Bringing home the (Eggplant Bacon)
Day 13 of Level One at 105degrees Academy today started with some green juice. 1 large cucumber, 2 peeled lemons, 3 apples Then we had a tasting session with each others creations. I much preferred the ones that reminded me of holidays…with ingredients like mint, lemongrass etc. After a green juice my GREEN superhero was busting to come out. Remember the cheese we started fermenting the other day? It was time to put some add ins. I chose garlic and rosemary. And before I put it in the dehydrator to develop a rind, I had to taste test quite a bit. And I think I am in love. With me. For making it. Hehe. We’ve more »
Share on FacebookWho doesn’t like Chocolate Day?
Hey everyone! Thanks so much for all your wonderful comments regarding my weekend visit to my newest favourite state of the US of A, Arizona and my pals at the Kristen Household. Did anyone notice that I ran out of time to blog about Day 10 (Friday at 105degrees?). In pictures… Kimchee – expect to see this ALOT in YOUR & MY blogging future Freakin yum. Then we made it into a filling: For it’s future incarnation: Kimchee Dumplings A little secret: I actually wasn’t very good at this bit…I gave up and got a bit cranky at having to do something that I clearly wasn’t very good at. Of course I have shared the more »
Share on FacebookSprouting, Fermenting, Dehydrating.
Up until today, Culinary School = Eating School, but today was not so much the case. We did some more practical on sprouting. I’ve only ever sprouted alfalfa in my kitchen before, it’s kinda daunted me, so I have really been enjoying my learning on this. Expect to see more sprouting in my future Do you sprout? Here’s my chia babies. I’ll keep you updated on their progress. Grow babies grow! Then we began to make some Kimchi for use in a recipe later. Here’s what Wikipedia says about Kimchi Kimchi is very spicy and can also be exceptionally sweet. Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being more »
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