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Everybody’s talking about fermentation – from rock-star chefs to home cooks. In fact, Chicago-based Chef Rick Bayless predicts “fermentation is going to be very in-demand in 2013. This pickling cooking technique delivers sour flavors that demonstrate an evolution of the American taste. Do-it-yourself sauerkraut and kimchi make for delicious toppings for tacos or even burgers1.” …

Noodles and I go way back. From the first time I had a bowl covered with my mom’s rich, meaty tomato sauce, I was smitten.  I can eat them anyway shape or form and have.  Back in college at Mizzou, ramen noodles always accompanied my late night study sessions.  Inexpensive, filling and immensely satisfying, ramen…

Mix together water, maple syrup, lime juice and canola oil. Mix together dry ingredients (5320 Roasted Soy Sauce Powder, 6100 Red Miso Powder, instant starch, salt and black pepper). Slowly add dry ingredients to liquid while blending with an immersion blender. Mix until dry ingredients are completely dispersed / dissolved.

Mix together dry ingredients (Sugar, 5365 Soy Sauce Powder (Wheat Free), 6100 Red Miso Powder, 2355 Roasted Garlic Extract Powder and instant starch). Slowly add dry ingredients to water while mixing with an immersion blender. Mix until dry ingredients are completely dispersed / dissolved.