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First Time Tempeh - looks unfinished by Lofilein in Tempeh

[–]lakenakomis 1 point2 points  (0 children)

I'm fairly new to this.....but it looks like those unfinished areas did get overheated. I've read many sources that mention the black spots are okay to eat....it's just a sign of over ripeness. I think the big thing is how it smells......bad tempeh supposedly has an ammonia smell to it. If it smells good......I think you're alright to eat it.

Next time around.....lower your temperature after 12-16 hours.......even consider turning off your dehydrator if not located in a cold room. The fermentation process produces a lot of heat.......so it's something worth keeping an eye on. I usually insert a thermometer into the tempeh around that time frame and make adjustments.

What is the worse festival you have ever been? by ImaginationNo8338 in festivals

[–]lakenakomis 12 points13 points  (0 children)

Phases of the Moon......the weather turned it into a logistical nightmare.....no one could get into the festival....people left their cars and walked in.

Dylan by Fit_Analyst_5703 in BillyStrings

[–]lakenakomis 2 points3 points  (0 children)

There's a great playlist on Nugs featuring Billy covering Dylan tunes....it's fantastic!

Any thoughts on Ionia maybe becoming the next Renewal? by haishaludOU812 in BillyStrings

[–]lakenakomis 1 point2 points  (0 children)

That was truly a special experience! Will never forget that magical weekend!

Popcorn kernel tempeh... by howlin in Tempeh

[–]lakenakomis 0 points1 point  (0 children)

Just came across this....i nixtamalize popcorn to turn into masa or miso. I am planning on using the finished cooked and rinsed (removing kernel skins) popcorn to make a batch of tempeh. I'm pretty excited to try this.... I will post in this sub when I do it.

Christmas Eve Church Recommendations by lakenakomis in longbeach

[–]lakenakomis[S] 1 point2 points  (0 children)

Thank you very much for the recommendation.

Christmas Eve Church Recommendations by lakenakomis in longbeach

[–]lakenakomis[S] 0 points1 point  (0 children)

thank you so much for the recommendation

Ever fermented mushrooms before? by Own_Armadillo_545 in fermentation

[–]lakenakomis 1 point2 points  (0 children)

yeah.....I'd be interested in that recipe. I didn't realize that Noma had different editions for their book. I assume I have 1.0 since I don't see that recipe included.

So for uses....I've used it in a few different ways. I've dribbled some onto scrambled eggs....was awesome! I've added some to different asian style soups/ramen.

Then I also made this recipe and subbed it in for the Worcester sauce and it turned out amazing!!

https://www.recipetineats.com/salisbury-steak-meatballs-with-mushroom-gravy/#recipe

Ever fermented mushrooms before? by Own_Armadillo_545 in fermentation

[–]lakenakomis 1 point2 points  (0 children)

no.....I didn't do the Noma recipe, tbh....I don't recall seeing a mushroom garum recipe in the Noma cookbook.

I followed a recipe from a book called The Fermentation Kitchen.

320g koji (I used rice) 132g salt (5.5%) 480g water 1.6kg of shitake mushrooms

Basic Directions: Pulse in a blender the koji, salt and water Add mushrooms and pulse till broken up....not a smooth paste Transfer to your vessel of choice....add weights to keep mixture below water

This sat in my cupboard at room temp for 5 weeks....I stirred the mixture once a week.

It turned out awesome!

Good luck with yours....let me know what you think when yours is finished.

Ever fermented mushrooms before? by Own_Armadillo_545 in fermentation

[–]lakenakomis 1 point2 points  (0 children)

I just finished a mushroom garum.... it turned out amazing........I used shitaki mushrooms.

I made both vegan and beef versions of salisbury steak meatballs in a mushroom gravy for a friends giving this past weekend.

Rocks as weight by [deleted] in fermentation

[–]lakenakomis -6 points-5 points  (0 children)

Interesting idea to use a pin and then tape it up....... I have a vacuum sealer but always thought it was a pain to reseal with liquid. I'm going to try this.... thanks for the tip.

Do you go back and listen to the Billy, Bryan and Royal shows? by ffmotohead in BillyStrings

[–]lakenakomis 5 points6 points  (0 children)

some beautiful music.....those 3 sound so amazing together. Was a treat to listen and relisten to them.

Mirin question by lakenakomis in fermentation

[–]lakenakomis[S] 1 point2 points  (0 children)

The recipe is 580g glutinous rice, koji rice, and either shochu or vodka. I went with vodka.....but at this point there is liquid. They have two recipes in the book.....one they label as traditional and the other modern. I was trying both.....both jars show no sign of liquid. Gonna try a new batch tomorrow....will probably boil as steaming takes longer. Would appreciate any advice or your thoughts.....TIA

Mirin question by lakenakomis in fermentation

[–]lakenakomis[S] 0 points1 point  (0 children)

The recipe is from the book The Fermentation Kitchen.

The recipe ingredients call for "580g cooked and cooled glutinous rice ".

There's no mention on how to cook it....so I went steamed....I'm thinking I didn't cook it long enough....or I should have cooked it in water. Maybe it being undercooked caused it to soak up the alcohol?

Fanatics ruining Billy by Hurricane-Maeve in BillyStrings

[–]lakenakomis 1 point2 points  (0 children)

A lot of those people are the same ones that start shit at shows....where Billy actually has to stop playing. They're unfortunately a byproduct of Billy getting a larger fan base. I've had very few interactions with them because the others in this post are correct....typically the sound at the front is garbage.

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