Pre ordered and got it some months ago. It's an awesome book. Being short i say that Is more beautiful and important than you can imagine. But the ones that will love It most are people who cook, because that discipline Is the logic that lives in its form. Or people who start cooking, because this Is a fondative book.
Just received your book by my fellow foodie friend. It’s opening up whole new worlds of fermentation and food ideas. I kind of have a foodie crush on both of you right now 😍🤓
Nice book, but what I mis are recipes for the fermentation projects that you make. So now you have those nice fermented products but its hard to combine them with a recipe. And whiteout any recipe the fermented products tast very salt and not very nice. I would like that the make a second book with a lot of fermented recipes so you can combine the work and actually make some nice dishes at home.
Au contraire, you can pretty much fit the suggested ferments into a lot of places if you try. Beef garum and black apples in your burger patties or marinades, ryeso and barley malt shoyu to make a danish chicken ramen, pickled parsnips and carrots with gammel dansk-vinegar on top of fish-forward smørrebrød... Don't think of the cookbook as a recipe collection for main dishes. Think of it as creating your own raw materials for later use.
Pre ordered and got it some months ago. It's an awesome book. Being short i say that Is more beautiful and important than you can imagine. But the ones that will love It most are people who cook, because that discipline Is the logic that lives in its form. Or people who start cooking, because this Is a fondative book.
Just received your book by my fellow foodie friend. It’s opening up whole new worlds of fermentation and food ideas. I kind of have a foodie crush on both of you right now 😍🤓
Nice book, but what I mis are recipes for the fermentation projects that you make. So now you have those nice fermented products but its hard to combine them with a recipe. And whiteout any recipe the fermented products tast very salt and not very nice. I would like that the make a second book with a lot of fermented recipes so you can combine the work and actually make some nice dishes at home.
Au contraire, you can pretty much fit the suggested ferments into a lot of places if you try. Beef garum and black apples in your burger patties or marinades, ryeso and barley malt shoyu to make a danish chicken ramen, pickled parsnips and carrots with gammel dansk-vinegar on top of fish-forward smørrebrød... Don't think of the cookbook as a recipe collection for main dishes. Think of it as creating your own raw materials for later use.
Its in the book?
the garum from fruit fly larva sounds tasty, To bad I through mine out. What can I make from cockroaches?
Hello,how to ferment shrimp at home
Heavly salt them. They also sell them jarred.
@@src3360 thanks
Wait.... did I read it correctly, you ferment fruit flies??? 😶😶😶😶
Делают не вкусную шляпу и называют искусэством.. Как пиво со вкусом помидоров.. Ну это позор какой-то..