Brad Makes Fermented Mushrooms It's Alive Home
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Date: 2020-05-22
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Comments and reviews: 10
Josh
Not sure if Brad's done it yet (don't think he has, but lacto-fermenting some russet/idaho potatoes for a week or so, then chopping them up into french fries. Lacto-fermented sweet potato fries are also a knockout. Basically lacto-fermenting any starchy goodness and then frying it. Gives you the tang and the salt prior to the fry. Can't go back to the old way of cooking potatoes anymore!
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Not sure if Brad's done it yet (don't think he has, but lacto-fermenting some russet/idaho potatoes for a week or so, then chopping them up into french fries. Lacto-fermented sweet potato fries are also a knockout. Basically lacto-fermenting any starchy goodness and then frying it. Gives you the tang and the salt prior to the fry. Can't go back to the old way of cooking potatoes anymore!
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Shiba
Brad make umeboshi or umeshu! It's quite easy and the flavour is really unique and addicting. For an easier and fermented food, nukazuke is yeasty, crunchy and fresh, it's so good. And if you are up for more of a challenge, natto could be fun. I used to help my grandma make these as a child and it's not that difficult if you can get a good recipe. Hope you try them!
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Brad make umeboshi or umeshu! It's quite easy and the flavour is really unique and addicting. For an easier and fermented food, nukazuke is yeasty, crunchy and fresh, it's so good. And if you are up for more of a challenge, natto could be fun. I used to help my grandma make these as a child and it's not that difficult if you can get a good recipe. Hope you try them!
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hotel
Packet soy sauce is actually good to keep around as it doesn't oxidize like the stuff in most bottles (some newer bottles are double insulated to prevent this. When soy sauce oxidizes it turns a very dark color and loses a lot of its flavor---basically becoming salty water
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Packet soy sauce is actually good to keep around as it doesn't oxidize like the stuff in most bottles (some newer bottles are double insulated to prevent this. When soy sauce oxidizes it turns a very dark color and loses a lot of its flavor---basically becoming salty water
reply
emmythemac
Watching this, as I eat the braised lamb shanks and polenta that I didn't even start cooking until 6pm, to be consumed at 9: 30 pm, I realized that Brad Leone is my quarantine energy. Time has become unstuck. There is only cooking projects.
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Watching this, as I eat the braised lamb shanks and polenta that I didn't even start cooking until 6pm, to be consumed at 9: 30 pm, I realized that Brad Leone is my quarantine energy. Time has become unstuck. There is only cooking projects.
reply
c4manke
Because of Brad, I have purchased: Pink Peppercorns, crushed Calabrian Chili Peppers, and Za'atar by Z&Z. I have been blown away with the new flavors introduced into my old favorites by zazzing it up with Brads suggestions. Thanks Brad
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Because of Brad, I have purchased: Pink Peppercorns, crushed Calabrian Chili Peppers, and Za'atar by Z&Z. I have been blown away with the new flavors introduced into my old favorites by zazzing it up with Brads suggestions. Thanks Brad
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SweetMaltBitterHops
hey Brad, try a sugar preserved lemons with a dash of salt (non iodized and caking agent free of course to encourage lacto growth) as a dressing for fresh veggies. Was great on fresh broccoli.
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hey Brad, try a sugar preserved lemons with a dash of salt (non iodized and caking agent free of course to encourage lacto growth) as a dressing for fresh veggies. Was great on fresh broccoli.
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matthew
Wild mushroom season down here in South Australia, we're having the best season since 2008 and then you release this video! Couldn't be better timed, lets see how the saffron milk caps go with this! Yum!
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Wild mushroom season down here in South Australia, we're having the best season since 2008 and then you release this video! Couldn't be better timed, lets see how the saffron milk caps go with this! Yum!
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Marty
sometimes i forget that brad has hair under his beanie. like i dont think he's bald but like i always think of it as the top of his head is just out of frame in my mind when he doesnt have his beanie on.
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sometimes i forget that brad has hair under his beanie. like i dont think he's bald but like i always think of it as the top of his head is just out of frame in my mind when he doesnt have his beanie on.
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xjondarkx
Hunzi, I know we make fun of brads annunciation a lot. But, I feel like we ve missed numerous opportunities to point out that he pronounces the word soy like so-yee. Let s jump on that shall we.
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Hunzi, I know we make fun of brads annunciation a lot. But, I feel like we ve missed numerous opportunities to point out that he pronounces the word soy like so-yee. Let s jump on that shall we.
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Emma
I'd love to see Brad make a Japanese Liquer called Umeshu (Plum wine) that steeps Japanese plum in sugar and and shochu! That or Umeboshi, pickled Japanese plums. Often found in Bento and Onigiri
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I'd love to see Brad make a Japanese Liquer called Umeshu (Plum wine) that steeps Japanese plum in sugar and and shochu! That or Umeboshi, pickled Japanese plums. Often found in Bento and Onigiri
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