I'm not sure how this got in the house as I have no use for new
age fad "super" foods with dubious back stories about amazing health
benefits but I am in possession of two bottles of Kevita cherry flavoured "master brew" Kombucha. It claims to be an organic, probiotic, good
for your gut beverage made by "passionate" people who claim "the
journey of self-discovery is different for everyone and we're here
to support yours." The founder's name is said to be a Chakra
Earthsong. It is in fact made by Pepsico.

So anyway, Kombucha is fermented, slightly effervescent, mildly
alcoholic sweetened black or green tea. My bottle tastes like apple
cider vinegar made by rogue wild bacteria. It is hideous tasting as
a straight up beverage but I hate to waste food or drink even when
free so I've been experimenting with using small amounts of it
instead of vinegar in vinaigrettes with some success.

Is there anything else it can be used for that actually tastes
good? Somebody paid $7.98 for two 450 ml bottles of the stuff.
That's more expensive than Guinness!



Cheers

Jim


... I'm antagonistic to inflated and misleading health food claims

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JIM WELLER wrote to ALL <=-

I'm not sure how this got in the house as I have no use for new
age fad "super" foods with dubious back stories about amazing health benefits but I am in possession of two bottles of Kevita cherry
flavoured "master brew" Kombucha. It claims to be an organic,
probiotic, good for your gut beverage made by "passionate" people who claim "the journey of self-discovery is different for everyone and
we're here to support yours." The founder's name is said to be a Chakra Earthsong. It is in fact made by Pepsico.

So anyway, Kombucha is fermented, slightly effervescent, mildly
alcoholic sweetened black or green tea. My bottle tastes like apple
cider vinegar made by rogue wild bacteria. It is hideous tasting as
a straight up beverage but I hate to waste food or drink even when
free so I've been experimenting with using small amounts of it
instead of vinegar in vinaigrettes with some success.

Is there anything else it can be used for that actually tastes
good? Somebody paid $7.98 for two 450 ml bottles of the stuff.
That's more expensive than Guinness!

I found a list of 6 suggestions from https://www.culturesforhealth.com.
Five are food-related:

1. Dressings and Condiments: Kombucha tea can be used in place of
vinegar in salad dressing and condiments such as ketchup and mustard.
It is best to use well-fermented Kombucha that has taken on a strong vinegar-like flavor.

2. Meat Marinade: Due to its acidity, long-brewed kombucha can be used
to marinate meat. Use any meat: pork, chicken, beef, even lamb, shrimp
or fish. The instructions on how to prepare a marinade are usually
unique to the recipe, such as this one: Kombucha-marinated Pork Cutlets
with Cultured Cream Sauce.

3. Frozen Treats: Kombucha can be blended with fruit or juice and frozen
to make popsicles or granitas.

4. Soaking Grains: Soaking grains makes for healthier, fluffier, and
tastier bread, cakes, and muffins. Kombucha can be used in the amount
of 1 teaspoon per cup of water to soak grains for cooking or baking.
Use long-brewed Kombucha for this purpose to help break down the complex elements of grains. Soak the grains overnight or for at least 7-8 hours
before draining and using.

5. Acidic Ingredient in Mixed Drinks: Many cocktail recipes call for an
acidic ingredient, and kombucha can often be used as a substitute. It
can be used in place of sweet and sour mix in any cocktail recipe, or
as a healthy alternative to sodas. A second ferment with juice makes
it sweeter and more carbonated.

6. Hair Care: Kombucha that is too acidic to enjoy by the glass makes
a great hair rinse! Mix ½ cup kombucha with ½ cup water. After
shampooing or washing with a favorite natural hair wash, pour the
kombucha mixture over rinsed hair. Rinse thoroughly and dry gently.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kombucha-Marinated Pork Cutlets w/Cultured Cream Sauce
Categories: Pork, Vegetables, Herbs, Dairy
Yield: 4 servings

4 (to 6) boneless thin
- center-cut pork chops
1 c Kombucha
1 cl Garlic; minced
1 lg Egg
1 c (to 1 1/2 c) almond flour
1 ts Dried tarragon; opt
1/2 ts Salt
1/4 c Lard or ghee
1 c Creme fraîche or sour cream
2 tb Dijon-style mustard
Fresh chopped parsley; as a
- garnish

Lay pork chops in a single layer in a 9" X 13" covered
baking dish. Combine kombucha and garlic; pour over
chops, turning to make sure all surfaces are covered.
Refrigerate 4 to 24 hours. Remove from marinade, pat
dry.

In a shallow bowl, beat egg. Place almond flour in a
second shallow bowl. Stir in tarragon and salt.

Place pork chops in a plastic bag or between two pieces
of parchment paper. With a meat mallet, pound chops into
1/4" thick cutlets.

Melt ghee or lard in a large skillet over low heat.

While fat is melting dip pounded chops into egg, then
coat with almond flour. Increase heat under skillet.

Place cutlets in the hot fat and brown on each side,
about 3-4 minutes per side. Remove to a platter.

Pour creme fraîche or sour cream into skillet. Whisk in
mustard. Stir to incorporate all of the browned bits.
Heat sauce just until hot and pour over pork cutlets.
Garnish with chopped parsley if desired.

YIELD: Makes 4 generous servings.

RECIPE FROM: https://www.culturesforhealth.com

Uncle Dirty Dave's Archives

MMMMM

... We are in a golden age of fried food revival.
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Quoting Dave Drum to Jim Weller <=-

I found a list of 6 suggestions from
https://www.culturesforhealth.com.

1. Dressings and Condiments: Kombucha tea can be used in place of
vinegar in salad dressing

That seems to be the best thing to do with it. I made boiled carrots
to go with the Christmas turkey as Roslind is not fond of sweet
potatoes and dressed them with a vinaigrette of olive oil, kombucha,
black pepper and rosemary, which was quite tasty.

2. Meat Marinade: Due to its acidity

I suppose I could try that.

3. Frozen Treats: Kombucha can be blended with fruit or juice and
frozen to make popsicles or granitas.

4. Soaking Grains

But I think I'll pass on both of those ideas

5. Acidic Ingredient in Mixed Drinks

It's not all that different than a switzel. I've been experimenting
with mixed results. If I hit a truly tasty combination I'll post the
results here.

A second ferment with juice makes it sweeter and more carbonated.

Hmmm!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blood Orange Coriander Gastrique
Categories: Alcohol, Beverages
Yield: 1 pint

1 Splash freshly-squeezed
Lemon juice
1 c White sugar
Water
1/2 c White wine vinegar
1/4 c Coriander seeds
1 c Freshly-squeezed blood
Orange juice
1 oz Vodka

Tools: Medium saucepan, pastry brush, fine-gauge strainer, sealable
glass or plastic containers

With bartenders and chefs working so closely these days, it was only
a matter of time before the latest crossover emerged: gastriques.
Some cocktailians are looking to these sugar and vinegar based
sauces, long employed by cooks, as alternatives to simple syrup. The
vinegar reduction's unique acidity can add depth to a drink, and the
wide variety of fruits and herbs that can be added to the mix leaves
plenty of room for experimentation.

In a medium saucepan over medium heat, combine lemon juice, sugar
and enough water to cover the bottom of the pan. Use a pastry brush
to push sugar off the sides and into the liquid. As soon as the
mixture begins to turn brown and no longer bubbles, slowly stir in
vinegar, followed by coriander seeds. Gradually add blood orange
juice and continue stirring until the mixture is a uniformly smooth,
syrupy consistency. Remove from heat, and allow the mixture to cool.
Strain out coriander seeds. Add vodka to preserve freshness, and
store in a sealed container in the refrigerator. A gastrique will
keep for up to six weeks, although it will begin to lose its flavor
sooner. Make small batches and use quickly for fresher taste.

Robert Heugel, Anvil Bar & Refuge, Houston
From: imbibemagazine.com

MMMMM

Cheers

Jim

... In Canada vegan nut milk comes in litres; real milk comes in quarts.

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