fermenting
15 Pickling Recipes for Everything from Eggplant to Mango to Okra
Mason jars are for more than storing your weed.
Making the Perfect Fish Sauce Is a Science, Not an Art
Chef Stevie Parle of modern British restaurant, Craft London, has revived a 3,000-year-old recipe for garum—the aged fish guts ketchup first made by Romans.
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Tickle Someone’s Pickle with These Bourbon-Soaked Okra Fries
All bourbon-pickled okra requires is vinegar, bourbon (Pappy Van Winkle if you’re a baller), and two days in the fridge. Then, deep-fry and enjoy.
This London Picklemaker Turns Slimy Vegetables into Bourbon-Fermented Fries
“You can pickle anything,” says Freddie Janssen, author of a new cookbook on fermenting vegetables—occasionally in bourbon and then deep-fried. “It makes something like okra, which people think of as slimy, really fucking crunchy and lovely.”
This Week in Food Porn
Welcome to This Week in Food Porn, MUNCHIES’ guide to the most drool-inducing pics posted to the ’gram in the past seven days. With strictly no #nomnomnom.
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