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Home » Instagram » Doing chocolate research is satisfying :-) I’m learning about *so* much more than ‘just’ chocolate. Here’s my tuppence-worth (does anyone non-British say that?) about vanilla.
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Doing chocolate research is satisfying :-) I’m learning about *so* much more than ‘just’ chocolate. Here’s my tuppence-worth (does anyone non-British say that?) about vanilla.

March 17, 2021 by Ali

Previous PostMy second batch of home-cured bacon is delicious. This time, the cure had salt, sugar, bay, peppercorns and juniper berries. When I took the lid off the spice grinder and sniffed, it nearly blew my head off! . I like my bacon crispy, but it’s *really* hard to cut bacon thinly by hand, so chunky and cast iron-panned has to do me. Chef also gets the first dibs on the liquid fat left in the pan! I love to pour it over my bread ;-) . Pigs raised over the hill by Flavio at @lavalledelsasso. Thank you! . How do you like your bacon?
Next PostEvery time I make Sowans, the Scottish oat ferment, I have both a drink and an oat ‘porridge’ ready to use. There’s quite some competition for how it’s used! . Sometimes, we cook up the porridge and eat it for breakfast with crunchy decorations! Other times, I reserve it for this: Spelt and Fermented Oat Porridge bread. . The crust is crackly, nutty spelt and the crumb is soft from the addition of the porridge. It also helps the bread last longer. . There’s a slice shot in my stories. Wish I could feed you some!

Recent Posts

  • They’re alive! Microbes, doing their job in my ancestral ale, just like they would have done in the kitchens of females in my home country, the UK, five hundred years ago. . This ale is kitchen-made, grain malted at home, starter culture created here, glass bowls, saucepans and jars used. . I learn something new with every batch. This time, I’m using the spent grain in three, quite different, sourdough breads. I’ve taken tonnes of video…you can see it all in my story today.
  • Kitchen Table Chats #24 – Protein from Real Food, Soaked Cream Biscuits, Transatlantic Linguistic Challenges!
  • Food that makes you feel at home is so important. This dish, goetta, was invented by German immigrants to Cincinnati. It’s still made there and often eaters think it actually comes from Germany…but there’s no dish like it there! It was a Cincinnati creation; made to help people (who’d transported their entire life half way around the world) feel at ‘home’. . It’s pork, long-cooked in water, shredded, then added back to the broth created. After this, onions, celery and (my favourite!!) oats are added. You cook it until your spoon stands up in the mix. . Gosh, it’s good. . Comfort. In. A. Bowl. . We ate it with cauliflower and a glass of ancestral ale (oats in there too!). See my story today for lots of pictures (including the spoon standing up in my pot!). . My newsletter goes out tomorrow – if you’re not on it and want to be you can find the details in my story today or by clicking on the link in my profile.
  • Two ingredients, old bread and sugar, and you can have Russian Bread Kvass. . I find home-made sourdough rye and some very dark brown sugar pretty unbeatable taste-wise. And I use the bread cubes again and again, brew after brew, so that they become a bit like kefir grains – a colony of probiotic yeasts and bacteria. . Here are the said bread cubes being filtered out as I pour the fermented liquid into a swing-top bottle for a second fermentation. . My favourite flavouring for this second ferment is raisins and mint. But orange and ginger are good too. . Some more pictures in my story today and the recipe (which includes videos) is the top link in my profile.
  • #58 – Ancestral Cooking for Schools & Retreats with Hilary Boynton

Recent Comments

  • Ali on #35 – The Easy Way
  • Christie Russell on #35 – The Easy Way
  • Ali on #54 – What Have We Done To Beer?! (& What Can We Do About It?)
  • Ali on #54 – What Have We Done To Beer?! (& What Can We Do About It?)
  • Probióticos para hacer en casa on Milk Kefir Spelt Bread

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