Johnny Drain

Food, science, food science, fermenting. Buttery, often. Materials Science PhD.

[Benjamin Wolfe @LupoLabs]

I am recruiting PhD students to join the lab Fall 2021! 🧀🎉Interested in microbial ecology/evolution, fermented foods, and/or education/outreach? Learn more about us: https://t.co/N5CmKu226r and the Tufts Biology Graduate Program: https://t.co/T4dzbSww4m Please RT!

[Jameson Whiskey UK @jameson_uk]

You asked, we deliver:

1000 retweets and we'll release V2 of our Jameson x
@blackaxemangal x @vulfco shirt 👀

[The Momentum @themomentumco]

บทสนทนานี้ว่าด้วยทิศทางของอาหารในอนาคต ซึ่งเกิดขึ้นก่อนที่โรคโควิด-19 จะระบาดหนัก จึงน่าสนใจว่าหลังจากนี้ ระบบอาหารของโลกทั้งในฝั่งผู้ผลิต และฝั่งผู้บริโภค (ที่ล้วน���ด้รับผลกระทบทางเศรษฐกิจ จน ‘เลือก’ ไม่ได้มากนัก) จะเปลี่ยนแปลงไปแค่ไหน อย่างไรบ้าง

https://t.co/CL5q54xVZi

[Johnny Drain @DrJohnnyDrain]

Uggers but tasty (already): put on this corn 'shoyu' (ft. a smidge of smoked quinoa) some of which I'll take to Mexico to the @fermentoaxaca congresso where I'll be talking in October ("three full days of microbes, food and culture"... What more can you ask for?!). ⠀⠀⠀⠀⠀…

[Johnny Drain @DrJohnnyDrain]

@mrlyan @FelicityCloake totally missed this! Probably too late now, but do get in touch if you ever have any buttery questions, Felicity!

[Johnny Drain @DrJohnnyDrain]

Winter leaves kimchi palette.
Using up winter leaves in a few of our Cub kimchis. The leaves get salted and tossed with a puree of pears, apples, leftover leek stems, garlic, Baniwa chilli (from @socioambiental Brasil) and other herbs and spices for our takes on kimchi.

#f…

[Johnny Drain @DrJohnnyDrain]

Last year I did a restaurant project that involved cooking lots of chicken feet. It got me thinking, where do they all go + how many are there? Well, there's certainly lots of them: in 2017 66.6 billion chickens were killed for meat*, so that'd probably be 133.2 billion feet…

[Johnny Drain @DrJohnnyDrain]

Ugly delicious: preserving/transforming fruit goodness for the coming months. Plums smoked + dehydrated by @joshpollen for his muntjac meatballs, blackened pear (notes of whisky and vanilla emerging) and then 4 types of blackened apple. Differing amounts of polysaccharides (…

[Johnny Drain @DrJohnnyDrain]

Pickle plate for @sandorkraut's talk on fermentation last night at 180 with @honeyandco. Pleasure having the great man in town. Heritage carrots from @flourishproduce 👌 with coriander, daikon + lemongrass, and a kimchi.

#thefoodtalks

[The Guardian @guardian]

Pullet eggs: everything you need to know about the tiny ‘waste’ eggs now on shop shelves https://t.co/vQ3iBY0IqJ

[Johnny Drain @DrJohnnyDrain]

@guardian We've been doing some great work with @CacklebeanEggs pullet eggs @mrlyan's Cub restaurant. Umami eggs: scrambled in beef fat w/ buttermilk garum! https://t.co/6DmoxaZHJs

[Johnny Drain @DrJohnnyDrain]

Kampot red pepper fermented in fleur de sel from the best pepper dealer out there, Michael the Pepperman @kadodepepperuk.
These beauts have a crazy flavour profile with hints of cardamom and anise followed by a long but smooth, spicy finish. (He has mad good Cambodian long …

[Johnny Drain @DrJohnnyDrain]

@teatimetee's amazing dish made by confiting mussels in our nutty koji oil (which was based on the delectable @nomaferments recipe). Mussels are a natural water filtration system. One mussel can filter up to 15 gallons of water a day. We get ours from Lyme bay in South Devon…

[Johnny Drain @DrJohnnyDrain]

2 of my great loves—butter & koji—combined! A soy sauce analogue from buttermilk. Buttery + umami af, with the nuttiness + pungency of a mild Stilton.

Cub makes banging butter, which produces lots of buttermilk. @teatimetee + @edny already make delicious use of this but @ly…

[Johnny Drain @DrJohnnyDrain]

A most pleasing discovery of the winter: jersualem artichokes lactofermented w/ coriander seeds. When cut into slices, the inner flesh is still porcelain white. And sour, crunchy, nutty, sweet.

The fermentation breaks down some of the inulin, a carb not digestible by humans…

[Johnny Drain @DrJohnnyDrain]

Koji + cacao nib praline. For tonight's apple dessert @blanchandshock fermentation talk/dinner. 3 late drop outs so hit me or them up if you wanna come. 20 quid, 5 tasting courses. (Camberwell, London)

Cacao husks from @masonandco_chocolate

#koji #cacao #fermentation

[Johnny Drain @DrJohnnyDrain]

Woody salsify root, lacto-fermented. Crisp, tart, with a hint of oyster. #cubcave #fermentation #lactofermentation @lyan.cub

[Johnny Drain @DrJohnnyDrain]

@thesbagliato's drink from rhubarb fermented with Lactobacillus plantatum, @martellofficial VSOP cognac and @land_choc cacao husk infusion (by-product of making choc). Tastes as if God made a special edition Terry's chocolate orange, from rhubarb, in drinkable form (because …

[Johnny Drain @DrJohnnyDrain]

3 types of koji​ I grew on pearled barley. Left – "regular"/yellow, Aspergillus oryzae, what people mostly mean when they talk about koji; right – "black", Aspergillus awamori, produces citric acid, used in shochu/awamori; centre – came from kin in an unmarked baggy, but pre…

[Johnny Drain @DrJohnnyDrain]

One of the first collabs from the #cubcave: @thesbagliato using the licor from lacto-fermented Peruvian Aji peppers I'd first made for @tata_eatery. The pepper licor is salty but with tropical fruits, strong notes of passion fruit, and a hint of, sweet, fieriness; like being…