PREPPER’S LAB menu 2021
WEEK 26: Microbes & fermentation
THE BACTERIA CONTROL
Cured meat with 21 years old garlic and homemade yoghurt.
Sourdough bread with cheese, nukazuke apples, butter and pickled ramson.
Fermented asparagus, cabbage and chillies with homemade sour cream and coriander oil.
Smoked cheese with pickled radishes.
A side of house fries.
WEEK 27: Prepping
SKILLS, CONTROL AND BAD TASTE
Salted and smoked fish with 10 years old fennel seeds and freeze dried olives and buckthorn.
Macaroni & Cheese in sauce with freeze dried parmesan, sprinkled with caramelized onions.
Freeze dried shrimps with freeze dried chickpeas mayo and preserved lemons.
Canned Confit de canard with freeze dried peppers, peas, beans and redcurrant.
Served with a side of house fries.