food

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Fermented jalapenos with herbs (discuss.tchncs.de)

This year I have lots of jalapenos. Now I want to experiment a little bit. I want to make a hot green sauce with different herbs. A list of herbs I want to use: basil, salad burnet, parsley, cress, chives, borage, sorrel, chervil. Any ideas how to do this? Should I ferment the herbs in vacuum bags seperated from the chillis?...

Echoing my post on masto: Does asafoetida smell amazing to you?

Does asafoetida smell amazing to you? and if yes do you consider yourself someone with an accurate sense of smell (e.g. identify if someone needs dental work in a conversation, smell who someone has been hanging out with, identify spices and herbs used in a meal with high accuracy, identify the perfume someone wears etc)

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