Eat and dress, eat and know
The other day, I was asked about fermented foods and drinks. Fermentation is used for bread, cheese, yogurt, vinegar, cider, wine, beer, sauerkrauta (col samina, Brassica oleracea Capitata) and many other foods. We call fermentation the fermentation of the beverages: apple must boil and become cider, and it, boiling, becomes vinegar.
Whoever ferments, whether it's plant, fruit, grain, milk, starts a new life. Bacteria and yeasts are mostly ferments that stimulate and stimulate the desire for this new life. These provocators also have their own accommodations. They will not live anywhere, in any way. Their lifestyle is closely linked to place, microclimate, ecosystem. Each one of them is looking at the present, ready to work as soon as it smells that what they can ferment is not far away. And the result is unique, magnificent. Just what's going to happen there. It can be said that each area has its own fermentations.
Ferment is, in part, pollution. The apple carries on the skin, detaches yeast, and will add to the must. Same air, the barrels... All will add ferments, macrofest yeast, which will make the cider unique, unique and unique. Food and beverages fermented by this are cultural issues. Our palate has become accustomed to the fermented ones that have been created here and will not be able to go anywhere else. That's culture, that heritage, that heritage.
The great Thierry Verhelst says: “Culture, above all, is to give meaning to what is being created.” This is the sense that is the sense, but also the sense that it is. What the fermenter does: show the fermenter where and how to ferment it. Anyone who has eaten or drank fermented will also know that. Sense of place, of culture, of community.
Isn't it the sense to dress up with science? Dress us? Do you eat of the word and the word science food?
The day exceeds the night with the spring equinox. This year it happened on 20 March, at 22:59 hours, opening the door of the spring. The Eki prefix means the same thing. Until then the night had been longer. The day and night were twelve hours. Since then, the day is extended... [+]
Time has been on our line for a long time, but the climate is relatively recent. There is no need to clarify too much what climate change is. Explaining what the landscape is is a redder necessity. Conferences, round tables or international conferences on climate change are... [+]
It's time to pick up the fruits and get them on the way to the lagar. Pear (Pyrus communis), apple (Malus x domestica), grape (Vitis vinifera)... It seems a short and quick road, but you have to work a lot of rodeos and their variants until the fruit becomes must and must become... [+]
In the Basque Country, agriculture is the history of permanent colonization. Like everywhere. Before, the land was not cultivated; before, the harvest was not sown; you enjoyed what was not eaten before. They had brought it all from elsewhere. Many of these stories have been... [+]
Returning to the wines that are made with the crops, the left madreselva (Humulus lupulus) is conservative and bitter tasting aggregator. The union of crops and madreselvas produces many dirty jets, especially in beer countries. A friend has just explained to me the stories of... [+]
In our house we met him with the name of madreselva (Humulus lupulus). In fact, we have worked hard and sinister on the banks of the river in our country, coinciding with the expansion of beer. We've learned that it's also called lobster, beer, beer, wart and grass on the left... [+]
Spring has brought the issue to my nose. C. worked at various research centers in New York. Bushdid, M. Oh! Magnasco, L.B. Vosshall and A. An article published by scientists Keller in March 2014 in the prestigious “Science Magazine” produced a great stir. The title says it... [+]
The curious interannual days end, those who eat and drink from the emanations of the earth. I'll eat from the best to the best. Supposedly. Heavy champagne and cava bottles are easy to dance. Even though they are of all kinds today, they were once the cider of the other barrel... [+]
