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Have to do a fermentation for my thesis, here the fermenters are equilibrating. Made a hdr here, but it did not turn out as nice as i'd hoped...
np: Frank Black Francis - Planet of Sound
This image is used in the game HelvetIQ (www.helvetIQ.ch) on one of the trivia cards.
And (sadly without noticing me) here: www.chaskor.ru/p.php?id=3837
The irony here is that Robert Mondavi helped pioneer the use of metal vats and in the premiere lineup here, the vats are wood.
It's been a few weeks; the beer has (hopefully!) fermented out and is ready to keg.
To begin the process, head brewer Joe makes coffee -- perhaps the best beverage we'll drink today.
Hector Garcia Martin and Jennifer Gin
credit: Lawrence Berkeley Nat'l Lab - Roy Kaltschmidt, photographer
XBD200904-00151-01.TIF
Fermented Yeast Cakes
Honey butter.
Amass
Copenhagen, Denmark
(September 10, 2014)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
A friend of Jersey Shore Fightin’ Texas Aggie Ring gave him a gallon-sized container of pealed fresh garlic imported from Spain. It’s delicious. As much as Aggie Ring uses garlic, there’s no way he can use that much before it turns. Aggie Ring implemented “Operation Ferment Garlic” to prevent wasting it.
Aggie Ring took the garlic, cut off the end where it connected to the root (?) or plant (?) [perhaps it’s both?] and then had me lightly “smash” it (just enough to break each clove a bit) with the palm of my “Aggie Ring Hand.”
“Aggie Ring Hand?” is what you gentle readers are probably thinking. Let me explain. When I was blessed with my first Texas A&M University Fightin’ Texas Aggie Ring, he was a “right hand” Texas Aggie Ring. This was back in the mid-1980s and there were still several of my professors and staff at Texas A&M who were WW II veterans and alumni from the 1940s and 1950s.
In fact, the professor who was my undergraduate and graduate student advisor in the college of engineering was class of 1954. He had been in the Fightin’ Texas Aggie Band when he’d been a student and played the clarinet. He still could play the War Hymn every year when the Aggie Band had this thing where the old BQ (Band Qualified) alumni would march from the Quad to Kyle Field for a game with just the Aggie football team playing against each other.
Anyway. I got so much crap from a number of those Old Ags for wearing my ring on my right hand that I felt the need as a real Texas Aggie to switch Aggie Ring ’84 over to my left. Evidently, only girls should wear their Aggie Rings on their right hand. Also, it was a time-honored tradition that a man wears his Aggie Ring on his left hand because the left hand is closer to the heart and, if you’re married, it shows your spouse that you love them as much as you love Texas A&M. I remember seeing a number of Old Ags who had taken their wedding bands and had them “bound” (if that’s the correct term) to their Aggie Ring. “Sweet” said Aggie Ring ’84. “I want to be a left-handed Aggie Ring like an old-school Aggie Ring.”
To this day, when Fightin’ Texas A&M Aggie Ring ’84 sees a photo of a young Aggie wearing his or her ring on their left hand (the proper Aggie hand), he smiles just a little bit brighter.
So, Aggie Ring had me lightly “crush” the garlic cloves and put them into the Ball jar. Once the Ball jar was full of garlic up to just below the lip, Aggie Ring took raw unfiltered honey (it has to be raw!) and poured it into the jar until all of the garlic was covered. This took about an hour as the honey moves slowly.
You can see how much of the 24 oz bottle of raw honey it took in the photo. Aggie Ring put a fermentation lid he bought a bunch of on Amazon on the jar but if someone doesn’t have one, they can just put a lid on loosely or “burp” the jar every couple of days. You don’t want to put the lid on tightly and leave it because the jar will eventually explode.
The wild yeast that is present on the garlic cause the chemical reaction that causes the fermentation. Honey ferments slowly, so it takes about three weeks or more for everything to process.
Now, Aggie Ring has done this before and the finished product is incredible. The honey gets thinner like pancake syrup because of the alcohol that’s produced in the fermentation process. It’s delicious drizzled over pizza. Yes, that’s a thing. Aggie Ring has been to a pizza parlor in Kansas City where there’s a honey bear on every table. People who go there pour honey all over their slices of pie. Aggie Ring hasn’t experimented yet, but he strongly suspects that honey might taste good on some BBQ brisket. It’s certainly healthier than that high fructose corn syrup BBQ sauce most people use. The fermentation and the sweetness of the honey kills off that nasty garlic “bite” and that garlic is incredible on a salad or in pretty much anything (soups, beans, chili… etc.).
As I mentioned, Aggie Ring had me use my Aggie Ring Hand to crush/bruise all of those cloves of garlic. After crushing all of those cloves, my hand smelled like a garlic field. As much as Aggie Ring ’84 doesn’t like vampires, he didn’t want my proper Aggie Ring Hand [the left] to smell like a field of garlic plants for days. :-)
Luckily, someone had recently sent us a stainless steel bar of “soap” that claimed that if you wash your hands with it just like a regular bar of soap, it will kill the smell of onions or garlic on your hands. Aggie Ring took a leap of faith.
It worked. It totally killed the smell of garlic on my proper Aggie Ring Hand [left]. This thing is incredible. I think they are only around $5.00 on Amazon.
Now, all the Aggie Ring and I have to do is wait a few weeks for the garlic to ferment. “Patience grasshopper.” Aggie Ring told me. “It will be done when it is done. Not before.”
#AggieRing
“The road goes on forever and the party never ends.” — Aggie Ring
salty fermented grapefruit rinds are a success! with frozen berries, plain yogourt, kasha, walnuts, hemp hearts, maple syrup.
I noticed that the smaller jar and one of the larger jars had ceased bubbling. I sampled both jars and they each tasted kraut flavored yet crunchy. That is how I like my sauerkraut. So, despite my plan on fermenting them a bit longer, I decided to place these two in the refrigerator for long term storage and use.
The other large Ball mason jar is still bubbly and so I will monitor it and burp it regularly as it continues to ferment.
It is interesting that on my last update, four days ago, the ferment had really gone into high gear. Then four days later and that was that.
Polished copper!
Six (stainless steel but copper-clad) 16-barrel fermenters, upstairs at ...
Max Lager's Wood-Fired Grill & Brewery
Atlanta (Midtown), Georgia.
1 December 2016.
***************
Photos by Yours For Good Fermentables.com.
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▶ Camera: Olympus Pen E-PL1.
▶ Commercial use requires explicit permission, as per Creative Commons.
Decided to make a couple gallons of all-grain home brew Thanksgiving Day.
3lb American Two-Row
1lb Crystal 20L
½oz Cascade Hops (¼oz 60min, ¼oz 10min)
7g Coopers Dry Ale Yeast
These little bastards were just starting to make some foam here.. By late morning the next day I changed the airlocks to the model on the wine there. That wasn't enough though. I had to cut a couple of lengths of 3/8" tubing and make a blow-off tube setup with a bucket of water. The yeast were eating the sugars like little gluttons!
A friend of Jersey Shore Fightin’ Texas Aggie Ring gave him a gallon-sized container of pealed fresh garlic imported from Spain. It’s delicious. As much as Aggie Ring uses garlic, there’s no way he can use that much before it turns. Aggie Ring implemented “Operation Ferment Garlic” to prevent wasting it.
Aggie Ring took the garlic, cut off the end where it connected to the root (?) or plant (?) [perhaps it’s both?] and then had me lightly “smash” it (just enough to break each clove a bit) with the palm of my “Aggie Ring Hand.”
“Aggie Ring Hand?” is what you gentle readers are probably thinking. Let me explain. When I was blessed with my first Texas A&M University Fightin’ Texas Aggie Ring, he was a “right hand” Texas Aggie Ring. This was back in the mid-1980s and there were still several of my professors and staff at Texas A&M who were WW II veterans and alumni from the 1940s and 1950s.
In fact, the professor who was my undergraduate and graduate student advisor in the college of engineering was class of 1954. He had been in the Fightin’ Texas Aggie Band when he’d been a student and played the clarinet. He still could play the War Hymn every year when the Aggie Band had this thing where the old BQ (Band Qualified) alumni would march from the Quad to Kyle Field for a game with just the Aggie football team playing against each other.
Anyway. I got so much crap from a number of those Old Ags for wearing my ring on my right hand that I felt the need as a real Texas Aggie to switch Aggie Ring ’84 over to my left. Evidently, only girls should wear their Aggie Rings on their right hand. Also, it was a time-honored tradition that a man wears his Aggie Ring on his left hand because the left hand is closer to the heart and, if you’re married, it shows your spouse that you love them as much as you love Texas A&M. I remember seeing a number of Old Ags who had taken their wedding bands and had them “bound” (if that’s the correct term) to their Aggie Ring. “Sweet” said Aggie Ring ’84. “I want to be a left-handed Aggie Ring like an old-school Aggie Ring.”
To this day, when Fightin’ Texas A&M Aggie Ring ’84 sees a photo of a young Aggie wearing his or her ring on their left hand (the proper Aggie hand), he smiles just a little bit brighter.
So, Aggie Ring had me lightly “crush” the garlic cloves and put them into the Ball jar. Once the Ball jar was full of garlic up to just below the lip, Aggie Ring took raw unfiltered honey (it has to be raw!) and poured it into the jar until all of the garlic was covered. This took about an hour as the honey moves slowly.
You can see how much of the 24 oz bottle of raw honey it took in the photo. Aggie Ring put a fermentation lid he bought a bunch of on Amazon on the jar but if someone doesn’t have one, they can just put a lid on loosely or “burp” the jar every couple of days. You don’t want to put the lid on tightly and leave it because the jar will eventually explode.
The wild yeast that is present on the garlic cause the chemical reaction that causes the fermentation. Honey ferments slowly, so it takes about three weeks or more for everything to process.
Now, Aggie Ring has done this before and the finished product is incredible. The honey gets thinner like pancake syrup because of the alcohol that’s produced in the fermentation process. It’s delicious drizzled over pizza. Yes, that’s a thing. Aggie Ring has been to a pizza parlor in Kansas City where there’s a honey bear on every table. People who go there pour honey all over their slices of pie. Aggie Ring hasn’t experimented yet, but he strongly suspects that honey might taste good on some BBQ brisket. It’s certainly healthier than that high fructose corn syrup BBQ sauce most people use. The fermentation and the sweetness of the honey kills off that nasty garlic “bite” and that garlic is incredible on a salad or in pretty much anything (soups, beans, chili… etc.).
As I mentioned, Aggie Ring had me use my Aggie Ring Hand to crush/bruise all of those cloves of garlic. After crushing all of those cloves, my hand smelled like a garlic field. As much as Aggie Ring ’84 doesn’t like vampires, he didn’t want my proper Aggie Ring Hand [the left] to smell like a field of garlic plants for days. :-)
Luckily, someone had recently sent us a stainless steel bar of “soap” that claimed that if you wash your hands with it just like a regular bar of soap, it will kill the smell of onions or garlic on your hands. Aggie Ring took a leap of faith.
It worked. It totally killed the smell of garlic on my proper Aggie Ring Hand [left]. This thing is incredible. I think they are only around $5.00 on Amazon.
Now, all the Aggie Ring and I have to do is wait a few weeks for the garlic to ferment. “Patience grasshopper.” Aggie Ring told me. “It will be done when it is done. Not before.”
#AggieRing
“The road goes on forever and the party never ends.” — Aggie Ring
www.culturedagedbrewed.com/2011/10/15/a-tale-of-two-tomat...
success! Stored these in a jar and filled with hot ghee.
A friend of Jersey Shore Fightin’ Texas Aggie Ring gave him a gallon-sized container of pealed fresh garlic imported from Spain. It’s delicious. As much as Aggie Ring uses garlic, there’s no way he can use that much before it turns. Aggie Ring implemented “Operation Ferment Garlic” to prevent wasting it.
Aggie Ring took the garlic, cut off the end where it connected to the root (?) or plant (?) [perhaps it’s both?] and then had me lightly “smash” it (just enough to break each clove a bit) with the palm of my “Aggie Ring Hand.”
“Aggie Ring Hand?” is what you gentle readers are probably thinking. Let me explain. When I was blessed with my first Texas A&M University Fightin’ Texas Aggie Ring, he was a “right hand” Texas Aggie Ring. This was back in the mid-1980s and there were still several of my professors and staff at Texas A&M who were WW II veterans and alumni from the 1940s and 1950s.
In fact, the professor who was my undergraduate and graduate student advisor in the college of engineering was class of 1954. He had been in the Fightin’ Texas Aggie Band when he’d been a student and played the clarinet. He still could play the War Hymn every year when the Aggie Band had this thing where the old BQ (Band Qualified) alumni would march from the Quad to Kyle Field for a game with just the Aggie football team playing against each other.
Anyway. I got so much crap from a number of those Old Ags for wearing my ring on my right hand that I felt the need as a real Texas Aggie to switch Aggie Ring ’84 over to my left. Evidently, only girls should wear their Aggie Rings on their right hand. Also, it was a time-honored tradition that a man wears his Aggie Ring on his left hand because the left hand is closer to the heart and, if you’re married, it shows your spouse that you love them as much as you love Texas A&M. I remember seeing a number of Old Ags who had taken their wedding bands and had them “bound” (if that’s the correct term) to their Aggie Ring. “Sweet” said Aggie Ring ’84. “I want to be a left-handed Aggie Ring like an old-school Aggie Ring.”
To this day, when Fightin’ Texas A&M Aggie Ring ’84 sees a photo of a young Aggie wearing his or her ring on their left hand (the proper Aggie hand), he smiles just a little bit brighter.
So, Aggie Ring had me lightly “crush” the garlic cloves and put them into the Ball jar. Once the Ball jar was full of garlic up to just below the lip, Aggie Ring took raw unfiltered honey (it has to be raw!) and poured it into the jar until all of the garlic was covered. This took about an hour as the honey moves slowly.
You can see how much of the 24 oz bottle of raw honey it took in the photo. Aggie Ring put a fermentation lid he bought a bunch of on Amazon on the jar but if someone doesn’t have one, they can just put a lid on loosely or “burp” the jar every couple of days. You don’t want to put the lid on tightly and leave it because the jar will eventually explode.
The wild yeast that is present on the garlic cause the chemical reaction that causes the fermentation. Honey ferments slowly, so it takes about three weeks or more for everything to process.
Now, Aggie Ring has done this before and the finished product is incredible. The honey gets thinner like pancake syrup because of the alcohol that’s produced in the fermentation process. It’s delicious drizzled over pizza. Yes, that’s a thing. Aggie Ring has been to a pizza parlor in Kansas City where there’s a honey bear on every table. People who go there pour honey all over their slices of pie. Aggie Ring hasn’t experimented yet, but he strongly suspects that honey might taste good on some BBQ brisket. It’s certainly healthier than that high fructose corn syrup BBQ sauce most people use. The fermentation and the sweetness of the honey kills off that nasty garlic “bite” and that garlic is incredible on a salad or in pretty much anything (soups, beans, chili… etc.).
As I mentioned, Aggie Ring had me use my Aggie Ring Hand to crush/bruise all of those cloves of garlic. After crushing all of those cloves, my hand smelled like a garlic field. As much as Aggie Ring ’84 doesn’t like vampires, he didn’t want my proper Aggie Ring Hand [the left] to smell like a field of garlic plants for days. :-)
Luckily, someone had recently sent us a stainless steel bar of “soap” that claimed that if you wash your hands with it just like a regular bar of soap, it will kill the smell of onions or garlic on your hands. Aggie Ring took a leap of faith.
It worked. It totally killed the smell of garlic on my proper Aggie Ring Hand [left]. This thing is incredible. I think they are only around $5.00 on Amazon.
Now, all the Aggie Ring and I have to do is wait a few weeks for the garlic to ferment. “Patience grasshopper.” Aggie Ring told me. “It will be done when it is done. Not before.”
#AggieRing
“The road goes on forever and the party never ends.” — Aggie Ring
The traditional method of red wine fermentation, in open vats, with the "cap" of skins floating on top, which is punched down every few hours to promote extraction of colour, tannins and anthocyanins and other beneficial components.
At Oinolpi Estate, Macherado road, our exclusive wine supplier.
Making choice cuts: winter pruning at Granton Vineyard in southern Tasmania during 2010. The 18ha site is home to the wines of fifth-generation winemaker Steve Lubiana.
Yes, this is kimchi fermented partly by salt and cabbage, and partly by kefir! Kefir is a culture of bacteria and yeasts that live together in a colony and feed on lactose, sugar, or other available foods. They will safely ferment most anything you put them in. This kimchi is just great!
HWS Kolyaguddem & Pochampally Photowalk Tapping
The sap is extracted and collected by a tapper. Typically the sap is collected from the cut flower of the palm tree. A container is fastened to the flower stump to collect the sap. The white liquid that initially collects tends to be very sweet and non-alcoholic before it is fermented.
Meer over de verschillen & overeenkomsten tussen deze sojabonensauzen op Aziatische-ingredienten.nl
VLNR: hoisinsaus, zoete bonensaus, chu hou saus, gele bonensaus (of taotjo), miso, doenjang.
FLTR: hoisin sauce, sweet beansauce, chu hou sauce, yellow beansauce, (shiro) miso, doenjang.
Unfortunately not in this photo: Dtow jiaw from Thailand
I started this batch of sauerkraut on January 22, 2015. Today it has been fermenting for 23 days, a little over three weeks.
All three jars now have a distinct kraut smell to them. I tasted the contents of the small jar and it has quite a nice kraut taste. It is still crunchy, but has lost the raw cabbage flavor in favor of a nice kraut taste. I like a sauerkraut with some crunchiness so the small jar is probably almost done for my tastes.
I've noticed the larger jars seem to have picked up their level of fermenting. The brine was nearly overflowing when I burped them. Been burping them once every three days. My room temperature is around 72 F today. Normally it is around 66 - 68 F. So maybe that few degrees caused an increase in the ferment activity.
I'm planning to ferment the smaller jar for one more week. I will probably let the larger jars go an extra two or three weeks.
Abalone
Beans, fermented onion.
(The Restaurant at Meadowood)
Notes: The disc of gelée on top was made from a concentrated broth of dried abalone, shiitake, and kelp.
Twelve Days of Christmas
Day 3: Christian Puglisi
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 8, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Kabocha
From Wikipedia, the free encyclopedia
Jump to: navigation, search
For the fermented tea drink, see kombucha.
Kabocha.jpg
Nimono of kabocha(Japanese cuisine)
Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜), Danhobak (Korean 단호박), Fak Thong (Thai ฟักทอง for "golden squash") is an Asian variety of winter squash of the species Cucurbita maxima. The word kabocha has come to mean a general type of winter squash to many English-speaking growers and buyers. In some cultures it is revered as an aphrodisiac.[1]
Kabocha is commonly called Japanese pumpkin, especially in Australia and New Zealand. It is also called kabocha squash in North America. In Japan, the word kabocha may refer to either this squash or to the Western-style pumpkin.
Varieties include: Ajihei, Ajihei No. 107, Ajihei No. 331, Ajihei No. 335, Cutie, Ebisu, Emiguri, and Miyako.
Today, many of the kabocha in the market are of the type called Kuri kabocha, which was created based on Seiyo kabocha (buttercup squash). It is popular for its strong yet sweet flavor and moist, fluffy texture, which is like chestnuts. It is found in the market under such brand names as Miyako, Ebisu, Kurokawa, and Akazukin.
Contents [hide]
1 Characteristics
2 Nutrition
3 Ripening
4 History
5 Gallery
6 References
Characteristics[edit]
Kabocha is hard, has knobbly-looking skin, is shaped like a squat pumpkin, and has a dull-finished, deep green skin with some celadon-to-white stripes and an intense yellow-orange color on the inside. In many respects it is similar to the Buttercup squash, but without the characteristic cup on the blossom end. It is a member of the species Cucurbita maxima, along with the Hubbard and Buttercup squashes.
An average kabocha weighs 2-3 pounds but can weigh as much as 8 pounds.[2]
It has an exceptional naturally sweet flavor, even sweeter than butternut squash. It is similar in texture and flavor to a pumpkin and a sweet potato combined. Some can taste like Russet potatoes. Like other squash-family members, it is commonly mixed in side dishes and soups or anywhere pumpkin, potato, or other squash would be.
In Japan, it is a common ingredient in vegetable tempura and can be made into soup. Fak Thong (Thai: ฟักทอง) is used in traditional Thai desserts and main courses. This pumpkin is used in Jamaican Chicken Foot Soup. Danhobak (Korean: 단호박) is commonly used for a traditional porridge called Hobakjuk (호박죽), which is mainly eaten during Autumn and Winter. Hobakjuk in the west is more likely to contain pumpkin.
Kabocha (far right) is a common ingredient in tempura.
Kabocha is available all year round but is best in late summer and early fall.
It is primarily grown in Japan, South Korea, Thailand, California, Florida, Southwestern Colorado, Mexico, Tasmania, Tonga, New Zealand, Chile, Jamaica, and South Africa, but is widely adapted for climates that provide a growing season of 100 days or more. Most of the California, Colorado, Tonga and New Zealand crop is exported to Japan.
Nutrition[edit]
It is rich in beta carotene, with iron, vitamin C, potassium, and smaller traces of calcium, folic acid, and minute amounts of B vitamins. [3]
Ripening[edit]
When kabocha is just harvested, it is still growing. Therefore, unlike other vegetables and fruits, freshness is not as important. It should be fully matured first, in order to become flavorful. First, kabocha is ripened in a warm place (77 °F/25 °C) for 13 days, during which some of the starch converts to sugar content. Then it is transferred to a cool place (50 °F/10 °C) and stored for about a month in order to increase its carbohydrate content. In this way the just-harvested, dry, bland-tasting kabocha is transformed into smooth, sweet kabocha. Fully ripened, succulent kabocha will have reddish-yellow flesh and a hard skin with a dry, corky stem. It reaches the peak of ripeness about 1.5–3 months after it is harvested. [4]
History[edit]
It has been widely believed that all squash was domesticated in Mesoamerica; in 1997 it was reported that new evidence suggests this occurred 8000 to 10,000 years ago, a few thousand years earlier than previous estimates.[5] In addition, this is 4000 years earlier than the domestication of maize and beans, other major plant groups.[6] Archeological and genetic plant research in the 21st century suggests that the peoples of Eastern North America independently domesticated squash, sunflower and two other plant species.[7]
Portuguese sailors introduced the kabocha to Japan in 1541, bringing it with them from Cambodia. The Portuguese name for the squash, Cambodia abóbora (カンボジャ・アボボラ), was shortened by the Japanese to kabocha. Certain regions of Japan use an alternative abbreviation, shortening the second half of the name instead to "bobora".
Kabocha is written in Kanji as 南瓜 (southern melon) and is also occasionally referred to as 南京瓜 (Nanking melon).
I think this is a Korean "invention": normal garlic bulbs are kept for 30-40 days at 65-80°C in 70-80% humid environment. They will ferment, just like that. No additives like salt or starter cultures needed. The sticky, black cloves are soft and sweet. Really, really nice. A little bit like soy sauce of fermented black beans, but absolutely not salty. So you can eat it straight, as a snack.
Meer lezen over zwarte knoflook? Surf naar: www.aziatische-ingredienten.nl.
Korean fermented squid side dish! Worth the month wait! I learned the recipe from the great Maangchi! Maangchi.com -- check her out!
This is sauerkraut after fermenting for 16 days in these jars. About 4 pounds of cabbage fit into these 3 jars. I burped the jars twice daily for the first 4 days, then daily after that. After the first 7 - 10 days, I began burping them about once every three days. The small jar really smells like sauerkraut. The contents taste like sauerkraut too. The larger jars smell like sauerkraut, just not quite as strong. They are kept in the dark inside a cupboard that has a temperature around 68 - 70 F. The sauerkraut is kept submerged under the brine with larger folded cabbage leaves. I also placed shot glasses on top of the leaves to keep everything submerged under the brine when I screw on the jar lids.
I've checked the jars regularly for any kind of mold or off odors. So far so good. I will probably ferment the larger jars at least another week and a half. I may soon be refrigerating the smaller jar. This is the second batch of sauerkraut that I have fermented. The first time I fermented the batch for only three days before refrigerating. This was based on recommendations from a youtube video I saw. That was not long enough. The first batch tasted like salty cabbage. I still ate it over time.
Since then I did a lot more reading and research and felt confident in trying a longer ferment period. This batch definitely is proving to be developing a nice sauerkraut smell as the fermentation proceeds.
One important lesson I learned: Leave plenty of space at the top of the jars. During the first 3 - 4 days, when fermentation is vigorous, the brine levels can rise a lot and in my case, two jars fermenting became three. Hence the smaller jar.
Towards the end of 2012, this installation will produce approximately 10 million cubic metres of green gas each year, which wil be fed into the grid after it has been upgraded to natural gas quality. 100,000 Tonnes of biomass, made up of organic residues mainly from beet root sugar production chains, will be used as raw material for fermentation.
This was the second time I had to don a hard hat to get kite aerial photographs. In addition, I also had to wear steel capped shoes on this location.
salty fermented grapefruit rinds are a success! with frozen berries, plain yogourt, kasha, walnuts, hemp hearts, maple syrup.
Fermented Potato Bread
(Matthew Orlando)
Twelve Days of Christmas: Matthew Orlando
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 5, 2014)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Fermented Soil, 1965
Hans Hofmann, Born: Weissenberg, Germany 1880 Died: New York, New York 1966
oil on canvas 48 x 60 in. (121.8 x 152.4 cm.)
Smithsonian American Art Museum
Gift of S.C. Johnson & Son, Inc. 1966.84.1
Not currently on view
Personal, educational and non-commercial use of digital images from the American Art Museum's collection is permitted, with attribution to the Smithsonian American Art Museum, for all images unless otherwise noted. http://americanart.si.edu/collections/rights/