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Old 09-19-2007, 09:29 AM   #11
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Join Date: Sep 2007
Posts: 12
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Originally Posted by jeninga75 View Post
Hey neighbor! Greetings from Augusta

This is a great site, I think you'll like it a lot. What y'all grilling over there? O ya... and perhaps an elaboration on "fermentation?"
I love fermenting things. Every day I'm amazed by how much food we eat that is fermented. Did you know that both coffee and chocolate are fermented foods?

Anyway, stuff I've fermented:

- beer
- wine
- (hard) apple/pear cider
- cultured butter (YUM)
- yogurt
- kefir
- kombucha (yuck, but I still have it)
- sourdough (for bread and the world's raddest pancakes)
- kim chee
- cheese

Stuff I want to ferment (but have yet to try):
- corn meal
- sauerkraut

Fermenting food is easy, fun, and, like *all* fermented foods, it's an acquired taste. I like the feeling of having billions of my little minions working tirelessly for my culinary pleasure. But I'm weird like that.
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Old 09-19-2007, 11:57 AM   #12
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Location: Norwalk, Ohio
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[quote=ScratchThat;484216]Hey there! I'm actually learning how to grill all over again because I recently purchased a kamado-style ceramic cooker from Primo. It's a very different kind of grilling from what I'm used to, but I would very much consider it an Atlanta thing because two of the major manufacturers of kamado-style kamado cookers (Big Green Egg and Primo) are both located in the metro Atlanta area.

That said, the favorite thing I used to do on my old grill, well, I didn't actually do it on my grill. I kind of cheated. This recipe is dangerous, so be careful! Here goes:

Carne Asada
----------------

Wow, I just saved a copy of your recipe - looks like it might take practice but I think I understand - very very hot coals and a quick fast grill close to the coals.
Way to go, thanks alot.
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Old 09-19-2007, 01:14 PM   #13
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Originally Posted by David Cottrell View Post
Wow, I just saved a copy of your recipe - looks like it might take practice but I think I understand - very very hot coals and a quick fast grill close to the coals.
Way to go, thanks alot.
No problem! And it doesn't take as much practice as it does care. Remember to: 1. Rinse the oil, 2. wear the oven mitt, and 3. Have a working fire extinguisher. But it sure is delicious once you get it done right!
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Old 09-14-2008, 03:22 PM   #14
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Join Date: Sep 2008
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I was just introduced to Kombucha and just finished my 2nd batch. I love the process and the results and talking about making it. Was hoping there would be more people here that make there own.
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Old 09-14-2008, 06:31 PM   #15
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Originally Posted by marymwg View Post
I was just introduced to Kombucha and just finished my 2nd batch. I love the process and the results and talking about making it. Was hoping there would be more people here that make there own.
Mine is still in the cupboard, happily making layer after layer of bacteria "mother".

I recently acquired a small (3 gal) oak barrel and I have started a batch of red wine vinegar inside it. Since I have successfully made kombucha (easiest fermented food ever), I figured why not vinegar? It will be ready in October and I am eager to taste the results.
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Old 09-14-2008, 06:51 PM   #16
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Welcome, S.T.
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Old 09-15-2008, 09:21 AM   #17
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Welcome to DC Scratchthat!!!
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Old 09-15-2008, 09:28 AM   #18
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I see you have been busy makin yourself at home! Welcome to DC!
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Old 09-15-2008, 10:25 AM   #19
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Welcome to DC, Scratch that
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