红茶菌 Чайный гриб 紅茶キノコ Kombucha

I first had Synergy brand kombucha from my sister's grocery store
in Chicago. She recommended it to me with enthusiasm, extolling upon its unique and refreshing flavor. As soon as I lifted the bottle to my lips and caught a whiff of vinegar, I was in love.

Since childhood I've habitually sneaked sips of vinegar from the collection of red wine, white wine, rice, and balsamic vinegar that my parents keep in their kitchen. While other people would wrinkle their noses up at the sour taste of pure vinegar it seems wholly natural to me to treat it as more than just a condiment.

As a young Latin student I discovered that I wasn't the only one who felt this way. Ancient Roman soldiers drank vinegar as cheap wine, supposedly even offering it to Jesus as refreshment while he hung on the cross.

For those of you who don't know, kombucha is fermented tea. It is made by plunking a kombucha culture, or mushroom into a batch of sweetened tea. The culture consists of acetic acid bacteria and yeast which feed on the sugar, fermenting the beverage over a period of days or weeks. Supposedly it dates back to the Qin Dynasty in China (~200 BCE,) however its written record only stretches as far back as 19th century Russia.

Whatever its beginnings, kombucha has now become a trend among health foodies. Proponents claim health benefits from cancer curing to increased energy, but there is no scientific evidence to support these ideas. With the support unverified health claims companies are able to make bank at $3-5 a bottle.

Being a college student, there was no way I was going to spent that much on a single beverage, no matter how much I liked it. The solution was clear: I had to start brewing kombucha myself. There are a multitude of starter kits available for sale online, but most of them were out of my price range.

Fortunately my friend's mother is an avid kombucha brewer, and was lovely enough to give me a culture! Initially I was unsure of what tea would be best, so I started with a simple oolong. That was good, but I wanted a more complex flavor, so I went to Madison's local tea shop to ask for a recommendation. I came away with a few ounces of Chinese black plum tea, and was not disappointed.

The subtle flower/fruity flavor of the tea is not lost in the fermentation process, and the result is a refreshing, tangy beverage ideal for invigorating springtime weather. Supposed health benefits aside, I would highly recommend this drink to everyone.

If you want more information on how to brew kombucha yourself, leave a comment!


Kombucha

Perfect Pancakes

When I was a kid, every Sunday morning my dad would make my sister and I pancakes. There was something comforting and exciting about the ritual. Almost more thrilling than the finished product was the process itself. The pile of fluffy flour and baking powder turned into a mini-volcano as my dad cracked an egg over it, then it became an island in a sea of milk, and finally a delicious pancake in my belly.

Though my dad didn't usually use a recipe, the one he was following was from the 1953 Better Homes and Gardens cookbook.

And here it is!

"Favorite Pancakes
1 1/4 cups sifted all-purpose flour
3 tsp baking powder
1 tbs sugar
1 egg
1 cup of milk (more if necessary)
2 tbs salad oil or melted shortening or bacon fat

Sift together flour, baking powder, sugar, and salt. Combine egg, milk, and salad oil; add to dry ingredients stirring just till flour is moistened. (Batter will be lumpy.)
Bake on hot griddle. Makes about 12 dollar-size or either 4-inch pancakes."

When I make this recipe, I don't bother sifting the dry ingredients. I just combine everything at once. If the batter is too thin, add more flour, if it's too thick, add more milk. Pancakes aren't an exact science, so don't stress out about your measurements. If your griddle is hot enough, you shouldn't even need to grease it prior to cooking.


These pancakes are great with a variety of toppings at any time of day! Enjoy!

A Jolly Good Food Tour

It's been a while since my last post. I've been too busy with school and life to keep tabs on my cooking. I did, however have some decadent culinary experiences while I was in England over spring break.

When most people talk about traveling to England, one of the things that inevitably comes out of their mouth is, "...And the food was just awful." Wrong. English food is not awful. The fact is that these poor shlubs have only ever experienced awful English food. There is something very hobbit-like and unpretentious about British cuisine: Comfort food without the frills.

This is the tale of one day's epic culinary adventures.

My boyfriend and friends and I had a late night, but we dragged ourselves out of bed before noon to go to Brighton while it was still sunny outside. Before hitting the road, we stopped off for some breakfast at The Comodor in downtown Horsham. We were not disappointed. For about £5 we each ordered a full English breakfast.


...And the snooty waitress delivered us each the perfect platter of greasy salty bliss. Savory sausage, salty bacon, eggs sunny-side up, roast tomato and mushrooms, and fresh crispy toast in a bed of baked beans. What could be better?

I know a lot of my American friends would respond, "That, without the baked beans." But seriously, there is nothing like a little sweetness to balance out all that salt. Think of it as a mild version of dipping sausage in maple syrup. Yum.

So, thoroughly satisfied, we drove to Brighton. As we moseyed around town one of out fellow travelers suggested we stop by Angel Food Bakery. Best. Cupcakes. Ever. Well, I only got to try three kinds, but they were epically delicious. I had the pleasure of trying a devils food cupcake with coffee frosting, a chocolate cupcake with orange chocolate frosting, and a banana cupcake. The banana cupcake was the best: Moist banana cake with about an inch of cream-cheese frosting on top, but everything I had was the epitome of what a cupcake should be.

Don't those just look delicious?

Anyway after a day's shopping in The Lanes we decided it would be appropriate, given Brighton's seaside location, to finish the day off with some fish and chips. We stopped off at a tiny shop on King Street that touted its establishment of over 40 years. I ordered a cod and chips with an addition of a pickled egg, to cut through the grease.


I really didn't think I'd be able to get through it all, but there was an actual fish under all the breading, so I couldn't let it go to waste. We enjoyed our meal, and full and exhausted headed back to Horsham for a good night's sleep.