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Post by Clotilde on Jul 1, 2017 10:55:17 GMT -5
Pasta is my absolute favorite thing. However, since I learned to use my pasta maker, I have eaten it even less frequently. It isn't part of a traditional diet but having a personal rule of having to make it yourself, cuts down on those things.
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Post by Marya Dabrowski on Jul 1, 2017 16:20:23 GMT -5
Do you do the second ferment on kombucha, Marya? If so, what are your favorite flavors? We aren't currently making kombucha. My husband really likes it if it isn't fermented long, but I say that it's counterproductive doing it that way because the sugar isn't completely gone if it isn't fermented long enough. He doesn't like it strong. It's just too much of a hassle to keep up with if it's not going to benefit our health so we stopped. I've been thinking about starting up again to see if maybe our taste for it has changed. Cultures for health is having 25% of starter cultures today so I'm thinking about starting water kefir again. I don't do a second ferment that I know of...I make a pot of tea on the stove using 2 bags of green tea and 1 bag of black tea with enough water to fill a large pickle jar. Then I put in 2/3 cup of sugar and when it cools I put the scoby and tea in a pickle jar and leave it on the counter for 7 days with a coffee filter rubber banded on top. My kids love it, it's fizzy. I don't actually know if I'm doing it correctly. My SIL adds cinnamon or ginger, a friend of mine adds fruit juice, another friend adds fruit...but I've never added anything!
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Post by jen51 on Jul 1, 2017 19:38:08 GMT -5
Sounds like you're doing it right to me. The second ferment is when you add the flavors and let it ferment a bit longer. It's when it has the potential to get really fizzy!
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Post by mariac on Jul 3, 2017 14:46:32 GMT -5
I managed to kill my scoby off. I need to get another one and start brewing again.
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Post by mundacormeum on Jul 3, 2017 17:21:01 GMT -5
I've read about kombucha on and off since I first heard about it. Can you grow a scobi without a starter?
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Post by Marya Dabrowski on Jul 3, 2017 18:08:09 GMT -5
I've read about kombucha on and off since I first heard about it. Can you grow a scobi without a starter? I don't think so but I'm not sure.
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Post by jen51 on Jul 3, 2017 19:41:01 GMT -5
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Post by mariac on Jul 3, 2017 20:26:27 GMT -5
I never had any luck growing my own. I finally bought one from Kombacha Kamp.
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Post by jen51 on Jul 15, 2017 7:27:49 GMT -5
I've been making switchel as an energy/electrolyte drink for my husband. He really likes it, and says it is more quenching than plain water. It's just the boost he needs after doing hard work in the blazing heat all day. The first thing he does after walking through the door is to drink a quart of it! wellnessmama.com/61647/ginger-honey-switchel/
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Post by Lynne on Jul 15, 2017 9:23:59 GMT -5
I've been making switchel as an energy/electrolyte drink for my husband. He really likes it, and says it is more quenching than plain water. It's just the boost he needs after doing hard work in the blazing heat all day. The first thing he does after walking through the door is to drink a quart of it! wellnessmama.com/61647/ginger-honey-switchel/I've been wanting to try and make that. Good for you!
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Post by jen51 on Jul 18, 2017 12:32:52 GMT -5
It's so easy, Lynne. It only takes a couple minutes to mix up. We've been experimenting with different sweeteners to see which one he likes best. So far his favorite is the light molasses, which wouldn't you know, has the least health benefits. He also prefers powdered ginger to fresh. I like it with fresh ginger, raw honey and lime. Next I'm going to try infusing rosemary.
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Post by Voxxkowalski on Jul 18, 2017 15:18:32 GMT -5
Pasta is my absolute favorite thing. However, since I learned to use my pasta maker, I have eaten it even less frequently. It isn't part of a traditional diet but having a personal rule of having to make it yourself, cuts down on those things. Since when isnt Pasta traditional?
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Post by Clotilde on Jul 18, 2017 16:21:20 GMT -5
Pasta is my absolute favorite thing. However, since I learned to use my pasta maker, I have eaten it even less frequently. It isn't part of a traditional diet but having a personal rule of having to make it yourself, cuts down on those things. Since when isnt Pasta traditional? We are sort of discussing it in the context of the book "Nourishing Traditions" which would argue that refined, unsprouted grains are not part of traditional cooking, most notably white flour. But as far as it being traditional Italian cuisine, yes, in that respect it is. It is the best food in the world, in fact.
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