Acid Trip author Michael Harlan Turkell and La Bodega chef Gabriel Bremer recently visited Harvard SEAS for an off-season lecture.
I was really hoping we’d get a chance to sample some Japanese sweet potato vinegar, but alas! It was not meant to be. The bottle meant for the public lecture broke in transit.
On the bright side, I was introduced to and got to sample Gegenbauer vinegar. Gosh! That was pretty good. It’s meant to be a drinking vinegar/finishing vinegar. I had a lot of trouble tasting the apple cider vinegar sample. The agrodolce vinegar sample (I forget the brand) fell somewhere in between in terms of flavor and sharpness.
But we did get a couple of Gabriel’s recipes and a cooking demo.
The suggestions given for experimenting with vinegars was to 1) reduce the amount of salt and add vinegar, and 2) experiment with a favorite recipe and see what happens when you add vinegar.
No lie, I’m a little inspired to try cooking beef tongue.