Page 2 - Cherry Pits News Today

Its pretty damn delicious. >> i like that. >> its another food item on your shelf. me as a cook, thats what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delic...

These are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, youre looking at fermentations and different bacteria, looking at different molds, yeast, all s...

Want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, youre looking at fermentations and different bacteria, looking at different molds, yeast,...

Sauce, potentially? >> in theory. some of the things we are doing, they are pure experimentation for experimentation sake and its pretty damn delicious. >> i like that. >> its another food item on your shelf. me as a cook, thats what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years...

They are pure experimentation for experimentation sake and its pretty damn delicious. >> i like that. >> its another food item on your shelf. me as a cook, thats what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bac...

>> i like that. >> its another food item on your shelf. me as a cook, thats what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, youre ...

>> its another food item on your shelf. me as a cook, thats what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, youre looking at ferme...

>> its another food item on your shelf. me as a cook, thats what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, youre looking at ferme...

Your shelf. me as a cook, thats what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, youre looking at fermentations and different bacte...

They are pure experimentation for experimentation sake and its pretty damn delicious. >> i like that. >> its another food item on your shelf. me as a cook, thats what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bac...