Month: September 2023
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Bilingual
I once met a girl who spoke four languages. I asked her how she kept them all straight in her head. Smoke puffing out from her lips, she admitted that it was getting very full, and that she didn’t think she could hold any more words in there. I told her that I didn’t know…
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Pickles
Pickling is among the simplest and quickest approaches to fermentation. It is mostly utilized for vegetables, where they are submerged in a brine along with herbs and spices of choice. As they are left to ferment, existing lactic acid cultures develop to give the vegetables and the brine a pleasantly sour taste. They are ready…
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Salt Cured, III
Like fermentation, curing is a method to preserve food without the need for heat. However, whereas fermentation takes advantage of good microbes to keep food safe for eating, curing prevents bacteria from entering it at all. Both methods result in food’s physical and chemical transformation – fermentation with the aid of external microbes, and curing…
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Natto
Last year, I made tempeh, a fermented soybean from Indonesia. It is a quick ferment, ready within 48 hours. The mold to ferment tempeh is rhizopus oryzae, which is also used to make Mao tofu, a delicacy of the Anhui province of China. This summer, I made natto, another quick ferment soybean from Japan. The…
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Drawing
Adult coloring books have been a thing since a few years. These are of intricate details and repetitive patterns, designed to induce calmness and zen for stressed out and anxious adults. Else, they can surely alleviate boredom for a few hours. They are compelling reasons to pick up the pencils, regardless of one’s ability to…
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