He says:
Things have been pretty tame regarding the fermentations in
our house the past couple months. However,
I plan to really ramp it up soon.
She says: Eek!
He says:
There’s
a book called Wild Fermentation that I read about a year and a half ago. It contained a bunch of recipes and methods
that I was very excited to try, but I never got around to attempting them. I’ve made a decision to make a concentrated
effort to work my way through the recipes.
In other fermentation news, I made a root(s) beer a while
ago. I kept hearing that store bought
root beer tastes nothing like the real thing.
I found that to be true – although at least for the recipe I was using,
this might not be a good thing. Abby and
I bought some sassafras and sarsaparilla root at an supplement store. The recipe called for those two roots and
some brown sugar. I can tell you that
the finished product tasted pretty much how you would expect tree roots to taste. My first bottle was a letdown, but I tempered
my expectations and with subsequent tastes of the rest of the brew I have
started to appreciate the nuances of the bark-like flavor. I’m not put off enough to never try it again,
in fact I found another recipe that would add some more ingredients, making the
roots more of an accent rather than the main attraction.
She says: During a field trip I got to go on with my first graders, we smelled a freshly cut twig off a sassafras tree, and it smells like Fruit Loops!
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