Homemade Mother Scoby for Kombucha

well...i said i wouldn't go there, but curiosity got the best of me.

i have fallen into the fermented-probiotic-kombucha craze...

it's fascinating 

i love all the kombucha drinks that are now available everywhere, but they cost 3-4 bucks apiece.  i only drink one a day, but...do the math...that's about 102$ a month and 1,200$ a year...WHAT?!

 am i crazy ?!!  i guess it's the same for anybody with their triple shot skinny no whip morning latte addiction, but that's insane.

SO...i researched and researched how to make homemade kombucha.

you need a scoby.

most sites suggest you buy one from the internet.  i even heard you could get one from Craig's list.

i don't want some weird fungus mushroom alien thing that someone else grew in some unknown environment.  i want to be in control of my own bacteria yeast growing blob.

i thought i would let you know from a novice point of view how easy and fascinating this little project is... AND i wanted to document what i did and how i grew such a beautiful specimen.

*here's where i throw in the disclaimer...*

i am not an expert on the situation.  i am a beginner...just like you?

there are plenty of fabulous blogs out there with a wealth of IMPORTANT information.  a few i have referred to are...Food Renegade.com, Balanced Bites.com, Mother Jones.com and Cultures for Health.com to name a few.

HOMEMADE MOTHER SCOBY FOR KOMBUCHA

2 cups filtered water

2 black tea bags

1 big Tbsp sugar...i used pure organic...do NOT use honey or any substitute!

1 store bought GT's RAW ORIGINAL KOMBUCHA

leave the bottle of GT's out to come to room temperature.

boil the 2 cups water.  steep the tea for about 10-15 minutes.  remove tea bags, add sugar and stir to dissolve and let come to room temp.

sterilize a large enough glass jar to hold 4 cups of liquid.  if you use antibacterial soap.  make sure it is well rinsed.  then rinse it with vinegar and water.  then rinse it again.  for extra protection i sterilized in the oven at 220F degrees for 20 minutes.

pour tea/sugar into sterilized jar.  pour the whole bottle of store bought GT's kombucha into the tea jar.  make sure you got all the gross kombucha goodies into the tea.  cover with double paper towel or cloth and secure with a rubber band.  let sit in a warm darkish place.  do not disturb.  some say "dark" place, but i have it where it will not be disturbed and i can still take photos.

NOTE...when i moved it into a little more light it seemed to grow better...so i'm not sure.  just do not move it around while it is growing.

DAY #1

DAY #3

DAY #8

DAY #15

 DAY #20a

DAY #20b
now this is a good lookin' SCOBY !
i think it should be almost ready...

DAY #24
behold..."THE MOTHER SCOBY"...

DAY #24
just about 1/2 inch...looks healthy

i think we're ready for lift off...
yes...PUN INTENDED

now...if you are still interested,
i will be documenting my first batch of  HOMEMADE KOMBUCHA
this will take about 7-10 days for the first fermentation, then another few days to flavor it and get some fizz action...
OR...so i have read.

WISH ME LUCK...

Spicy Pickled Pig Feet

PICKLED TROTTERS...

WAIT...

these are nothing like you would expect.

YES...they are quite a bit to handle, 

but PUT YOUR GAME FACE ON AND GO FOR IT !

all this talk about nose to tail and sustainability...

now you need to

SHOW WHAT YOU'RE MADE OF

and WALK THE TALK

ease into it with a few tostadas...a popular Mexican street food.

REALLY...i'm not kidding.  these little puppies are delicious.

i always see everyone on the cooking shows talking about adding a little acidity to give things a balanced flavor.  pickled this and pickled that, a little balsamic here and a little vinaigrette there...

pickled trotter's could be the answer.... a perfect addition.

just think "PICKLES"

add them to a salad...a burger?...a sandwich?

these trotter's are mildly acidic with a few flavorful spices.  they do have an unusual texture that i can only liken to...well...pickled pig products...hummmph...

if you cook them long enough and are able to de-bone them properly the texture can be soft. pliable and porky.  when chopped into a relish or a topping for salad i bet the consumer would never know.  not to say you should rely on trickery, but not many people will jump at the chance to try a pickle pig product if asked.  i promise, this is not like that horrid looking dusty jar you see on the top shelf at the market...

these are done with a little extra CARE and a little EXTRA FLARE.

had i know they would be this good, i would have filled the jar !

SPICY PICKLED PIG FEET

2-3  trotters split in half

2 cups apple cider vinegar

5-6 cardamom pods, crushed open

4 dried chili de arbol

1 1/2 Tbsp salt

2 Tbsp sugar

10 peppercorns

1/2 tsp red chili flakes...a little more s good
a few baby carrots and cloves of garlic

first...put the trotters into a large stock pot filled with water.  bring to a boil for about 5-10 minutes.  pull out trotters and discard water.  this helps remove any contaminants and just makes for clean feet.  clean the pot and fill again with water and put the trotters in.  you're basically just cooking the feet in a good broth...however you do it is fine, but this is what i did...add 1 quartered onion, a few smashed garlic cloves, a couple of bay leaves, a large pinch of Mexican oregano and a splash of apple cider.  bring to a boil, then to a simmer for about 2 to 3 hours or until trotters are very fork tender,(but not totally mush) and bones can easily be removed.
remove from broth and cool to the touch so you can remove as many bones as possible.   try not to mangle the feet.  try to keep the pieces whole or at least large.  this batch was cooked just right so i was able to get every bone and still leave the feet in good shape.
strain and save the broth for something else. keep the bay leaves and chilis for the finished jar.  the broth might not have too much meaty flavor, but it is full of collagen and very very viscous.  i keep it for the next round of pig braising or use it in cold terrines.
next...in a medium sauce pan add the cider vinegar, cardamom pods, dried chilies, salt, sugar, peppercorns and red chili flakes.  bring to boil, then a simmer.  add de-boned trotters in and simmer on LOW for 10 to 15  minutes.
remove from heat.  remove feet and put in jar(or jars) of choice.  strain broth/cider mixture and keep the goodies like the cardamom, peppercorns, bay leaves etc to put in the jar.  pour the cider over the trotters and put all your saved goodies in and around the trotters.
let come to room temp and refrigerate.  let sit in fridge for at least a few days and up to 4 weeks (maybe even a little longer...if the seal is not broken).  if you dig in to them, try and use with in 10 days.  NOTE...i am not the food police and i don't know for sure how long these keep...but they are "pickled" and that's how long i have kept them.

serve them along with your charcuterie platter, on Mexican Street Tostados, slice on top a savory pulled pork slider...heck, you could use them as the pickle effect on a juicy big burger.

BBQ Turkey Tails with Hoisin Sesame Glaze

if pigs could fly this would be the

PORK BELLY BITE OF THE BIRD.

"the last thing over the fence is the best bite of the bird"

TRUST ME !!!

this is not anything like the semi tough roasted turkey tail from your Thanksgiving Turkey.

IT IS FAR BEYOND.

you must try a turkey tail...

BUT it must be properly cooked.

i have posted about these before, but i feel i have not done the "tail" justice.  after quite a few years of cooking and sharing the turkey tail experience with any willing participant, i thought i better post again to get the message out there and add a few more de-tails...har har har

IN A NUT SHELL...

the goal is to simmer the tails in some good flavorful homemade stock for about 2 1/2 to 4 hours, until very fork tender.  then marinade them over night and BBQ them the next day with a nice char on the fatty bits smothered in a savory finger licking glaze.

HOW TO COOK, BBQ and EAT TURKEY TAILS

FIRST YOU'LL NEED...

12-15 turkey tails, as many as you can find !

chicken stock (see-NOTE), enough to fill pot and simmer your chosen amount of tails

1 big Tsp Mexican oregano

1 tsp cumin

1 tsp chili powder

1 onion quartered

4-6 smashed cloves of garlic

put every thing into a large stock pot.  bring to a boil and then to a simmer for about 2 1/2 to 4 hours, depending on the size and amount of tails.  sometimes i let mine go for the full 4 hours.  they are hard to ruin, but must be cooked until tender.

remove from heat.  remove tails from broth.  strain broth and save for yummy viscous stock.

NOTE...i save my roasted "Costco" chicken carcasses in the freezer for this event.  i throw everything in even if it's frozen, add a little water, aromatics and slowly heat it to a boil, then lower to a simmer.  the stock you end up with will be rich, viscous and delicious.

AFTER THE FIRST COOKING YOU'LL NEED...

"Soy Vay" Hoisin Garlic Sauce (or marinade/sauce/glaze of choice)

a sprinkle of cumin, chili powder and salt

sesame oil

sesame seeds (after grill)

chili garlic sauce and pickled ginger to serve.

YES...those little holes are where the big turkey feathers sprout from.  occasionally the tail has not been cleaned of every single feather and you might find a "nib" or two that you'll need to manually pull out (after braising, before grilling).  run your finger along the edges of the tails and check for any feather follicles that were left "behind" (PARDON THE PUN!) in the plucking.  you will feel any imperfections.  they should slip out.  it's kinda weird.  place warm tails in a tupperware ( i guess a ziplock baggie would work) and sprinkle with cumin, chili powder and a little salt.  put in fridge uncovered until chilled, then cover for over night marinade.(see photos below)

GRILLING...

now...this goes against grilling rules, BUT it's okay to put these on the grill straight out of the fridge.  it will even help keep them together.  they will warm through by the time you are done.  make sure your grill is clean and lightly greased.  fatty things with skin tend to stick.  put some more sauce on and try to continue putting sauce on as you grill to get a good sticky glaze going.  you want to sear both sides and occasionally stand the tails on end.  with long tongs, hold on and try to sear the fatty sides.  you can even lean them up against each other.  if you're a "griller", i don't need to tell you what your doing...right?

HOW TO EAT A TURKEY TAIL?...

above is an example of what you'll find.  there is quite a large tail bone that runs right through dividing the two unctuous nuggets.  if thoroughly cooked the two nuggets should separate from the bone very easily.

NOTE...please please don't be afraid of the fat....

think pork belly with wings.

eat one whole side in a single bite...like a big juicy meatball.  don't be timid.  just go for it.  for first timers, you can separate the nuggets from the bone.  the odd vertebrae might be a little scary for some.  for the less timid...hold the tail from tip to end and bite the whole side off...then, of course, suck the bone and ask for another!

ENJOY !

BELOW IS A JUST LITTLE VISUAL AID

the tails should be done in about 2 1/2 to 4 hours depending on the size.  give them the fork test.  the end vertebrae should easily pull off.  this batch was simmering for about 4 hours.  i doubt you can hurt them, so longer is better on a slow simmer.

put the warm cooked tails into a tupperware.  season with some dry ingredients and slather on some sauce (while they are warm).  let come to room temp and refrigerate over night.

above is a quick photo of my tails ready to go into the fridge and all the delicious stock.  this stock was so deep and rich. it was almost like a demi glace when done.  the tails definitely add to the viscosity of the stock, much like when grandma used to add in the chicken feet.

The Pig Head Experience...when OFFAL turns AWFUL

how much fun can you have with $ 3.62...???

let me explain...

i swear, i just went to the market to find some sweet basil seeds for a drink project i'm working on.  i took a left in the market and there it was...calling my name.  half a roasted pig's head with ears, nose and eyes intact.  the golden blistered skin, charred crispy ear, a whole hog jowl...it was flawless...it was right in front of me.  i couldn't pass it up.

"i'll take it, please."

"would you like that chopped up miss ?"

"NO, no...please wrap it carefully

AND don't break the ear !"

SO MUCH FUN...

ENDING WITH SO MUCH DISAPPOINTMENT.

i'll try to keep this short...

who in their right mind would come home with 1/2 a roasted pig's head ?  ME

i was a little apprehensive, but so excited and giddy to show off my new purchase.  grinning from ear to ear, i quickly unveiled it in all it's glory.  EYES POPPED, laughter aplenty, but come to think of it...there really wasn't the expected shock considering the odd purchases i usually come home with.

the niece and nephews were in town so i had to be a little cautious.  we all decided it was best to keep the two youngest out of the hilarious loop and not ruin their vision of "Babe".  not just yet.

BUT...the rest of the family?...

we were in stitches.

crispy skin pig cheek...looks delicious, right?...(read on)

i had my fun shooting the head every which way while family members stopped by in disgust, awe and amazement.  after an hour or two i had to call it quits.  even I was getting a bit...hmmm...queasy?

i quickly broke down the head with my trusty cleaver while the two little ones were at the park, removed all the edible meaty parts, packed them up and stuck them in the back of the fridge...
just wait 'til tomorrow...
i'll have my own private little pig party.

i wrapped up the bones and threw them away.

i had enough of the pig head for a day...deal with it tomorrow.

within an hour i was horrified that i could be so wasteful...roasted bones?  why not make a delicious stock?...i removed the tightly wrapped bones from the bin and set forth on a delicious porky-good stock.

5 hours of cooking, simmering and reducing with onions, celery, carrots, oregano, cumin, etc....

mmm... taste test...

IT WAS AWFUL...super bitter !

it had to go down the sink.

sad...so so sad...

i think this super charred side, the crispy ear and burnt snout were the culprit for the awful bitter stock.

this is the first stock i have ever had to toss.
SAD...so very very sad...

the next day i went straight for the crispy unctuous hog jowl.

i was so looking forward to this coveted bite.  i rewarmed and re-crisped it in the oven, watching the skin come back to "crispy perfection".  upon first slice i thought...i have to shoot this...it looks too good to be true.  after a quick impromptu photo shoot,  i settled in for the jowl feast of a life time..

  yikes!  it was like rubber.   we're talking "gummy bear" inedible!
the skin was crispy and delicious, but the meat was like a rubber tire.  it needed to be cooked for another few hours.  i ate the skin and threw the rest out.

i was sad...so very sad.

although the pig head turned out to be so disappointing, it was every bit worth the $3.62.
would i buy another?...maybe for a party and it's shock value.

next time i will cook it myself...BUCKET LIST

so there's my PIG HEAD EXPERIENCE...

and i'll wrap it up with this...

FOOD IS FUN

think outside the box...

you might not get a meal out of it, but you'll surely have an unforgettable experience.

Chocolate Covered Chicharrones

chocolate covered bacon?...no

old news...

CHOCOLATE COVERED CHICHARONES !

dare i say...BETTER THAN BACON ?!

this is another one of those...

"it cant be true"
"no you didn't !"
"i don't think so..."

GIVE ME ANOTHER !...GIVE ME MORE !

these are a must for your Cinqo de Mayo festivities.

SPICY CHOCOLATE COVERED CHICHARONES
with roasted salted almonds

what you'll need...
chichaorones...the real ones are best.  i didn't weigh mine, but buy extra because you'll be surprised how far the dipping chocolate will go.  you'll find them at a Mexican market like NORTHGATE in Santa Ana, El Matate in Costa Mesa and sometimes at your local convenience store.  they are a little more hard and dense than the ones you see at the supermarkets.  i haven't tried the puffy store brand like Mission Pork Rinds because i don't think they would hold up as well.  they seem to de-crisp with any little moisture.
1 lb. "coverture" dark chocolate.
i find Guittard Chocolate Wafers to work best for a clean dip.
roasted salted almonds, chopped
red pepper flakes

get everything out that you might need.  like tray for drying/setting lined with parchment.   chop the almonds and put some pepper flakes in a little bowl.
TEMPER YOUR CHOCOLATE... i wont go into the EASY MICROWAVE METHOD because you can find it HERE in my post about Chocolate Cover Bacon and HERE from Alton Brown.   tempering is a must for a good clean crispy snappy finish.

dip only a few at a time and sprinkle with almonds and pepper flakes before the chocolate sets.
work in a cool room or at night.  if chocolate isn't setting quickly, put the tray in the fridge for just a few minutes to set, then remove from fridge.
these stayed crunchy and fresh for a few days in an airtight container in a cool room.

Banh Gan...Vietnamese Flan with Espresso

and so continues my fascination into the Vietnamese culinary world.
 
there are so many sweets and savories that i find interesting, odd, delicious and dare i say...just a bit SCARY?

scary is what keeps me coming back for more.

this Vietnamese treat is strangely addicting.  i've made it 4 times now with different recipes each time.  one better than the next.  i posted Banh Gan #1 here, but didn't find it necessary to post about the others until this one.  the espresso, chocolate and star anise pair so well with the rich caramelized brown sugar.  the texture was spot on....like a very dense flan or egg custard.

a thin slice or a few simple cubes with a nice little Vietnamese coffee or espresso will settle your afternoon or polish off a lovely dinner party.

lately i find my self roaming the streets of Little Saigon here in Westminster about twice a month.   my first experience was rather unpleasant, but that might be due to the "unknown" and my American ways.  i have since gained a little rapport in a few of the tiny shops.  occasionally i can make the vendors crack a smile or two and let me on a few of their secrets...with translation from a helpful customer.

i still stick out like a sore thumb,  have no idea what anyone is saying to or about me, but it has now become a little more familiar and i feel somewhat comfortable in the chaos of a Saturday afternoon.

VIETNAMESE MOCHA FLAN...BANH GAN

ORIGINAL found at Playing With My Food

12 eggs (apprx. 600g)
1/3 cup (35g) tapioca starch (best to weigh this)
4 tsp single acting baking soda, Alsa brand
pinch of baking soda
1 tsp espresso powder
1 tsp cocoa powder
1 can coconut milk
8 star anise
375g dark brown sugar

preheat oven to 350F
vegetable oil an 8x8 or 9x9 pan
in a sauce pan add coconut milk, sugar and star anise.  bring to a soft boil for a moment, then turn off heat and let steep and cool completely.  remove star anise.  whisk dry ingredients together in a small bowl.   lightly beat egg in a separate bowl then sift dry ingredients in. sifting it in helps create less lumps.  tapioca powder is a hard one to mix in, but combine as well as possible.
NOTE...single acting baking soda works ONCE, when the dry meets the wet.  so it is best not to let that sit.  try to work as quickly as possible (not super speedy) after this point to ensure nice air pocket tunnel  effect.
...at this time put your greased pan into the hot oven for about 5 minutes (empty greased pan).
add cooled syrup/milk mixture to the egg mixture.  combine well.
strain the batter mixture straight into the HOT greased baking pan.  lightly push through left-overs and get this into the oven.
bake at 350F for 30-35 minutes.
remove and cool in pan on wire rack to room temp.
refrigerate and serve chilled.

above is an example of the Banh Gan i found in Little Saigon.  this began the fascination and i have to buy it everytime i'm there.

PS...not to toot my horn or anything...but my trusty taste testers said they preferred mine over the store bought.

Sweet Spiced Vanilla Bean Bone Marrow Custard

one can't help feel primal and a bit righteous eating bone marrow for breakfast.  

absolutely decadent, healthy and delicious way to start your day.

OR...serve this for a flashy finish to a super carnivorous dinner party.

a dessert your guests won't forget.

don't be afraid...i urge you to try this...even for the conversation aspect alone.  you'll be surprised how unassuming the marrow is.  it tastes pretty must like a rich egg custard, but there's just a little something else to it...a certain je ne sais quoi...perhaps.

I'll bet my fellow "marrow mate", Trevor, at Sis. Boom Blog will be all over this one.

i know you probably think bone marrow is all fat, but they are mainly good fats...monounsaturated.  there are many health benefits as well.  i am not a nutritionist, but i have found that marrow is full of minerals, protein, calcium, vitamin A, phosphorous and iron.  in the 19th century is was regarded as a health food.  Queen Victoria was said to eat it every day...that might be over doing it just a bit, but...
a nice little marrow custard every now and then will do just fine.

SWEET SPICED VANILLA BEAN MARROW CUSTARD

with a few adaptions, but many thanks to the original found at

Nourished Kitchen by Mommypotamus

makes four(4)  7-8oz ramekins

1/4 to 1/3 cup rendered beef marrow

1 cup whole milk

3 large eggs, room temp.

1 vanilla bean, scraped or 1 tsp vanilla bean paste

2 to 3 Tbsp honey

4-5 cardamom pods, crushed open

2 star anise

1 cinnamon stick, 2-3 inch

butter or veg. oil for ramekins

FIRST...but not absolutely necessary (i always do this)...soak your bones in salted water over night or 24 hours.  change the water 2-3 times with salt each time.  this draws some of the blood out.  blood is not bad, but nice white marrow is preferred.  sometimes it's the luck of the draw so you might want to buy more bones than you need so you can pick the prettiest marrow after you see it rendered.  freeze the remainder for "bone butter".

in a small sauce pan add milk, cardamom pods, cinnamon stick, star anise and vanilla bean scrapings.  bring to a boil and turn off heat.  set aside and let steep while preparing marrow.

in a large stack pot, add bones, cover with water and bring to a boil.  they should probably only need a few minutes until they are ready to render out the marrow (photo above).  if you boil them too long they will start to dissolve.  remove bones with slotted spoon and wait until they are cool enough to handle.  over a bowl, run a small knife between the bone and marrow.  the marrow should slide out of the large end of the bone.  there will be some liquid fat.  leave this behind when measuring out the 1/4-1/3 cup for recipe.

pre-heat oven to 350F

put some water on to boil for your bain marie and butter or grease your ramekins.

in a small bowl, mix the eggs and honey.  set aside.

strain you spiced milk into a medium sauce pan.  cut marrow into small-ish pieces for easy blending with an immersion blender.  add marrow to strained milk mixture.

NOTE... i used an immersion blender because i found that the mixture needed to be "slightly" rewarmed while blending.  the marrow can separate and act like solid fat if it meets cooler temperatures or if your marrow has sat and become solid...as did mine.

if your mixture is warm, slowly temper your eggs into the milk/marrow mixture.  blend with the immersion blender until smooth.  if it looks like the fat is separating...rewarm ever so slightly, while emulsifying  until it comes together and blends well. 

pour mixture into greased/buttered ramekins and place into bain marie/large roasting pan.  pour near-boiling water into roasting pan/dish about 1/2 way up the ramekin.  bake in oven 25-30 minutes...they should look just set...maybe a little wobbly in the center.  they will completely set from residual heat.  mine took 23 minutes.

i suggest serving them just a bit warm...on it's own or with a few fresh berries.  they keep well.  i refrigerated 3 and have rewarmed them slightly in the microwave for breakfast...
i feel like i start my day at the top of the food chain.

for more info on Rendering Bone Marrow check this post i did a while back.  next up?...Jennifer McLagan's savory Bone Marrow and Porchini Mushroom Custard from one of her fabulous books, "ODD BITS".  stay tuned