Zuursalon: Let's talk Vinegar, On Speed-Vinegar, Balsamic, Mothers and Conservation.. Ever wondered what that strange layer of growth on top of your vinegar was? 'Mother of Vinegar' is a cellulose and acetic acid bacteria substance which ferments alcohol into vinegar. At this edition of Zuursalon we will investigate vinegar in all it's shapes and uses. From the makings of Speed-Vinegar to Aceto Balsamico, food conservation and a true 'Trade Your Mother' swap fest. All talks will be…
WE ARE WHAT WE EAT. -- I have always wonder why we are hit with so many unidentified case of allergies. The body immunity get confused and are attacked by genetic engineered genes passed to us via food. You should read this report and research more : Genetically Engineered Foods May Cause Rising Food Allergies. http://www.organicconsumers.org/articles/article_5296.cfm
Organic Port Wine-Perfect with organic chocolates,tiramisu,cheesecakes,certain cheeses,fruit-possibilities are endless.New laws forbid new USA makers of Port wines to label it as such-so each winery has come up with their own names;"Desertage"is the name on this label.
I've no doubt that many of the claims of healthy benefits of probiotic-rich kombucha tea are true, but the drink can be an acquired taste, to put it mildly. So I was pleasantly surprised when I first tasted Live Soda ($3 per bottle), a kombucha-based drink made with natural ingredients. The kombucha imparts a barely perceptible aftertaste; other than that, it's like drinking any high-quality, organic soda made with just a few fair-trade ingredients.