Re: Food for Thought (and Discussion)
Posted: Feb 09, 2016 12:05 pm
I've been going on a couple of new food-related adventures lately!
One was with Vietnamese egg coffee; I haven't tried the all-yolk version yet, but I did try one with a whole egg inspired by a recipe that I saw on a primal diet website. The whole egg version is a little tricky to make because you want to make sure that the coffee is hot enough to kill any potential bacteria without being so hot that you end up with scrambled eggs floating in your coffee cup, but so far I've found it to be really good! A pinch of salt and some sweetener really sets it off. Some say that Vietnamese egg coffee is like liquid tiramisu, and based on my whole egg version, I'm inclined to agree.
I've also been experimenting with making my own kefir, which is a cultured drink from the Caucasus Mountains that supposedly makes people live to be about a million years old. I bought some powdered kefir starter a few months ago on a whim and only recently used it to make kefir out of goat milk. (I'm using goat milk partly because a) it's the only kind I have that isn't pasteurized with very high heat, which makes culturing kefir more difficult, and b) I've been avoiding the kind of casein found in cow milk for a while now because of mystery allergies.)
I tasted it today and it's delicious! Nice and tart with a little bit of carbonated kick. I'm hoping to get proper kefir grains soon and try making kefir with those; they have more complex stains of bacteria in them compared to the powdered, laboratory-created starter. They also can be used indefinitely to make new batches of kefir. (As you can see, I've been reading a lot about this sort of thing recently. )
And lastly, I'm also planning on trying to "catch" my own sourdough starter soon! Sourdough is supposed to be a super-digestible and healthy way to eat bread, so I've been wanting to try to make my own for a while now. It's so neat to dabble in food preparation/preservation techniques that humans have literally been using for thousands of years.
(Hmm, I think the cold weather has made me want to go crazy in the kitchen since I can't go crazy running around outside. )
One was with Vietnamese egg coffee; I haven't tried the all-yolk version yet, but I did try one with a whole egg inspired by a recipe that I saw on a primal diet website. The whole egg version is a little tricky to make because you want to make sure that the coffee is hot enough to kill any potential bacteria without being so hot that you end up with scrambled eggs floating in your coffee cup, but so far I've found it to be really good! A pinch of salt and some sweetener really sets it off. Some say that Vietnamese egg coffee is like liquid tiramisu, and based on my whole egg version, I'm inclined to agree.
I've also been experimenting with making my own kefir, which is a cultured drink from the Caucasus Mountains that supposedly makes people live to be about a million years old. I bought some powdered kefir starter a few months ago on a whim and only recently used it to make kefir out of goat milk. (I'm using goat milk partly because a) it's the only kind I have that isn't pasteurized with very high heat, which makes culturing kefir more difficult, and b) I've been avoiding the kind of casein found in cow milk for a while now because of mystery allergies.)
I tasted it today and it's delicious! Nice and tart with a little bit of carbonated kick. I'm hoping to get proper kefir grains soon and try making kefir with those; they have more complex stains of bacteria in them compared to the powdered, laboratory-created starter. They also can be used indefinitely to make new batches of kefir. (As you can see, I've been reading a lot about this sort of thing recently. )
And lastly, I'm also planning on trying to "catch" my own sourdough starter soon! Sourdough is supposed to be a super-digestible and healthy way to eat bread, so I've been wanting to try to make my own for a while now. It's so neat to dabble in food preparation/preservation techniques that humans have literally been using for thousands of years.
(Hmm, I think the cold weather has made me want to go crazy in the kitchen since I can't go crazy running around outside. )