Follow along as we detail the method and technique behind our food.
If you live in the North East or near the Great Lakes (or east of the Mississippi) then you are seeing this wild mushroom now. At Larder we grill this fungus over high heat and use it in duxelles, salads, and pickles.
I’m a big fan of seam butchery. When you seam you follow the naturally defined divide between muscles. You end up with drastically different cuts of meat from what we’re all used to seeing from our purveyors and grocery store butcher.
There’s something powerful in your kitchen. Wars have been waged for it and peace has been brokered with it. Civilizations have been built on it and cities have been named after it. It is something we deeply crave and is vital to our health. No, I’m not talking about chocolate. I speak of salt.
Cantharellus spp. aka chanterelles are up in Cleveland! To properly identify Cantharellus cibarius or other Cantharellus spp. look for the following.
Koji has a long and varied history. After domestication around 7,000 BCE on the Korean Peninsula or in China, it was realized that it could transform the unfermentable long chain starches in rice into simple fermentable sugars. It was also realized that it could do the same for the complex proteins found in beans by turning them into extremely tasty amino acids.
Why does a food, a living cultural link to our past, present, and future, become forgotten? Does the time and place in which each food is enjoyed hold the only supreme relevance for its enjoyment?