Gilding the Lily since 2006
A couple of different easy pickles for Taco Tuesday (or any day). For the escabeche, pretty much all you do is fill a 1-gallon crock 3/4 full with sliced jalapeños, peeled/sliced carrots, quartered peeled shallots, and peeled smashed garlic cloves, then add a few bay …
This one made the top post on r/foodporn! View this post on Instagram Korean goluptsy: the mashup you never knew you needed. Grass-fed @creekstone_farms beef (dry-aged and ground by @nicky.usa) browned with garlic chives, ginger, onions and garlic, mixed with chopped kimchi and …
This was a wacky experiment that went exactly as I’d hoped. I soaked, boiled, and soaked again a bag of dried bracken fern (aka fernbrake, gosari, etc.) and then fermented it in a 2% brine with Sichuan peppercorn, garlic, facing heaven chiles (from Chengdu), and …
View this post on Instagram Whole (er half) head kimchi, from my #portlandfermentationfestival demonstration on Thursday night. Wanna learn how to make this yourself? Just click the link in my bio. 🌶 🌶 🌶#kimchi #ferments #fermentation #baechu #배추김치 #vegetables #f52grams #huffposttaste #buzzfeast #koreanfood #banchan #foodporn …
Learn how to make your own delicious mustard at my fermentation class! A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Jun 21, 2018 at 11:59am PDT Got two new mustards starting their lil adventure: black mustard with Weissbier (“ebony and ivory”) and white mustard …
Ever wanted to learn a few basics of home fermentation, like making your own Jewish deli-style dill pickles, grainy mustard, or even kimchi? I can teach you how! I’m offering basic classes all summer long in my beautiful historic farmhouse kitchen right in the middle …
I got this shio koji on Amazon, but will check Uwajimaya for a locally made koji for my next project. Beauty shots of the purty little shio koji-aged @creekstone_farms ranch steaks. Ranch steaks come from the chuck primal, and here I’ve aged them for three …