Crock of Time
@crockoftime.com
Your food's destiny awaits: crockoftime.com Fermenting in the home kitchen with @cr0ybot.com sᴇɴᴅ ᴍᴇ ʏᴏᴜʀ ᴄʀᴏᴄᴋs
Just slapped a TWA together for crockoftime.com to try to keep my Google Play developer account active. I have been working on a digital logbook app but it's been slow progress and I'm second-guessing myself at every turn. Should have waited to open a dev account until the app was ready...
Crock of Time
Join me on my journey exploring the world’s tastiest fermented food & drink from the comfort of my own kitchen.
crockoftime.com
Beet season is upon us. Reposting spooky pickled beets video: youtube.com/shorts/-MRVR...
🎃 #Halloween #beets to chill you and/or chill to #recipe #pickle #canning #preserving
YouTube video by Crock of Time
youtube.com
It has taken me 5 years to make pickled mustard greens again after the first time, according to my last logbook entry. Not sure why because I've been thinking about these ever since. The secret is 1.5% MSG.
I found the scotch mirin hiding in a box in the basement after finally building some shelves for my crocks and ferments. Cheers!
Sometimes the smell of koji gets stuck in my head like a song
Corned beef is a day late but honestly St Patrick's day is just an excuse to corn some beef. I should make it more often.
Happy world fermentation day to all who celebrate! A history of civilization is a history of pickles, and fermentation! Or how the lactobacillales domesticated humankind... Without fermentation we wouldn't have beer, wine, cheese, miso, kimchi etc. shows.acast.com/the-deliciou...
A Short History of Pickles, Vinegar and Fermentation | The Delicious Legacy
What have bacteria and fungi have ever done for us?
shows.acast.com
In 2020 it was sourdough and empty flour shelves, this year everyone will be making kimchi I assume.
Kimchi with Crock of Time
YouTube video by Crock of Time
youtube.com
Marie Le Conte@youngvulgarian.marieleconte.com · 10mo agooh it's going to be a Recession recession
This banger about pickled beets never took off on Instagram but I'm very proud of it. It's one of the last short videos I made before the hiatus. #preservation youtube.com/shorts/-MRVR...
🎃 #Halloween #beets to chill you and/or chill to #recipe #pickle #canning #preserving
YouTube video by Crock of Time
youtube.com
This sauce is dedicated to Sampson, who always helped me start my seeds and plant the seedlings, including the ones used for this sauce. I miss my little helper.
Got enough ripe chilies plus some stored in the freezer to finish the main #HotSauce this year, along with smoked and dried chilies from September and vacuum bag #fermented mash from August. Just need to put it all together.
The Koji Dinner was amazing! Didn't take many photos, too busy eating. Wore my mushroom shirt!
I once again have more tomatoes than I can eat, so this is all getting cooked down and milled today. Since I recently did ketchup with fermented tomatoes I might dry this into paste and ferment that as a comparison.
Last of my 2022 (Ash & Ember) and 2023 (Firefruit Elixir) hot sauce reserves from before the move. This summer I've been working on the next batch since the hiatus, feels good. #fermentation
Koji Dinner happening in Chicago at Charlie Trotter's on Sept 28! Jeremy Umansky himself will be participating. I convinced my boss to do a double date and expense it! 😆 www.cleveland.com/entertainmen...
Top U.S. chefs – including one of Cleveland’s own – to host 7-course Koji Dinner in Chicago
The one-night culinary exploration features dishes from award-winning chefs and rare sake selections, including IWA created by Dom Pérignon's former winemaker.
cleveland.com
On this #MisoDay, I am remembering a chocolate wedding cake miso I made for the lucky couple and gifted to them on their first anniversary. crockoftime.com/logbook/wedd...
Wedding Cake Miso
It is a tradition to freeze part of your wedding cake for a year, but I think miso is a better way to transform food for the better in a year.
crockoftime.com
Summer honey sun Trapped in amber on the vine Burst with fleeting joy 📒Fermented Cherry Tomato Ketchup crockoftime.com/logbook/ferm...
Fermented Tomato Ketchup
The end of August means lots of tomatoes for me, and it’s also usually the time of year that I need to travel for a conference*. This is not ideal for making sure they get used. I had almost 5kg of…
crockoftime.com
Summer honey sun Trapped in amber on the vine Burst with fleeting joy 📒Fermented Cherry Tomato Ketchup crockoftime.com/logbook/ferm...
Fermented Tomato Ketchup
The end of August means lots of tomatoes for me, and it’s also usually the time of year that I need to travel for a conference*. This is not ideal for making sure they get used. I had almost 5kg of…
crockoftime.com
My starter whisk made Mark Bittman's newsletter today: bittmanproject.com/things-we-li...
Things We Like: A Whisk, an Oven, and a Seasoning Trio | The Bittman Project
Welcome to our biweekly roundup of our favorite things. We’ll only ever recommend products that we’ve personally tried and enjoyed. This week: a whisk, an oven, and a seasoning trio.
bittmanproject.com
Time to smoke some chilies for the yearly hot sauce. Beautiful day for it, high of 64°F.
About 2 years ago, I wanted my next video to be about my best hot sauce yet. Then life happened, and I haven't made a video or posted on the website since. Today I started fermenting this year's hot sauce. No recording, minimal photos, just me and my trusty physical notebooks.
I don't like adding balsamic vinegar to my caprese salad because it overwhelms the flavor of my homegrown heirloom tomatoes. However, adding a dash of my homemade tomato vinegar really helps balance the tomato umami and creamy mozzarella. crockoftime.com/logbook/toma... #fermentation
First canning session in a long while, dipping my toes back in slowly. I cringe a little at the passata video from a few years ago, would love to do an update but it's hard to find the time these days.
