That walnut bread looks amazing! I’d love a huge slice with some butter now. I have The Meth Lunches on my TBR, it looks like a difficult but necessary read.
Also, Taras Grescoe is really a first class food culture history traveler writer, including his first book. The Devil’s Picnic, and Bottomfeeder are really amazing. But The Lost Supper really is his best book. It still eludes me why he uses the word autarchy instead of autarky, but his description of becoming a micro-pastoralist to pursue his goal of being autarchic is endearing to any fermenter or farmer: “True autarchy, unfortunately, continues to elude me. In the absence of a vegetable garden, a fishing hole, and a ruminant to milk, I’ve managed to turn myself into a micro- pastoralist. Every morning, I wake up to check on my herds of yeast and bacteria, leading the hungry ones to pasture with feedings of flour, sugar, or milk.”
Great post! As usual. Always amazed by your ability to read so many books! As for the hermits. Check out the video on Lebkuchen I just posted. Interestingly I just finished recording a very similar recipe that uses dehydrated lactofermented ginger because I wanted the ginger but not more sugar, and of course lots of toasted dark rye flour. And I have lots of sorghum syrup to be used now, so.
That walnut bread looks amazing! I’d love a huge slice with some butter now. I have The Meth Lunches on my TBR, it looks like a difficult but necessary read.
Also, Taras Grescoe is really a first class food culture history traveler writer, including his first book. The Devil’s Picnic, and Bottomfeeder are really amazing. But The Lost Supper really is his best book. It still eludes me why he uses the word autarchy instead of autarky, but his description of becoming a micro-pastoralist to pursue his goal of being autarchic is endearing to any fermenter or farmer: “True autarchy, unfortunately, continues to elude me. In the absence of a vegetable garden, a fishing hole, and a ruminant to milk, I’ve managed to turn myself into a micro- pastoralist. Every morning, I wake up to check on my herds of yeast and bacteria, leading the hungry ones to pasture with feedings of flour, sugar, or milk.”
Great post! As usual. Always amazed by your ability to read so many books! As for the hermits. Check out the video on Lebkuchen I just posted. Interestingly I just finished recording a very similar recipe that uses dehydrated lactofermented ginger because I wanted the ginger but not more sugar, and of course lots of toasted dark rye flour. And I have lots of sorghum syrup to be used now, so.