As part of my ongoing experiments with whole small fish (sardine, smelts, small mackerel), I'm considering drying them at home to produce concentrated umami bombs. However, I'm admittedly less than ...
I quite like lime-infused raisins, but they're kind of pricey compared to regular raisins. Are they made by some process I can emulate at home? Is it just a matter of soaking and then drying? Or ...