Personal

First time doing soy bean . Using rice made at home. Now all I have to do is wait 6 months till it's ready. Yes that's a bag there!

So attempt number 4 at rice and I think I've mailed the process. Previous versions suffered from poor temp and humidity conditions, as well as overcooking the rice. This white powdery surface texture is exactly how it should be. Now to figure out what I'm going to do with the stuff! Meat curing, sake, mirin, soy, miso, cheese...

Is there anything better than fried chicken?

Making something a bit more industrial today....

Got the full chocolate!

Yep that's 4 fingers thick. Picked this amazing book after watching @magnusfaviken in the excellent doc series @chefstablenetflix. Can't begin to say how much respect I have for the work put into this by everyone involved. Wouldn't it be great to have a tome like this for the British isles before it all disappears into gastropub uniformity?