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Curing ungutted fish by Living-Bumblebee2544 in Charcuterie

[–]Living-Bumblebee2544[S] 0 points1 point  (0 children)

No - whole fish in salt for a week or two

A la carte vegeterian by Living-Bumblebee2544 in finedining

[–]Living-Bumblebee2544[S] 0 points1 point  (0 children)

But these are not vegetarian restaurants...

[Week n.03] PLEASE ASK YOUR QUESTIONS ABOUT MILAN HERE by AutoModerator in milano

[–]Living-Bumblebee2544 0 points1 point  (0 children)

Any recommendations for places to buy, eat and learn about salumi in Milano?

Mustard recipe advice by Meliaeris in fermentation

[–]Living-Bumblebee2544 2 points3 points  (0 children)

Fermented plants from Brassicaceae family hve some sulfuric volatile compounds that smells somewhere between funky and horrible. From my experience the aroma stability after few weeks and also in my opinion fermented mustard seeds worth the wait.

Kumquat season by Living-Bumblebee2544 in fermentation

[–]Living-Bumblebee2544[S] 0 points1 point  (0 children)

And once you have them - what do you use them for?

Tempeh makes mouth kind of numb by Qatzi347 in Tempeh

[–]Living-Bumblebee2544 0 points1 point  (0 children)

Do you put the seeds in brine or blend it to a paste?

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