants and desires...
Plus I think a varied diet is where it is at - a healthy diet of loads of differing things...
Black Sea stingray meat stinks of ammonia due to metabolism. There is some way to remove this by cooking and then classic frying in oil, but... if the stingray in the video also smells like ammonia, and the meat is allowed to rot...
that's so typical of the British attitude to food ,and almost anything else. " don't like the look of that and won't try it. " I have to admit to that myself though in extreme cases . One of my favourite cheeses is sealed in sheep sh8t and smells so absolutely repulsive that you want to beat it to death with a long stick but remove the covering and the taste is fantastic (as in nice). I just cannot remember the name though.I can’t understand which category your remark belongs to
- “I haven’t read it, but I condemn it” or “I tried it, I didn’t like it”?
