In Good Taste #67: A conversation with vinegar expert Dr Caroline Gilmartin

An intro to making your own sour stuff; thoughts on Jerusalem artichokes; Bronte country and Dennis Severs' House

Well, hello there! How are you?

Good I hope. I’m sorry this edition is late. I totally forgot to push “send” yesterday. Apologies…

(Not up for the chitchat? Completely get it. Click the email title to go to a web-based version then jump straight to the vinegar chat or Cultural Fun.)

I’ve spent some time time week getting ferments underway for my supper club at the Lacy Nook on November 27th. Kimchi, obviously for the devilled eggs. Also a spiced ruby kraut that’s going to become part of a salad with roasted delica pumpkin (my all-time favourite pumpkin) and radicchio.

Plus there are some Jerusalem artichokes doing their thing in a turmeric-laced brine. These slices will become a tiny, golden dice bringing a little pop of colour and hit of acid to the artichoke snack. Fried shells of the tubers filled with a purée of their flesh mixed with goats curd and topped with pear, parsley and the little pickles.

I stole the idea of the artichoke shells filled with goats curd from Ashley Finch, a …