I know there’s a bunch much of us here. Don’t know if there’s enough to warrant our own topic but look what just arrived today! Woohoo! Super excited. I’ve made plenty of kimchi and will embark on a serious attempt to figure this area out.
My daughter lives in Copenhagen but I never went to Noma. I think it closed now.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
so much to have fun with when it comes to fermenting! I haven’t really explored much…just kraut, kimchi and a few times of pickles.
I have a few books but will be interested in seeing what you learn and such…perhaps your reading will motivate me to dive into a few others things this fall.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
It’s an incredible food town. Soo many chefs who worked at Noma opened their own places. It’s a real small city but the food scene is vast. I visited over Christmas and we went to this incredible bar. A real hole in the wall but it was so cool. A super eclectic 90s Rap play list and walls of bizarre fermented ingredients that they used to make riffs on classic cocktails. Crazy delicious. It really blew me away. The experimentation going on there is wild.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I dipped into it last night and booze and bread are specifically excluded in this book bc they are their own huge topics. Yeah I think it’ll very interesting.
JCBBQ yeah I can see that those two would need to be excluded to keep the book to publishable length!
I know people that ferment 5 gallon buckets of cabbage and make fermented pickles, and I've always enjoyed sampling their wares. I need to try it at some point. I literally have dozens of food grade plastic buckets with lids with o-rings that would be suitable, with an airlock and grommet added to the lid.
Bob Hicks, from Mormon Mecca
I'm 82 years young and going as hard as I can for as long as I can.
Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind.
Retired
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
We had the Noma book, too, but gave it to a friend whose bar wanted to start playing around with fermented ingredients. When you're done reading Noma, check out the stuff that Sandor Katz has published.
I would also support a fermentation thread. I used to make kombucha all the time, always had a vat brewing. I stopped for long enough my SCOBY croaked, and I never got going again. I have a new one, it is sitting here in a sealed bag of tea, just waiting for me to start again. I have fermented all kinds of things (got my BS and MS in microbiology, and did a lot of food microbiology). Taught students when in grad school, and they enjoyed (these are college students, now...) blowing up cans of creamed corn by drilling a hole in top of a can, inoculating with bacteria that form a lot of gas, soldering closed and leaving on a windowsill. Loads of fun going into class on Monday, to find smelly creamed corn all over the room. Good times, and made the point I've done kefir, and kimchi, and have a couple books on making fermented hot sauces, though haven't tried yet. I also have the giant orange Sandor Katz book (too lazy to go over to bookshelf to get actual title) and since I'm having less trouble with gluten, thinking I'll start up the sourdough. I'm game. Also, just crossing my mind... anyone ever tried making their own fruit vinegars?
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Here's the book I've used. I haven't done much lately though, sour pickles, green beans, kraut, pepper rings, but none for a while. The book is quite thorough, and more of a treatise on fermentation than recipes.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I’ve been fermenting in the form of sourdough for about 45 years. Have had always edible but somewhat mixed results from time to time but keep starter(s) in the fridge always. My current main starter is about 25 years old. I feed my main starter and my second starter is made with discards from the main. The second starter is used almost exclusively for pancakes and waffles. I have multiple books on sourdough including my dad’s copy of Sourdough Jack’s Cookery that he purchased in 1969.
I’ve been making sauerkraut, fermented ginger-carrots and full sour pickles for at least 15 years. We keep sauerkraut in our fridge year-round. Have a couple of books on it including Katz’s Art of Fermentation.
One ferment I would like to add this year that I have not previously done is jalapeño peppers.
I've done kefir, and kimchi, and have a couple books on making fermented hot sauces, though haven't tried yet. I also have the giant orange Sandor Katz book (too lazy to go over to bookshelf to get actual title) and since I'm having less trouble with gluten, thinking I'll start up the sourdough. I'm game. Also, just crossing my mind... anyone ever tried making their own fruit vinegars?
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