Fuhmentaboudit

Fuhmentaboudit Fuhmentaboudit! is a podcast focusing on all things fermentable. Hosted by Chris Cuzme and Mary Izett on HeritageRadioNetwork.org.

Fuhmentaboudit! is a weekly podcast on all things fermentable, broadcasting live at 7 PM EST every Monday on HeritageRadioNetwork.org. Hosted by Chris Cuzme and Mary Izett.

Mission: To share and explore in the delights of fermentation.

06/21/2019

For many years, Heritage Radio Network has been the platform to allow Fuhmentaboudit to share our love of craft beer and fermentation with educators, makers, and people that just love food and fun. Through the network, we've been able to talk to people ALL AROUND THE WORLD from Iceland to Thailand, to right here in our Bushwick backyard.

Help support HRN and all the amazing foodie programs they've supported [and there's also an awesome new pizza shirt].

What's slimy and stringy and funky and . . . tasty? Find out TONIGHT when we have on Ann Yonetani on Fuhmentaboudit at 6...
11/08/2018

What's slimy and stringy and funky and . . . tasty? Find out TONIGHT when we have on Ann Yonetani on Fuhmentaboudit at 6pm!

We don't mean to be cheesy but this spread from Murray's Cheese is one of the most beautiful we've ever seen. But what a...
10/11/2018

We don't mean to be cheesy but this spread from Murray's Cheese is one of the most beautiful we've ever seen. But what are we pairing these with? Tonight at 6pm on Heritage Radio Network, Alexa Wilkinson makes it easy to get cheesy with beer +cheese pairings!

It's kilns, barley, and smokey goodness. What is New York malt? Find out TONIGHT on Fuhmentaboudit at 6pm!
10/04/2018

It's kilns, barley, and smokey goodness. What is New York malt? Find out TONIGHT on Fuhmentaboudit at 6pm!

New night? New time? New Logo? Same old Fuhmentaboudit!! Tonight at 6pm, hear the *very special* SEASON PREMIERE!
09/06/2018

New night? New time? New Logo? Same old Fuhmentaboudit!! Tonight at 6pm, hear the *very special* SEASON PREMIERE!

Tomorrow August 5th 2018 join us at Mead Day in Brooklyn! At Honey's Brooklyn, it’s gonna be a delicious and inspiring t...
08/04/2018
NY Mead Day

Tomorrow August 5th 2018 join us at Mead Day in Brooklyn! At Honey's Brooklyn, it’s gonna be a delicious and inspiring time from home mead making tips to pro NY State Samples and purchase (inc Salt Point Meadery, Enlightenment Wines Meadery, All-Wise Meadery, MYSTO MEAD, & 810 Meadworks). Check it out! Www.meadDay.eventbrite.com

On Sunday August 5th, an association of New York commercial meaderies will be converging on Brooklyn to celebrate all things mead with the first annual Mead Day. Mead Day is an educational event in honor of the world's oldest alcoholic beverage! Come find out why New York is making some of the best....

If you like food, drinks, gardens, and food IN gardens, support Heritage Radio Network this #GivingTuesday and Treat. Yo...
11/27/2017
Winter in the Garden

If you like food, drinks, gardens, and food IN gardens, support Heritage Radio Network this #GivingTuesday and Treat. Yo. Self. The Garden Party at Brooklyn Botanic Garden is a walkabout in one of the greenhouses to tables full of great food, drink, and people! Featuring beers from our very own #FifthHammer and our friends at Three's, and some of the best cheese and sushi you'll ever have.

HERITAGE RADIO NETWORK'SHOLIDAY PARTY & TASTING 6pm VIP Reception7pm General Admission Entrance Join HRN's staff, hosts, members, and some very talented chefs and bartenders for a delicious evening that will kick off the holiday season and support HRN's end of year fundraising drive. The evening wil...

Join us in two days for a fall beer fall crawl!!
11/07/2017
NYCBrewed Fall Crawl

Join us in two days for a fall beer fall crawl!!

The New York City Brewers Guild and New York State Brewers Association present the 1st ever NYCBrewed Fall Crawl. We'll be crawling through four breweries in Long Island City: Rockaway Brewing, Fifth Hammer, Big aLICe and LIC Beer Project.Turn your ticket in for a wristband at whichever brewery you…

Look out, LIC! Our own Chris Cuzme got a write-up in this week's Time Out magazine. Fifth Hammer is building its way up!...
09/20/2017

Look out, LIC! Our own Chris Cuzme got a write-up in this week's Time Out magazine. Fifth Hammer is building its way up! Stay tuned on Fuhmentaboudit for the brewery's official opening, coming soon!

It's sacrelig, but fermentation isn't the only way to preserve your foods! We explore canning, drying, and why the inter...
09/11/2017

It's sacrelig, but fermentation isn't the only way to preserve your foods! We explore canning, drying, and why the internet will kill you with Christina Ward TONIGHT at 7pm!

Ferments aren't boring, they can be downright fiery. Come check out the Fiery Ferments -Book Event w/ Kristen & Christop...
08/28/2017

Ferments aren't boring, they can be downright fiery. Come check out the Fiery Ferments -Book Event w/ Kristen & Christopher Shockey book tour THIS THURSDAY hosted by our friends at Contraband Ferments and our own Chris Cuzme's Fifth Hammer Brewing Company!

Boston Fermentation Festival @bostonferments was just getting us started! This Thursday @nycferments @fifthhammerbeer @contrabandferments will be hosting Kirsten & Christopher Shockey @fermentworks for another amazing Workshop + Book Signing! Join us at @fifthhammerbeer from 7-9pm! The event is free and books will be for sale! Come taste some amazing ferments and learn to make them too! See you there! #contrabandferments #fermentallthethings #fermentworks #fifthhammer #nycferments #fermentation #wildfermentation #bacteria #nyc

It takes some dough to talk about sourdough! Fuhmentaboudit and other HRN shows are only able to stay on the air and kee...
06/27/2017
Heritage Radio Network

It takes some dough to talk about sourdough! Fuhmentaboudit and other HRN shows are only able to stay on the air and keep giving you great food radio thanks to listener support!

TODAY is the last day to bid on some SPECTACULAR lots for our summer drive Charity Buzz! All proceeds go to the station, and all the prizes go to YOU.

Thank you for your support! Fuhmentabouditttt!

Join Mary Izett at the New York Homebrew Competition on July 15th! Great crew, tasty brew!
06/21/2017

Join Mary Izett at the New York Homebrew Competition on July 15th! Great crew, tasty brew!

The judges are set! Join us on Saturday, July 15th at Gun Hill Brewing Company for the Gun Hill Brewery Hombrew Competition #NewYorkHomebrewCompetition. Over 30 #local #homebrewers compete to brew their beer with #GunHillBrewery's #HeadBrewer Chris Prout. Chris, Dave Lopez & Max will be joined by some of our best #NYCBeer aficionado's: Chris O'Leary of Brew York; Mary Izett of Fuhmentaboudit; Katarina Martinez of Lineup Brewing; and Gage Siegel of Beer Menus Ticket link:https://www.eventbrite.com/e/new-york-homebrew-competition-tickets-34517213916?internal_ref=login

#beerstagram #beersofinstagram #beerfest #beertography #instabeer #homebrew #homebrewcompetition #competition #drinkgoodbeer #thinknydrinkny #thinklocaldrinklocal #nycbrewed #NYCCraftBeer #NYCCraftBeerEvents #🏆🍺 #🍺🏆 #🗽🍺

Congrats to our Mother Station, Heritage Radio Network is featured in Time Out New York as one of the best independent r...
04/27/2017
The best independent NYC radio stations

Congrats to our Mother Station, Heritage Radio Network is featured in Time Out New York as one of the best independent radio stations! If you love Fuhmentaboudit, check out some of HRN's 25+ other shows!

Independent online radio stations are popping up all over NYC. Check out our list of the best ones, including The Lot and Newton Radio.

03/29/2017

Our guest Stephen Lyman not only knows about traditional Shochu, but about great traditional Japanese food as well. He's shared some amazing recipes for #RecipeWednesday!

Click below for the full recipes for dashi, quick pickles, and katsuboshi!

I'm a big fan of the Japanese concept of "motainai" which translates to "no waste."

1. Dashi

Dashi is the lifeblood of all Japanese cuisine. It's a light broth used to add seasoning and umami to almost everything. To make dashi, you need "katsuobushi", which is dried bonito flakes. These can be found at almost any Asian market. You'll also need dried kelp. I'd look for kelp from Japan since that' less likely to be adulterated by chemicals than kelp produced elsewhere.

Add equal weights dashi and kelp to a saucepan. I usually use one usual sized piece of kelp and equivalent weight dashi to a usual 1.5 or 2 quart sauce pan of water. Bring to a simmer. Don't boil. Let it simmer for 20 minutes or so and then remove the kelp (do not discard) and strain the katsuobushi (do not discard). You now have dashi, which you can use to give you instant ramen a richer broth or all other kinds of soups or dishes.

2. Japanese Quick Pickles

Take the kelp from your dashi and thin slice into 1cm (or smaller) strips.

Chop up some vegetables from your fridge. Ideally Daikon radish, but you can also use regular radishes, cucumbers, carrots, cabbage, etc. or a medley if you like. Cut into thin/small pieces maximizing surface area.

Put chopped vegetables into a large mixing bowl, add Japanese (or kosher) sea salt. Don't be shy, you can always rinse some off if its too salty. Mix by hand, being sure to bruise the vegetables as you mix. When satisfied with the mix, taste to see if it's too salty or not salty enough. If not salty enough, add more. If too salty, rinse and strain the vegetables and add much less salt to remix by hand one more time.

Add kelp to the salted vegetables, mix in by hand again. At this point you can add whatever additional flavor you would like to add. Feel free to add some soy sauce, mirin, miso, sake, or just some sugar. If adding soy sauce or miso, I recommend you rinse the salted pickles and don't use additional salt in this process.

Mix it all up, set aside until you're ready to serve. They will be ready to eat within 15-20 minutes, but if you refrigerate them they'll last several weeks.

3. Katsuboshi

What about that katsuobushi? Let it dry, add some fresh katsuobushi and some nori seaweed (the kind you wrap sushi rolls in), put it all in a blender and create a nori-katsuobushi powder. This is essentially your homemade umami in a jar. Add to season just about everything. I add it to eggs, sauces, soups, seasoning on top of grilled meat, etc.

Some of us have experimented with eating extra SCOBY before  but the folks over at Bon Appétit Magazine have a plausible...
03/22/2017
This

Some of us have experimented with eating extra SCOBY before but the folks over at Bon Appétit Magazine have a plausible solution to when you're drowning in mother.

Let us know if you try it and how it goes!

Fruit + sugar + SCOBY + blender. Full recipe below.

But guess what? It tastes amazing.

It's suddenly winter again, but snow days make for good brew days! Why not try a Winter Warmer ale? Recipe from Serious ...
03/15/2017
Winter Warmer Recipe

It's suddenly winter again, but snow days make for good brew days! Why not try a Winter Warmer ale? Recipe from Serious Eats.

Winter Warmer ales are like gingerbread and cognac wrapped up in a beer. Start with a good-tasting beer foundation, add some spice on top, and finish with some alcoholic warmth. This recipe clocks in at around 8.7% ABV.

Full recipe at https://goo.gl/jexxSY
#RecipeWednesday

Winter Warmer ales are like gingerbread and cognac wrapped up in a beer. Start with a good-tasting beer foundation, add some spice on top, and finish with some alcoholic warmth. This recipe clocks in at around 8.7% ABV.

Are you a BJCP Ranked Judge? Lend us your palate! Are you interested in  helping behind the scenes of the worlds largest...
02/23/2017
NHC Round 1 - NYC - 1st call for judges & stewards

Are you a BJCP Ranked Judge? Lend us your palate! Are you interested in helping behind the scenes of the worlds largest homebrew competition? Lend us your time! Sign up as a judge if BJCP ranked or a steward if willing/able to help. Thanks!

We would love your help judging the first round of the American Homebrewers Association's National Homebrew Competition in New York City.

02/15/2017

If you were curious about what you can make with fermented condiments, here's the famous #vegetarianRueben from BAO Food and Drink! #RecipeWednesday

You will need an iron skillet, heavy pan or griddle

6 slices of rye bread

2 roasted beets, sliced thinly

2 roasted portobello mushrooms, sliced thinly

1 cup Thousand Island Dressing

1 cup shredded vegan cheese or gruyere.

1 cup BAO Tangy Slaw

2 TBSP coconut oil

2 TBSP olive oil

1. Mix the olive oil and coconut oil

2. Spread the oil on one side of each slice of bread and place on a tray, oiled side down.

3. Spread the Thousand Island on the other side of the bread.

4. Sprinkle the cheese on each piece of Bread.

5. Evenly place sliced beets and mushrooms on three slices.

6. Spread BAO Tangy Slaw on the other three slices.

7. Close the sandwiches.

8. Heat the skillet on medium and place the sandwich in in the skillet and cook gently for three or four minutes on each side, until golden brown.

9. remove to a cutting board and cut in half.

This week's recipe Wednesday: we had a super great time talking about tepache with Adam Elabd on Monday! To make your ow...
02/08/2017

This week's recipe Wednesday: we had a super great time talking about tepache with Adam Elabd on Monday! To make your own, we bring you a post from Adam's blog with this simple recipe:

Pineapple skins get fermented in water along with piloncillo (unrefined cane sugar), cinnamon, clove, and allspice for 2-3 days and you've got a delicious and digestive drink that the whole family can enjoy.P

For more beautiful ferments and what Adam is up to, check out his blog here: https://goo.gl/rh6utI

It's #RecipeWednesday! Amanda's blog and book are filled with so many fantastic ferments, and we've decided to share a g...
01/25/2017
Lactofermented Turnip Pickles | phickle

It's #RecipeWednesday! Amanda's blog and book are filled with so many fantastic ferments, and we've decided to share a great winter ferment, minty turnips.

Minty Fermented Turnip Pickles

~2 lbs of hakurei or other small turnips, washed but unpeeled
1 tablespoon of salt
~2 cups of filtered water
3, 3-inch sprigs of fresh, garden mint

Chop your turnips as you see fit.
Put turnips into jar. It should be a little more than 3/4 full.
Mix a room temperature brine. 1 tablespoon of salt to 2 cups of water. You can adjust this to your taste preference.
Once salt is dissolved, pour brine over vegetables, ensuring that there is about a 1/2 inch of liquid at the top.
Cover with a cloth and secure the cloth to prevent bugs from getting in. Stick someplace room temperature, away from direct sunlight for 2 weeks.
When your pickles are suitably acidified, remove the weight and stick your mint springs into your brine, weighing them down with pickles.
Put a lid on the jar and refrigerate it.
After 2-3 days, remove the mint sprigs. Your minty turnips are ready to eat!
For the full recipe, instructions, and joking around, check out the full post on Phickle: https://goo.gl/9KSk7Z

Grab some mint from the garden and make something extremely delicious. These turnips are pickled through fermentation, making them healthy and probiotic!

Today, our parent station Heritage Radio Network is reaching it's TEN THOUSANDTH episode! We've only been on it for 4 ye...
01/11/2017

Today, our parent station Heritage Radio Network is reaching it's TEN THOUSANDTH episode! We've only been on it for 4 years, but HRN has been on for EIGHT YEARS! Listen LIVE at FIVE for a special broadcast from our Executive Director and celebrate, with a good beer! https://goo.gl/2cWv42

Secondary fermentation is the new sensation! Check out this great Edible Brooklyn article featuring the amazing friend o...
01/08/2017
The Art of Secondary Fermentation

Secondary fermentation is the new sensation! Check out this great Edible Brooklyn article featuring the amazing friend of the show (and occasional host) Cheryl Paswater!

The founder of Brooklyn-based Contraband Ferments helps us take our kombucha to the next level.

We're excited about the winter season because it means tasty hot beverages, including . . . mulled ale? Check out this r...
12/28/2016
Win Christmas with these delicious mulled beer recipes

We're excited about the winter season because it means tasty hot beverages, including . . . mulled ale? Check out this recipe from GQ:

Ingredients:
660ml IPA (about 22 oz)
6tbsp honey
1 cinnamon stick
50g fresh ginger (1.5 oz)
5 cloves
2 cardamom pods crushed
1 lemon
pinch of salt

Weigh out all of your ingredients and pop into a pan with the ale.

Bring to the boil, ensuring you don't leave the mixture on the hob for too long as this will burn off the alcohol and alter the flavour profile.

Leave for a few minutes to cool slightly then pass through a fine sieve.

When ready to serve, warm in a pan and add a curl of orange peel or a cinnamon stick for decoration.

See more recipes, including mulled lager at their site. We'll certainly be trying this one!

Delicious mulled beer recipes for both lager and ale drinks

Recipe Wednesday! This season, we went into some unusual ferments, and this holiday season, why not try some of your own...
12/21/2016
Candy Cane Wine - Home Brew Forums

Recipe Wednesday! This season, we went into some unusual ferments, and this holiday season, why not try some of your own. We're bringing back the Homebrew Talk Forums' Candy Cane Wine! Find the whole thread here: https://goo.gl/127xTe

For a 3 gallon batch:
54 candy canes
1/8 pectic enzyme
6 cans Welch's white grape concentrate
1 tsp nutrient
1 tsp energizer
1 banana with skin

Candy Cane Wine Wine Recipes

This week we're sharing the original Toast open-source  b̶r̶e̶a̶d̶ ̶p̶u̶d̶d̶i̶n̶g̶ beer recipe! Use those stubby end pie...
12/15/2016
Toast ale: the recipe - Toast Ale

This week we're sharing the original Toast open-source b̶r̶e̶a̶d̶ ̶p̶u̶d̶d̶i̶n̶g̶ beer recipe! Use those stubby end pieces for good!

The recipe behind Toast ale is open source to allow everyone to brew with bread that would otherwise be wasted

We're at  MOFAD - Museum of Food and Drink tonight for a beer & cheese pairing with Garrett Oliver of The Brooklyn Brewe...
12/08/2016

We're at MOFAD - Museum of Food and Drink tonight for a beer & cheese pairing with Garrett Oliver of The Brooklyn Brewery & Aaron Foster of Foster Sundry. It's going to be a delicious evening. #thinknydrinkny #sodelicious #beerandcheese #breweringwithenjoy #craftbeer

One of the most well-thought-out tastings I've ever been to. Thank you, Garrett Oliver for sharing your inspiration and ...
12/07/2016

One of the most well-thought-out tastings I've ever been to. Thank you, Garrett Oliver for sharing your inspiration and thought process behind these beers. So much complexity in such a delicious line-up. This is what pushing the boundaries looks & tastes like. #thinknydrinkny #sodelicious

Lunch at BrewU Day at The Culinary Institute of America . Delicious food, wonderful beers (in-house and from The Brookly...
12/07/2016

Lunch at BrewU Day at The Culinary Institute of America . Delicious food, wonderful beers (in-house and from The Brooklyn Brewery), delightfully paired. #drinklocal #thinknydrinkny #sodelicious #sograteful

Recipe Wednesday! For this week, a cool experiment from Rich Shih. How to make koji on ALL THE GRAINS:
12/07/2016
Kojify All the Grains

Recipe Wednesday! For this week, a cool experiment from Rich Shih. How to make koji on ALL THE GRAINS:

Homemade koji has been on my list for a while. It was serendipitous when @geofflukas asked me to figure out the process for his fermentation focused brunch. What is koji? It's the Japanese term for the mold Aspergillus oryzae. Scratching the surface, koji is used to ferment soy beans for soy sauce a...

Our lunch menu at BrewU Day at The Brooklyn Brewery at The Culinary Institute of America. Accompanied by 4 forks, 4 kniv...
12/07/2016

Our lunch menu at BrewU Day at The Brooklyn Brewery at The Culinary Institute of America. Accompanied by 4 forks, 4 knives, a spoon, CIAH2O & a spectacular view of the Hudson River!

Address

Brooklyn, NY

Alerts

Be the first to know and let us send you an email when Fuhmentaboudit posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Fuhmentaboudit:

Videos

Nearby media companies