Author: doodledweller
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Mead
Mead is fermented honey water. Because honey is mostly constituted of a supersaturated solution of sugar glucose and fructose, mead can have as much alcohol as wine or more. Unlike cider, mead already carries an overt honey tone. Fermentation coaxes out its other floral and fruity aromas, reminiscing the flower nectar that bees feed upon. …
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Grape Cider
One of the fascinating aspects about fermentation is how it transforms food. For certain food such as wine and cider, their flavors after fermentation represent even more of their essence than before. While grape juice tastes generically fruity, wine pushes floral and fruity aromas directly at the nose, exudes honey and caramel notes, and recalls…
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Candied & Brandied
Among the most popular methods to preserve fruits is candied, which is to cook them in sugar. Cooked fruits loosen their natural juice into the sugar to become syrupy and release their own pectin to thicken it. Fruit preserves are typically organized into jam, jelly, and marmalade. Jam is fruit bits and sugar stewed into…
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Learn A Language
In Breakfast at Tiffany’s, learning French helped transform Lula Mae, a farm girl from rural Texas, into Holly Golightly, a New York café society girl. It’s a tall order, but I can verify that learning French improves English pronunciation, as it certainly did for me. Not only for the accent however, it also advanced my…
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Culturally Verbal
It is well accepted that the environment influences culture and language. We develop words for objects, build habits and beliefs based on the phenomena observed around us. The brain learns and forms its understanding of the world upon this information. Speech and language are so interwoven into our mind that it feels impossible to separate…
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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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