[Theme] The yummy thread...(food photography)

[Akira]

(In that vein) i use to make mochi, and amesake from sweet brown rice.
A different matter i still have original miso, from the seventies.
lol

That's awesome!

[Fons Baerken]

That's awesome!

...and natto, problem is you need a type of incubator to regulate time and temperature to have steady success with these fermentations ..

[Akira]

...and natto, problem is you need a type of incubator to regulate time and temperature to have steady success with these fermentations ..

Have you been involved with fermentations out of the interest as biologist?

[Fons Baerken]

Have you been involved with fermentations out of the interest as biologist?

Not as a biologist but as a consumer interested in natural foods as a condition for health, Akira.

[Akira]

Not as a biologist but as a consumer interested in natural foods as a condition for health, Akira.

I see.  That's a good reason.

[Fons Baerken]

I see.  That's a good reason.

To respect, reflect and connect with our traditional ways of growing food, preparing and preserving, and living simply in harmony with nature!

[ColinM]

I loved your asparagus salad lunch Fons.
Just right for a hot day.

I'm really impressed to hear about you making amesake & mochi too

...and natto, problem is you need a type of incubator to regulate time and temperature to have steady success with these fermentations ..

Ok you really piqued my interest here now.
I don't know if this is something about the culture of people in the Netherlands but a Dutch friend (Peter Den Dekker) used to make Tempeh in the 80's. He found one answer to the incubator problem by using old fridges (for the insulation & easily cleaned surfaces) and a single old-style 40W lightbulb to give just enough background heat!

I love Tempeh and much prefer it to the taste and texture of Tofu

From a quick Google, it seems Natto shares some similarities....and some differences with Tempeh

Final question for anyone who knows:
What are your favourite uses for Shiso herb?

[ColinM]

So we've had "lens porn" a few times on NG
I think it's time to drool over some tea now

This was taken on my D500 @ 80mm handheld
Shot RAW, downloaded to & edited on my phone (which was a much more pleasant task than when I've tried before)

Let me know if you like tea, or have come across it looking like this before

[Fons Baerken]

I loved your asparagus salad lunch Fons.
Just right for a hot day.

I'm really impressed to hear about you making amesake & mochi too

Ok you really piqued my interest here now.
I don't know if this is something about the culture of people in the Netherlands but a Dutch friend (Peter Den Dekker) used to make Tempeh in the 80's. He found one answer to the incubator problem by using old fridges (for the insulation & easily cleaned surfaces) and a single old-style 40W lightbulb to give just enough background heat!

I love Tempeh and much prefer it to the taste and texture of Tofu

From a quick Google, it seems Natto shares some similarities....and some differences with Tempeh

Final question for anyone who knows:
What are your favourite uses for Shiso herb?

Thanks Colin

[Akira]

So we've had "lens porn" a few times on NG
I think it's time to drool over some tea now

This was taken on my D500 @ 80mm handheld
Shot RAW, downloaded to & edited on my phone (which was a much more pleasant task than when I've tried before)

Let me know if you like tea, or have come across it looking like this before

Is this puercha?

[ColinM]

Is this puercha?

Yes, a cake of raw PuErh, before breaking open to use
I've slowly started drinking more tea over the years

[Akira]

Yes, a cake of raw PuErh, before breaking open to use
I've slowly started drinking more tea over the years

I cannot live without tea.  As you would already know, it is better for the puercha to go with the greasy food.

[ColinM]

I cannot live without tea.  As you would already know, it is better for the puercha to go with the greasy food.

Trying to live without tea?
Pointless!

I love Sencha, but always seem to run out.

I think the Puerh you're describing is the fermented type (makes a darker brown tea). I really like that type.
The "raw" one in the pic isnt fermented & produces a much lighter brew that can have more subtle flavours

[ColinM]

I started a garden a year ago and added a greenhouse this Spring.
My tomato plants have been bountiful and now I'm drowning in them.

My current plan, fermented tomatoes (with garlic & chilli - wonderful)
and here, oven-drying them

[Snoogly]

The result of fermenting jalapeño peppers and lemons in brine for several days :-)