LadyM

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LadyM last won the day on March 31 2016

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About LadyM

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    Whole30 Moderator Since December 27, 2014
  • Birthday November 24

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    Midwest, United States

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  1. LadyM

    Corned Beef

    It's totally worth making your own corned beef, that way you can control the quality of the meat and the rest of the ingredients. However, it generally takes at least 2-weeks lead time. But the year I did it with a grass fed brisket, everyone proclaimed it the best corned beef they'd ever had--and there were no leftovers.
  2. LadyM

    Let's talk (non-traditional) breakfasts

    Wonderful thread, y'all!
  3. LadyM

    Alternatives to cauliflower rice

    Broccoli works! You could also make zoodles out of zucchini, sweet potato, beets, rutabaga, potato, winter squash, or use a mash of root veggies as a foundational base in lieu of "rice."
  4. LadyM

    Are the risks worth it?

    I've done 3+ Whole 30s, most of which extended far beyond 30 days each, and can easily eat anything that I ate before without terrible immediate consequence. But I generally choose not to because I feel so much better eating Whole 30-style. I have been doing so for nearly two years. I have a very hard time believing that continuously feeding yourself the most nourishing possible foods for stretches of time is a bad thing.
  5. I use a linen dish towel and a big ribbon. As for continuous brew, I generally bottle all but a cup or so of the fermented tea before adding fresh sweet tea to the original SCOBY batch. In the summer, it generally only takes about a week for the new batch to then be ready for second ferment. Though I've only ever used the taste test, no ph strips here. And FYI, I've enjoyed green and white tea best. Have fun!
  6. Looks like mold. I'd start over. I guess there's no harm in trying again with the same SCOBY, but if the next batch is moldy too, I'd throw her out.
  7. Well my resurrected fridge-hoteled SCOBY is working great. Also wanted to share that I finally tried adding a bit of strong hibiscus tea to the second ferment in addition to black cherry concentrate and/or pom, and it's resulted in a beautifully fizzy and dry booch. Really lovely! And I'd had trouble making my booch fizzy, which I greatly prefer.
  8. Update: my refrigerated SCOBY has come to life, made some good booch, and given birth to a brand new lovely SCOBY. I'm about to bottle and do a second ferment with pomegranate juice.
  9. Well, that advice, I'm afraid, is a little late for me, Vian. I read conflicting info last year when I chose to do it.
  10. Let us know how it goes! We'll have to compare notes.
  11. I'm thinking about trying out juice for second ferments when the time comes. I always used whole fruit to varying levels of success, and it seems juice leads to better fizz. And me likey fizz. It goes better in the champagne flutes that way!
  12. Hey gang! I've finally decided to get back to brewing. My enormous multiplied scoby has been in her refrigerated hotel for more than a year. Anyone foresee any problems with that? I guess I'll just forge ahead and find out. Any of the original gang still around? Have any fresh new flavors or other discoveries to share? So happy to be back. My GT habit was starting to break the bank again and I just needed a day off to get all my stuff together to make it happen. . . . Also, and I don't know why it only just occurred to me to do this, glassware ho that I am, but booch tastes so much better and feels so fancy and special when sipped from a champagne flute. I may have found the solution to my summer cocktail anxiety, at least at parties!
  13. Carlaccini, I've done this a couple times and what worked for me was to feed the SCOBY a lot of tea to which I'd added more sugar than usual, so it needed more time to ferment. Then I bottled when I got home.
  14. OOh, just cracked open a bottle of ginger-cardamom-apricot. So pretty! So delicious! These both were from my second second ferment attempt. Grating the ginger made a big difference in flavor (I'd just thrown in a hunk of fresh ginger in the first second ferments, and that did little to flavor them.) I need to bottle my third batch today but I'm out of bottles! Will it work for me to use wider mouthed jars, or will that kill all the fizz? Any experience with this?