#Rice wine

[clatterbane]

Rice wine update, like 21 hours in:

There was already a visible liquid layer starting to separate out when I got up this afternoon, and the yeast is bubbling merrily away. It's been staying somewhere around 25C/77F in here, but this still seems pretty quick even so.

Earlier I did stir at it, and mixed in a low guesstimated amount of yeast nutrients because it seemed like a good idea with this too. Idk, I'm calling that batch a liter of liquid all told. ¯\_(ツ)_/¯ Don't want to maybe overdose and give it a weird taste.

Didn't take long for the rice mush to separate right back out like that again after the mixing, and get more gas pockets from the yeast. For now, planning to give the stuff a daily stir, and probably dip out a little spoonful of the liquid to taste test starting after 3 or 4 days. Judging by what people with more experience seem to be doing, and the fact that this batch has been working so fast in even Swedish summer weather. Also give a better idea of how the brew is developing.

For now, it smelled sweet and surprisingly fruity when I had the lid open. You could eat it as an amazake/jiuniang type thing at this point. I'm just basically going for a "turn it alcoholic" speedrun with the added yeast. But, the way this was smelling, I can see why it might make an appealing sweet treat.

[fieriframes]

[We put the garlic and the rice wine. Here comes fire. "Here comes fire."]

[soupblessings]

[kpop-bbg]

[angelkin-food-cake]

Niu Rou Mian (Beef Noodle Soup)

3-4 lbs beef shanks (Preferably with the bone and marrow still attached to make for a richer stock, or separated by tendons. If it is separated by tendons, the meat will have to be sliced before serving)

1 can chicken broth

1 yellow onion

1 tomato 

soy sauce 

shaoxing wine (rice cooking wine)

rock sugar (the best is the "red" kind from Taiwan)

spices (I use a special packet of spices I bring back from Taiwan, but star anise would work fine)

dou ban jian (hot chili bean paste)

noodles (I actually use a dry flour kind from Nijiya Market)

scallions

cilantro

Place the beef shanks in a pot of water and bring to a boil. This prevents the impurities in the beef from getting into your stock later. Remove the beef shanks and place in a clean pot.

Add one can of chicken broth (family secret!) and add enough additional water to cover the beef.

Cut both the tomato and onion in half before adding to the pot.

Add soy sauce, shaoxing wine, rock sugar, and spices in ratios that work for you. The best way to do this is to taste test. To get more flavor into the meat, don't be afraid to add a good amount of soy sauce. I like to thin this braising liquid with more chicken broth or water at the end to make the stock. If you want some spiciness in your stock, add some dou ban jian to taste. I grew up without it, but I think it adds a flavor that many associate with niu rou mian.

Bring to a boil and let simmer for at least 2 hour, or until tender. The meat will harden when cooled, so keep that in mind.

Before serving, cook noodles, reheat the stock, and slice the beef. Combine and garnish with cilantro and green onions.

[wine-picks]

🇯🇵 🍷 I'm not a sake expert, but this Shunka Shusetsu Echizen Junmai Ginjo Sake (91 pts, $30) from Japan is lovely! Arrived in LCBO VINTAGES in January and still available. Full review: https://rebrand.ly/hgxgyx1

[boissonsaumiel]

So I tasted the forbidden rice wine.

The reason it looks insanely bright red in the second photo is because I have it backlit by my laptop screen. In the big half gallon bottle it looks indistinguishable from red grape wine, but when you put it in a smaller container you can see that it's much, much more translucent.

I want to say there's a fruityness to it that rice wine made with white rice doesn't have. I don't like it yet, but I think I will like it if it ages longer. I started this batch on Halloween, so it's just about 3.3 months old. Another 3 months, and I think I'll start to like it.

I haven't tried it chilled.

I think I'll wait until later to do that.

[papa-osmubal-artworks]

Sake rice wine

[themindnotestory]

[corxandforx]

[clatterbane]

Welp, that new experimental batch of part jasmine rice sake is certainly bubbling away!

The bulk of the rice went in last night, along with more of the dry koji rice and a little water.

I did just go ahead and use the other half of this bag of generic "sushi rice", just cooked on the stove with a little less water than usual.

Today, I also added in some wine yeast nutrient blend, with another dose to go in after a couple days. Based on the last batch using roughly the same amounts of stuff, I am guesstimating the yield at just under 2L of wine here? Idek. A lot of people don't seem to use extra nutrients in homebrew rice wines, but I figure trying to keep the yeast happier couldn't hurt. I've also been brewing up enough fruit wines/ciders and meads to know that stressed yeast can poop out early and/or give you some funky flavors. And white rice doesn't have much to offer it besides sugar. ¯\_(ツ)_/¯

Anyway, I am curious to see how this batch using all regular table rice will turn out.

[ansatsu-sha]

Mitsuha + Yotsuha making kuchikamisake / Kimi no Na wa (2016)

[please-hit-me-with-rocks]

Stimboard Challenge #7: Special Interest (Version 1: Cooking)

🩷🍣🩷

🍥🩷🍥

🩷🍣🩷

🩷🍣🍥Trim🍥🍣🩷

[sneakyguacamole]

Kung Pao Tofu 

Via NYT Cooking. Yield: 3 to 4 servings 1 (14-ounce) package extra-firm tofu ¼ cup soy sauce 2 tablespoons brown sugar 2 tablespoons hoisin sauce 2 tablespoons rice wine or sake 1 tablespoon black vinegar (or rice wine vinegar) 2 teaspoons toasted sesame oil ½ teaspoon freshly ground white pepper or ¼ teaspoon finely ground white pepper 3 garlic cloves, finely grated 1 (1-inch) piece…

[ananya5400]

Explore the growing rice wine market, driven by cultural significance, probiotic benefits, and opportunities in premium flavors and global expansion.