Monsanto doesn’t even advertise but I bet 90% of what I eat is their brand
…made my first fermented sauce as an effective replacement for soy/fish sauce last week… and my first fermented lemon/garlic/ginger spice yesterday. At the grocery store I play a childish game with myself; in the isles, the floor is lava… fuck brands. I’ll make it all, and make it better, by myself. - an American millennial
Blueberries, 3% salt brine, microscopic Mason jar deathmatch for a month with burping. It yielded ~600mL of savory, slightly fruity-ish juice.
5lb chuck roast, dry- onion, garlic, salt, pepper, - twice–before and after rubbing in a course Dijon mustard. Then 4 hours @165F on a pellet grill with temp control via a stepper motor auger; mostly just for the bark-ish hardwood flavor. Then the roast was placed in a dutch oven with some old chicken stock, and a cheap beer with some onion, garlic, and a couple baking potatoes as filler to ensure the whole thing was covered. I cooked this for 6 hours at whatever temp my oven calls 250F. That yielded ~1000mL of juice… and some excellent shredded beef BBQ.
I mixed both of those juices and simmered them down to ~600mL total, filtered, and bottled it. The final product is like a smokey Worcestershire sauce with a hint of fruity flavor that is quite weak, maybe on par with the amount of fruity one might taste in a Hefeweizen beer but a more complex savory flavor than Worcestershire sauce.
Overall, I’m just at the initial fermentation experimental phase where I am not concerned with reproducibility, yield, or cost, and am just using everything free, cheap, or about to get thrown out as fodder for low effort experiments.
Disability makes me physically limited but time rich. So this is an abstract exploration of my available resources.
“Brands”
Monsanto doesn’t even advertise but I bet 90% of what I eat is their brand
…made my first fermented sauce as an effective replacement for soy/fish sauce last week… and my first fermented lemon/garlic/ginger spice yesterday. At the grocery store I play a childish game with myself; in the isles, the floor is lava… fuck brands. I’ll make it all, and make it better, by myself. - an American millennial
Got a recipe for that fermented sauce?
Blueberries, 3% salt brine, microscopic Mason jar deathmatch for a month with burping. It yielded ~600mL of savory, slightly fruity-ish juice.
5lb chuck roast, dry- onion, garlic, salt, pepper, - twice–before and after rubbing in a course Dijon mustard. Then 4 hours @165F on a pellet grill with temp control via a stepper motor auger; mostly just for the bark-ish hardwood flavor. Then the roast was placed in a dutch oven with some old chicken stock, and a cheap beer with some onion, garlic, and a couple baking potatoes as filler to ensure the whole thing was covered. I cooked this for 6 hours at whatever temp my oven calls 250F. That yielded ~1000mL of juice… and some excellent shredded beef BBQ.
I mixed both of those juices and simmered them down to ~600mL total, filtered, and bottled it. The final product is like a smokey Worcestershire sauce with a hint of fruity flavor that is quite weak, maybe on par with the amount of fruity one might taste in a Hefeweizen beer but a more complex savory flavor than Worcestershire sauce.
Overall, I’m just at the initial fermentation experimental phase where I am not concerned with reproducibility, yield, or cost, and am just using everything free, cheap, or about to get thrown out as fodder for low effort experiments.
Disability makes me physically limited but time rich. So this is an abstract exploration of my available resources.