No Brine…Fermenting in Honey!

My fermenting journey continues – yes indeed… A change from the common fermentation brines and salt solutions…Fermenting in Honey. This fermenting process with honey has lots of health benefits and the pinnacle of that benefit – both items after the ferment, taste absolutely incredible! Much like the dual benefit when you make mozzarella cheese, and then make ricotta as a secondary product from the whey. Fermenting in honey gives you a double bonus without adding an additional step or additional food products. You get the fruit or vegetable that is engulfed in the honey and you get...

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Getting My Ferment On!

There is not a day that goes by that I’m not in the kitchen or experimenting with some culinary project, food, or actual development of a recipe. It’s a passion, an obsession, and my life. I do food for a living! When I became interested in Probiotics, fermenting became a focus, as did cultures (yogurts particularly). I began reading everything I could get my hands on and listening to whatever I could, related to the topic. Sandor Katz became my new guru and reading his books The Art of Fermentation and Wild Fermentation became immediate favorites. The Fermenters Kitchen Website owned by...

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Who Doesn’t Love Pizza?

I love Pizza, its original origin is of little consequence to me…It’s all the topping options and the bready base that make it one of the perfect foods. Great for lunch or dinner – yes, I know there are still those hold-outs from college days still eating cold pizza for breakfast (I’m not one of them!). I’m also not a big fan of those super thick Chicago Style Pizzas – I love my crust, but I like the base pretty thin – unless we are talking Calzones. Depending on my mood there might be sauce on the dough, but sometimes, I just love it generously brushed with olive oil and...

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Sick of Pumpkin Yet? I Hope Not!

RMJ’s FALL FÊTE FAVORITE Fall harvests may be filled with squash of all kinds, but pumpkin is still my favorite! Often, beautifully ‘autumn’ in hue, these members of the gourd family (native to the Americas) appear in an array of colors – from deep burnt orange to creamy off-white. Yes, I know – there are pumpkin products galore out on the comercial market. The pumpkin proliferation has hit – Starbucks Pumpkin Spice Latte, Dairy Queen’s Pumpkin Pie Blizzard, McDonald’s McCafe Pumpkin Spice Latte, Krispy Kreme’s Pumpkin Spice Doughnut and Pumpkin Spice Latte, and new...

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