I know that I have been neglecting you lately. The truth is, this past year has been rather rough for me. After I returned from Paris, I looked for a waitressing or bartending job, but was unsuccessful in spite of 12 years of experience. I also tried to find clients for the personal chef business […]
A local beer whose brewers will donate 66 cents for every six-pack sold to the Fondation de la faune du Quebec? And which boasts this nature-goddess-like figure on the box? How could I resist? Described as an altbier (which is German for ‘old beer’), it is a style of beer brewed using top-fermentation. This rousse […]
I have to say that my honey wine attempt worked out rather well. It was a little on the sweet side, but had a very nice flavour. It was also dead easy, so I’ll definitely be repeating the exercise.
After finding a source for Tempeh starter recently, I had the opportunity to try making Tempeh. I used the recipe from Sandor Ellix Katz’s book, ‘Wild Fermentation‘, and have also culled some info from his new book, ‘The Art of Fermentation’ to round things out: 2 1/2 cups soybeans 2 TBSPs vinegar 1 tsp Tempeh Spore […]
Good news, readers! After many hours of fruitless google searching, I have finally stumbled upon a store which sells Tempeh spores and Kefir grains in Montreal: MycoBoutique. Both water and milk Kefir grains are available. I decided to go with the water grains, since I’m interested in doing both dairy and non-dairy ferments, and from […]
If you’ve never tried Chartreuse before, you should…it’s good quality stuff. Still made by Carthusian monks using the method outlined in a secret manuscript given to them in 1605, it is essentially an herbal liqueur. The more readily available green version is sweet, pungent, and strong (55% alcohol). Served on ice, and sipped slowly, it […]