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Carbonated fruit - Synchronicity swirls and other foolishness

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October 7th, 2006


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12:17 pm - Carbonated fruit
Someone in Oregon has invented carbonated fruit:

Fizzy Fruit is a carbonated fresh fruit product with no additives, other than carbon dioxide. The carbonation does not alter the nutritional value of the fruit, but it does make it bubbly and exciting.

My guess is that the result will taste/feel much like the (absolutely delicious) brined apples teaotter and I made, which took around 40 days to make (and involved a quite delicious malolactic fermentation). This is exactly the sort of developments in food that I like - improving on natural food but no doing so in any harmful way. In fact, my guess is that the CO2 will actually act as a natural preservative.
Current Mood: pleasedpleased

(5 comments | Leave a comment)

Comments:


[User Picture]
From:rialian
Date:October 7th, 2006 07:29 pm (UTC)
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===Apparently there are a lot of interesting things to be done with fermentation...

===Aparently malolactofermentation has been used to possibly detoxify some mushrooms.
[User Picture]
From:heron61
Date:October 7th, 2006 07:35 pm (UTC)
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Weird, I had absolutely no idea that mushrooms contained sufficient malic acid to even make that possible.
[User Picture]
From:rialian
Date:October 7th, 2006 11:41 pm (UTC)
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===I am working on finding the information now...The conversation that this came up in was with one of the interesting serious mycology folks I know, and I was mentioning that I was thinking of attempting a 'kraut with mushrooms, to see if the lacto-fermentation would preserve them as well...he mentioned to me that there has apparently been evidence that this may have been done with Fly Agaric mushrooms..(the conversatinon had come out of a discussion on my interest in old fary lore as being one of my interests...)(yes, it was a multi-tangent conversation...this happens around me a lot..(grins)

===I also have seen reference to an old russian recipe for fermenting another species of mushroom in brine, which implies a lacto-ferment. (I am looking for my book thaa has that one...it is a very respectable mushroom expert who wrote that one...)

===I also recall that one of the german ways of making 'kraut is to combine apples and cabbage....which would tell me that someone may very well have fermented mushrooms in a mix like that, and found some interesting stuff out.

===Yes, I am a geek. I fully acknowledge this.
[User Picture]
From:alobar
Date:October 7th, 2006 08:02 pm (UTC)
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Back when I was addicted to coka cola, I would let a 2 liter bottle sit around uncapped for a day or three to kill the fizz. So I am guessing I would not like the fizzy fruit. No big deal as I should not eat much fruit these days, anyway.
[User Picture]
From:rialian
Date:October 7th, 2006 11:43 pm (UTC)

Oh...

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===And I would love to have that recipe for the brined apples. That sounds fabulous.

===(I also sometime have to get out that way again...you are all quite missed.)(smiles)

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