cider. The owner was considering making some malo-lactic fermented single rare varietal hard ciders and I wanted a part time job helping) and picked my own apples from their huge orchard. They have 50+ varieties and hundreds of...

di Tufo, and Teruzzi changed the name to “Tufi” (the plural of “tufo”). It is now a Tuscan IGT, produced from a blend of four grape varieties: Vernaccia de San Gimignano, Chardonnay, Malvasia, and...

it now, most of her current dishes are Italian, and I mean Biba-Lidia-Batali style, not red sauce.) My dad and sister didn’t particularly like it, as they liked the beef jerky and fried eggs (sis) or the fried dried fish...

i like the pasta with natto (fermented soy bean paste); for most westerners, natto is an acquired taste. i also like their pasta with cod roe and squid and seaweed.

's spongy and slightly sour/fermented. It looks like an enormous crepe and they put it on one platter for the table the same size as the bread (about 3 feet across I’m guessing), and if you order multiple dishes they put...

, which meant experimenting with different cuisines from an early age. I would stand up on a stool and watch her kill and cut up crabs for a Korean crab stew with fermented bean paste or watch her stuff dolmades or make coconut...

about someone who tried to make their own peach liqueur but forgot one of the byproducts of fermentation. I still laugh so hard I almost fall out of my chair when I read it. http://www.chowhound.com/topics/287690#1549080

In my kitchen, salt is considered the spice of last resort...but I did think I added plenty. :0 The Amish bread IS intriguing. It is a starter yeast type thing that requires 10 days to ferment, or whatever it is doing. On day 6...

Well done. Reminds me of last winter in my kitchen. My dog ate a dead skunk (dog=bottle; skunk=peaches, add fermentation). Forgot to Burp the Dog. The rest is not suitable for this fine forum.

fermented dough. Yum! Murray’s didn’t disappoint either. We have a good cheese store (Formaggio Kitchen) but the staff at Murray’s was so helpful. We may have picked up a few too many washed-rind cheeses...

find inauthentic? Or... how is it served in Chengdu? JNH has so many versions of tofu: pressed, dried, shredded, fried, fermented, home style, and regular. I think the place is a tofu lover’s dream. Here are some of my...

yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional." Yikes.

Our family’s traditional Thanksgiving meal of Poi and plantains in a chilled spiced aspic mold. Never much cared for it. Thank God we had the fermented cat milk to wash the taste out of our mouths.

To answer the first question (unusual dishes), my test dish in a Thai restaurant is Nam Prik Pla Tou – a spicy fermented shrimp-paste dip served with semi-raw vegetables and grilled fish. Ninety percent of Thai restaurants...

great cocunut soup, and bahok (grilled meat with green mango salad and fermented fish paste – a bit funky but good) hamburgers: *in n out – everywhere – double double animal style protein style. fries well done...