Well…reminds me of silage, you know, the old hay/cornstalks/whatever is left after harvest that is stored by the farmer in a silo, left all winter to ferment and to feed the cows when there’s nothing green to eat? That stuff. Fermented half-rotten cornstalks in a barn warmed by 30 head of cattle and their various bodily excretions and fulmigations.
Not that this is necessarily a bad thing, mind you. Kinda.
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A friend of mine (a big foodie and an excellent cook) will only buy imported butter because she says all butter made in the US tastes like silage. After she said this, I did a taste test myself and though I’m not sure I’ve encountered silage before in my life, she’s right about the taste difference.
Aw man that sucks! At least fermented tea is expected to taste a little…like rotten vegetation. Btw, by the end of that cup i decided i liked the warm barn flavor. Not loved, but liked.
A friend of mine (a big foodie and an excellent cook) will only buy imported butter because she says all butter made in the US tastes like silage. After she said this, I did a taste test myself and though I’m not sure I’ve encountered silage before in my life, she’s right about the taste difference.
Aw man that sucks! At least fermented tea is expected to taste a little…like rotten vegetation. Btw, by the end of that cup i decided i liked the warm barn flavor. Not loved, but liked.