Guest guest Posted December 17, 2007 Report Share Posted December 17, 2007 That's so cool. I'd love to see pix of your work. I know you don't have time but you could totally sell that stuff! Those are the best gifts!!! Tell me how everyone loves the stuff. Love, Reg > > > > I know you were silly > > All A's??? CONGRATS I'm proud of you. Let's have a little party for > all the celebrations. > > Sewing? what sewing? what'cha making? > > You should post some new pix of Ari. > > A friend in NJ sent pix of their snow today, it's going to be a > white Christmas I suppose. > > An igloo? How cool > > Have a great rest. > > Love, > > Reg > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2009 Report Share Posted January 26, 2009 EW. O.K. good buddy, I just KNEW you had it in you to do better than your last soup title, but not this good. I would REALLY like to know where you got THIS published! One question, though, do you dunk the rooster head first, or feet first? Do you think it might make a difference to the hens if you did it wrong, assuming you haven't drowned the poor bird in the first place? One day, maybe, I'll send you my recipe for 'dogfish al can'. You'll love it! Keep up the good work, AND sense of humour, you make my day! Be Well, Doug. :~) This is really a message from Doug. Recipe He is a little recipe that I won an award for and was featured in a cookbook. ew FLAMBY A LA DOG CHOW -from the kitchens of Toto Ingredients: 1 14 - 16 lb. live White Leghorn Rooster 5 gals. Hot water ½ lb. Chicken Bouillon 2 lb. dry chicken flavored dog chow Method: Begin by processing water. Working rapidly, dip rooster 10 to 15 times in hot water (be careful not to drown him, he has to go back to the hens when you are done). Using one cup of the processed water, dissolve bouillon and the dry food. Microwave, uncovered, on medium for one minute. Allow to cool. Serves 4. Hint: The remainder of the water can be used on your roses to discourage aphids -- Be Yourself @ mail.com! Choose From 200+ Email Addresses Get a Free Account at www.mail.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2009 Report Share Posted January 26, 2009 Originally, it was written for a comic writing contest in college. I won 'Honorable Mention'. Two years ago, the LA County Master Gardeners decided that they wanted to share recipes and create a cookbook. I was chosen as editor. I slipped that recipe in as a joke. The recipe is in the book, but not one person ever commented on it. So, I wonder if the book was read or just a waste of time. ew Recipe He is a little recipe that I won an award for and was featured in a cookbook. ew FLAMBY A LA DOG CHOW -from the kitchens of Toto Ingredients: 1 14 - 16 lb. live White Leghorn Rooster 5 gals. Hot water ½ lb. Chicken Bouillon 2 lb. dry chicken flavored dog chow Method: Begin by processing water. Working rapidly, dip rooster 10 to 15 times in hot water (be careful not to drown him, he has to go back to the hens when you are done). Using one cup of the processed water, dissolve bouillon and the dry food. Microwave, uncovered, on medium for one minute. Allow to cool. Serves 4. Hint: The remainder of the water can be used on your roses to discourage aphids -- Be Yourself @ mail.com! Choose From 200+ Email Addresses Get a Free Account at www.mail.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2009 Report Share Posted June 4, 2009 go to Dom's KT site and use what he recommends, I do this and it turns out great. Blessings Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2009 Report Share Posted June 4, 2009 Thanks, Dianna Kathe > > go to Dom's KT site and use what he recommends, I do this and it turns out great. > > Blessings > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2009 Report Share Posted June 4, 2009 Hi EveryOne, You will also find several Kombucha recipes in the FILES section of the list homepage: kombucha tea Peace, Love and Harmony, Bev > > > Thanks, Dianna > > Kathe > > > > > go to Dom's KT site and use what he recommends, I do this and it turns out great. > > > > Blessings > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2009 Report Share Posted June 4, 2009 here is my recipe and instructions that i give to new brewers. the only thing i deleted were bottling instructions/precautions, so there is some info you dont need (like a link to this site - lol) but it was easier to just post the whole thing:  Kombucha Tea Brew 3 to 3 ½ quarts tea (black, green or a mix of the two). Add 1 to 1 ½ cups sugar. Cool to room temperature. Add 2 cups starter (or more-the more starter you use, the faster it will brew) and the old SCOBY (Symbiotic Culture of Bacteria and Yeast – also known as a mushroom, pancake, or mother). Cover the jar with a coffee filter, paper towel, or tightly woven cloth and secure with a rubber band. Let sit undisturbed for about one week, but this will be very dependent on temperature. Lower temps will take longer, higher temps less time. About 75 degrees is ideal, anything between 65 and 80 is ok. Lower than 65 will just take much longer to brew (mine take 3 weeks or more in the winter because our house is chilly), over 80 will lead to a yeasty brew, and over 86 the bacteria will begin to die. In general, if you are comfortable in a room, it probably will be too. You will notice a clear film forming across the top of the jar and this will eventually turn thick and white. Your first brew you should wait till this is at least a quarter inch thick so you will have nice strong starter for your next batch, and have a nice new SCOBY to use. If you disturb the brew by moving it or jostling it, that SCOBY will quit forming and a new one form on top. This doesn’t hurt the brew, your SCOBY will just look lumpy or layered. (My sister had hers on the dryer for awhile and hers had a thin layer for each time she used the dryer!) You may notice brown stringy things hanging from the SCOBY or floating in the jar. These are just dried yeast cells and indicate an active brew. Some people filter them out before drinking, but most just leave them. After a few days, begin tasting (just draw off a little through the spigot) and when you like it, it is ready (2nd ferment/bottling instructions deleted). When you start drinking this batch, start another batch so it will be ready by the time you finish the first batch. Or if you don’t drink it that fast, wait a few days to start the next one (just remember to save enough starter). It does fine unattended for long periods, you may just need to put the lid on looaely so you don’t lose much to evaporation, and you might find that it forms a monster SCOBY if you leave it a few months. I think the easiest way to brew is to use two gallon spigot jars. When you are ready to drink jar 1, make fresh tea in jar 2, cool, then add some starter (from jar 1) and at least one SCOBY, cover with coffee filter and let brew. Put the lid tightly on jar #1 and then refrigerate and just dispense it as you drink it. If you don’t like the taste by itself, add a little juice when you drink it. Even adding water will raise the ph and make it taste less sour. Each time you brew you will grow a new SCOBY. You can keep these in a jar with some finished KT for an indefinite period of time (keep a lid on it loosely and drape a dishtowel over it to keep fruit flies out) to have a backup in case something happens to your brew. Or you can give them to friends to start their own, or dry them for dog chews (they dry to a tough leather-like material), or there are many other uses you can look up on the internet. I like the group “Original Kombuchaâ€Â kombucha tea/ This is another good site: http://www.geocities.com/kombucha_balance/. You will also read a lot of conflicting information and misinformation, and that is why I like the OK site. Email me with questions deniselagrand@... . The jar I gave you has plenty of starter for several batches, so you could start two jars right away, put some in a jar with a lid as backup and then plop your extra SCOBYs in there as you grow them, or drink the extra – just whatever suits you. If at anytime you get a batch too sour to drink, you can dilute it with water or juice, use it for starter, or it makes a great marinade or salad dressing (use like you would a mild vinegar), a hair rinse, it’s good for burns, insect bites and other skin problems, and makes a good all-purpose cleaner (again similar to vinegar) Happy brewing!  LaGrand 918-931-9600 Fax: 866-669-0231 ________________________________ From: Dianna <dholland_29171@...> kombucha tea Sent: Thursday, June 4, 2009 12:42:33 PM Subject: Re: recipe go to Dom's KT site and use what he recommends, I do this and it turns out great. Blessings Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2009 Report Share Posted June 4, 2009 Hi Kathe, the first recipe you mention ( it works out to 1/3 cup of sugar and 2 tea bags per l of water)is what I have been very sucessfully using for over 4 years. I also experimented briefly with using less sugar or less tea; it took longer to ferment, I guess there was less food in terms of tea and sugar for the kombucha), and the kombucha tasted a little " empty " to me, particularly after doing this for several brewing cycles. Nowadays when I use less tea I compensate by letting it steep longer, this seems to work O.K. Ultimately, it is a matter of preference... Do > > Hi ! > > I have been making KT for about 6 months and am now more confused than ever about how much water to use. > > This is the recipe I was given. > > 3 L. of water ( 12 cups ) > 5 - 6 tea bags > 1 cup sugar. > > Just today while I was on the web, I saw recipes that recommend 4 L or even 5. > > For some reason I was not able to access the files. Anyhow I am in the midst of preparing more tea and would appreciate any input. > > Thanks > Kathe > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2009 Report Share Posted June 5, 2009 Hi , If you would like to add your KT recipe with the bottling instructions and precautions to the FILE section of the list homepage you are welcome to do so..please put it in the folder Kombucha Tea Recipes. Peace, Love and Harmony, Bev -- In kombucha tea , LaGrand <deniselagrand@...> wrote: > > here is my recipe and instructions that i give to new brewers. the only thing i deleted were bottling instructions/precautions, so there is some info you dont need (like a link to this site - lol) but it was easier to just post the whole thing: >  > Kombucha Tea > Brew 3 to 3 ½ quarts tea (black, green or a mix of the two). Add 1 to 1 ½ cups sugar. Cool to room temperature. Add 2 cups starter (or more-the more starter you use, the faster it will brew) and the old SCOBY (Symbiotic Culture of Bacteria and Yeast †" also known as a mushroom, pancake, or mother). Cover the jar with a coffee filter, paper towel, or tightly woven cloth and secure with a rubber band. Let sit undisturbed for about one week, but this will be very dependent on temperature. Lower temps will take longer, higher temps less time. About 75 degrees is ideal, anything between 65 and 80 is ok. Lower than 65 will just take much longer to brew (mine take 3 weeks or more in the winter because our house is chilly), over 80 will lead to a yeasty brew, and over 86 the bacteria will begin to die. In general, if you are comfortable in a room, it probably will be too. > You will notice a clear film forming across the top of the jar and this will eventually turn thick and white. Your first brew you should wait till this is at least a quarter inch thick so you will have nice strong starter for your next batch, and have a nice new SCOBY to use. If you disturb the brew by moving it or jostling it, that SCOBY will quit forming and a new one form on top. This doesn’t hurt the brew, your SCOBY will just look lumpy or layered. (My sister had hers on the dryer for awhile and hers had a thin layer for each time she used the dryer!) You may notice brown stringy things hanging from the SCOBY or floating in the jar. These are just dried yeast cells and indicate an active brew. Some people filter them out before drinking, but most just leave them. > After a few days, begin tasting (just draw off a little through the spigot) and when you like it, it is ready (2nd ferment/bottling instructions deleted). > When you start drinking this batch, start another batch so it will be ready by the time you finish the first batch. Or if you don’t drink it that fast, wait a few days to start the next one (just remember to save enough starter). It does fine unattended for long periods, you may just need to put the lid on looaely so you don’t lose much to evaporation, and you might find that it forms a monster SCOBY if you leave it a few months. > I think the easiest way to brew is to use two gallon spigot jars. When you are ready to drink jar 1, make fresh tea in jar 2, cool, then add some starter (from jar 1) and at least one SCOBY, cover with coffee filter and let brew. Put the lid tightly on jar #1 and then refrigerate and just dispense it as you drink it. If you don’t like the taste by itself, add a little juice when you drink it. Even adding water will raise the ph and make it taste less sour. > Each time you brew you will grow a new SCOBY. You can keep these in a jar with some finished KT for an indefinite period of time (keep a lid on it loosely and drape a dishtowel over it to keep fruit flies out) to have a backup in case something happens to your brew. Or you can give them to friends to start their own, or dry them for dog chews (they dry to a tough leather-like material), or there are many other uses you can look up on the internet. I like the group “Original Kombuchaâ€Â kombucha tea/ This is another good site: http://www.geocities.com/kombucha_balance/. You will also read a lot of conflicting information and misinformation, and that is why I like the OK site. Email me with questions deniselagrand@... . > The jar I gave you has plenty of starter for several batches, so you could start two jars right away, put some in a jar with a lid as backup and then plop your extra SCOBYs in there as you grow them, or drink the extra †" just whatever suits you. > If at anytime you get a batch too sour to drink, you can dilute it with water or juice, use it for starter, or it makes a great marinade or salad dressing (use like you would a mild vinegar), a hair rinse, it’s good for burns, insect bites and other skin problems, and makes a good all-purpose cleaner (again similar to vinegar) > Happy brewing! >  LaGrand > 918-931-9600 > Fax: 866-669-0231 > > > > > ________________________________ > From: Dianna <dholland_29171@...> > kombucha tea > Sent: Thursday, June 4, 2009 12:42:33 PM > Subject: Re: recipe > > > > > > go to Dom's KT site and use what he recommends, I do this and it turns out great. > > Blessings > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2012 Report Share Posted June 12, 2012 This recipe looked interesting, and could clearly be made in the VM!Ginny Almond Butter-Banana Ice Cream le Raykes - Tuesday, May 08, 2012 Almond Butter-Banana Ice Cream From Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley, © 2012. Used by permission. I’m not much of a sandwich person, but one sammy I do love is almond butter with sliced bananas. This is my “ice creamed†interpretation of that snack. The miracle of “banana soft-serve†is that you can have homemade raw ice cream in mere minutes! 4 frozen very ripe bananas, broken into chunks 1/2 cup almond butter - 2 tablespoons agave nectar 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon Pinch of sea salt Combine all ingredients in a food processor and blend until smooth and creamy. This ice cream is best served immediately, but you can freeze leftovers in an ice cube tray, transferring the cubes to a zip-top bag when frozen solid. To prepare the leftover ice cream, place the frozen ice cream cubes in a food processor, let sit for 5 to 10 minutes to soften just slightly, and pulse or process until smooth and creamy. Yield: 4 servings Per serving: 235 calories, 9.8g fat (1g sat), 37.5g carbs, 4g fiber, 3.6g protein Substitutions Almond butter: cashew butter or peanut butter Agave nectar: coconut nectar, any other liquid sweetener, or stevia to taste Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.