This week I talk about Sandor Katz latest book, The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World, which is quickly becoming the staple in every “farm to table” restaurant kitchen. Chefs are eating this book up, and with good reason. It is logical and practical for the home cook, but for the professional Chef, hell it teaches you ways to save money and extend the life of the stuff you buy for your everyday work. What more could you ask for?
I share how to make lacto-fermented soda “pop.” Yeah it’s all-natural, but this thing is loaded with sugar. Drink it as a treat on the odd occasion. Much like you would treat a Faygo Red Pop. Holy shit those are good!
John Bukenas from Let’sReverseObesity.com blew me up on twitter with questions about making a frittata. So I share with you how to make the omelette’s less fussy cousin. All you need is a new-fangled, non-stick (This one’s extra-fancy!) pan.They say teflon might kill you (they say that, not me, so teflon put down the phone to your lawyers), so check out a great ceramic pan. Whatever you do, NO METAL in this pan, no forks, knives, chainsaws, nothing. Wash it like a baby’s bottom with a clean soapy cloth and rinse it.
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