Gene Van

I've added lightly-soaked lentils to bread recipes many times to great success. Most of the replies here seem to be about using bean flours rather than whole beans, but I thought I'd put this forward as well.

I have made incidental rice vinegar several times, as I make homemade rice beer, I've never pasteurized it, and that stuff will turn into vinegar on you sooner than later.
Vinegar from rice water is an interesting "extremely zero waste" sort of proposal, and if you added enough of that sugar syrup it stands to reason you would eventually get vinegar, but if you're planning to use this for cooking, I don't think sugared rice-water is going to give you the distinct rice vinegar flavor you're looking for.
I would recommend following the method started from cooked white rice.

I have just set up a pot of potting mix and compost and scattered all the seeds from a batch of "Lady Apples" that were gifted to me in there. These are a variety of crab apples that are apparently being trialed by some commercial orchards - when I look for genetic information I only find articles on the provenance of the Pink Lady Apple, which these are definitely not. I have no idea if I'm hobbling myself or making things harder than they need to be by using a cultivated crab apple. I can't wait to see what happens!

Thanks everyone for your suggestions and comments. I live in an apartment for the time being and don't have the need to trap anything, though I'm sure they would work for that purpose. I think I'll give Tereza's suggestion a try, fish cakes have never been a regular part of my diet but I try to stay open to new things.

We LOVE fish sauce in this house, but I would not love to have poorly-made fish sauce sitting around in great quantities, making me feel compelled to use it.

Hey all, after lurking this forum for a while I come seeking your wisdom.
A few months ago, some neighbors of ours moved away and left us a TON of food they couldn't pack, including a few bags of whole fish that got stuffed into the freezer, covered up by ground lamb they also gave us, and promptly forgotten. Most of it is, unfortunately, badly freezer burned by now, so my partner and I started wondering if there was a way to salvage it into something pleasant to eat.
I tend to keep a LOT of fermentation projects going in my kitchen-currently, there are several jars of carrot kraut, a persimmon mead, and a few different hot sauces bubbling away already. My partner suggested that I try making a garum out of them, as described in Sandor Katz' The Art Of Fermentation. I'd love to do this, but I'm skeptical that anything good will come from freezer-burned fish. Her line of thinking was that the freezing might just break the fish down quicker, my counter was that the enzymes responsible for digesting the fish into garum might not survive freezing temperatures.
To make a short story longer, she said "Why don't you ask one of your weird fermentation groups on the internet?" and I ended up here. Anyone on Permies ever tried a similar experiment? There's not a resident garum expert I should be DMing, is there?