Hello evryone,

I've switched ISPs and slightly changed my nick. Just so you know.

Then there is an update on my experiment to make Moprccan fermente dbutter.
Long story short: after slting and clarifying the btuter, I stored it in a
jar for a couple of weeks.

The result: I have a jar of salted, clafiired butter.It didn't ferment.

My guess is I shoudl have used butter from unpasteurized milk. Which is
nearly impossible to find. Maybe the heat fromt eh clarification wa the
rpoblem, though. I suspect I won't be erepating this anytime soon, so I
might never know.

So now I have presalted butter for frying meat etc. Which is fine.

I had lots of culinary fun today. I got to watch half a pig being cut into
variuos pieces, tasted excellent smoked ossenworst (beef sausage typical for
Amsterdam but typically not smoked) and at a party I was served cake from
one tof the best patissiers in The Netherlands. And later chocolates from
one of the best chocolatiers in the country. Now I love that friend even
more.