'Full in or full out' would characterise my relationship with so many aspects of food and kitchen culture, and would hold true for my own partiality towards Van Morrison, too. My relationship with Rich Tea biscuits, however, is unflappable. Must watch Betty Blue again soon. I had the most wonderfully sweet-sharp rhubarb compote just yesterday: rhubarb so pleasingly cheery at this time of year.
Rhubarb really does save February doesn't it. I'm a little nervous of watching Betty Blue again - I watched Apocalypse Now a little while ago and as much as there is considerable genius in ti I was left feeling that maybe it had given me all the magic it had to give and that might be the last time, and I'd hate for Betty Blue to disappoint after all this time. But then, it'd be worth it for the soundtrack if nothing else
Watching Betty Blue can’t be worse than persuading your kids to sit down and watch Police Academy with their old man and it grimly dawning on you just how much a product of its time films like that were: my eldest was mortified that it ever passed as humour. I’ll report back if I do BB!
Can confirm that the digestive tract is even more wondrous when you see it displayed in the OR.....The colours and smells, the movement (a combination of internal combustion engine- like busyness and shaky slithering when the surgeon moves things about)... It's mind-blowing.
It's disconcerting at first but then fascination and wonder take over. And there's no better way to learn anatomy and physiology (if you need to, that is)
I've never had rhubarb tepache, which sounds delicious. Have you ever tried a fermented drink (similar recipe) with juniper berries? It's my favourite.
I’ve never been a fan of Kombucha but this looks like it could be palatable. The only fermented food I eat is Kimchee which is quite delicious, but probably not enough of it to do my gut any good. 😊
I've made sauerkraut, kefir (dairy and water versions) and kombucha before but I hadn't heard of tepache before reading this. I love rhubarb, so I'll be giving this a go very soon.
Thank goodness you used Rhubarb Mark. Pineapple is the devils food to me, I know that’s strange. What’s even more so is that I’m married to someone who can’t even be in the same room as the fruit of swingers. Another wonderful installment and one I feel my guts would welcome.
probably a very silly question, but hey it’s February and my mind is still spending hours imagining a duvet, do we dilute to serve? can it be heated- or does that lill all the lovingly nurtured microbial matter?
I have a batch of pineapple tepache in the fridge at the moment (made to James Read’s very reliable recipe) but love the idea of rhubarb. Will give it a go as soon as I have jar space again…
Thanks for the shout lovely! Rhubarb tepache sounds delicious. I might be tempted to add a bit of vanilla. I do love a rhubarb and vanilla shrub 😋 xxx
As ever you are correct. Sending love from across the border xxx
'Full in or full out' would characterise my relationship with so many aspects of food and kitchen culture, and would hold true for my own partiality towards Van Morrison, too. My relationship with Rich Tea biscuits, however, is unflappable. Must watch Betty Blue again soon. I had the most wonderfully sweet-sharp rhubarb compote just yesterday: rhubarb so pleasingly cheery at this time of year.
Rhubarb really does save February doesn't it. I'm a little nervous of watching Betty Blue again - I watched Apocalypse Now a little while ago and as much as there is considerable genius in ti I was left feeling that maybe it had given me all the magic it had to give and that might be the last time, and I'd hate for Betty Blue to disappoint after all this time. But then, it'd be worth it for the soundtrack if nothing else
Watching Betty Blue can’t be worse than persuading your kids to sit down and watch Police Academy with their old man and it grimly dawning on you just how much a product of its time films like that were: my eldest was mortified that it ever passed as humour. I’ll report back if I do BB!
“Harnessing the power of invisible livestock” brilliant!
Thank you Sophia
You had me giggling! And the tepache sounds so good! Doubt I can get forced rhubarb here so maybe a gluey pineapple will have to do!!
A gluey pineapple is a much safer bet, so full of microbe-desirable sugars is it!
Can confirm that the digestive tract is even more wondrous when you see it displayed in the OR.....The colours and smells, the movement (a combination of internal combustion engine- like busyness and shaky slithering when the surgeon moves things about)... It's mind-blowing.
This is a perspective I hope not to have first hand experience of but am very happy to be informed!
It's disconcerting at first but then fascination and wonder take over. And there's no better way to learn anatomy and physiology (if you need to, that is)
I've never had rhubarb tepache, which sounds delicious. Have you ever tried a fermented drink (similar recipe) with juniper berries? It's my favourite.
I don't think I have Amela, but I shall now, thank you!
Sounds great! No rhubarb where I am till May at least. Can one use frozen fruit and berries? Perhaps I will try it and see if it works.
It works very well Patti!
I’ve never been a fan of Kombucha but this looks like it could be palatable. The only fermented food I eat is Kimchee which is quite delicious, but probably not enough of it to do my gut any good. 😊
It's a fine thing Sally, and very easy to like
Oh no Mark, I accidentally added a Cuban.
You had me, as you knew you would, at Rich Tea biscuit.
You are a fool for a biscuit
*nods wistfully*
May have to give this a try. Love the phrase 'micto farming'
Thank you Sally
Ferments and Van, your my man. Not really, it just rhymes and makes me smile, as your post did Mark.
Thank you Lisa!
I've made sauerkraut, kefir (dairy and water versions) and kombucha before but I hadn't heard of tepache before reading this. I love rhubarb, so I'll be giving this a go very soon.
It’s such a delicious thing, though perhaps more reliable with pineapple and its higher sugar level
I might go wild in the aisles and get both! Just waiting for some leek and potato soup to be done then I'm off to the shops.
Thank goodness you used Rhubarb Mark. Pineapple is the devils food to me, I know that’s strange. What’s even more so is that I’m married to someone who can’t even be in the same room as the fruit of swingers. Another wonderful installment and one I feel my guts would welcome.
Ha ha, you have made my evening JP!
probably a very silly question, but hey it’s February and my mind is still spending hours imagining a duvet, do we dilute to serve? can it be heated- or does that lill all the lovingly nurtured microbial matter?
Dilute if you wish, but there’s no need to, and yes, heating kills most of the microbes unfortunately
I have a batch of pineapple tepache in the fridge at the moment (made to James Read’s very reliable recipe) but love the idea of rhubarb. Will give it a go as soon as I have jar space again…
There are only too many or too few jars...