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Crock of Time – Your Food's Destiny Awaits
Join me on my journey exploring the world’s tastiest fermented food & drink from the comfort of my own kitchen.
Join me on my journey exploring the world’s tastiest fermented food & drink from the comfort of my own kitchen.
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posted 2024-11-13 Fermenters of Bluesky Update Post TL;DR follow me on Bluesky @crockoftime.com and check out the Fermenters starter pack to kickstart your feed. Back…
14.11.2024 01:15Comment on Hello Fediverse by Crock of TimeIn reply to <a href="https://crockoftime.com/logbook/makgeolli/#comment-64270">Orville</a>. If you want a sweeter taste I definitely recommend doing a second stage. That's been my experience anyways.
13.11.2024 16:24Comment on Makgeolli by Crock of TimeThe headline of the SE article wasn’t clickbait at all to be honest.
13.3.2024 13:58Comment on Back to an All-Purpose Starter by TonyHello, I'm on day 4 of a single step danyangju and it just started to turn sour. Since I'm aiming for something sweeter, should I let it go on and let it ferment for 2 weeks in hopes that it will mellow out and become sweeter, or is a 2nd-step (yidanju?), as documented on your 4 month ferment post necessary?
11.3.2024 08:58Comment on Makgeolli by OrvilleWhen I was boy, long before I learned of life’s other certainties (death and taxes), one other thing was certain: Grandpa’s pickled beets. They came out every Easter, along with eggs pickled in the brine. Back then, with much more sensitive taste buds, these were a little intense, but I ate them anyways. I ate everything! Now, as my grandfather has long since passed away,…
1.11.2023 02:55Grandpa’s Pickled BeetsThis is very interesting. I wonder if you've tried this again? Also, do you think this would work as well with vodka or another high-alcohol spirt?
21.7.2023 18:21Comment on Tomato Vinegar Experiment (3 Ways) by NikiaI like the color of the beet eggs. Would I just add eggs to a beet ferment?
17.7.2023 10:36Comment on Eggs in a Nest by Denise ShawI’ve recently noticed the appearance of tepache in cans in some local grocery stores, so I grabbed one to pit against my homemade stuff. I’m not sure how much of a fair comparison it will be, since the stuff I made has been sitting in the fridge for a few months, but oh well. I had assumed the stuff from the can would be heavily…
2.7.2023 17:42Homemade Tepache vs Store Bought[…] this isn’t the New Years Resolution post, it’s a good point in the year to take stock of how things have been going this […]
19.5.2023 14:06Comment on Goodbye 2022, Hello 2023 by Happy Birthday, Sourdough, Notebooks, App – Crock of TimeHappy 3rd birthday, Crock of Time! While this isn’t the New Years Resolution post, it’s a good point in the year to take stock of how things have been going this year. I lamented about how I had lost my sourdough habit and wouldn’t be able to do the Sourdough Guide I’ve been wanting to do for years, but the folks in the Discord renewed…
19.5.2023 13:58Happy Birthday, Sourdough, Notebooks, AppHmm… now this is making me wonder if whey I get from draining my yogurt will Amazake or that salty brine from Kalmata Olives will Amazake!
21.4.2023 18:59Comment on Cheese Water: Will It Amazake? by Kathy StanfordHello patrons! The first post on my Patreon page might seem a little out-of-place: it’s from 2020, and I didn’t launch my campaign until 2023. I knew I wanted to try to build something without advertising or sponsors, but I wasn’t sure how to do it then. I’m still figuring it out, of course. That first post was about my efforts to develop a sourdough…
9.4.2023 05:30Simple Sourdough Guide in the worksIn preparation for my surprise appearance on Jack Watson’s April Fools Day design stream (making stickers for Crock of Time), I had to make something that would bring our two interests together: sourdough and donuts! If you do a search for sourdough donuts, you’re likely to get the same dozen recycled recipes. Even the ones that purport to be in metric weight measurements are obviously…
1.4.2023 20:00Sourdough DonutsI am recruiting the help of my collaborator (and wife) Jack Watson to design stickers for the Crock of Time community and fermenters everywhere, but I need your help too! Livestream simulcasting at 4pm EDT on April 1, 2023: Check out these stickers she designed for another incredible community (that also happens to have a Discord) called Frontend Horse, made up of some of the…
29.3.2023 22:20Bring me your sticker ideas!When you see a wagyu beef brisket at the grocery store 3 weeks before St. Patrick’s Day, what do you do? If you’re me, you buy it and corn it. Was it expensive? Yes. Was it worth it? Read on… Wagyu beef, in this case American wagyu, is a cattle breed derived from native Japanese cattle. The kind I bought is Sakura American Wagyu, located…
24.3.2023 15:30Wagyu Corned BeefTo view this content, you must be a member of Cory's Patreon at $3 or more - Click "Read more" to unlock this content at the source
23.3.2023 14:47Outtakes: Wagyu Corned BeefThe first merch I’m working on is a limited edition “Founding Supporter” logbook. Patreon supporters at the Master level will receive one as part of their subscription (including a signed note from me), and depending on availability they will be sold separately here on crockoftime.com. Whether you’d buy one or not, it would be helpful if you could let me know which one you like…
20.3.2023 15:30Founding Supporter NotebookIn reply to <a href="https://crockoftime.com/logbook/amazake-sourdough/#comment-42449">Kathy Stanford</a>. I have not, but it should act fairly similarly. Only difference being the hydration, which is just tricky in general. I'd love to hear how it turned out!
4.3.2023 15:14Comment on Amazake Sourdough by Crock of TimeI have enough bread ends & plenty of discard in my fridge. I am going to try this! Did you let the discard come to room temp or add it straight from the fridge?
21.2.2023 21:36Comment on Sourdough Tianmanjiang by Kathy Stanford