preserving food - eating locally, etc

[Milhouse]

Originally Posted by kwilkinson

This is the rennet my pops uses. http://www.cheesemaking.com/store/p/...net-2-oz-.html

He says for the casual cheesemaker, it's practically a lifetime supply.

Also a good book I picked up a while back that is in communion with this thread is Wild Fermentation.

It goes through so much info on preserving/fermented food. Vegetable ferments (kimchi, etc), bean ferments (soy sauce), Dairy and vegan ferments, bread and pancakes, fermented grain porridges and beverages, wines (including mead cider and ginger beer), beers, and vinegars. It is an awesome book.

Awesome. Thanks for the info.

 

[Piobaire]

Originally Posted by ChicagoRon

Brian Polcyn's book Charceuterie is also a great resource for preserving meats. Co-written by Michael Rhulmann... and Brian's a great chef and a super nice guy.

Agree on that book Ron. I've been talking about it for weeks now here. Go check my sausage thread

 

[ChicagoRon]

I don't know what part of Canadia you live in, but if you are close to the D, Brian's restaurant Five Lakes Grill in Milford, MI is really quite enjoyable (and pop in Tribute while you're in the hood).

 

[Piobaire]

Originally Posted by ChicagoRon

I don't know what part of Canadia you live in, but if you are close to the D, Brian's restaurant Five Lakes Grill in Milford, MI is really quite enjoyable (and pop in Tribute while you're in the hood).

I left the motherland nearly two decades ago now. When I visit Windsor, I'm thinking about a day trip to Milford. Nice little town and it used to be a pretty drive out that way. It will mainly depend on how badly screwed up the Bridge traffic is these days.