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Lick it, Smear it, Make It Moist (feat. Jeremy Umansky and Rich Shih)
Podcast |
Cooking Issues
Media Type |
audio
Podknife tags |
Cooking
Food
Technology
Categories Via RSS |
Arts
Food
Technology
Publication Date |
May 06, 2020
Episode Duration |
01:11:58

In today's pre-recorded episode of Cooking Issues, Dave and Nastassia talk to Rich Shih and Jeremy Umansky about their new book, Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation. Together they outline a working definition of koji - getting in as many "spores" as possible - engage in some 'stass-enfreude, and much more. 

Have a question for Cooking Issues? Send us a voicememo while we’re all  social distancing or ask in the chatroom.  

Cooking Issues is powered by Simplecast.

 

In today's pre-recorded episode of Cooking Issues, Dave and Nastassia talk to Rich Shih and Jeremy Umansky about their new book, Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation. Together they outline a working definition of koji - getting in as many "spores" as possible - engage in some 'stass-enfreude, and much more. Have a question for Cooking Issues? Send us a voicememo while we’re all quarantined or ask in the chatroom. 

In today's pre-recorded episode of Cooking Issues, Dave and Nastassia talk to Rich Shih and Jeremy Umansky about their new book, Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation. Together they outline a working definition of koji - getting in as many "spores" as possible - engage in some 'stass-enfreude, and much more. 

Have a question for Cooking Issues? Send us a voicememo while we’re all  social distancing or ask in the chatroom.  

Cooking Issues is powered by Simplecast.

 

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