What’s Koch’s secret? For years, he’s swallowed Fleischmann’s dry yeast before he drinks. He stirs the powdery yeast substance into yogurt to make it more palatable.
“One teaspoon per beer, right before you start drinking,” says Koch. We will be testing this out immediately. Stay tune for details.
Here’s more stuff we loved from today:
8 Foods that fight back. [Modern Farmer]
Chinese Noodles 101: The Chinese egg noodle style guide. [Serious Eats]
How 30 chefs from around the world pulled off the wd~50 tribute dinner. [Grub Street]
Someone paid $6,500 for eight milk and cookie shots made by Dominique Ansel. [Eater]