Tag: Sake

Rye and Potato Sourdough

Sweet potato inoculated with A.awamori with rye koji porridge sourdough bread. I’ve been working on the unsalted rye and coriander koji part to make a whole rye miso type add in instead of salt. That part ages beautifully. I had some sweet potatoes I inoculated with A. awamori so I cooked them into a type of porridge with lots of rye berries I had prepared for a rye shoyu but had leftovers. This just keeps getting tastier. Does the protein content and fall rate of rye actually matter? I will try to replicate but these have already made amazing pain perdu with buttered sweet potato nectar, and a  sweet potato and caramelized onion bread pudding. 
December 19, 2021, 11 AM to 1 PM EDT Fruit From the Sands

(book by Dr. Robert Spengler III): The Silk Road Origins of the Foods. Videos and a live discussion about the most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor. DM us here: http://www.instagram.com/cultures.group/

Sweet Potato Koji

Sweet Potato inoculated with toasted ivory teff and Aspergillus awamori

I can’t decide which latkes to make. Should I use the just out of the Instant Pot toasted ivory teff coated sweet potatoes inoculated with Aspergillus awamori, red onion and ground flax?

Or use eggs and cheese as well which went over really well before. Or should I keep them even simpler and just grate some cheese and cook them a little bit more like the original latkes that were actually made with cheese.

Either way I’ll fry these in a pan with oil.

There’s a really cool discussion about how to use mixed spores at Rich Shih’s @ourcookquest https://www.instagram.com/p/CTyIWmlIy8-/ What’s In The Jar? series.

We also have a recording of Markus Shimuzu and Ken Fornataro and Will Moffat and Nick Repenning and Mallory O’Donnell and Estéban Yepes Montoya and Sandor Katz talking about it in our new creaking under the weight of too many videos InRetrospect program.

Sweet Potatoes
December 19, 2021, 11 AM to 1 PM EST Fruit From the Sands

Potato Tempeh Latkes

Potato Onion Tempeh Latkes – To Fry, or Not to Fry?

It’s not too late to do this vegan, super tasty version of potato latkes. You can just pop them in a hot oven and avoid the frying part all together. That’s why you used the gently fried then dehydrated ground onions and mixed them with both Aspergillus spp. and Rhizopus spp. spores (koji and tempeh) in the first place, no?

Okay you could fry these if you like just remember they will get very dark very fast if you push it at 375F for more than 2 minutes. Think tempura. Actually dipping these in a tempura batter is a pretty dope thing to do.

There’s a really cool discussion about how to use mixed spores at Rich Shih’s @ourcookquest https://www.instagram.com/p/CTyIWmlIy8-/ What’s In The Jar? series.

We also have a recording of Markus Shimuzu and Ken Fornataro and Will Moffat and Nick Repenning and Mallory O’Donnell and Estéban Yepes Montoya and Sandor Katz talking about it in our new creaking under the weight of too many videos InRetrospect program.

December 19, 2021, 11 AM to 1 PM EST Fruit From the Sands

(book by Dr. Robert Spengler III): The Silk Road Origins of the Foods. Videos and a live discussion about the most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor.

Photo of inoculated potato by Markus Shimuzu of Mimi Ferments

Millet, Rice and Rye

Kambukoozh and presentation on Maavu (dosa batter) by Deepa Reddy. One of the over 400+ educational videos available for $20 a month, $75 for 6 months of InRetrospect. Millet was one of the most widely used grains in Asia, especially up north. Indian rice varietals, however, are quite amazing. https://www.instagram.com/paticheri/

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