[quote=Pointedstick]...and I really did not enjoy the minor disorientation and feeling of being slightly stupid.[/quote]
But, that's the point!
Seriously, if you are done then good for you. But in alcohol's defense, beer, wine, mead, <name your other local fermented product here>, etc. really are important methods of "food" preservation and enhancement. A pile of grapes doesn't last long without help, and other fermentables either have a limited shelf life, or the fermentation process adds value (beyond alcohol) - storage characteristics, vitamins, something-safe-to-drink versus local water, etc.
It is the settled policy of America, that as peace is better than war, war is better than tribute. The United States, while they wish for war with no nation, will buy peace with none"James Madison
WildAboutHarry wrote:
... But in alcohol's defense, beer, wine, mead, <name your other local fermented product here>, etc. really are important methods of "food" preservation and enhancement. A pile of grapes doesn't last long without help, and other fermentables either have a limited shelf life, or the fermentation process adds value (beyond alcohol) - storage characteristics, vitamins, something-safe-to-drink versus local water, etc.
+1
I've been enjoying Sandor Katz' book, 'The Art of Fermentation' while eating sauerkraut, drinking beetroot kvass and taking spoonfuls of my own clabbered milk.
I am a sauerkraut fan, among many, many other fermented products.
Thanks for the book tip, it looks good.
It is the settled policy of America, that as peace is better than war, war is better than tribute. The United States, while they wish for war with no nation, will buy peace with none"James Madison
Pointedstick wrote:
I'm glad I did it, but between the fact that alcohol still tastes nasty, I don't like feeling disoriented and stupid, and the "social lubricant" effects were muted at best, I don't feel the need to do it again.
I remember the first time I tried beer it tasted so awful I wondered how anyone could drink the stuff. A pretty common reaction for most people, I think.
And now it's hard to even remember how I changed my mind. Probably just did it to be sociable and to fit in with the crowd until eventually it became an acquired taste.
I am a sauerkraut fan, among many, many other fermented products.
Thanks for the book tip, it looks good.
I hope you like it. Katz is definitely an amateur, but it's kind of like having a computer programming prof who is not an expert, and who learns alongside you as he teaches.
