Comments on: Meet Sandorkraut: Interview with Sandor Katz

By: Botulism

Botulism — Tue, 25 May 2010 23:15:52 +0000

VEGEMITE: no way ! tried it once and it was scary !

By: Andi

Andi — Wed, 16 Jan 2008 01:12:13 +0000

Leah, Definitely I’ll report back. Finding the stuff will be a challenge – I wrote them months back to say “er, um, that store you have listed? It doesn’t exist any longer” and they said “oops, we’ll get that updated. It’s still listed so i don’t know how much I can trust their “where to find us” and this is a challenge to someone without a car and using a wheelchair. BUT, weather permitting, i’m heading out this week to a store that allegedly carries the stuff and as I like IPA, I’ll probably try that, at the very least.
“Fruit” ales smell nice but I seldom get why they have fruit in them and I haven’t found any real fans either (over the weekend, out with friends, asking about several Belgian style ales, no one could convince me to spend $7 on a bottle) BUT…..in the name of the greater good and seeking knowledge, I might have to get some of the pomegranate stuff. Just to be helpful, you understand.

By: Leah Koenig

Leah Koenig — Sun, 13 Jan 2008 01:29:54 +0000

Hey Andi,

I’ve tasted a couple of varities of He’Brew beer over the last couple of years, particularly their “Genesis Ale” and “Messiah Bold.” Both were good – not necessarily ambrosia in a bottle, but decent beer and the shtick value was worth its weight in gold. Seriously, I think they’re the only drink out there that can hold a candle to Manischewitz as the “hipster Jew” drink of choice.

I’ve been meaning to try their Lenny R.I.P.A. – and the Pomegranate Ale sounds promising too. If you try them, will you report back?

By: Andi

Andi — Sat, 12 Jan 2008 00:10:08 +0000

Ooh, this strikes me as a good place to ask about something. I’ve been damn curious ever since seeing this. Anyone ever had/tasted/seen/tried “He’Brew, the Chosen Beer”? (it’s on the web at shmaltz.com, go look) They are based in SF, surprisingly enough. We don’t live there but literally saw someone with a six-pack at a corner near our house one day. It’s supposedly in local stores here so I might have to track it down – Pomegranate ale anyone?

By: Naf Hanau

Naf Hanau — Thu, 10 Jan 2008 01:43:48 +0000

Sourdough bread, hands down. It’s complex, deep, and has so man possibilities. Baguettes, Ciabbata, Pumpernickel, Rye…. I mean, why anyone would even use commercial yeast, I don’t even know.
A close second though, is cultured butter…. On top of sourdough bread…

By: Rachel

Rachel — Tue, 08 Jan 2008 00:55:53 +0000

I’m a huge fan of fresh sourdough bread with butter. Also amazake, chai flavored. Yum!

By: Leah Koenig

Leah Koenig — Mon, 07 Jan 2008 22:50:04 +0000

Josh – Dilly beans from Adamah are so amazing – crunchy, sour, and sooo much garlic!

Dory, it was fun sharing beers with you the other night

Honestly, I’m a bit frightened of vegemite, Itta. But if you’re offering to make me a sandwich, I’ll try to get over it!

Yum, Anna.

Thanks for the kimchi vote Lindsey – I was starting to wonder where it was!

Now’s your last chance to place your vote – we’ll announce our raffle winner by the end of the week.

By: Lindsey

Lindsey — Mon, 07 Jan 2008 05:39:07 +0000

I know it is weird for me not to say beer or any other fermented alcohol, however, after visiting Freedman for the first time last month, i am hooked on the Kimchi. That is my vote. Here’s to yummy foods!

By: Anna Stevenson

Anna Stevenson — Mon, 07 Jan 2008 03:10:48 +0000

i’m pretty much drooling at this point …. beer, sourdough pancakes, pickles…. yup. good stuff.
my favorite pickled vegetables are greenbeans, or dilly beans, with a hot chili pepper in them.
but my other favorite fermented food is buckwheat sourdough pancakes — you make the ferment with milk instead of water, and it tastes almost cheesy.

By: RivkaK

RivkaK — Sun, 06 Jan 2008 22:18:17 +0000

oooo! I forgot to add a funny story! I make beer twice a year. Once when it gets cold, another when it is about to STOP being cold. Beer making involves a bunch of heat. You have to cool the hot wort really quick. I found that if I haul the wort and out inon the 2nd step of my pool it cools real fast!
Anyway, we moved into our house in April of 1997. I had started a batch of India Pale Ale at my old home. Well we had to move. I also had started some seedlings ( veggies/herbs)under lamps. So when the movers came, I was SURE they must have thought we were some king of drug dealers/moonshiners! I had to haul my carboy of beer in my car, all seat belted in! I prayed I would not be stopped by police…ya know…way against the open container law..but then I was prepared to give the police a whole story on stages of fermentation and pull out my meter that shows sugar/alcohol content. Then I had to keep the carboys and fermenter in the garage cause Pesach had just started!
I have made Cerveza, India Pale Ale, Dark Nut Ale, and a chocolate ale. But my India Pale ale is by far the favroite. I am not up to using mash, but I do use fresh ground grains /grain bag and liquid malt.