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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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18621573 No.18621573 [Reply] [Original]

Post your favorite.
i'll start picrel.

>> No.18621612
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18621612

I like Greek yogurt too.

>> No.18621874

>>18621573
KVASS
https://youtu.be/TUhvxVRBEUM

>> No.18622744

>>18621874
tfw not a single store in my corner of Ameristan carries kvass
I'm sure homemade is better but I'd like to at least know if I like it first

>> No.18622751

>>18621573
>rice wine
:|
>JAPANESE rice wine
:0

>> No.18623176
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18623176

>>rice wine
>:|
>>JAPANESE rice wine
>:0

>> No.18623207

>>18621573
sake fuckin sucks. tastes putrid. that gikyo Chivalry in your pic is vile. still have a bottle of wandering poet in my cabinet from a year ago because it tastes like rotten bananas or some shit. nips hit it off with the plum wine but they missed hard with the rice wine

>> No.18623481

>>18623207
the flavor depends on how polished the rice is and how long it was fermenting. ive been making my own sake for years now. depending on the type it is best served warm or on ice. wandering poet is best served warm with sweets. the sweeter sakes are made with koji and malt barley and finished early at about 15% abv instead of the normal 20%.

>> No.18623545

>>18623176
as if gaijin make rice wine. you like your wheat and barley beers.

>> No.18623661

>>18621573
I pronounce sake in one syllable a lot. It's fun. Fuck sock-aye sayers. You must do things purely for the sake of it.

>> No.18623719

>>18623661
op here yeah I do it to piss off my friends. fucking japanophiles. pronounce katana as cat-nah, Pokémon as poke man, daikon as dick on, and sushi and shush-eee. watch them lose their shit.

>> No.18623732

>>18623719
Extremely based. Zoo-she is another good one.

>> No.18623785
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18623785

>>18621573
Organic artisanal jenkem.

>> No.18623832

>>18621874
god damn I have been making kvass all this time without knowing it. made it because of a old off hand comment in a cooking book about how not to leave toast in water because you will make a beer.

>> No.18623835

>>18623832
Wow, way to make a big kvass of yourself.

>> No.18624376

>>18623545
Budweiser

>> No.18624432
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18624432

>>18621573
I like sour drinks

>> No.18624434

>>18624376
different because they use malt to breakdown starches and ferment separately. you can get malted rice beers in Asia to but it is done as a single step. rice wine uses molds to breakdown starches.

>> No.18624443

>>18624432
what is that?

>> No.18624448

>>18624443
Salty yogurt

>> No.18624480

>>18624448
is this Arab juice because they cant have alcohol?

>> No.18624495
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18624495

>>18621573
Very glad I brought these to the hellhole that is LA this year. Too bad their mix bottle is meh. The carrots in that one are chunky cut and soft and pickles are mediocre, so just cauliflower is good.

>> No.18624503

>>18624495
this makes me interested in that is so hot about cauliflower

>> No.18624506
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18624506

>>18623176
Do this one

>> No.18624733

>>18624434
>b-b-but it's not the le same!!
Take the L

>> No.18624785

>>18624733
its the difference between Whisky and Scotch. idk maybe your right.

>> No.18624823

>>18624785
Anyone who claims to be able to tell the difference in taste between whiskey and scotch is lying and a tool

>> No.18624877

>>18624823
I feel bad for your taste buds. I guess you think all water tastes the same.

>> No.18624978

I'm making vinegar at the moment. About 4 weeks into the secondary ferment. It's nearly done, just want it to get a little more acidic before I bottle it.
I started with one large pineapple and a dozen pears blended up, covered with water, and fermented with some wine yeast. I strained the resulting wine and kickstarted the acetic ferment with some raw apple cider vinegar. I was planning on giving it as gifts in small bottles for Christmas, but I've lost a lot of volume to evaporation so I'm just going to keep it for myself. Not enough to go around. Next year I'll do a larger batch to portion out for family.

I also have make kombucha, but that's a pretty uninteresting process.

>> No.18624992

>>18624978
if you put the wine in a jar with a lose lid it will kee most of the volume. maybe lose 5%

>> No.18625090

>>18622751
underrated

>> No.18626336

>>18624992
Does a loose lid provide enough oxygen for the acetobacters to thrive? I'll try that next time. I'm also going to get a bubbler to aerate the vinegar during f2, so I guess that'll introduce a lot of oxygen anyway.

>> No.18626647

I wouldnt use a bubbler because your are going to introduce mold spores into the vinegar much faster than leaving it out.

>> No.18627004

>>18622744
Store bought kvas tastes nothing like real deal.

>> No.18627289
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18627289

>>18626647
Makes sense.

>>18624978
I bottled the vinegar today after tasting it. Really good pineapple flavor. The pear doesn't come through much at all, I guess pineapple is just a stronger flavor. Very tart and fruity. My yield was approximately 42oz.