wok-fried glutinous🍛rice with cured meat, dried🍤shrimp and dried🍄mushroom😋
A seemingly looking but really difficult traditional food to stir-fry with a wok, each rice grains shall be fried thoroughly and evenly but kept intact and clear with experience, skills and patience.
11-13/13 I would say if I would find a place to escape I would come here again to relax and enjoy myself. The facilities and everything here were so calming like I am lost in another world. And the sweets did not disappoint!
Duckbite rating; 18/20
1-3/13 Amuse Bouche at Les Prés d'Eugénie.
We made a detour to this place and stayed with them for a night. When we arrived, it felt like we arrived home. The atmosphere was very homey, including this restaurant setting.
Duckbite rating; 18/20
Back at it with a Brazilian specialty. Picanha steaks are an uncommon cut, but boy are they tasty. Sous vide for a few hours, seared on the grill, and paired with Hasselbach potatoes. #scalpelandspatula
Collected a bunch of acorns at the property where I teach my classes today, it's a fantastic year for live oak acorns but not so much for others. The ground is littered with them. I collected a whole grocery bag in 15 minutes.
I'll use them to make fermented acorn (vegan) cheese.
Those are smaller and contain more tannin but it's not a big deal, I'll use the hot leaching method explained in my book "The New Wildcrafted Cuisine" on amazon, basically boiling for 20 minutes, change with very hot water and repeat until no longer bitter.
The cooked acorns will be placed into a blender with sauerkraut juice to make a paste. I'll add some flavoring ingredients that have some "cheese" flavors such as acorn miso, nutritional yeast, garlic, sauerkraut powder and so on... The soft cheese is placed in several layers of cloth with a stone on top to extract the "juice". It's fermented for 24 hours.
The lacto fermentation really brings it to a new level and make it taste very close to regular dairy cheeses though I stop comparing them, plants-based cheese have their own delicious category.
Once fermented, I'll add more flavoring if necessary then shape them by hand in small cheese wheels, add some savory crust on top made with wild herbs then dehydrate for around 30 hours. They are then placed in the fridge to continue the dehydration and aging process. Best eaten within 10 days.
Some of the acorns will also be sprouted and grown in my nursery to replace some of the oaks that were burned 2 years ago.
This is for my plant-based cheeses workshop this weekend in the Los Angeles area. You can sign up on eventbrite or check the schedule on my web site (link in profile). #fermentation#wildfermentation#vegancheeses#plantbased#plantbasedcheeses#acorns#leachingacorns#acorncheeses#foraging. #wildfoodlove#wildcrafting#artofplating#feedfeed#latimesfood#gastroart#theartofplating#autumnfood#autumnfoods#foodphotography