I started this traditional mead (my first) on 25 May 2021. I scaled up the ["Beginner Traditional"](https://www.reddit.com/r/mead/wiki/recipes/beginner/0001) recipe from r/mead to 3 gallons from their initial 1 gallon. Other changes include use of Fermaid O instead of the boiled baker's yeast, & using some campden tablets after I was satisfied fermentation had halted. From my notes, about 3/4 of a gallon of honey went into this - we had a good stockpile of honey from neighbours & other local friends who are into beekeeping, so my expenses (~$150) were low (mostly the capital expenses of buying hardware, & the small operating expense of buying yeast).

Gravity readings were dead-on as per the initial recipe - 1.110 initial gravity, & 1.012 final gravity. This works out to about 12.8% ABV. The recipe claims the mead should finish sweet; I found it semi-sweet but not overbearingly dry when sampling during brewing.

I re-racked the mead off of the sediment on 4 October:

![Mead in re-racking](https://nartes-fasrum.s3.tirefire.pw/nartes-fasrum/2021.10.04..21.02.46-image.png)

This mead took a while to clear up. My estimate by this time was that it'd be bottleable by Christmas, and that I'd age it until June. I didn't cold-crash the mead & it took a while for the sediment to settle down (even with monthly re-rackings); eventually I got tired of waiting & put some gelatin finings in on 22 January 2022.

By bottling day (30 January), the mead had achieved a very stereotypically mead-like colour. The clarity doesn't show well on camera, & it's definitely not as clear as some of the basic meads you can buy at the liquour store, but I was satisfied with it for a first shot:

![A single bottle of mead](https://nartes-fasrum.s3.tirefire.pw/nartes-fasrum/2022.1.30..22.38.45-image.jpg)

When all is said and done, I got 12 bottles out of this batch:

![The twelve bottles of mead](https://nartes-fasrum.s3.tirefire.pw/nartes-fasrum/2022.1.30..22.39.00-image.jpg)

I've yet to open any of the bottles, but I plan on doing so sometime in May - and I'll be letting at least one age for a couple years more to see how the taste develops.

Best of Urbytes // Fermentation // Condiments // ~mopfel-winrux's Preserved Lemons



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# Preserved Lemons

Preserved Lemons are salt pickled lemons that can be used to add a rich lemon and acid flavor to nearly anything.

## Ingredient

- Organic Meyer Lemons
- Kosher Salt (Anything but iodized salt)

Notes: If Meyer lemons are not available then regular organic lemons would work. If you have to choose between Meyer and organic pick organic. The skin is the best part of the preserved lemon so you don't want to eat pesticides. Additionally Kosher Salt is preferred but anything without iodine would work. Iodine is an antiseptic and will kill the bacteria we need for fermentation.

## Process

1. Wash lemons with soap and water and remove any produce stickers that may exist on it.

![](https://mopfel-winrux-s3.nyc3.digitaloceanspaces.com/mopfel-winrux/2022.3.05..20.34.02-1_clean_lemons.jpg)

2. Slice the tips of each lemons and slice lemon into quarters from the top leaving ~1/4-1/2" (6-12mm) attached at one end

![](https://mopfel-winrux-s3.nyc3.digitaloceanspaces.com/mopfel-winrux/2022.3.05..21.07.25-2_cut_lemons.jpg)

3. Generously, and I mean generously salt all of the surfaces of the lemons. Place the salted lemons into a Mason Jar. Every layer of lemons add some salt to the jar.

![](https://mopfel-winrux-s3.nyc3.digitaloceanspaces.com/mopfel-winrux/2022.3.05..20.38.36-3_salted_lemons.jpg)

4. Once the jars are filled use a pestle to squeeze the lemons and release the juices. You want the lemons completely covered in lemon juice. If there isn't enough juice produced add additional juice either fresh or from a bottle. Make sure there is no air bubbles in the jars; you can use a chopstick or skewer to remove any that are present.

![](https://mopfel-winrux-s3.nyc3.digitaloceanspaces.com/mopfel-winrux/2022.3.05..20.41.18-4_pressed_lemons.jpg)

Note: Here I split the lemons into two jars but decided that it would be better in a single jar.

5. Label the jars with what they are, the start date of the ferment and the expected time frame. This is an important step because you will forget and it will ruin the ferment if it goes to long or short. I've personally ruined multiple ferments for this exact reason.

![](https://mopfel-winrux-s3.nyc3.digitaloceanspaces.com/mopfel-winrux/2022.3.05..20.42.16-5_canned_lemons.jpg)

6. Open the jar because you forgot to put the lid on upside down. Since this is a long fermentation we do not want an air tight seal. This will cause presure to build up in the jar and could pop or make a mess. If you flip the lid upside down no air tight seal is formed and the jar will automatically vent itself.

![](https://mopfel-winrux-s3.nyc3.digitaloceanspaces.com/mopfel-winrux/2022.3.05..20.46.38-6_lemon_lid.jpg)

7. Set the preserved lemons out in room temperature to ferment for 3-4 weeks. Around the three week mark start opening the jar and tasting the lemon juice. It should be significantly thicker, salty but not too acidic w/ a little tang. Taste it every day until you like it and place in fridge. I've had a jar keep for a year in the fridge but I tend to use it up quickly. Note: No pictures for this step sorry

## How to use

You can use the preserved lemon in multiple ways. There are two main parts the skin and the pulp and the skin.

The pulp can be used in salad dressings, soups, bloody marys, hell anywhere you would want to add some liquid acidity.

The skin is traditionally used whole in stew, braises, tagines, etc. It can also be thinly sliced or chopped and used as a burger/sausage topping, in a salad, in pasta to cut a fatty sauce with some acidity. It can be used anywhere you want to add some dry acidity.

Best of Urbytes // Cooking // ~lidreg-dillut's Risotto



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Risotto is a great side for many dishes, as well as a reasonable dish on its own. Below is how I make it, with appropriately vague instructions.

## Base Ingredients

(for about 3 adults)

- 250g of risotto rice (anything short-grain will do; I think "arborio" is the standard varietal)
- Aromatics (a few shallots, or 1-2 onions, or a few cloves of garlic, or a combination thereof, cut finely)
- Boozy liquid: White wine (dry; just open a bottle and drink the rest)
- Liquid: ~1L of stock (or: hot water and some ready-made stock powder; it's *fine*)
- Umami source: Parmesan cheese (or: nutritional yeast if going vegan mode; some MSG is also nice; soy sauce in a pinch) (amount to taste, I usually use at least 100g of cheese)
- Fat: Butter and/or olive oil and/or HEAVY CREAM
- Some garnish, parsley is nice with mushrooms (see below)

## Bonus Ingredients

Beyond this base, which will make a tasty but relatively boring risotto, you'll want to add something to give it a *special taste*. Dried porcini mushrooms, rehydrated, are good. So are fresh mushrooms of some variety (you'll want to lightly brown them separately first). Pumpkin is good, I'd recommend grating, draining, and then browning it. [Wikipedia](https://en.wikipedia.org/wiki/Risotto) has some ideas also. If you're a big meat person, one can also add some salami-type sausage, I reckon a chorizo would really bang.

## Cooking

### Prep

- Heat your stock
- Cut aromatics finely
- Prepare bonus *ingredients*
- Grate parmesan
- Find your bottle of wine

### Actual cooking

- Soften the aromatics in some butter/olive oil
- Add the rice, let it brown a *touch*
- Add some amount of wine, between one glass and a bottle depending on mood and taste
- Let the alcohol evaporate
- Then begins the cooking phase: you add the liquid (water, stock) a bit at a time, stirring, at low temperature. It'll get absorbed by the rice. Keep tasting it until you like the texture.
- As the cooking phase draws to a close, add whatever *bonus ingredients* you chose. (You can also add at the beginning if they won't suffer from being cooked for a long time.)
- Once the rice is at the desired texture, add as much butter (or heavy cream?!) as you're comfortable with, and as much grated parmesan as you're comfortable with. If not using either, add olive oil and something with umami/glutamates instead.
Season to taste with salt and pepper

Cooked risotto will last a couple of days in the fridge, mostly limited by the *bonus ingredients*. Mushrooms go bad pretty fast. Risotto before adding any special ingredients can be frozen without any problem. For re-heating, just add some water and pretend you're at the "cooking phase" again.

Best of Urbytes // Fermentation // Breakfast // ~dozwyc-hosrum's Nattō (fermented soybeans)



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## Nattō

[Wikipedia: Nattō](https://en.wikipedia.org/wiki/Natt%C5%8D)

>Nattō is a traditional Japanese food made from soybeans fermented with *Bacillus subtilis var. natto.*

Making natto is very simple: Cooked soybeans are inoculated with a starter, then left to ferment. Done.

The fermentation takes place at a relatively high temperature. I've found that a yogurt machine is ideal for this, as it will keep the temperature at 41°C for as long as it takes.

### Ingrendients

- 300 g soybeans
- ½−1 tsp natto starter

This will yield a little less than 1 L natto, which is suitable for a standard yogurt machine.

### Instructions

Rinse the soybeans twice and drain, then soak in ~2 L water in the fridge for 24-36 hours. The beans have now swelled to 2−3 times the original size and have gone from being globular to kidney shaped. Drain.

Cook the beans in 3−4 L water for ~7 hours. You may have to refill with boiling water once or twice during this step. When the beans are done you should be able to mash a bean easily between two fingers. Drain.

Let be beans cool to approximately 80°C, then mix in the starter thoroughly and transfer the beans to the yogurt machine. The high temperature is necessary / beneficial for the germination of the Bacillus spores. Let the beans ferment for some 12 hours. At this point you will notice the distinctive smell of natto.

Once the natto has cooled, let it mature in the fridge. I'd say 3 days.

If everything went well, the natto will develop slimy strands (neba-neba) when stirred with chopsticks. The slimier, the better.

### Notes

Soak the beans in the evening on day 1. That way they'll be ready for cooking in the morning on day 3, you can add the starter in the afternoon, and they'll be all done on day 4 in the morning. Add 3 days of maturing, and you end up with an entire week before you can enjoy the natto.

I've been told that cooking the soybeans for 45 minutes under high pressure in a pressure cooker is equivalent to cooking them at 100°C for 7 hours, but I haven't been able to verify this as I don't have a pressure cooker.

You can freeze the natto. I usually freeze it in small plastic containers that hold just one serving each. That way I can easily thaw out the amount I need.

I've been told that you can use commercial or homemade natto as a starter. This video (with annoying music) on YouTube will show you how to do that: [https://www.youtube.com/watch?v=ihQBFx3HxEU](https://www.youtube.com/watch?v=ihQBFx3HxEU)

Enjoy!

### InstantPot

You needn't soak the beans. Rinse, drain, and pressure cook for ~40 minutes. Natural realease. Drain.

After cooling and inoculating, use the yoghurt program to ferment the beans.

Best of Urbytes // Cooking // Roasts // ~patnes-rigtyn's Roasted Lamb Sirloin



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For me the key to good lamb is that charred salty fat on the outside, and tender rare meat on the inside. This recipe is rediculously easy. 
Here you go:

Bring lamb loin to room temp. Any size will do. You'll cook to temp, not to time. Preheat oven to somewhere in the 440F range.

First, make the rub:

-fresh garlic
-cinnamon
-thyme
-corriander
-shit tons of rosemary
-black pepper
-salt
-olive oil

Mix it into a paste.

Next dry your loin with some paper towels. Then rub the rub.

Fat side down on a cast iron pan.

Cook until internal temp is 125-127. Take it out, and remove from the pan. Let it rest for about 20 minutes. Slice and serve and be amazed.

E

Best of Urbytes // Baking // Snack // ~rivpyl-sidfyl's Portuguese Stuffed Bread




![](https://pt.petitchef.com/imgupl/recipe/pao-alentejano-recheado-com-queijo-linguica-bacon--lg-420121p655506.jpg)

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A great party trick.


For this you will need a decently-sized loaf of bread. The original recipe uses portuguese pão alentejano, but a sourdough or similar boule-shaped loaf will work just as well.


Here’s a non-rigorous list of ingredients. Adapt to the size of your loaf and individual taste. It’s hard to mess it up.

- A boule-shaped bread loaf
- 1 finely chopped small onion or 2 challots
- 2 garlic cloves finely chopped
- Bacon cubes to your liking, finely diced
- Optional; finely diced chorizo or similar, to your liking.
- Shredded cheese of your choice - go for your preferred mix. Basic mix is mozarella and emmental.
- Mayo to taste,
- Chopped coriander or parsley
- Chopped chives
- Black pepper


Cut out a circular lid on top of your loaf. Then excavate most of the crumb out. Try to get it out in bigger chunks, these will later be toasted.


Make the stuffing: Add the onions, garlic, cheeses, bacon, chorizo,herbs. Add mayo to your liking, or until you get a more hydrated mixture. Season with black pepper.


Add the mixture into the bread cavity and put the lid on.
Wrap it up in aluminium foil.
Put it in your oven (pre-heated) for 20-40min.
You’re looking to melt the cheese and also cook the stuffing slowly.


Unwrap the foil, take the bread lid off.
Cook it like this until you toast the crust and top of the exposed bread.
Use the broiler setting if you got it.
Get your bread crumb pieces in the oven to toast them up. Do it while the bread’s in there.


It’s ready to go. Serve with your bread crumb toasts.
The hollow bread initially acts as a container for serving the mixture, but will inevitably perish.

Stations

Urbytes Media

Mirrikhol // Mead // Mead #1

Best of Urbytes // Fermentation // Condiments // ~mopfel-winrux's Preserved Lemons

Preserved Lemons

Ingredient

Best of Urbytes // Cooking // ~lidreg-dillut's Risotto

Base Ingredients

Best of Urbytes // Fermentation // Breakfast // ~dozwyc-hosrum's Nattō (fermented soybeans)

Nattō

Best of Urbytes // Cooking // Roasts // ~patnes-rigtyn's Roasted Lamb Sirloin

Best of Urbytes // Baking // Snack // ~rivpyl-sidfyl's Portuguese Stuffed Bread

Links

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