So interesting, Naomi! I'm with you on the piecemeal process of Substack. It's not only totally different from working on a book, but it almost prevents being able to write a book because the brain gets too fragmented by the need to spout things at such quick regularity. I miss being able to disappear for a year into my thoughts and stay with them all to myself. Mind you, you're right too about the collaborative nature of books. You can't really say whatever you want however you want. Anyway, you've posted a whole dinner party's worth of discussion content today! Thank you. :-) xo
It is the first chilly morning here in Greece and it has been delightful reading and imagining that beef stew. Just need to get hold of some shio koji as I am intrigued, I have never used it before.
The liquid version is around now here. But straight shio koji is simple to make at home. There's a recipe in my Salt book. I can send it to you… and there are others around.
So interesting, Naomi! I'm with you on the piecemeal process of Substack. It's not only totally different from working on a book, but it almost prevents being able to write a book because the brain gets too fragmented by the need to spout things at such quick regularity. I miss being able to disappear for a year into my thoughts and stay with them all to myself. Mind you, you're right too about the collaborative nature of books. You can't really say whatever you want however you want. Anyway, you've posted a whole dinner party's worth of discussion content today! Thank you. :-) xo
It is the first chilly morning here in Greece and it has been delightful reading and imagining that beef stew. Just need to get hold of some shio koji as I am intrigued, I have never used it before.
The liquid version is around now here. But straight shio koji is simple to make at home. There's a recipe in my Salt book. I can send it to you… and there are others around.
I'm really looking forward to trying shio koji as a marinade - I'm surprised that I've never heard of it before. Thank you for the new discovery!
It's a very interesting thing to make, a basic umani tool for the kitchen. Essential once you start using it!
Do you make your own? Do you have a recipe for that?
Yes in my Salt book. Can photo the pages and send it to you...
🤍🤍🤍