Sad Update/ Broken Camera

OK so my wrist is finally healed after breaking it when I went snowboarding with some friends at Big Bear (well the healing part is wonderful news) however I know it's caused me to neglect my blog for sometime and not really post much because I haven't been cooking much (mom's been in charge of the kitchen and the food is just as delicious lol.)

However my camera is pretty much broken :/ I took it out last week a night on the town, and well someone in the car must've somehow stepped on it or sat on it because the screen is completely messed up, like the display is all warped up and cracked... it can still take photos and upload them but I can't see what I'm taking a photo of, and yeah.

I'll buy a new one when I have time, and my dad isn't letting me borrow his...

Anyways luckily I have some old photos of stuff I cooked previously that never made it here :) One of them the Canary Islands version of "Ropa Vieja" (shredded meat stew) which is different than the Cuban version, and the other is a short-cut improvised "Potaje de Garbanzos" (Chickpea Stew) I made with my grandma that was very delicious, oooh and another "Empanada Gallega" (Galician Meat Pie) :)

So stay tuned, and those will have to do until I have time to buy a new camera :)

VOTEN POR MI!!!! (VOTE FOR ME!!!!!!)

Fellow food bloggers, and my people LOL. I have been chosen to participate in a contest called "El Blogerro Delicisioso" (the delicious blogger). The contest is to be able to have a recording and be featured on the cooking show "Delicioso" on Univision.

PLEASE SUPPORT ME and vote for me! I would really appreciate it :D Maybe my dream will come true :D

I started this blog about 2 years ago, going into my 3rd to share my culture through a culinary perspective. Because I believe that the best way to learn about a culture is through it's food, and of course I wanted to also share the food I enjoy and my knowledge about it with other's.

Growing up I grew up in a very "food oriented" family, I quickly learned to appreciate and love the preparation of food. My Tata (grandma) making the rich Spanish and Cuban bean stews in the kitchen, the cured meats, the pork, the golden rice dishes, and rich tomato based stews, the fragrance of sofritos cooked in generous olive oil illuminating through the house, and of course the smell of fried pork. My mother (mom) making her Tamales, spicy flavorful stews of all kinds with an array of all sorts of peppers and sweet spices, enjoyed w/ fresh made corn tortillas, the humble dishes of vegetables simply sauteed with onions, tomatoes and garlic served almost daily. All these memories I wanted to share.

When my Tata moved, it made me get even closer to my culinary heritage it was a way to stay close to her, and in touch with my roots. Through out this time, I learned more through friends, and other foodies I met, and still keep learning to this day.

Currently I am still a student at Cal State Northridge majoring in Dietetics/ Nutritional Science to which I am adding a Food Science minor too. I don't know where this road will take me exactly whether working in a hospital as a RD helping other's, or formulating some wacky stuff ha ha. Who knows maybe culinary school after wards. Regardless though being on a cooking show or even having my own some day, maybe a restaurant is also one of my many dreams :)

So if I'm one of your favorite food bloggers or you wanna support me I would really appreciate it and it would mean a lot to me if you guys voted for me at Univision's website :)

http://cocina.univision.com/delicioso/episodios/article/2011-01-05/el-bloggero-delicioso

or click on this link:

Vote for me

Jarritos Soda Review

"Jarritos" is a brand of soda's very popular in Mexico and among the Mexican community both in Mexico and in Southern California.

Awhile back I was contacted by Jarritos and asked if I could review, and sample some of their flavors and let my readers know what I thought about them, and honestly I was kinda honored and happy, and decided to give an honest review. I was sent a package of 11 flavors Mango, Strawberry, Guava, Grapefruit, Lemon Lime, Fruit Punch, Hibiscus, Pineapple, Tamarind, Mandarin, and Lime. Along with a cute little shirt, and a paisa music CD ha ha (thanks :)

My mother remembers growing up with these, and so do I. What sets Jarritos aside from typical American soda's? For starters they come in a very very wide array of flavors, sweetened with 100% natural white cane sugar/ no HFCS/ High Fructose Corn Syrup, they aren't overly sweet, usually more mild and light tasting, and often times taste very close to the flavor they are representing
Mango- this was a favorite! EVERYONE LOVED IT! It tasted just like a large, fresh, sweet, ripe, fragrant, juicy mango. It felt so natural, everything was just perfect. If you've never tasted a mango before this is what it taste like :) LOVE IT! and this is coming from someone who isn't a fan of soda.
Strawberry- tastes like Shasta strawberry soda, except it's made with real 100% cane sugar
Guava/ Guayaba- I was shocked that this wasn't my favorite, so was my grandmother/ Tata (I split it with her) because being of Cuban descent like we say "nos corre la guayaba por la sangre" (guava runs through our veins) we love almost EVERYTHING GUAVA, juices, shakes, sweets, cakes, cookies, pastries, marmalade's even fresh EVERYTHING guava we usually like. However the problem we had is we felt it wasn't sweet enough, it lacked sweetness in our opinion, but then again we are used to consuming Guava usually saturated in sugar (syrups, preserves, marmalade's, pastes, and incorporated in sweets, and when fresh very ripe and red) We felt the Guava taste was just too light for our liking.
Grapefruit/ Toronja- think of carbonated grape fruit juice, sweetened but still kept it's bitterness (which for me is a good thing because I love grape fruit it's tart, bitter, and sweet all at once) if you love grape fruits you'll enjoy this :)
Lima Limon- it tastes more like 7-up. It isn't as acidic as 7-up, it's more sweet, not overly sweetened however and it just captures the sweetness a lemon has, any hints of sweetness one would experience from a lemon has been isolated here. (I actually used another bottle of this to make a Vietnamese dish called "Thit Kho Tau" (Caramelized Pork and Egg) substituted the coconut soda for the Lima Limon soda, great results)
Fruit Punch- tasted like carbonated American Fruit Punch/ Koo laid, not overly sweet. If you like Koo laid, and not to sweetened you'll be a fan of this one.
Hibiscus/ Jamaica- my older sister said it tasted like "something rotted inside of it" she wasn't a fan of it. And we've tried real Jamaica/ Hibiscus, and my younger 11 year old sister said it tasted like sweet and sour water not so sweet though. I tried it myself, there was a hint of sourness but nothing strong, the taste was a very light hibiscus taste almost watered down, light hints of sweetness but some acidity and an off taste resembling Durian.
Pineapple/ Pina- it's my younger sister's second favorite, it doesnt really taste like pineapple, just floral fragrant hints of pineapple.

Tamarind/ Tamarindo - this is my mother's favorite, it has all of the elements of tamarind, pungent, sour, puckery but balanced with just the right amount of sugar. If your Mexican/ Hispanic and you love Tamarind, or the "Agua Frescas" made from Tamarind, if your in the mood for a soda grab this one you won't be disappointed

Mandarin- doesn't really taste like mandarin, tastes more like an orange.
Lime- tastes like a sweeter version of sprite.
Last Minute Note:
We don't drink all of the Jarritos soda's but the one's that we usually and almost always buy is the Tamarind one, it's my mother's favorite and everyone enjoys it.

Potaje de Frijoles Colorados Que Levanta Muertos (Red Bean Stew that Raises the Dead)

Seriously ever since my Tata (grandma) moved back into the house she sometimes get's back into her cooking mode. Lately for myself having to work a job, school, exercise, social life/ partying, friends and everything though I still cook it is hard to do so many times, and I end up being very exhausted, but luckily I have a wonderful mom who cooks, and a grandma that has some killer stuff up her sleeve.

Anyways Tata saw I was really weak and drained from everything, and nothing picks you up or makes you stronger than a strong Potaje so the nights before having to go to school or work my grandmother took out an array of hardy ingredients a large ham bone, some stewing beef, and smokey spanish chorizo, along with some Potatoes, orange fleshed squash, etc. (I was like this is another Potaje) she told me "Voy acer un Potaje fuerte pa'que te alimentes bien, y te sientas mas fuerte, y pa'que yo me mantenga bien." (translates to "Im making a bean stew so you can get nourished and feel strong, and so I can maintain myself well too")

Luckily we almost always eat these types of stews. They are healthy, nutritious and filling, all the minerals released from the bones, protein from the meat, heart healthy fiber from the beans, vitamins and antioxidants from the peppers, orange fleshed squash, potatoes, lots of olive oil, spices it's real good for you a medley of everything you need in one. Yes it has animal products but honestly for a stew this large you end up eating a few pieces of meat and sausage with tons of beans, pumpkin, potatoes, etc. it's pretty well balanced. When I asked a bunch of 77- 90 something year old Cubans what they thought kept them strong and old they were like "eat your Potaje's they keep you strong" I'll take their word and my common sense for this one :)

So yup yup I didn't cook it or was around for the whole cooking process but I caught the picture of the ingredients when she took out the stuff a night before
Here was the soaking of the beans the night before as well
Again I wasn't around for the whole process HOWEVER I have the recipe for those interested and was able to enjoy it when I got home :)

Ingredients:
-2 cups red beans (washed several times, then soaked over night submerged in 3 inches of water do not discard soaking water or you won't get a nice strong red color)
-1 large ham bone cracked or cut in half
-2 lbs. beef stew meat
-2 large spanish chorizos
-8 "aji cachucha" peppers
-about 1/4- 1/2 cup extra virgin olive oil
-1 onion chopped
-6 cloves of garlic pressed through a garlic press or mortar
-1 cup tomato sauce (she prefers "Ragu" from a bottle but had canned only)
-1 teaspoonful of cumin
-salt to taste
-1-2 lbs. butternut, carribean or banana squash cut into large chunks
-3 large potatoes peeled and cut in large chunks

Directions:
(1) Bring soaked beans to a boil, add ham bone and beef stew meat along with the "aji cachucha" peppers. Simmer for about 2 hours or until beans and meat are tender.

(2) Meanwhile heat olive oil, sautee onions until translucent, then add garlic stir and cook until fragrant, add tomato sauce stir well, when it bubbles remove from heat, set it aside.

(3) Add the contents you sauteed to the beans when they are tender, along with cumin, salt to taste (atleast 2-3 teaspoons you may need more taste it as you add if you aren't experienced in cooking or salting food), when it comes to a boil, add Spanish Chorizo whole, and squash with potatoes.

(4) Simmer an additional 30 minutes until potatoes and squash are tender. Turn it off

(5) Remove sausage cut into large chunks and throw it back in the pot stir and your done.

(6) Tastes better the next day :) serve in a large bowl with rice or bread and if you wish a salad.

Here is the piping hot bowl I had when I got home at night :)
served over rice and then I mixed it all up

PLEASE NOTE:
You can substitute the "Aji Cachucha" peppers from 1/2 of a large green bell pepper left whole then discarded at the end of cooking. An "aji cachucha" pepper is like a habanero pepper but with no hint of burning or spiciness just the pure taste.

I also have other versions/ variations of this red bean stew for this recipe, all also delicious, my grandmother has a preference for using beef over pork in Cuban style bean stews and so do many of her friends because they say it's more "nutritious" here's some other variations I've posted if interested :)

We honestly don't prepare red bean stews exactly the same every time because we like variety or it depends on what looks good at the store or is in our house at the time.

Sonia's Potaje de Frijoles Colorados (Sonias Red Bean Stew) just pork or ham or beef with sausage what makes this one special is the dry white wine, and vinegar
http://nathanscomida.blogspot.com/2010/04/sonias-potaje-de-frijoles-colorados.html
Sopa de Frijoles Colorados (red bean soup) this one is good to make when you want something vegetarian with no meat. Or to just serve over rice with other sides and meats.
http://nathanscomida.blogspot.com/2009/10/sopa-de-frijoles-colorados.html
This other one is Marilyn's Potaje de Frijoles Colorados, she only uses smoked ham hock for flavoring and puts calabaza and potato she likes to make like this because since it has no chunks of meat she can serve it as a simple soup over rice and with other sides as well.
http://mycubantraumas.blogspot.com/2008/11/colores-de-otoo-y-frijoles-colorados.html
Potaje de Frijoles Colorados (Red Bean Stew my Grandmas Pork version)
http://nathanscomida.blogspot.com/2008/09/potaje-de-frijoles-colorados-cuban-red.html
Here's another one I make that I haven't posted made with red kidney beans and everything is boiled from the blog "Cuban Homecooking Keeping the Tradition" alive (this is their picture) it's "Mery's Potaje de Frijoles Colorados" (Mery's version) her's uses lots of smoked meats and sausage, no sofrito but everything in one pot. A good one to make when your feeling lazy or for the Cubans too lazy to make a "sofrito" (haha no offense I do the same sometimes)

http://cubanfood.blogspot.com/2008/06/merys-potaje-de-frijoles-colorados-red.html

Estofado de Pollo Con Hierbas Aromaticas (Chicken Stew with Aromatic Herbs?)

Lately in Southern California this week it's been nothing but cold and rain rain rain, something not so common down here. So in my house it's been nothing but hardy bean and meat stews, soaked with crusty warm bread and or hot rice as well as creamy vegetable soups we just consume as a hot drink. Mmmmm... and my mom's been making lots of hot chocolate for me when I come from school.

Anyways with this weather I felt like eating a hearty stew with chicken, potatoes, carrots, and meaty mushrooms in a thick soupy sauce of course to eat with my rice or bread.

I had/ still have tons of fresh herbs (a grip load of thyme I need to use up soon because it will go bad this week) and I decided to make this chicken stew throwing a bunch of fresh herbs I had. Let me tell you this chicken was so flavorful and aromatic, but yet mellow and pleasant.

I don't know what to call this dish honestly... it's not traditional or authentic anything, it's prepared like very typical Cuban and Spanish tomato based meat stews except I threw a bunch of fresh herbs that somehow married with the sweet smoked Spanish paprika really well, my boyfriend however felt that this harmony made it feel like it was missing something? (he's use to more bold tastes I guess, or that was just his personal opinion... I did feel it very mellow and not over powering so maybe that's his interpretation of missing something)

So back to not knowing what to call it, well it is a stew made with chicken and has tons of aromatic herbs so I guess it's okay to just label it "Estofado de Pollo Con Hierbas Aromaticas"/ Chicken Stew with Aromatic Herbs, not very creative I know if any of you think of another name let me know :)

Ingredients:
-3 1/2- 4 lbs chicken
-1 large onion minced
-1 medium bell pepper minced
-1/2 head garlic, peeled, minced
-1 can 8 oz. tomato sauce
-1/2-1 cup red wine or white wine (your preference)
-2 large sprigs fresh rosemary
-4 small sprigs fresh thyme
-4 small sprigs fresh oregano
-12- 15 whole black peppercorns
-2-3 bay leaves
-1 teaspoonful sweet smoked Spanish paprika or cumin just something smokey (optional I just felt like adding it, I used smoked Spanish paprika)
-4 medium potatoes peeled left whole or cut in half
-1 lbs. carrots, peeled cut in half or left whole
-1 lbs. fresh or reconstituted mushrooms (I used shitake mushrooms I rehydrate)
-1 cup fresh or frozen peas (I use frozen and add it the last 5 minutes of cooking)
-salt to taste
-2 teaspoons chicken bouillon (optional)

Directions:
(1) Cut chicken into segments, wash really well, pat-dry set aside. (in my house we usually wash the chicken by washing once with water, then drain, then we submerge in water in sink with fresh squeezed lime and squeezed lime halves, as well as salt and drain twice more then pat-dry and set aside, this gets rid of that "chicken taste" and any slimy residue most chicken has)
(2) Heat a large pan on high heat, when hot add olive oil, lower to medium high and immediately add chicken pieces one by one, sprinkle with salt and let brown on all sides.

(3) Set chicken aside, and now saute onions, bell peppers until tender about 5-7 minutes, then add garlic together with rosemary, thyme, bay leaves, black peppercorns and stir well until fragrant about 1-2 minutes., add wine and allow to bubble and reduce a bit, then add tomato sauce.

(4) Add chicken back, along with potatoes and carrots, add enough water to barely cover everything.
(5) Now bring to a boil on very high heat, remove any scum, add chicken bouillon powder or cube crumbled in, cover and cook on medium heat or medium low for 25 minutes, add peas and fresh mushrooms and cook an additional 5 minutes.
(5) Serve :)
(6) If using dried mushrooms add them together with the chicken, potatoes, and carrots. I soaked dried shitake mushrooms in water for 6 hours (well I just left it over night) then drained, washed, and cut ready to use in my recipe.

Please Note:
-I threw all the fresh herbs whole, you can tie it into a bouquet so you can remove later, or remove all the rosemary, thyme, and oregano leaves from the stems and chop them finely then add, and if whole black peppercorns bother you, you can throw ground I guess. Heck I think you can substitute all the fresh herbs with 1 teaspoon of the dried version of them and still get similar results.
-you can probably use chicken stock instead of water if you wanna avoid bouillon.

Kreative Blog Award

I recieved this award from Rox's from "Yuca Diaries" she's a fellow Cubanita living in Texas whom loves to cook all sorts of food (I've seen lots of Italian and just inspired recipe with a sprinkle of Cuban here and there plus more), and also Marilyn from "My Cuban Traumas" (wonderful Cuban cooking blog a must see for anyone interested in Cuban cooking). Thank you both for this award :) I appreciate it.

Here are the rules:
1.Thank the person who has given you the award-goes without saying
2.Copy the logo and place it on your blog
3.Link to the person who has nominated you for the award
4.Name 7 things about yourself that people might find interesting
5.Nominate 7 Kreativ Bloggers
6.Post links to the 7 blogs you nominate
7.Leave a comment on which of the blogs to let them know they have been nominated

7 Kreative foodie Bloggers I love:
1. Masa from Masa Assasin (don't know his name?) he is Cuban Mexican American living in So Cal. His blog features restaurant and eatery reviews, delicious authentic Mexican recipes, a few Cuban recipes (looking forward to more in the future) he is new to the foodie blogosphere so go check out his blog and show him some love :)

2. Karen Brown Letarte from Domestic Muse, blogs about all sorts of food, no boundaries, lots of American food, some fusion, some Cuban, tries everything. Love her retro feel, dialogue, personality and fun give aways.

3. Pilar from "Entre Alacenas y Fogones", Spaniard cooking, some Cuban here and there. Her parents are Cuban of Spanish descent she is Spaniard born this leads to good eats :)

4. Nuria from Spanish Recipes, the name of the blog say's it all, her cooking is Catalan and delicious.

5. Pilar Lechuza from "La Cocina de Lechuza" she doesn't do awards but this is for her anyways, her blog features Spanish cooking from Galicia, Spain, I love her cooking for it's simplicity and freshness she is also in case some didn't know the Queen of Empanadas :D I learned lots from her.

6. UT Man from Overseas Pinoy never really talked to him, never responds to comments, lives somewhere in Singapore, Pinoy abroad? but regardless I can't deny that I love his blog. Very authentic Filipino cooking and I enjoy reading his blog very much. Reminds me of my friend Shantalls mother's cooking.

7. Maangchi from "Cooking Korean Food with Maangchi" I love this lady, her personality, charm, love of food and all. Her blog is very proffesional, forums for her readers, podcasts, even cooking books, she does videos with written recipes below them, very helpful for those looking to recreate delicious Korean food at home, and loves to respond and answer questions from her readers.

7 things about me you may or may not know:
1. I love to cook, I got more into cooking when I lost weight and my Tata (grandmother) moved away it became a way to feel close to her everyday (aside from calling her and visiting her)

2. I did lose 100 lbs. (used to weigh 250 now am about 155), the secret, exercise (lots of cardio), light weights, staying active, eating healthy and balanced mostly low glycemic, the bulk of my diet mostly fruit and vegetables as well as meat, light on the carbs, and everthing in moderation (yes I do indulge in dessert) just plenty of self control.

3. I'm gay, have a boyfriend (Travis I mentioned him on my Basil Seed Drink post), and madly in love (sorry ladies). I was closeted many years, suffered from depression and tormented myself mentally (morals, values, etc. stuff I was brought up with especially religion, etc.) but over time I learned to accept myself and promised to live my life and be happier starting this year and I haven't felt better since though at times my worst enemy comes back which is myself.

4. I am currently a Business major but switching over to Family and Consumer Sciences- Nutrition, Dietitics, and Food Science with a minor in Business Administration Management at California State University Northridge,

5. Unfortunately I live in a small apartment that can get hella hot, fortunately I love living in Southern California and have my own room and a small balcony where I planted some Cachucha Peppers (4 pots), recieved a wonderful Lotus plant as a gift from Travis this weekend.

6. I enjoy the outdoors and nature (camping, hiking, etc.)

7. It sucks that I am a terrible dancer lol. but open to learning more and doing whatever (how embarassing I know having Cuban and Mexican in me I'm suppose to be a godly awesome dancer)

Pimienton Agridulce (Bittersweet Paprika)

So on my birthday (April 29) I recieved a wonderful gift of 3 types of Spanish paprika (hot, sweet, and smoked) as well as a little bottle of good quality saffron from La Tienda.

I know how to work with the hot smoked paprika and the sweet smoked paprika...

BUT I have no idea how to work with the bittersweet paprika (Pimienton Agridulce), does anybody have any trusted recipes that make use of "Pimienton Agridulce" or any specific things it goes really well with, or any type of marinade that's great with it or something?

I would really appreciate, you can comment me the information or input or if you wish email me at:

nathanscooking@yahoo.com

I tried googling not much comes up for it.

I Apologize

I apologize to my readers for not being able to post as much as I used to.

It's just I've been more busy with my social life and school, I have had less time to cook and blog and haven't been home as much, but I will try to post atleast once a month or once a week.

Though I may have less posts I hope that people continue to enjoy my posts because I pour my heart into them :) I'll try to post something up this week.

Though I haven't had much time to visit and comment my fellow "foodies" blogs I still check in every now and then.

I'm still upset about not having my computer fixed up, but I will post from another computer.

Not Gonna Blog For a Couple Weeks Maybe

Hello this is Nathan again, my personal home computer is at some place for repair, so I won't be able to upload photos and post recipes, although I am taking photos and cooking still (so whenever I get my computer back about 2-3 weeks I'll start posting and have some treats)

Short story, my microsoft internet explorer stopped working (so I was using Firefox) but I am currently taking some Computer Science class and that class is only compatible with microsoft internet explorer, so I had warranty on my computer for anything so I simply took it and told them to fix it for me (I tried to fix it on my own but unsuccessful it must be some simple problem maybe with the settings but I still couldn't figure it out)

P.S.

I am writing this from my computer science lab right now, I really should be paying attention in class...

OH YEAH! If I'm lucky or up for the mood, patient, and have time I'll just deal with my dad's SLOW computer and use that to save my photos and keep posting until I get mine back.

Just wanted to keep my reader's informed :)

Ginger and Garlic Tea

This recipe is a tea for when you are sick and have colds and flu symptoms (stuffy nose, sore throat, headache, fever, etc.)

It is not a tea you drink for "enjoyment" or because it "tastes good" you drink it because it's healthy and makes you feel better.

I learned to make this tea from my mother who was taught to make it by a Chinese acquaintance whom she use to work for who always prepared this when she was sick.

The reason this tea is good for you is because ginger root is anti-inflammatory thus reduces inflamation helping with congestion, stuffy nose and headaches. Plus ginger in Chinese hot and cold theory is considered a "hot food" which is good for colds. Garlic on the other hand is anti-bacterial and boosts immune system, good for blood circulation to.

You don't have to take my word for it you can do some research if you don't believe me :) I'm sick right now and to lazy to go look for sources.

So since I've been sick I've been drinking some ginger and garlic tea, some chicken soup with lots of veggies, and my over the counter medication. I need to get better soon I've only been sick since Friday afternoon.
Ingredients:
-8 cups water
-6 cloves of garlic, peeled and cut in half lengh wise
-1 big thumb size piece fresh ginger root, peeled, thinly sliced into rounds then cut in half

Directions:
(1)In a pot put water, ginger root, and garlic, bring to boil on high then leave on medium heat covered for 10 minutes boiling, the water will change color and be a cloudy light gold color? Kinda murkey.

(2)Serve in a cup, but be sure to strain it when serving you don't want pieces of ginger or garlic when your drinking it.

(3)Drink through out the day, and yeah that's it. That's what I do :) Just wanted to share. Also if it's cold it tastes stronger and terrible so have it hot or warm.

P.S.

Lime and honey is also good for soar throat though I do not have a soar throat just fever, light coughing, and stuffy nose but it's getting better :)

Oh yeah this tea does stink throws strong ginger and garlic aroma... so yeah... if you can't stand it which I can't add a lot of freshly squeezed lime and honey to taste.

Vinagre de Piña (Pineapple Vinegar)

THIS IS SOOOO COOOOOOL TO ME! (I know I'm an odd person). This is NOT A RECIPE!

I've been interested in making vinegar from scratch, particularily pinapple vinegar.
My aunt (Tia Licha) told me she knew how.

So I was excited to go visit her and learn, turns out it's a REAL LONG PROCESS.

First you have to make something my aunt calls "la madre" (the mother) it is the bacteria that makes the vinegar, IT'S ALIVE! She say's it takes like 1 year, you have to get cleaned pineapple skins put them in a container with "Piloncillo" (unrefined solid cane sugar) and let it form over the course of a year, she say's it will bubble, and foam and this thick jelly like thing will form that is called "the mother"

Afterwards you drain that, put "the mother" in a container with water again and more unrefined solid care sugar and seal it leave it for 1 month or 2 the bacteria will feed off the sugar and it will make pineapple vinegar.

When you have your vinegar you put it in another container and fill the container with the "mother cultures" again with sugar and water and the process starts all over again, while making vinegar they will keep reproducing and you end up with more and more to make more and more larger amounts of vinegar, give them away or throw them out.
Pretty COOL!

I was bummed that I would have to make the cultures/ bacteria "the mother" so my aunt said, "No te preoccupes aqui tengo unas madres pa'ti pa que impieses ya" meaning "Don't worry I already have a bunch of the bacteria stuff so you can start making the vinegar"

That is SOOO AWESOME AAAAAAAAAAAAHHHHHHHHHH! I asked her what I can do with the vinegar she said I can use it like any other vinegar in marinades, salads, cooking, etc. I'M EXCITED!

I'm gonna get a pineapple and try to make the bacteria on my own, just for fun, but for the meanwhile I'll have the bacteria making me vinegar (the one she gave me) I'll update you guys on the results!.

My aunt say's in Mexico in her families ranch they had giant containers with huge amounts of the bacteria and vinegar, etc.

This vinegar can also be turned into "TEPACHE" (it doesn't need to be to fermented for that) a type of Pineapple Liqour (get's you drunk) I will ask her how to turn it into that later.

Here is pictures:
This is Piloncillo (unrefined solid cane sugar):

This is "la Madre" (the bacteria the mother of the vinegar)

Here it is in the water with the "Piloncillo"




Results in 1-2 month updated