Re: Root Beer?

[Guest guest]

,

Have you tried the ginger ale in NT? It's delicious and easy and has worked

like a charm every time. I mix it with seltzer for a healthy soft drink. I

find that in the LF drinks it's better to increase the amount of whey and

decrease the amt. of salt.

----- Original Message -----

From: Idol

Sent: Saturday, December 14, 2002 5:56 PM

Subject: Root beer?

Has anyone tried NT's root beer recipe? I've so far come up 0 for 2 with

lacto-fermented beverages, so I'd love some suggestions and feedback.

I also notice that there's no sarsaparilla in NT's recipe. Wouldn't I get

a tastier beverage if I added some? And what about some of the other

ingredients that are often included in traditional, homemade root beers,

like ginger, cinammon, burdock, orange peel, etc?

Finally (just to maximize the annoyance value of this post <g>) how sweet

is the resulting root beer? I really don't want to make a sugary, carby

drink. If it came to that, I'd rather make a sugar-free non-fermented root

beer with saccharin.

TIA!

-

[Guest guest]

I've only made the ginger ale, and my personal opinion is that

lacto-fermented drinks are an acquired taste. However, mixing the ginger ale

half and half with seltzer made a big difference, and after a few days I got

used to the unique lacto-fermented taste. However, the ginger ale straight

remained awful, in my opinion, for a while. The main problem I had was that

selzter water seems to only be carbonated well the first cup out of it, and

seems to go half-flat within a day or so.

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

-

>Have you tried the ginger ale in NT? It's delicious and easy and has

>worked like a charm every time. I mix it with seltzer for a healthy soft

>drink. I find that in the LF drinks it's better to increase the amount of

>whey and decrease the amt. of salt.

I tried the ginger ale and the orange-raspberry drink. The ginger ale was

merely awful, but the orange-raspberry drink took " hideous " to staggering

new heights (or should I say lows). I don't know what went wrong either

time, though they were both too salty even though I reduced the salt for

the orange-raspberry drink after the ginger ale debacle.

I made the ginger ale over a year ago, so I don't really remember what was

wrong with it, but root beer is my favorite anyway, so I'd kind of like to

experiment with that. I'm just afraid of another disaster if I use NT's

recipe. <g>

-

[Guest guest]

Hi ,

Just thought I'd let you know that Sally no longer recommends sucanat because

it got bought out by a company that makes it in a different way starting with

white sugar and adding molasses into it, and recommends using rapadura in the

newer edition of her book, which is true dehydrated cane juice, containing

the full amounts of both the sugar sap and the molasses.

Chris

In a message dated 12/16/02 8:02:04 PM Eastern Standard Time, jc137@...

writes:

> I'm really surprised that everyone hated the ginger ale cause I think it's

> great. This is what I do:

>

> Peel and cut up a 1/4++ c. of ginger, add 3-4 limes worth of fresh juice,

> some sucanant to taste, 2 t. of salt, 1/4 c. whey, and a quart of water.

> Cover and let sit out for a few days. I think the key is to go easy on the

> salt. I probably put in more sucanant than most folks on this list would

> dare--maybe that's why I like it!

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

I just made the ginger ale and thought it awful too. Have not tried mixing

it with seltzer. Is there anything else it could be mixed with or a

slightly different combination of ingredients that would make it more tasty?

Deborah

----- Original Message -----

From: <ChrisMasterjohn@...>

< >

Sent: Monday, December 16, 2002 4:02 PM

Subject: Re: Root beer?

> I've only made the ginger ale, and my personal opinion is that

> lacto-fermented drinks are an acquired taste. However, mixing the ginger

ale

> half and half with seltzer made a big difference, and after a few days I

got

> used to the unique lacto-fermented taste. However, the ginger ale

straight

> remained awful, in my opinion, for a while. The main problem I had was

that

> selzter water seems to only be carbonated well the first cup out of it,

and

> seems to go half-flat within a day or so.

>

> Chris

>

> ____

>

> " What can one say of a soul, of a heart, filled with compassion? It is a

> heart which burns with love for every creature: for human beings, birds,

and

> animals, for serpents and for demons. The thought of them and the sight

of

> them make the tears of the saint flow. And this immense and intense

> compassion, which flows from the heart of the saints, makes them unable to

> bear the sight of the smallest, most insignificant wound in any creature.

> Thus they pray ceaselessly, with tears, even for animals, for enemies of

the

> truth, and for those who do them wrong. "

>

> --Saint Isaac the Syrian

>

>

>

[Guest guest]

I'm really surprised that everyone hated the ginger ale cause I think it's

great. This is what I do:

Peel and cut up a 1/4++ c. of ginger, add 3-4 limes worth of fresh juice, some

sucanant to taste, 2 t. of salt, 1/4 c. whey, and a quart of water. Cover and

let sit out for a few days. I think the key is to go easy on the salt. I

probably put in more sucanant than most folks on this list would dare--maybe

that's why I like it!

[Guest guest]

What does 1/4++ c. mean?

At 05:00 PM 12/16/02, you wrote:

>I'm really surprised that everyone hated the ginger ale cause I think it's

>great. This is what I do:

>

>Peel and cut up a 1/4++ c. of ginger, add 3-4 limes worth of fresh juice,

>some sucanant to taste, 2 t. of salt, 1/4 c. whey, and a quart of

>water. Cover and let sit out for a few days. I think the key is to go

>easy on the salt. I probably put in more sucanant than most folks on this

>list would dare--maybe that's why I like it!

>

>

>

>

>

[Guest guest]

Hi ,

I liked the ginger ale too ) I also added less salt the second time I made

it. Diluting it with seltzer is key--even my 9 year old will drink it diluted

(with extra rapadura!).

Do any of you find the lacto-fermented beverages thirst-quenching? I find the

salt leaves me more thirsty, even with dilution in seltzer.

Vivian

----- Original Message -----

From:

Sent: Monday, December 16, 2002 8:00 PM

Subject: Re: Root beer?

I'm really surprised that everyone hated the ginger ale cause I think it's

great. This is what I do:

Peel and cut up a 1/4++ c. of ginger, add 3-4 limes worth of fresh juice, some

sucanant to taste, 2 t. of salt, 1/4 c. whey, and a quart of water. Cover and

let sit out for a few days. I think the key is to go easy on the salt. I

probably put in more sucanant than most folks on this list would dare--maybe

that's why I like it!

[Guest guest]

Chris-

>and recommends using rapadura in the

>newer edition of her book, which is true dehydrated cane juice, containing

>the full amounts of both the sugar sap and the molasses.

I've read that sugar cane harvesters, who often drank the sugar cane juice

straight, had some of the worst teeth and overall health of all field

workers anywhere, ever, so while I'm sure their juice habit wasn't the sole

cause of their poor health, I'd be very leery of using even rapadura,

except maybe when it's fermentation fuel and there won't therefore be much

sugar left over in the final food. I just don't think even a whole sugar

product like rapadura is healthy; it's just less unhealthy than refined

white sugar.

-

[Guest guest]

Yes, you are right. NT classifies them as a " Compromise Food " , which

means only healthy folks should eat it in very moderate amounts.

Becky

I just don't think even a whole sugar

> product like rapadura is healthy; it's just less unhealthy than

refined

> white sugar.

>

>

>

>

> -

[Guest guest]

Is this true of all sucanat? Brown sugar is typically white sugar with some

sort of caramel coloring. The sucanat we use is quite a bit darker than that

and has a different texture as well.

thankyou

danny

----- Original Message -----

From: ChrisMasterjohn@...

Sent: Monday, December 16, 2002 9:21 PM

Subject: Re: Root beer?

Hi ,

Just thought I'd let you know that Sally no longer recommends sucanat because

it got bought out by a company that makes it in a different way starting with

white sugar and adding molasses into it, and recommends using rapadura in the

newer edition of her book, which is true dehydrated cane juice, containing

the full amounts of both the sugar sap and the molasses.

[Guest guest]

Hi Danny,

Isn't Sucanat a brandname? My understanding is that Rapadura is the_only_

whole sugar on the market, at least here in the US. Sucanat is very dark, as

dark as rapadura, but looks different. It is by far the best of the sugars

aside from Rapadura; however, the difference between Rapadura and Sucanat is

FAR greater than the difference between Sucanat and white sugar. Rapadura

has a pretty detailed nutrient chart comparing it with all the other sugars

on its package.

Chris

In a message dated 12/17/02 9:34:37 AM Eastern Standard Time,

cbdfarm@... writes:

>

> Is this true of all sucanat? Brown sugar is typically white sugar with

some

> sort of caramel coloring. The sucanat we use is quite a bit darker than

that

> and has a different texture as well.

> thankyou

> danny

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

In a message dated 12/16/02 9:51:18 PM Eastern Standard Time,

vslk@... writes:

> Do any of you find the lacto-fermented beverages thirst-quenching? I find

> the salt leaves me more thirsty, even with dilution in seltzer.

Hi Vivian,

I honestly don't understand how so many people seem to think the

lacto-fermented veggies and drinks are salty. I make them by the NT recipe,

and have never noticed a trace of saltiness to them. I guess it must be

individual taste.

Anyway, I thought the ginger ale diluted with seltzer was very thirst

quenching. I made it in the summer, and I work at Old Sturbridge Village, a

living history museum, and we sometimes had to do haying with a scythe when

it was in the 90s out, dressed up in 1830s clothes with a big straw hat.

Lucky I was to ahve the ginger ale with me, it was revitalizing and

thirst-quenching far beyond the power of anything else.

Then again, someone on the list mentioned once before that they drink equal

parts of water to comlement any lacto-fermented drink because it makes them

thirsty.

I guess everyone has their own individual response.

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

In a message dated 12/16/02 10:02:33 PM Eastern Standard Time,

Idol@... writes:

> I've read that sugar cane harvesters, who often drank the sugar cane juice

> straight, had some of the worst teeth and overall health of all field

> workers anywhere, ever, so while I'm sure their juice habit wasn't the

sole

> cause of their poor health, I'd be very leery of using even rapadura,

> except maybe when it's fermentation fuel and there won't therefore be much

> sugar left over in the final food. I just don't think even a whole sugar

> product like rapadura is healthy; it's just less unhealthy than refined

> white sugar.

Hi ,

The sugar cane workers were probably drinking a considerable amount of sugar

cane juice. I consume roughly a talbespoon of rapadura a week, so I don't

think it's comparable. Sally thinks the vitamins and minerals in rapadura

contribute to blood-sugar regulation, but warns against consuming large

amounts of it, saying if you use to much it acts just as bad as sugar. My

guess is this is true in very small amounts. Depending on the individual, a

lot of people could probably tolerate a teaspoon of white sugar with a meal

without upsetting the blood sugar (but probably couldn't on an empty

stomach). Those same people could probably tolerate maybe two teaspoons of

rapadura with a meal, and maybe a half teaspoon or something on an empty

stomach. (These are just guesses, I'm not really basing them on anything).

Sucking on whole cane juice will throw your blood sugar completely out of

whack, and my guess is you get a lot of it from chewing on sugar cane. My

friend once chewed on sugar cane and felt like he was on drugs from it.

I agree with you it would be crazy to consume any even moderate quantity of

rapadura and think it was healthy. I just use two teaspoons or so in a cup

of coffee once or twice a week, and I'm conscious of the unhealthy habit of

drinking sweetened coffee. I do it mostly as a social thing, or when I have

to get up at five, work all morning, and immediately go take a test, I have a

small cup for alertness. I always get a small and usually mix it half

water-processed decaf, and am weaning myself down to lower amounts of

sweetener.

Raw honey, on the other hand, I happen to think is actually health-promoting

as long as one doesn't go overboard. I still wouldn't consume more than a

tablespoon a couple times a week, with loads and loads of fat. But what

could be better than raw honey mixed with loads and loads of fat? Sounds

like a good generic, basic dessert recipe to me! ;-)

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

Chris-

>The main problem I had was that

>selzter water seems to only be carbonated well the first cup out of it, and

>seems to go half-flat within a day or so.

Maybe the solution is to get one of those seltzer dispensers that

carbonates water as you need it?

-

[Guest guest]

-

>Peel and cut up a 1/4++ c. of ginger, add 3-4 limes worth of fresh juice,

>some sucanant to taste, 2 t. of salt, 1/4 c. whey, and a quart of water.

I've never found sucanat anywhere, so I would have used either rapadura or

raw honey. More likely honey. Could that be a problem? I'd like to try

the ginger ale again.

>I think the key is to go easy on the salt.

I think you're right; I think both beverages I tried came out WAY too salty.

-

[Guest guest]

In a message dated 12/18/02 1:32:43 AM Eastern Standard Time,

Idol@... writes:

> Maybe the solution is to get one of those seltzer dispensers that

> carbonates water as you need it?

Thanks , good idea, I didn't even know about them. When I have some

extra money and get more into lacto-fermenting drinks, I'll look into it.

That extra money part probably won't be any time soon ;-)

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

In a message dated 12/19/02 12:55:38 AM Eastern Standard Time,

Idol@... writes:

> >Thanks , good idea, I didn't even know about them. When I have some

> >extra money and get more into lacto-fermenting drinks, I'll look into it.

> >That extra money part probably won't be any time soon ;-)

>

> There is a much cheaper but less effective alternative. For a couple

> dollars you can get replacement caps for soda bottles which have built-in

> pumps to re-pressurize the soda bottle after you've opened it. The

> drawback is that you're re-pressurizing it with ambient air instead of

pure

> CO2, so the beverage still goes flat over time, just a little more

> slowly. For the price, though, it's a very good investment.

Thanks again . I remember seeing those a long time ago now. Anything

that would make it last a week would be great, to normal soda resistency,--

although I don't quite remember what it's like to actually own a bottle of

soda, I seem to remember it lasting a lot longer than seltzer does.

Thanks.

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

Chris-

>Thanks , good idea, I didn't even know about them. When I have some

>extra money and get more into lacto-fermenting drinks, I'll look into it.

>That extra money part probably won't be any time soon ;-)

There is a much cheaper but less effective alternative. For a couple

dollars you can get replacement caps for soda bottles which have built-in

pumps to re-pressurize the soda bottle after you've opened it. The

drawback is that you're re-pressurizing it with ambient air instead of pure

CO2, so the beverage still goes flat over time, just a little more

slowly. For the price, though, it's a very good investment.

-

[Guest guest]

,

I am almost positive that Healthy Pleasures and Whole Foods Market carry

" Wholesome Foods " brand sucanat. But, I think there might have been some

discussion on this list about how healthy this product really is...I can't quite

remember. I think honey should work just fine--in fact I think I'll try that

next. Good luck!

[Guest guest]

I don't think it's that expensive. In some parts of the country you can, or

at least you could, get seltzer with those cartridges delivered to your

house. I have relatives who used to do this, and it wasn't really expensive

at all. It was quite a common practice.

Robin

From: ChrisMasterjohn@...

Reply-

Subject: Re: Root beer?

Date: Wed, 18 Dec 2002 17:21:32 EST

In a message dated 12/18/02 1:32:43 AM Eastern Standard Time,

Idol@... writes:

> Maybe the solution is to get one of those seltzer dispensers that

> carbonates water as you need it?

Thanks , good idea, I didn't even know about them. When I have some

extra money and get more into lacto-fermenting drinks, I'll look into it.

That extra money part probably won't be any time soon ;-)

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

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[Guest guest]

Robin Lillian wrote:

>

> I don't think it's that expensive. In some parts of the country you can, or

> at least you could, get seltzer with those cartridges delivered to your

> house. I have relatives who used to do this, and it wasn't really expensive

> at all. It was quite a common practice.

Take a look at this:

http://www.stpats.com/partykeg.htm

It's original intent is to provide mini kegs for beer, but I've seen

posts on rec.crafts.brewing from people who use it to make their own

soda.

AP

--

Aviation is more than a hobby. It is more than a job. It is more than

a career. Aviation is a way of life.

A second language for the world: www.esperanto.net

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[Guest guest]

I heard Carmel Color comes from BARLEY - in that case NOT gluten free

From: Deb Matsuoka <kdmatsuoka@...> Sent: Mon, November 9, 2009 1:56:36 PMSubject: [ ] Root Beer?

I hear a ton of debate about Caramel Color and Root Beer... is it safe to drink? Is it Gluten Free?

Please let me know