#chefkenfornataro
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#toasted #hemp #gearts #bread with #hubiscus #cider #yeast and #wheat #berry and #whey from #milkkefir. Already smells so good we want to eat it ! @culturesgroup #culturesgroup #chefkenfornataro
#wheat#culturesgroup#toasted#whey#yeast#berry#milkkefir#chefkenfornataro#bread#hemp#hubiscus#gearts#cider
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Why we love the fall every year it comes around in New England: Apples and other fruits and vegetables screaming to be dried, fermented, pickled, or made into a spectacular jelly, jam or mead. A new crop of apples is always a hopeful, hopeful and tasty sign. Please buy from your small, and very local small family farms. Support your neighbors and local farmers that could care less about some #deathtax that has no effect at all in their lives or grandkids lives - especially if toxins are freely dumped into the environment @rnjj @rakuenkajitu @skylarkeast @passiflora_incarnata @thejapanesepantry @alangschwartz @ericedgin @anomaly_season @angelzimmerman70 @ourcookquest @ahcallaghan @culturesgroup @nekonosouseki @fermentedfoodlab @matthachisu @zukemono @kojifinefoods @thefoodballer @the_tale_of_koji @harusea1 @tactopoda @cooksscience @chopsticks_ny @gnutford @ozzyhsieh @migogui @markomerso @sandorkraut
#こんにちは, #shoyu #vinegar #ChefKenFornataro, #miso, #microbiology ,#大和魂, #学生, #漬物, #麹 , #魚, #酵母, #酒, #金山寺みそ, #kinzanjimiso #部分日食, #感じ @culturesgroup #みそ #日本語 #🐇 ,#煎餅 @nycferments
#みそ#kinzanjimiso#shoyu#煎餅#金山寺みそ#deathtax#日本語#chefkenfornataro#こんにちは#漬物#部分日食#🐇#麹#感じ#酒#大和魂#microbiology#miso#酵母#vinegar#学生#魚
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Anatomy of a Dish part 6 - one of the most important talents a chef must have is the ability to balance flavors in each dish served and in all dishes served combined. Add seasoned oils and reduced syrupy glazes at the end like this toasted cardamom and nigella oil. Yes, those are very crisply fried dried fish - niboshi. The #kanji means rice paddy makers. Guess why! @culturesgroup #culturesgroup #chefkenfornataro
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#test and #reward. Now a few hours of #sleep that is the #ichiban prize! #chefkenfornataro #culturesgroup
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#miso #koji madness needs sorting! @culturesgroup #chefkenfornataro #culturesgroup chefken
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#bread #sourdough #biga #poolish that my #happyfathersday #papa taught me to make over 50 years ago. Keep the #traditions alive #usa ! #sourdough #bakers and #cooks that know that #yeasts are everywhere and #apple yeast is the best there is! @culturesgroup #chefkenfornataro #culturesgroup @bakersofig @breadbakersguild
#apple#cooks#happyfathersday#bakers#yeasts#biga#culturesgroup#poolish#traditions#sourdough#papa#usa#bread#chefkenfornataro
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Please share this post about how everybody's Papa - #happyfathersday - can make incredible #kefir #cheese #feta as we have done here according to @theblacksheepschool recipe for great #feta Very grateful to @theblacksheepschool and his incredible book on #cheese that really offered the world a #sustainable alternative. This is spectacular cheese! #rawsheepmilk #feta @culturesgroup #culturesgroup #chefkenfornataro @brooklynbreadnerd @sarah_c_owens @breadbakersguild @hotbreadkitchen @barriobread @fuhmentaboudit @berkshireferments @ferment.works @fermentersclub
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Anatomy of a dish part 5 one of the reasons to always have #dashi #stock #fumet in your #miseenplace are dishes that can be put together quickly. A deep rich #shrimp stock is one of the many master stocks or sauces that make Mise en place an essential #ingredient and not just a strategy. With previously mentioned ingredients. @culturesgroup #culturesgroup #chefkenfornataro @larderdb @tmgastronaut #pray for #American #sailors and #japanese #sailors and the relationship we have developed over so many years. 🙏
#stock#chefkenfornataro#ingredient#culturesgroup#miseenplace#sailors#japanese#fumet#dashi#pray#american#shrimp
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Anatomy of a dish part 4 as we've said many times #miseenplace is one key to always tasty food. A year ago we made some #shiokoji and mixed it with some #maijiang or #meju and raw #sugar. This is not only the best #barbeque sauce ever - #suavecito - but a great quick marinade. This is not only an #aspergillum #oryzae but also a #bacillussubtilis #ferment that lasts for years. #culturesgroup #chefkenfornataro @culturesgroup For glad #grilling #scallions this #sauce is #amazing. All year we added #cilantro stems to this. @mtckitchen @culturesgroup @_broken_mold @bolognarose @alangschwartz
#bacillussubtilis#suavecito#sugar#oryzae#meju#culturesgroup#grilling#aspergillum#barbeque#scallions#chefkenfornataro#amazing#cilantro#ferment#shiokoji#maijiang#sauce#miseenplace
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Anatomy of a dish part 3. Are you suffering from social media stress? Doesn't that defeat the purpose of the tool? Things take time. #resist conformity by demanding that tradition not be euthanized by the needs of a global corporate market. This two year old #miso #みそ with #fermented garlic imbedded at the start is wildly #sweet and still #garlic tasting. With some intense #fish sauce and a #cashew and #toasted #corn #koji sauce using sprouted #soybean paste as a substrate. @culturesgroup #culturesgroup #chefkenfornataro @masumi_sake @angelzimmerman70 @tmgastronaut @ourcookquest @brooklynkura
#chefkenfornataro#fish#koji#soybean#fermented#resist#culturesgroup#みそ#miso#garlic#toasted#corn#sweet#cashew
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#shoyu #mushrooms #barley #koji #aspergillum #oryzae #sojae #soysauce @culturesgroup #culturesgroup #chefk#chefkenfornataro
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#moromi from #mushroom #barley #koji #shoyu We just poured #nama #shoyu over. See you next year! @culturesgroup #culturesgroup #chefkenfornataro
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Intensely sweet #tomato with #scallions #garlic and #seasalt a spritz of #barleymalt #walnutoil and #namashoyu and #applecidervinegar - all #unpasteurized that was a great dish in this #heat but also teeming with #probiotics After 4 hours in the #countertop This tasted like we had added #lemon. So simple and easy! @culturesgroup #culturesgroup #chefkenfornataro Ready for #summer ? Stir your #nukazuke beds twice a day or refrigerate!
#applecidervinegar#unpasteurized#lemon#chefkenfornataro#countertop#summer#walnutoil#barleymalt#seasalt#namashoyu#culturesgroup#scallions#nukazuke#probiotics#tomato#garlic#heat
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So we have already violated our 2 am curfew but when nature calls you have to respond. Like @kanji_kaimono says trying to defeat the panther is stupid. Just like trying to fight the seasons. It got up to 94F in our miso aging room today so we had to spend a lot of time #smelling and #looking and #tasting to make sure all 47 of our 5 gallon buckets of #miso we're happy. Yep ,we are tired but our all #soybean #rice #koji that we were bringing to a new #kura is really spectacular. And reproducible! That in and of itself is a big deal! Drink water! @culturesgroup #culturesgroup #chefkenfornataro So we tried this #酒 #日本酒 #osake once again and think it's a keeper. Although Leco, Ellis and #chefkenfornataro think it's really good almost frozen!
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Then something happened. Looking at labels on bottles and packages and this great rice we use for miso and koji I saw actual #hiragana, #katakana and #kanji that I understood. And everything changed. I couldn't care less what anyone thinks about my decision to study #japanese and especially #kanji so late in life, and hopefully to use that knowledge to better understand life. Because the story of Kanji is a story of thousands and thousands of years of human civilization and their understanding of the world. There are a million free resources out there to study now. The internet and apps and generous people will help anyone. @culturesgroup #culturesgroup @angelzimmerman70 @brooklynkura @transitionalgastronomy @thecrimsonsparrow @the_tale_of_koji @ericedgin @tofugu @the_wanikani @kanji_kaimono 麹 culturesgroup culturesgroup offers food preparation, preservation and fermentation education and information. We share and collaborate with individuals, other educators, and businesses through e-books and internet meetings, printed materials, videos, photos, and presentations on: • the preservation of regional and ethnic foods and techniques • Japanese, Chinese, Russian and Indian fermentations and cultures • Probiotics, Dysbiosis, Dysphagia, Microbiology and the human microbiome • wild yeasts, koji, grains and SCOBYs to create sake, beer and other beverages • the use of aspergillum and lactobacillis to create Tseukemono • Nukazuke • Miso • Sake • Tempeh • Mirin • Koji • Fermentation • Culture • Tamari • Preservation • Legumes • Cheese • Cultures • Fish • Amazake • Wood • Milk Kefir • Raw Milk • Microbiology • Microbiome • Wild Yeasts • Consultation • Natto • Food History • Kimchee • Recipe Testing • Whole Grains • Sourdough http://www.culturesgroup.net E-mail: [email protected] Twitter: @culturesgroup Tumblr: https://www.tumblr.com/#culturesgroup IG: @culturesgroup Radio: http://heritageradionetwork.org/podcast/ken-fornataro/ https://www.facebook.com/groups/aspergillus/ https://www.facebook.com/culturesgroup #🐇 #culturesgroup #学生 #漬物 #chefkenfornataro #koji #麹 #russiansour #swallow #魚と麹 #酵母 #酒 #日本酒
#漬物#culturesgroup#麹#koji#🐇#chefkenfornataro#swallow#酒#日本酒#japanese#酵母#魚と麹#russiansour#katakana#hiragana#学生#kanji
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Please pass this post on to help the folks @larderdb out. Also read at culturesgroup.net about tonight's food forum, Donna Minkowitz and @tmgastronaut @larderdb https://culturesgroup.net/2017/06/11/fantasymemoirfoodsexleft/ @culturesgroup #culturesgroup #chefkenfornataro @angelzimmerman70 @mark_omerso @slowfood_international @theculinaryinstituteofamerica @ourcookquest oh and quite good #japanesesake #sake #koji
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