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(Some Food Nut)   Fark Food Thread: Stepping away from the old standby grains, what are some good options for cooking with less common grains? Quinoa has really gained in popularity lately. How about amaranth as well? Others? Let's see those pics and recipes   (blog.rateyourburn.com) divider line 160
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1373 clicks; posted to Main » on 15 Aug 2013 at 5:00 PM (50 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-08-15 02:31:25 PM
i291.photobucket.com
 
2013-08-15 02:31:52 PM
Quinoa isn't a grain.
 
2013-08-15 02:31:56 PM
I like barley.

A lot.

A whole lot.

got nothin'
 
2013-08-15 02:33:45 PM
My conditioner has quinoa in it. FFS. Quit that.

make me some tea: I like barley.


I like barley too.
 
2013-08-15 02:34:31 PM
been wanting to try bulgur.
 
2013-08-15 02:34:31 PM
I hate how Quinoa is pronounced. It offends my sensibilities.
 
2013-08-15 02:34:37 PM
Amaranth has the disadvantage of tasting a lot like mice smell.

I've heard that mixing it with corn meal takes away that factor, but ugh.
 
2013-08-15 02:34:46 PM

rappy: This is one of the most boring food threads.


Wait until subby gets a new blender.  There'll be a whole thread about what can they do with it.
 
2013-08-15 02:35:20 PM
i.imgur.com
 
DGS [TotalFark]
2013-08-15 02:35:29 PM

EggFool: My conditioner has quinoa in it. FFS. Quit that.


Hah! That amuses me.

/you bought it..

EggFool: make me some tea: I like barley.

I like barley too.


I grew up with barley in like every soup my mother made. And I love it. I wanted to make some recently and wifey goes "I don't like barley". I had an even dumber look on my face than I usually wear. o_O
 
2013-08-15 02:35:29 PM
I JUST BOUGHT A SNOOPY SNOW CONE MACHINE, GUISE WHAT DO I DO WITH IT
 
2013-08-15 02:35:38 PM
In the wide world of food I can't think of a particular type of food that I find more boring to discuss.
 
2013-08-15 02:36:01 PM
I've been making a lot of couscous lately... it's not a grain, but it's the closest thing I've got.
 
2013-08-15 02:36:21 PM

Adjective Bird Whiskey: I JUST BOUGHT A SNOOPY SNOW CONE MACHINE, GUISE WHAT DO I DO WITH IT


put...put your dick in it.
 
DGS [TotalFark]
2013-08-15 02:37:03 PM

soosh: Amaranth has the disadvantage of tasting a lot like mice smell.

I've heard that mixing it with corn meal takes away that factor, but ugh.


I hadn't even heard of amaranth until I found it in babby's Plum pouch when she wasn't eating solid foods yet. So... I guess it was really processed/masked at that point? Or is it kind of like tofu and "all in how it's prepared"?
 
2013-08-15 02:37:24 PM
I just bought some Brown Basmati Rice yesterday
 
2013-08-15 02:37:37 PM
I'm quite fond of oat groats, spelt berries, rye berries, buckwheat groats, etc.  just look for the Bob's Red Mill brand display and try some out.

Millet is not one I'm fond of.  Too small and feels like birdseed.
 
2013-08-15 02:37:37 PM
Barley is something more people should try.
 
2013-08-15 02:38:24 PM
Quinoa is great if you like stealing food from the mouths of South Americans.
 
2013-08-15 02:39:45 PM

rappy: This is one of the most boring food threads.


fine, lets add some gravy
imageshack.us
 
2013-08-15 02:40:32 PM
I'm a big fan of quinoa.  My latest recipe with it was this:
farm4.staticflickr.com
Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

These were also a big hit:
farm9.staticflickr.com
Buffalo Chicken Quinoa Bites

And finally (for now, cuz I gotta go get lunch), this one is simple but really really good.
farm4.static.flickr.com

Quinoa Pilaf With Chick Peas, Pomegranate and Spices
 
DGS [TotalFark]
2013-08-15 02:40:37 PM

soosh: I'm quite fond of oat groats, spelt berries, rye berries, buckwheat groats, etc.  just look for the Bob's Red Mill brand display and try some out.

Millet is not one I'm fond of.  Too small and feels like birdseed.


Wifey's russian, she grew up on buckwheat and we use it regularly. Often we'll steam those while sauteing garlic, shallot, yellow pepper, maybe some mushrooms, then mix them all together and toss some scallion slices over the top when serving. Goes well with a lot of things. She kind of marvels at it.. it's like the only way she ever had it, growing up, was steamed to soften and served with salt. She got SO tired of it. Nowadays, she looks forward to buckwheat. :D
I know of spelt, but never worked with it. What do you like about it?
 
DGS [TotalFark]
2013-08-15 02:41:14 PM

Shostie: Quinoa is great if you like stealing food from the mouths of South Americans.


The American way!
 
2013-08-15 02:41:37 PM
i291.photobucket.com
CHESS PIE MOTHERF*CKERS!!
 
DGS [TotalFark]
2013-08-15 02:41:53 PM

ahab: I'm a big fan of quinoa.  My latest recipe with it was this:
[farm4.staticflickr.com image 800x534]
Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

These were also a big hit:
[farm9.staticflickr.com image 800x534]
Buffalo Chicken Quinoa Bites

And finally (for now, cuz I gotta go get lunch), this one is simple but really really good.
[farm4.static.flickr.com image 500x375]

Quinoa Pilaf With Chick Peas, Pomegranate and Spices


Wondered when you'd show up. :D

/Very nice!
 
2013-08-15 02:42:33 PM

DGS: EggFool: My conditioner has quinoa in it. FFS. Quit that.

Hah! That amuses me.

/you bought it..


It's the kind I always buy! A bottle lasts me forever, and they get more hippy every time though. And it smells like effin baby powder this time. What are they doing in the science room over there?!  The hippies are high.
 
DGS [TotalFark]
2013-08-15 02:42:43 PM

hillbillypharmacist: [i291.photobucket.com image 764x1023]
CHESS PIE MOTHERF*CKERS!!


Wasn't the pie thread last week?
 
2013-08-15 02:43:24 PM

DGS: hillbillypharmacist: [i291.photobucket.com image 764x1023]
CHESS PIE MOTHERF*CKERS!!

Wasn't the pie thread last week?


I didn't make it in time for that.

Also, all threads are pie threads.
 
2013-08-15 02:43:59 PM

msupf: rappy: This is one of the most boring food threads.

fine, lets add some gravy
[imageshack.us image 850x635]


encrypted-tbn1.gstatic.com
 
DGS [TotalFark]
2013-08-15 02:44:13 PM

EggFool: DGS: EggFool: My conditioner has quinoa in it. FFS. Quit that.

Hah! That amuses me.

/you bought it..

It's the kind I always buy! A bottle lasts me forever, and they get more hippy every time though. And it smells like effin baby powder this time. What are they doing in the science room over there?!  The hippies are high.


Pot meet kettle!

/and really, why not.. there's oatmeal in stuff, too. Weird.
 
2013-08-15 02:44:18 PM
I dig quinoa. Goes great with maple glazed salmon and asparagus.
 
2013-08-15 02:44:55 PM

soosh: I'm quite fond of oat groats, spelt berries, rye berries, buckwheat groats, etc.  just look for the Bob's Red Mill brand display and try some out.

Millet is not one I'm fond of.  Too small and feels like birdseed.


Millet is great in baking, I've had delicious homemade granola type bars with millet. You've got to use honey to bind it.
 
DGS [TotalFark]
2013-08-15 02:45:15 PM

hillbillypharmacist: DGS: hillbillypharmacist: [i291.photobucket.com image 764x1023]
CHESS PIE MOTHERF*CKERS!!

Wasn't the pie thread last week?

I didn't make it in time for that.

Also, all threads are pie threads.


You know, fair enough. I can accept that.

/also, I like the food links in your profile, so +eleventy you
 
2013-08-15 02:45:52 PM

DGS: soosh: I'm quite fond of oat groats, spelt berries, rye berries, buckwheat groats, etc.  just look for the Bob's Red Mill brand display and try some out.

Millet is not one I'm fond of.  Too small and feels like birdseed.

Wifey's russian, she grew up on buckwheat and we use it regularly. Often we'll steam those while sauteing garlic, shallot, yellow pepper, maybe some mushrooms, then mix them all together and toss some scallion slices over the top when serving. Goes well with a lot of things. She kind of marvels at it.. it's like the only way she ever had it, growing up, was steamed to soften and served with salt. She got SO tired of it. Nowadays, she looks forward to buckwheat. :D
I know of spelt, but never worked with it. What do you like about it?


Spelt berries cook up like rice, but they are slightly chewy/bouncy when you eat them.  They've got a good neutral flavor, have more nutrients than plain rice, and give you lots of fiber.
 
DGS [TotalFark]
2013-08-15 02:45:58 PM

Mrs.Sharpier: soosh: I'm quite fond of oat groats, spelt berries, rye berries, buckwheat groats, etc.  just look for the Bob's Red Mill brand display and try some out.

Millet is not one I'm fond of.  Too small and feels like birdseed.

Millet is great in baking, I've had delicious homemade granola type bars with millet. You've got to use honey to bind it.


My homemade granola does use honey for binding. Hmm.. millet.. never thought to use that. Good tip!
 
DGS [TotalFark]
2013-08-15 02:47:06 PM

soosh: DGS: soosh: I'm quite fond of oat groats, spelt berries, rye berries, buckwheat groats, etc.  just look for the Bob's Red Mill brand display and try some out.

Millet is not one I'm fond of.  Too small and feels like birdseed.

Wifey's russian, she grew up on buckwheat and we use it regularly. Often we'll steam those while sauteing garlic, shallot, yellow pepper, maybe some mushrooms, then mix them all together and toss some scallion slices over the top when serving. Goes well with a lot of things. She kind of marvels at it.. it's like the only way she ever had it, growing up, was steamed to soften and served with salt. She got SO tired of it. Nowadays, she looks forward to buckwheat. :D
I know of spelt, but never worked with it. What do you like about it?

Spelt berries cook up like rice, but they are slightly chewy/bouncy when you eat them.  They've got a good neutral flavor, have more nutrients than plain rice, and give you lots of fiber.


Interesting, thanks. I don't make rice often since I'm the only one that seems to like it as is. That might be a good alternative to try. How does the cost/prep play out as compared to rice grains?
 
2013-08-15 02:47:20 PM

DGS: EggFool: make me some tea: I like barley.

I like barley too.

I grew up with barley in like every soup my mother made. And I love it. I wanted to make some recently and wifey goes "I don't like barley". I had an even dumber look on my face than I usually wear. o_O


That sucks.

Ever had barley blood sausage?
 
2013-08-15 02:48:35 PM

DGS: soosh: DGS: soosh: I'm quite fond of oat groats, spelt berries, rye berries, buckwheat groats, etc.  just look for the Bob's Red Mill brand display and try some out.

Millet is not one I'm fond of.  Too small and feels like birdseed.

Wifey's russian, she grew up on buckwheat and we use it regularly. Often we'll steam those while sauteing garlic, shallot, yellow pepper, maybe some mushrooms, then mix them all together and toss some scallion slices over the top when serving. Goes well with a lot of things. She kind of marvels at it.. it's like the only way she ever had it, growing up, was steamed to soften and served with salt. She got SO tired of it. Nowadays, she looks forward to buckwheat. :D
I know of spelt, but never worked with it. What do you like about it?

Spelt berries cook up like rice, but they are slightly chewy/bouncy when you eat them.  They've got a good neutral flavor, have more nutrients than plain rice, and give you lots of fiber.

Interesting, thanks. I don't make rice often since I'm the only one that seems to like it as is. That might be a good alternative to try. How does the cost/prep play out as compared to rice grains?


They probably cost a little more than plain rice.   I don't track that too much.  I cook them in a rice cooker, so no real difference there.
 
2013-08-15 02:49:00 PM

rappy: Is this comparable tiropita?


Naw chess pie is really, really sweet.
 
2013-08-15 02:49:03 PM
I'm still trying to find a fine mesh strainer for rinsing quinoa that doesn't cost eleventy billion dollars.
 
DGS [TotalFark]
2013-08-15 02:49:21 PM

make me some tea: DGS: EggFool: make me some tea: I like barley.

I like barley too.

I grew up with barley in like every soup my mother made. And I love it. I wanted to make some recently and wifey goes "I don't like barley". I had an even dumber look on my face than I usually wear. o_O

That sucks.

Ever had barley blood sausage?


Not at all.. tried blood sausage once and did not like it one bit, so that never would've occurred to me to check out.

/I kind of wonder if she had a bad/boring barley experience and I should just make soup anyway.
 
2013-08-15 02:49:28 PM
Vanilla Chia pudding is fabulous. I'm going to try a pumpkin version this fall.
 
DGS [TotalFark]
2013-08-15 02:50:11 PM

soosh: DGS: soosh: DGS: soosh: I'm quite fond of oat groats, spelt berries, rye berries, buckwheat groats, etc.  just look for the Bob's Red Mill brand display and try some out.

Millet is not one I'm fond of.  Too small and feels like birdseed.

Wifey's russian, she grew up on buckwheat and we use it regularly. Often we'll steam those while sauteing garlic, shallot, yellow pepper, maybe some mushrooms, then mix them all together and toss some scallion slices over the top when serving. Goes well with a lot of things. She kind of marvels at it.. it's like the only way she ever had it, growing up, was steamed to soften and served with salt. She got SO tired of it. Nowadays, she looks forward to buckwheat. :D
I know of spelt, but never worked with it. What do you like about it?

Spelt berries cook up like rice, but they are slightly chewy/bouncy when you eat them.  They've got a good neutral flavor, have more nutrients than plain rice, and give you lots of fiber.

Interesting, thanks. I don't make rice often since I'm the only one that seems to like it as is. That might be a good alternative to try. How does the cost/prep play out as compared to rice grains?

They probably cost a little more than plain rice.   I don't track that too much.  I cook them in a rice cooker, so no real difference there.


Gotcha. I have one as well so that'd be an easy thing to try.
 
2013-08-15 02:50:11 PM
one thing about quinoa.  I didn't like it much when I tried boiling it like rice.  I've found that putting it in a mesh strainer over boiling water and steaming it cooks it up much nicer, without turning to glue, and leaves it with individual seeds with good texture.
 
2013-08-15 02:50:51 PM
Amaranth and millet are both high on the glycemic index, which is annoying.
 
2013-08-15 02:55:38 PM

MappingChick: I'm still trying to find a fine mesh strainer for rinsing quinoa that doesn't cost eleventy billion dollars.


I just use ones like these

ecx.images-amazon.com
 
2013-08-15 02:55:44 PM

DGS: make me some tea: DGS: EggFool: make me some tea: I like barley.

I like barley too.

I grew up with barley in like every soup my mother made. And I love it. I wanted to make some recently and wifey goes "I don't like barley". I had an even dumber look on my face than I usually wear. o_O

That sucks.

Ever had barley blood sausage?

Not at all.. tried blood sausage once and did not like it one bit, so that never would've occurred to me to check out.

/I kind of wonder if she had a bad/boring barley experience and I should just make soup anyway.


It's an acquired taste, it looks and sounds disgusting but I love the stuff.

Make some barley soup for yourself, ask her to try it.
 
DGS [TotalFark]
2013-08-15 02:57:32 PM

make me some tea: DGS: make me some tea: DGS: EggFool: make me some tea: I like barley.

I like barley too.

I grew up with barley in like every soup my mother made. And I love it. I wanted to make some recently and wifey goes "I don't like barley". I had an even dumber look on my face than I usually wear. o_O

That sucks.

Ever had barley blood sausage?

Not at all.. tried blood sausage once and did not like it one bit, so that never would've occurred to me to check out.

/I kind of wonder if she had a bad/boring barley experience and I should just make soup anyway.

It's an acquired taste, it looks and sounds disgusting but I love the stuff.

Make some barley soup for yourself, ask her to try it.


Yeah, either a mushroom barley or a beef veggie barley. Fall is not so far away, it'll be perfect for it.
 
2013-08-15 02:58:15 PM
Moderation is key with some of these whole grains, otherwise you'll end up pooping wicker furniture.
 
2013-08-15 02:59:53 PM
Here's the filling, in case anyone wants to make the chess pie.  The hard part is the shell, of course.  The filling is drop dead easy.

2 cups sugar
5 tbsp cream (or milk)
2 tbsp cornmeal
1 tbsp AP flour
3/4 tsp salt
1 tbsp vanilla
4 eggs (room temp)
1 stick melted butter (cooled)
1 tbsp apple cider vinegar (white does fine too)
1 tiny pinch of cardamom

Mix it all together very briskly and thoroughly, starting with eggs and sugar, ending with vinegar.

Put in shell, bake at 350 until it puffs up.  Let cool and eat.
 
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