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Kombucha: Fuzzy Feet Juice? + GT's Synergy recipe

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Kombucha is an ancient, effervescent, fermented tea with an acquired taste. Thought to have been created in Asia, anywhere from 200 to 2000 years ago. Nowadays, the hipsters of new have clamored to the drink, claiming that it cures cancer and generates rainbows. I enjoy it because it's a way to get
carbonation and flavor for less than conventional fizzy drinks. On top of that, it's a probiotic.

Do you remember the first time you tried sipping coffee? More than likely, unless you had converted the coffee into a creamer cocktail, you probably thought it was disgusting. Maybe you tried it again after a while or drank it just for the caffeine. Slowly you learned to tolerate, and maybe even enjoy what you once thought putrid and miserable. While that sounds like a deep, existential crisis-inducing metaphor for life, it's certainly how myself and others started liking kombucha.

I first drank kombucha after seeing a bottle of GT's in a store and figured I'd give it a sho…

Shake your Shakshuka

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What do you do when you go to the fridge to make dinner and the only thing you have is some eggs? Why not make Shakshuka? Shakshuka (Berber, meaning to shake) is a vegetarian dish that consists of grilled veggies of your choice, spicy red sauce and poached eggs.  I added a bit of Feta cheese to the mix but you can make it your own.

It's easy to make this one pot Middle Eastern / Jewish dish in a cast iron skillet where you literally cook the eggs in the sauce. You can add everything from mushrooms to potatoes but this doesn't have to be only a breakfast dish. In fact, Shakshuka has been reinvented over and over again in many forms throughout many countries. The Spanish add chorizo (sausage) and fry their eggs ahead of time. Indian Shakshuka consists of adding coconut milk and ginger.

You can serve it on rice, toast or simply by itself. Give it a go, you may never make eggs the same way again.

Ingredients:
1 28oz can of crushed tomatoes1 tomato sliced1 sweet onion sliced6-8 Fres…

Bojangle's Seasoned Fries Recipe

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Who has the best french fries? If you live in the south many people would argue Bojangle's Seasoned Fries with their Cajun spices are number one. I would say they're better than Wendy's, McDonald's or Burger King but then again I love a bit of spice in my life.

Bonjangle's recipe for their seasoning is nothing more than a few common ingredients and spices that you probably have in your cupboard. The official recipe calls for a bit of sugar in the mix, but I leave it out. I'll leave it up to you to make the french fries, but simply toss them in a bowl when you're done and mix in some of this seasoning. You're likely just off as good buying frozen fries just as most fast food restaurants do today. Indeed, most chains use what is known as the Belgian method to fry. It involves par-cooking in a two stage process where you cook the fries till they're almost done, then let them sit out while the starches do their thing. In Bojangle's case (as with mo…

New Jersey Italian Cheeseburger

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What happens when you're craving both Italian and a cheeseburger all at the same time? Why not make an Italian cheeseburger? While I highly doubt Italians actually eat or created this dish, it's no doubt a rare find these days even in America. New Jersey or New York seems to be a hot-spot for finding anything with an Italian accent. I am told that many people also put French fries on their buns, which frankly sounds delicious, but I leave that up to you whether or not you want to take this recipe to the next level.

Unfortunately, I  ate this without a bun because I can't have the bread, but most of the time you just toss a hamburger patty on a bun with some red sauce and a bit of cheese and ba-da-bing, ba-da-boom you've got an Italian cheeseburger. I also grilled up some sweet yellow onions, some fresh mushrooms, and used a slice of tomato on each patty.

This is a super cheap dish that's quick to make. In fact, I chose to forgo the mozzarella for some slices of Am…

Albondigas Meatballs and Rice

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Lately, we've been doing a lot less cooking at home due to money and time constraints. So I figured it was time to dig into the Nosh archive for some flavors from the past.

Spanish meatballs, called Albondigas is a unique take on a global gastronomic genre that varies throughout the world from culture to culture. Personally, I prefer a mix of pork and beef in my meatballs but there's all kinds of variations. From India's curry koftas to Bosnia's Cuftes filled with mashed-potatoes, there's an endless amount of ways to make meatballs. You can deep fry them like the Danes or even cook a hard-boiled egg inside them as you might find in Mexico.

But for now, here's a simple, back to basics, Albondigas meatball recipe you can serve with some Spanish or Mexican rice upon which you can build your own culinary adventure.

Ingredients:

1 lb of ground beef28 oz can of crushed tomatoesCooked rice1/4 cup of saltine crumbs1/4 cup of eggs1/4 cup of finely diced onions1/8 cup of…

A Better Spanish Tortilla

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About two months ago I landed in southern France and went for a walk. That walk ended up taking me over 620 kilometers on the Camino de Santiago, a traditional (and one of the oldest) religious pilgrimages from Saint Jean Pied de Port, France to Santiago de Compostella, Spain. Each day I'd wake up and walk approximately 20-35 kilometers. It's all fun at first, eating bocadillas (sandwiches), Spanish tortillas and drinking cafe con leches but then after about the millionth time it gets old. Soon you salivate at the idea of a burrito, a real burger, or something, anything that doesn't end in 'illa'. Most of the food that pilgrims are given is mediocre (often overpriced) at best, served from pubs or tiny tiendas. Occasionally, it may be exceptional but after 34 days in Spain, I was ready to come home and eat something else. So it's a complete surprise to me that only a few weeks after landing stateside I'm making a Spanish tortilla at home. Arguably, mine is …

KFC's Original Recipe?

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On my way back from Spain, I happened to catch this article from the Chicago Tribune in which the reporter may have inadvertently stumbled across the authentic 11 herbs and spices of KFC's secret chicken recipe. Is it authentic? During the interview, Joe Ledington, Colonel Sander's nephew, suggests it is:
"That is the original 11 herbs and spices that were supposed to be so secretive," he says with conviction. I've yet to try the recipe and I'm uncertain if the Ts corresponds to tablespoons or teaspoons (based on the quantity, I'm thinking teaspoons). But give it a go, and let me know if this original Kentucky Fried Chicken breading recipe is the secret spice mix or just another hoax.

What truly makes the mystery more interesting is when the reporter attempts to get clarification from KFC, the PR contact refuses to answer the question.

A KFC spokesperson responded via email:
"In the 1940's, Colonel Sanders developed the original recipe chicken to…