They're gonna be fine! The only reason to keep the stems is for easier hanging to dry/cure. Just keep them somewhere dry with good airflow and use them first.
Love a little extra umami with tomatoes and cheese. Big fan of a drizzle of shoyu or tamari too. It's why anchovies on pizza are so good!
Who's hungry? Food Kit has been updated! Additional details + optimized ✨ 200 models of food from many cultures, for the low price of $0. Download; kenney.nl/assets/food-...#gameassets#assetwednesday
I bought a shredder. I made it do unspeakable things. youtube.com/shorts/nbr7L...
For the record, you 1. Can eat bog butter (it tastes ‘cheesy’ apparently) and 2. I’ve been trying for YEARS to get someone to give me just a lil’ taste of their bog butter I implore you internet, if you have bog butter, please give me a lil’ taste. I’m a food writer, it’s for science I promise
Going to miss this place, and this guy in particular. Whenever I'm back in Cleveland I'll be sure to stop in at Larder. May the microbes be with you, friend! #KojiBuildsCommunity
Please read the statement of the World Central Kitchen confirming the deaths of seven of their team who had just delivered 100 tons of food to a deconflicted zone.
World Central Kitchen is devastated to confirm seven members of our team have been killed in an IDF strike in Gaza.
I found my miso-style doubanjiang while preparing for a move and finished the logbook! This paste is really incredible, worth every one of the four years it was hiding behind my other ferments. crockoftime.com/logbook/doub...#fermentation#miso#KojiBuildsCommunity
Information about making doubanjiang, the titular fermented spicy bean paste of the Szechuan region of China, is sparse—at least in English. My first glimpse