"We're all just walking each other home." -Ram Dass
"Be a lamp, or a lifeboat, or a ladder."-Rumi
'Science is the father of knowledge, but opinion breeds ignorance.' - Hippocrates
sheila reavill wrote:Thanks Judith. I just ordered Fallon's book this week. I just learned about fermenting in the past month, and I've found that I need a broader background on what I'm doing. That hasn't stopped me from filling my frig with various oddities and what not, but I'll definitely get her recipe, hopefully in the next day or two.
"We're all just walking each other home." -Ram Dass
"Be a lamp, or a lifeboat, or a ladder."-Rumi
Judith Browning wrote:
sheila reavill wrote:Thanks Judith. I just ordered Fallon's book this week. I just learned about fermenting in the past month, and I've found that I need a broader background on what I'm doing. That hasn't stopped me from filling my frig with various oddities and what not, but I'll definitely get her recipe, hopefully in the next day or two.
Hi, Sheila, I wondered if you tried fermenting beans yet? I'm kind of waiting on someone else to try it first!
Ollie Puddlemaker
Xisca - pics! Dry subtropical Mediterranean - My project
However loud I tell it, this is never a truth, only my experience...
Ollie Puddlemaker
Xisca - pics! Dry subtropical Mediterranean - My project
However loud I tell it, this is never a truth, only my experience...
Ollie Puddlemaker wrote:
you don't want to eat raw or sprouted uncooked beans because they can be toxic, beans are ALWAYS cooked.
Works at a residential alternative high school in the Himalayas SECMOL.org . "Back home" is Cape Cod, E Coast USA.
Ollie Puddlemaker
Xisca - pics! Dry subtropical Mediterranean - My project
However loud I tell it, this is never a truth, only my experience...
Xisca Nicolas wrote:Thanks for your quick answer Ollie.
I did know about cooking beans, and I also sprout before cooking.
But I thought that tempeh was from raw soy, and so I was surely wrong!
Great to know that the non eating line is only up to taste!
Actually, I have problem with the tempeh I buy, because I never know how safe it is to eat it when it changes. I have even noticed some red spots that develop, and the smell was not so good.
"We're all just walking each other home." -Ram Dass
"Be a lamp, or a lifeboat, or a ladder."-Rumi
Xisca - pics! Dry subtropical Mediterranean - My project
However loud I tell it, this is never a truth, only my experience...
Ollie Puddlemaker
John Elliott wrote: if I can get a nice natto fermentation going on in a pot of pintos or those black turtle beans or some anasazi beans, that might be pretty tasty.
"We're all just walking each other home." -Ram Dass
"Be a lamp, or a lifeboat, or a ladder."-Rumi
Leila Rich wrote:
Natto's the only food I've ever been unable to get down. I find the stuff totally foul!
Judith Browning wrote:
John, is Natto more nutricious than miso? I tried making miso this past year but was unable to keep it at a warm enough temperature over the winter and it turned bad, very, very bad.
We buy organic soybeans from Lone Pine in Arkansas for tempeh and miso. I was buying the starter from GEM until recently (they have been out of Rhizopus oligosporus for a while now). Very tastey and if you don't like the flavor of soybeans, it can be made with any bean and also rice.
I have never tried Natto, but the description I have heard is much like Leila's:)...an acquired taste. Lone Pine grades a smaller bean for sales to Japan for Natto.
John Elliott wrote:The big benefit of natto is supposed to be the nattokinase enzyme, which dissolves arterial plaques and blood clots. It's purported to be why the Japanese live so long and have lower incidence of heart disease.
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