#Tag · bonfire.cafe

Ever tried a Japanese wine aged in “mizunara” oak? A small but growing number of wineries are maturing their wines in barrels made from native trees instead of using imported oak. https://www.japantimes.co.jp/life/2026/02/06/food-drink/japanese-wine-aged-local-barrel-mizunara/?utm_medium=Social&utm_source=mastodon #life #fooddrink #alcohol #whisky #sake #fermentation

@shezza_t

@shezza_t@mastodon.ie · 3 weeks ago

This is a great article from @vittlesmagazine about the cultural split between those that reheat rice and those that are convinced reheating rice will kill you via “fried rice syndrome”.

https://www.vittlesmagazine.com/p/grain-of-terror

Grain of Terror

Why is the Western world so afraid of reheating rice? Joe Zadeh reports. Illustration by Ibrahim Rayintakath

Ganga

@LifeTimeCooking@mastodon.au replied · 3 weeks ago

@shezza_t what a great article, thanks for sharing it. I never knew about the perceived risks of rice until just a few years ago, and have done all sorts of things with rice and left-over rice without dying. it is interesting how much racism played in the fear around food poisoning from rice.

I have long been perplexed between the warnings that seem more frequent these days, and the fact that a lot of the different cultures in India ferment rice and eat it. It's great that the article mentions this.

On my visits to India I have often been told about the antimicrobial affects of banana leaves, and more recently I saw that Sandor Katz writes in his book Art of Fermentation that common spices inhibit the growth of "badies" in ferments (my term for unwanted things in fermentation).

It comes down to applying the same level of care in handling rice as we do with any other ingredient. I enjoyed the article a lot.

#food #Fermentation #Rice

Ganga

@LifeTimeCooking@mastodon.au · 4 weeks ago

Today's challenge in Shockey's 30-Day #Fermentation Challenge is Tempeh. I have never been a fan of tempeh, but am looking forward to it for hints about how to use it well. (the days challenge doesn't drop till 9:20, a bit inconvenient but Ok).

Also, we'll be told what to do next with the soaking/fermenting oats from yesterday.

It is also "taste the kraut" day - time to taste the kraut each day until done.

I forgot to have miso soup yesterday - we were challenged to have it each day for a week. 🤷‍♀️ That means 2 bowls today - not a chore for this household.

I have a few small vegetable ferments I want to get going - parsnip, eggplant, maybe one other. I dreamed about eggplant last night too - that I was picking dozens. What does that mean?

#food #FromTheKitchen #Fermenting #WhatIAmCooking