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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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1404 clicks; posted to Main » on 15 Aug 2013 at 5:00 PM (1 year 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.
 
2013-08-15 03:02:34 PM  

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

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

[encrypted-tbn1.gstatic.com image 225x225]


good pot roast gravy is probably the greatest thing on earth food-wise.
 
2013-08-15 03:04:09 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


i want to do all of these.

and by "do" i don't mean "cook." i mean "have sex with." and then eat.

soosh: 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.


i'm also appreciative of this. but i feel a little like an idiot. now.
 
2013-08-15 03:08:13 PM  

soosh: 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


Oooh. I'll have to see if Bed, Bath & Beyond has those so I can use my coupon.
 
2013-08-15 03:38:08 PM  
I must play vampire too often; I see the word "amaranth" and all I can think about is diablerizing a plant.
 
2013-08-15 03:46:43 PM  
Cooked quinoa looks like a pile of teeny tiny rolled condoms.
 
2013-08-15 03:48:47 PM  
I didn't read the thread (sorry), but the Schnucks chain in Saint Louis has started carrying these store brand (Culinaria) heirloom grains and grain mixes that I've really been enjoying.

My favorite so far is the Charcoal Wheat.  Chewy, nutty, delicious.  You can probably find it at an indian market or some more yuppie oriented locations.

shopping.netsuite.com

http://www.indianharvest.com/products-charcoal-wheat-155
 
2013-08-15 03:50:35 PM  
www.twohealthykitchens.comi.stack.imgur.com
 
2013-08-15 03:52:20 PM  
thank god you posted that picture. i was like "what are condoms?"
 
2013-08-15 04:39:51 PM  
Not a grain, but try almond flour, it's great for pancakes and heavier dough.
 
2013-08-15 05:02:30 PM  
Hipster grains?

Now I've heard everything.
 
2013-08-15 05:03:17 PM  

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


cook 1:1 with rice
 
2013-08-15 05:04:54 PM  
Anyone else watch CHEF BRAD: FUSION GRAIN COOKING?

It's on the Mormon channel (byutv), which to me is somehow a hoot.
 
2013-08-15 05:06:10 PM  
1/2c millet
1/2c rice
chix bouillon
grated ginger & garlic
salt, pepper & butter to taste

Yum !!!
 
2013-08-15 05:08:08 PM  
Big fan of wheat, barley, corn, and pretty much any other grain in fermented, distilled, and liquid form.
 
2013-08-15 05:08:19 PM  
Wild rice salad

1 lb wild rice, cooked to package directions and drained
1 cup dried apricots, chopped
1/2 cup dried cranberries
lemon juice
olive oil
fresh parsley

Whisk the lemon juice and olive oil.  Combine the wild rice and fruit in a large bowl, add the lemon juice and oilve oil, and stir well.  Serve with generous amounts of fresh parsley.

You can turn this into an excellent stuffing by omitting the lemon juice and parsley and tossing very lightly with olive oil.  Make sure to heat the stuffing up before putting it into the birds, in order to ensure that they cook evenly.  Wild rice won't break down while you roast the fowl, and the dried fruit will absorb the juices.
 
2013-08-15 05:08:24 PM  
What about hominy?

3.bp.blogspot.com
 
2013-08-15 05:08:55 PM  
Put down the quinoa. All eating it does is force up the price for the poor of Peru and Ecuador who rely on it for basic sustenance. Same as buying corn-derived ethanol for you Prius.

Rice and Barley are grown commercially. Slow cooked barley is great with lamb, or simmer up a batch in water with honey and whole dried peaches. Chill in the fridge, and eat as a snack or dessert on a hot day.
 
2013-08-15 05:11:30 PM  

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


Let's not beat around the bush.
 
2013-08-15 05:11:51 PM  

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

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


Good job on the frozen peas, Emeril.
 
2013-08-15 05:12:55 PM  
I hear quadrotriticale is pretty good.
 
2013-08-15 05:12:57 PM  

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


I've been wanting to try this ever since it was mentioned in an episode of Copper a few weeks back.
 
2013-08-15 05:13:04 PM  
do grits count?

cause grits are good...

get grits

put grits in water (4 parts water to 1 part grits)

add butter (if 4 cups of water - tablespoon of butter at the beginning, tablespoon of butter at the end)
add salt (like some amount, i don't remember - 1.1/4 teaspoon?)

heat up till boiling, then turn to low and cover

stir every 5 minutes or so

at about 40 minutes, add half a cup parmesan, half a cup cheddar cheese, and the rest of the butter.

eat, because it's awesome.

(or serve with some shrimp in a fancy sauce = shrimp and grits, or veal with fancy red sauce = grits and grillades)

www.cateringspecialist.com
m5.paperblog.com
 
2013-08-15 05:13:26 PM  

DGS: 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.


Don't get any type of shampoo or body wash with oatmeal or other grains. I did that once. I smelled like a brewery because the damn stuff fermented.

/Oats plus humidity plus sealed container...
 
2013-08-15 05:14:49 PM  

jigger: What about hominy?

[3.bp.blogspot.com image 320x240]


ayatollah hominy!
 
2013-08-15 05:14:59 PM  

rocinante721: soosh: Millet is not one I'm fond of.  Too small and feels like birdseed

cook 1:1 with rice



How do you have time to count them all!?
 
2013-08-15 05:15:05 PM  
black-face.com

monroeanderson.typepad.com
 
2013-08-15 05:16:26 PM  
I don't really like wheat or barley.

One might say I'm against the grain.
 
2013-08-15 05:17:36 PM  
Well, I don't have a recipe that utilizes quinoa, but I have one for making quinoa:

1 cup of instant rice
2 dirty socks, minced (hiking or gym)
1/2 cup sand
1 cup dirt
4 cups watter

mix all ingredients and boil until the house stinks.
Serve to pretentious foodie hipsters or unwanted guests.
 
2013-08-15 05:19:23 PM  
Cous cous?
Cooks in minutes.
Seconds even.

Polenta?  Very yummy.
 
2013-08-15 05:20:30 PM  
Black rice.
Makes a great salad.

www.vegangela.com
 
2013-08-15 05:22:47 PM  
Amaranth is impressive for the sheer amount of grain you get from just a few plants.  Plus I hear it makes green beer when malted and brewed.

I like flax as well.  The flowers are pretty, the seeds are great for adding to bread.

Buckwheat pancakes are ok, if you add some wheat flour.

Recipes though?  None on hand.
 
2013-08-15 05:24:47 PM  
WHAR MILLET?! WHAR?!

This is genuinely one of the worst ideas for a thread I have ever heard of in my entire life.

"Let us discuss obscure grains for consumption."
thedilettantista.files.wordpress.com
"Capital idea, then we can perform fellatio upon a cat."
gigieatscelebrities.com
"Smashing."
images.wikia.com
 
2013-08-15 05:25:07 PM  
 
2013-08-15 05:28:33 PM  
geez, you foodies are dull to the point of causing actual physical pain
 
2013-08-15 05:31:54 PM  

stainedglassdoll: I didn't read the thread (sorry), but the Schnucks chain in Saint Louis has started carrying these store brand (Culinaria) heirloom grains and grain mixes that I've really been enjoying.

My favorite so far is the Charcoal Wheat.  Chewy, nutty, delicious.  You can probably find it at an indian market or some more yuppie oriented locations.

[shopping.netsuite.com image 572x380]

http://www.indianharvest.com/products-charcoal-wheat-155


Dude, I made a crack about hipster stoners wanting their snack chip made in small batches by artisanal producers from heirloom crops. Don't make me accurate in my spoofish comments.
 
2013-08-15 05:32:14 PM  

Because People in power are Stupid: Not a grain, but try almond flour, it's great for pancakes and heavier dough.


When I do roasted/fried chicken, I replace all or part of the flour in the dredge with almond flour. (Or hazelnut, when I can find it.)   It adds a terrific flavor to the crispy skin.
 
2013-08-15 05:32:32 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.


I'm not a fan either. All those poems about harps and candles. Too sentimental.
 
2013-08-15 05:32:50 PM  
bowlofgrapenuts.jpg
 
2013-08-15 05:34:43 PM  

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

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

Good job on the frozen peas, Emeril.


*gasp* oh no!

Watch me read up on how frozen vegetables are no different nutritionally from fresh again and not give a shiat.
 
2013-08-15 05:34:59 PM  
I use Bob's Red Mill 10 Grain Hot Cereal in place of grits and also in my homemade bread.
http://www.amazon.com/Bobs-Red-Mill-Grain-Cereal/dp/B0019GVYKO

I came up with a quick breakfast using them the other day. Basically, you drop a couple rounds of breakfast sausage (I used turkey sausage) in while they are simmering and sub the water for chicken stock. It was just a random spur of the moment idea but it turned out really good (so good that I actually wrote down a detailed recipe). The whole thing cooks in 10 minutes. I can post the detailed recipe when I get home if anybody is interested.
 
2013-08-15 05:35:59 PM  
Wheat berries.  Seriously
 
2013-08-15 05:36:30 PM  
This is one of those food threads where I'm going to just sit back and watch.  I don't generally stray from the boring domestic starches.  Although I ran across some purple Chinese rice a few weeks back that was surprisingly good.
 
2013-08-15 05:37:25 PM  
Amaranth and pigweed seeds make for awesome food.  Trouble with growing pigweed is its considered an invasive species and while fairly easy to grow and already self-GE'd against Glyphosate (roundup) your local asstablishmentals will freak out.
 
2013-08-15 05:39:06 PM  
I do barley in a rice cooker. Put the barley in the rice cooker bowl with water, put it in the fridge, let it sit overnight, then pour off that old water, add some new water, and start the rice cooker. It came out soft and fluffy and very nice. The pre soak isn't absolutely necessary, but it makes the barley fluffier.
 
2013-08-15 05:39:34 PM  
I got hooked on Kasha, which is commercially available buckwheat groats, when I married into a Jewish family.  I make it with chicken broth and egg, and don't add the annoying bowtie pasta.
 
2013-08-15 05:39:43 PM  

the_foo: geez, you foodies are dull to the point of causing actual physical pain


Oh no, a weekly thread that forced you to click on it and comment.  THE HORROR!
 
2013-08-15 05:39:53 PM  
I love me some buffalo chicken quinoa.
 
2013-08-15 05:40:26 PM  

Sneakytoes: I got hooked on Kasha, which is commercially available buckwheat groats, when I married into a Jewish family.  I make it with chicken broth and egg, and don't add the annoying bowtie pasta.


It's just not the same without the bowtie pasta.  I don't know why, it just isn't.
 
2013-08-15 05:42:24 PM  
btw, quinoa is farmed by slave labor.
 
2013-08-15 05:45:19 PM  
Is this the post where I get to tell you I eat paleo and I am better than you.

/because I eat paleo
//and this makes me better than your unhealthy ass

\not 100% paleo (I love the occasional sushi or mexican night with tortilla chips)
\\so, I am not really that much better than you
\\\do consider it though, it helped me drop 60 lbs in about 4 months and I have been keeping it off
 
2013-08-15 05:46:04 PM  
MizMezcalita has a quinoa recipe or two to post, but she's busy making me manicotti so you guys will just to wait.

/Off to the wine rack!
 
2013-08-15 05:46:20 PM  

p the boiler: Is this the post where I get to tell you I eat paleo and I am better than you.

/because I eat paleo
//and this makes me better than your unhealthy ass

\not 100% paleo (I love the occasional sushi or mexican night with tortilla chips)
\\so, I am not really that much better than you
\\\do consider it though, it helped me drop 60 lbs in about 4 months and I have been keeping it off


I didn't get fat in the first place, so I don't need to rely on a fad diet to lose a bunch of weight.
 
2013-08-15 05:47:12 PM  

Sneakytoes: I got hooked on Kasha, which is commercially available buckwheat groats, when I married into a Jewish family.  I make it with chicken broth and egg, and don't add the annoying bowtie pasta.


What's that movie with Jesse Eisenberg about a Brooklyn Orthodox teenager who smuggles ecstasy from Amsterdam?
 
2013-08-15 05:47:54 PM  
 
2013-08-15 05:50:04 PM  

grimnir: I do barley in a rice cooker. Put the barley in the rice cooker bowl with water, put it in the fridge, let it sit overnight, then pour off that old water, add some new water, and start the rice cooker. It came out soft and fluffy and very nice. The pre soak isn't absolutely necessary, but it makes the barley fluffier.


<snort> barley fluffer
 
2013-08-15 05:50:29 PM  

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

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

Good job on the frozen peas, Emeril.

*gasp* oh no!

Watch me read up on how frozen vegetables are no different nutritionally from fresh again and not give a shiat.


Nutritionally, no difference. I agree.
Taste is another difference altogether, but it's obvious you "don't give a shiat".
 
2013-08-15 05:51:40 PM  

ahab: p the boiler: Is this the post where I get to tell you I eat paleo and I am better than you.

/because I eat paleo
//and this makes me better than your unhealthy ass

\not 100% paleo (I love the occasional sushi or mexican night with tortilla chips)
\\so, I am not really that much better than you
\\\do consider it though, it helped me drop 60 lbs in about 4 months and I have been keeping it off

I didn't get fat in the first place, so I don't need to rely on a fad diet to lose a bunch of weight.


It isn't a fad diet (it is eating for the way the human body was designed) - but to each their own
I wasn't obese - just had a knee injury that I let keep me out of working out for way too long
The big thing that I do recommend - paleo or not - is eat organic whenever possible
 
2013-08-15 05:54:28 PM  

p the boiler: ahab: p the boiler: Is this the post where I get to tell you I eat paleo and I am better than you.

/because I eat paleo
//and this makes me better than your unhealthy ass

\not 100% paleo (I love the occasional sushi or mexican night with tortilla chips)
\\so, I am not really that much better than you
\\\do consider it though, it helped me drop 60 lbs in about 4 months and I have been keeping it off

I didn't get fat in the first place, so I don't need to rely on a fad diet to lose a bunch of weight.

It isn't a fad diet (it is eating for the way the human body was designed) - but to each their own
I wasn't obese - just had a knee injury that I let keep me out of working out for way too long
The big thing that I do recommend - paleo or not - is eat organic whenever possible


From Dr. Wikipedia:
A 2011 ranking by U.S. News & World Report, involving a panel of 22 experts, ranked the Paleo diet lowest of the 20 diets evaluated based on factors including health, weight-loss and ease of following.[25] These results were repeated in the 2012 survey, in which the diet tied with the Dukan diet for the lowest ranking out of 29 diets; U.S. News & World Report stated that their experts "took issue with the diet on every measure".[25]
 
2013-08-15 05:57:29 PM  

p the boiler: Is this the post where I get to tell you I eat paleo and I am better than you.

/because I eat paleo
//and this makes me better than your unhealthy ass


What could possible go wrong with a diet that tells meat eaters to eat MORE meat!!!  (besides heart disease, stroke, kidney failure, and cancer of course)

People just love to hear that their bad habits are good for them I guess!
 
2013-08-15 05:58:19 PM  

Lusebagage: p the boiler: Is this the post where I get to tell you I eat paleo and I am better than you.

/because I eat paleo
//and this makes me better than your unhealthy ass

What could possible go wrong with a diet that tells meat eaters to eat MORE meat!!!  (besides heart disease, stroke, kidney failure, and cancer of course)

People just love to hear that their bad habits are good for them I guess!


Also, "Eat the way the human body was designed!  The way cavemen ate!"  What was the average lifespan for a caveman?
 
2013-08-15 05:59:42 PM  

Maud Dib: Black rice.
Makes a great salad.

[www.vegangela.com image 600x450]


It looks like it's covered in bugs.


I do like wild rice though.
 
2013-08-15 06:00:27 PM  
As an earthist, I only eat things that come from the ground. Let me share with the world some of my recipes.

Earth's Hair Strand:

2 cups of soil
1 earthworm
1/2 cup beetle dung

1. Cut the earthworm into long thin vertical strips so that it may resemble hair strands.
2. Put the soil in a baking pan.
3. Mix beetle dung into the soil.
4. Put vertical earthworm strips on top of the mixture.
5. Bake for 30 minutes.

The taste is so delicious that your mind might not be able to handle it at first. If you sign up for the earthist indoctrination, you will slowly learn to accept all types of food from mother nature's rectum.
 
2013-08-15 06:02:01 PM  
Speaking of grain always reminds me of some words said to me long ago: 'You'll remember me, when the west wind moves, upon the fields of barley. You'll forget the sun in his jealous sky, as we walk in fields of gold.   So she took her love for to gaze awhile upon the fields of barley.In his arms she fell, as her hair came down, among the fields of gold.Will you stay with me, will you be my love, among the fields of barley?'
 
2013-08-15 06:02:20 PM  
How about nice, plain white rice?

www.mixcrate.com
 
2013-08-15 06:07:47 PM  

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

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

Good job on the frozen peas, Emeril.

*gasp* oh no!

Watch me read up on how frozen vegetables are no different nutritionally from fresh again and not give a shiat.

Nutritionally, no difference. I agree.
Taste is another difference altogether, but it's obvious you "don't give a shiat".




The people with the actual profile name you tried to get are so much more interesting than you, Maude.
And you are wrong, even culinary experts can't tell fresh from frozen more often than guessing would allow for when they are prepped the same way.

But, the next time its winter and I want peas I'll make sure trudge around and find local fresh ones and think of you and your asinine nitpicking nonsense
 
2013-08-15 06:12:36 PM  

johnny_vegas: How about nice, plain white rice?

[www.mixcrate.com image 350x192]



I know, right?  I look forward to a nice Colombian dinner of rice, fried eggs and hamburger.
 
2013-08-15 06:14:35 PM  
As for barley, well, yes it can be good to eat, but honestly we should just pack it up and send it all to these people:

www.theglenrothes.com

/hot, like the splash of water isn't.
//now it's the Fark Drink Thread.
 
2013-08-15 06:14:56 PM  
Worldwide vegan demand for quinoa is starving Peruvians of one of their staple foods. Guardian UK
Plus, nasty. Ew.
 
2013-08-15 06:20:23 PM  

screwtable: Worldwide vegan demand for quinoa is starving Peruvians of one of their staple foods. Guardian UK
Plus, nasty. Ew.


NPR disagrees.
 
2013-08-15 06:21:20 PM  

ahab: Also, "Eat the way the human body was designed! The way cavemen ate!" What was the average lifespan for a caveman?


Great point Ahab, I'd say, like 25-30 years at best.

I once knew this fat christian lady with breast cancer who was entranced by the paleo fad diet,  my only response to her was, "I thought you didn't believe in cavemen?"

interesting timing, as Dr. Michael Klaper just got done thrashing the paleo diet live at veganpalooza, you can listen for free for the next 24 hours at this link, Please click me!

Right now, Rip Esselstyn (a triathlete and author) is thrashing the typical meat eating American, who is clueless about why they are so unhealthy.
 
2013-08-15 06:25:02 PM  

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

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

Good job on the frozen peas, Emeril.

*gasp* oh no!

Watch me read up on how frozen vegetables are no different nutritionally from fresh again and not give a shiat.

Nutritionally, no difference. I agree.
Taste is another difference altogether, but it's obvious you "don't give a shiat".

The people with the actual profile name you tried to get are so much more interesting than you, Maude.
And you are wrong, even culinary experts can't tell fresh from frozen more often than guessing would allow for when they are prepped the same way.

But, the next time its winter and I want peas I'll make sure trudge around and find local fresh ones and think of you and your asinine nitpicking nonsense


man that went stabby quick
 
2013-08-15 06:32:39 PM  

Lusebagage: ahab: Also, "Eat the way the human body was designed! The way cavemen ate!" What was the average lifespan for a caveman?

Great point Ahab, I'd say, like 25-30 years at best.


Actually it was 206.  They aged into dust so there is no evidence of them.  The remains we find  are the ones that got caught in the ice floes or stomped by a mammoth and represent the young idiots of the bunch.
 
2013-08-15 06:39:50 PM  
Corn is my favorite grain.  You can eat it more than once.
 
2013-08-15 06:46:42 PM  

ahab: screwtable: Worldwide vegan demand for quinoa is starving Peruvians of one of their staple foods. Guardian UK
Plus, nasty. Ew.

NPR disagrees.


Well, as long as US and Bolivian government sources say everything is ok, we should definitely expand our consumerism worldwide.
 
2013-08-15 06:49:39 PM  

ZzeusS: johnny_vegas: How about nice, plain white rice?

[www.mixcrate.com image 350x192]


I know, right?  I look forward to a nice Colombian dinner of rice, fried eggs and hamburger.


What's the stuff on the left?
 
2013-08-15 06:50:37 PM  

peacheslatour: ZzeusS: johnny_vegas: How about nice, plain white rice?

[www.mixcrate.com image 350x192]


I know, right?  I look forward to a nice Colombian dinner of rice, fried eggs and hamburger.

What's the stuff on the left?


macaroni salad....you know, to balance things out
 
2013-08-15 06:53:00 PM  

screwtable: ahab: screwtable: Worldwide vegan demand for quinoa is starving Peruvians of one of their staple foods. Guardian UK
Plus, nasty. Ew.

NPR disagrees.

Well, as long as US and Bolivian government sources say everything is ok, we should definitely expand our consumerism worldwide.


You're right, of course.  We should only eat food that was grown within 5 miles of where we live.
 
2013-08-15 06:54:19 PM  

johnny_vegas: peacheslatour: ZzeusS: johnny_vegas: How about nice, plain white rice?

[www.mixcrate.com image 350x192]


I know, right?  I look forward to a nice Colombian dinner of rice, fried eggs and hamburger.

What's the stuff on the left?

macaroni salad....you know, to balance things out


Well- of course! Silly me!
 
2013-08-15 06:56:56 PM  

ahab: You're right, of course. We should only eat food that was grown within 5 miles of where we live.


Well, that would jibe with the caveman thing.  To be truly authentic, one should only eat what you could run down and slay with a stone axe.

/The paleo exercise program...
 
2013-08-15 07:02:21 PM  

p the boiler: ahab: p the boiler: Is this the post where I get to tell you I eat paleo and I am better than you.

/because I eat paleo
//and this makes me better than your unhealthy ass

\not 100% paleo (I love the occasional sushi or mexican night with tortilla chips)
\\so, I am not really that much better than you
\\\do consider it though, it helped me drop 60 lbs in about 4 months and I have been keeping it off

I didn't get fat in the first place, so I don't need to rely on a fad diet to lose a bunch of weight.

It isn't a fad diet (it is eating for the way the human body was designed) - but to each their own
I wasn't obese - just had a knee injury that I let keep me out of working out for way too long
The big thing that I do recommend - paleo or not - is eat organic whenever possible


60 lbs?  You were obese.
 
2013-08-15 07:08:47 PM  
My wife is Peruvian, so we were eating quinoa long before it was the latest foodie craze.  My favorite?  Boil it up with some queso fresco and cubed beef.  Tastes kind of like like meaty cheese grits.  Just ate some for dinner, actually, along with a papa rellena

She makes a mean barley soup, too.
 
2013-08-15 07:10:34 PM  

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

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

Good job on the frozen peas, Emeril.

*gasp* oh no!

Watch me read up on how frozen vegetables are no different nutritionally from fresh again and not give a shiat.

Nutritionally, no difference. I agree.
Taste is another difference altogether, but it's obvious you "don't give a shiat".

The people with the actual profile name you tried to get are so much more interesting than you, Maude.
And you are wrong, even culinary experts can't tell fresh from frozen more often than guessing would allow for when they are prepped the same way.

But, the next time its winter and I want peas I'll make sure trudge around and find local fresh ones and think of you and your asinine nitpicking nonsense

man that went stabby quick




I have no patience for children who have nothing of value to add or anything constructive to say when commenting on what other people post.

"Your peas were frozen so you suck" isn't even an amusing troll attempt. Save that for the politics tab.
 
2013-08-15 07:11:29 PM  

SpacemanSpoof: My wife is Peruvian, so we were eating quinoa long before it was the latest foodie craze.  My favorite?  Boil it up with some queso fresco and cubed beef.  Tastes kind of like like meaty cheese grits.  Just ate some for dinner, actually, along with a papa rellena


So... quinoa, fresh cheese and cubed beef, with a stuffed potato? Doesn't sound so exotic if you translate the Spanish to English. :-/
 
2013-08-15 07:32:14 PM  
Here's a link to the barley cakes the Romans used to make...   They are quite tasty.

Sometimes we'll mix the batter with 50% soft red winter wheat, and if you thin the batter, they make great pancakes/griddle cakes.

I like the same 50/50 mix griddle cakes made with the soft red winter wheat and buckwheat - which isn't wheat btw - iirc it's related to sorrel. I believe the wife slips a little w/ the honey on these.

We used to make a quite tasty high protein bread with hard red winter wheat on a pizza stone; but haven't in a long time :>/

/I can resist sweets/desserts, but a good bread.... and I'm in trouble.
//played a little with some of the other grains, (oh, like bulgur wheat - big thumbs up)
///щи да каша, пища наша - (Cabbage soup and buckwheat porridge is our food). Damn but I wish the wife and kids liked cabbage in anything other than cabbage rolls. :>(
 
2013-08-15 07:38:48 PM  
I liked quinoa right up until it one day when it left me curled in a ball of farty misery for about 8 hours.

And yes I washed the crap out of it, which is another reason I'm off of it. I shouldn't have to waste gallons of water on something to make it edible.
 
2013-08-15 07:52:42 PM  
Bulgar is probably he easiest thing to make out there, you just soak it. Add some parsley, tomato, lemon, and garlic; you've got tabbouleh.
Another favorite is polenta, pretty much Italian grits. Goes great with some grilled peppers, onion, and sausage on top.
 
2013-08-15 07:53:03 PM  
I eat grains found only in the tombs of Toltec shamans; you've probably never heard of them.
 
2013-08-15 08:02:58 PM  

ami5000: I hate how Quinoa is pronounced. It offends my sensibilities.


So I told my wife about this thread, pronouncing it "kwin-OH-a", and she said "It's keen-WAH". Huh. Who knew.

And I understand, ami5000. It is indeed offensive.
 
2013-08-15 08:06:59 PM  

brykmantra: ami5000: I hate how Quinoa is pronounced. It offends my sensibilities.

So I told my wife about this thread, pronouncing it "kwin-OH-a", and she said "It's keen-WAH". Huh. Who knew.

And I understand, ami5000. It is indeed offensive.


Your wife is only partially right. Depending on which dictionary you ask, kee-NWAH, kwin-OH-uh, and KEE-noh-uh are all allowable.

/but kee-NWAH and KEE-noh-uh are abominations, and any intelligent dictionary would say so
 
2013-08-15 08:11:24 PM  
I've tried quinoa several times but I don't like the taste of it. No matter what you do the flavor still comes through.
 
2013-08-15 08:45:43 PM  
If you wish to start mild, try varying your rice.  For example, short grain "sticky" rice is the kind used in many Chinese restaurants, and has a different texture and flavor from long grain.  Also try black rice.

Wild rice is not rice, and has a different character if you eat it alone, not in pilaf.

Boiled rye berries are a tasty side dish, especially with a spicy entree.

Sorghum makes a good, gluten free flour, and its syrup is much like molasses.

(Amaranth can be popped over dry heat like
popcorn.  No need for oil. Its seeds can be
added to soups.)

Amaranth or Quinoa Pudding

It tastes surprisingly light compared
to rice pudding despite the fact that quinoa is
much higher in protein than rice.

Simmer quinoa or amaranth in an equal volume of
water for 12-15 minutes. Allow to cool.
2 cups amaranth or quinoa, cooked
1 cup apple juice
1/2 cup raisins
1/2 cup almonds, chopped fine
1 1/2 tsp vanilla
juice of 1/2 lemon
grated rind of one lemon
dash of cinnamon
Combine ingredients in a large sauce pan, cover and
bring to a boil. Reduce heat and simmer for 15 minutes.
Pour pudding into individual dessert bowls. Top with a
few grapes or strawberries and chill.
 
2013-08-15 08:47:29 PM  
Dammit, spelt and wheat are not farking berries!
 
2013-08-15 08:48:06 PM  
Real hipsters only use grain infested with ergot.
 
2013-08-15 08:51:30 PM  

astouffer: I've tried quinoa several times but I don't like the taste of it. No matter what you do the flavor still comes through.


Unless you're a vegan or vegetarian why eat it?
 
2013-08-15 09:04:00 PM  
I have a related question : are there any grains which are practical to grow in a backyard garden situation?

/I hope that's not too much of a thread-jack.
 
2013-08-15 09:08:21 PM  

big pig peaches: I have a related question : are there any grains which are practical to grow in a backyard garden situation?

/I hope that's not too much of a thread-jack.


Duh - corn.
Rye, barley, and oats you might be able to do.  But I doubt the payoff would be worth it.
 
2013-08-15 09:44:07 PM  

gweilo8888: SpacemanSpoof: My wife is Peruvian, so we were eating quinoa long before it was the latest foodie craze. My favorite? Boil it up with some queso fresco and cubed beef. Tastes kind of like like meaty cheese grits. Just ate some for dinner, actually, along with a papa rellena

So... quinoa, fresh cheese and cubed beef, with a stuffed potato? Doesn't sound so exotic if you translate the Spanish to English. :-/


Funny thing about translations - names carry a lot of significance that's lost when trying to sound smart by translating them into a different language.  Walk into a grocery store and ask for fresh cheese, and they'll as what kind you want.  Ask for queso fresco, and they'll point you to a certain variety of Mexican cheese that you probably didn't even notice right there on the shelf.  Papa rellena is a specific (and delicious) Peruvian dish that involves chopped beef, boiled egg, garlic, raisins, and some other stuff, all wrapped in a mashed potato ball, pan-fried and sometimes topped with salsa criolla (tomatoes and onions in lime juice).  But sure, go ahead and call it "stuffed potato" if you want. :-p
 
2013-08-15 09:59:48 PM  

SpacemanSpoof: Funny thing about translations - names carry a lot of significance that's lost when trying to sound smart by translating them into a different language.  Walk into a grocery store and ask for fresh cheese, and they'll as what kind you want.  Ask for queso fresco, and they'll point you to a certain variety of Mexican cheese that you probably didn't even notice right there on the shelf.  Papa rellena is a specific (and delicious) Peruvian dish that involves chopped beef, boiled egg, garlic, raisins, and some other stuff, all wrapped in a mashed potato ball, pan-fried and sometimes topped with salsa criolla (tomatoes and onions in lime juice).  But sure, go ahead and call it "stuffed potato" if you want. :-p


That whooshing sound is the joke sailing over your head. I wasn't being serious.
 
2013-08-15 10:08:56 PM  
This lady uses bulgur & oats to make (vegan) burgers:
http://blogs.southshorenow.ca/vegan/?p=157
 
2013-08-15 10:35:31 PM  

Nicholas D. Wolfwood: I hear quadrotriticale is pretty good.


I see what your doing there and its tribbling.
 
2013-08-15 11:03:50 PM  

gweilo8888: SpacemanSpoof: Funny thing about translations - names carry a lot of significance that's lost when trying to sound smart by translating them into a different language.  Walk into a grocery store and ask for fresh cheese, and they'll as what kind you want.  Ask for queso fresco, and they'll point you to a certain variety of Mexican cheese that you probably didn't even notice right there on the shelf.  Papa rellena is a specific (and delicious) Peruvian dish that involves chopped beef, boiled egg, garlic, raisins, and some other stuff, all wrapped in a mashed potato ball, pan-fried and sometimes topped with salsa criolla (tomatoes and onions in lime juice).  But sure, go ahead and call it "stuffed potato" if you want. :-p

That whooshing sound is the joke sailing over your head. I wasn't being serious.


Finding out what papa rellena is is the most valuable thing I've gotten out of this thread. I'm off to find a recipe.

Meanwhile, on topic: wild rice is expensive but delicious. Don't bother with a blend. You're paying far too much for a few grains of wild rice mixed into white rice. I haven't tried the canned stuff because it scares me.

Simmer the wild rice in chicken/beef/vegetable broth with lid on. Amounts are about 1:2 rice:broth. You might end up having to drain some of the broth off at the end (or add a bit of water if it's drying out). It's cooked when the grains have split open and it's all fluffy. Meanwhile, fry up some onion, mushrooms, and bacon, and maybe some celery. Mix it all together and YUM. It's a great side dish for a turkey or roast beef dinner.
 
2013-08-15 11:13:29 PM  
Or you could just eat wheat.  Because you aren't allergic to it.  You retard.
 
2013-08-15 11:41:11 PM  

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

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

Good job on the frozen peas, Emeril.

*gasp* oh no!

Watch me read up on how frozen vegetables are no different nutritionally from fresh again and not give a shiat.

Nutritionally, no difference. I agree.
Taste is another difference altogether, but it's obvious you "don't give a shiat".




Those frozen peas are probaly fresher then the fresh ones. Unless you raise them your self and eat them within minutes of picking opt for frozen ones. The same with corn
 
2013-08-15 11:50:24 PM  

ginkor: If you wish to start mild, try varying your rice.  For example, short grain "sticky" rice is the kind used in many Chinese restaurants, and has a different texture and flavor from long grain.  Also try black rice.

Wild rice is not rice, and has a different character if you eat it alone, not in pilaf.

Boiled rye berries are a tasty side dish, especially with a spicy entree.

Sorghum makes a good, gluten free flour, and its syrup is much like molasses.

(Amaranth can be popped over dry heat like
popcorn.  No need for oil. Its seeds can be
added to soups.)


There are a few places around that sell popped "puffed" amaranth in bulk. I put it in bread mixes, cakes, waffles, etc. I like the taste, and popping it yourself is fun, but the smell of popping amaranth seeds is just nasty.
 
2013-08-16 01:39:45 AM  
Back when I was with the Northampton Brewery, we did a fair amount of cooking with hops. Not just the sweet, sweet nectar that our brewers were churning out, but using hops in a variety of dishes. Mainly shoots and leaves from the vines, but breads with hops tend to bitter fast, so some care has to be exercised.

When I do veggie burgers, I actually try to reduce the grain quotient in them tending towards little to none. Peas and corn as a puree make a fine binder, potato starch as well, so I usually make what amounts to latke with peas or corn as a substitute for egg, and with a bit of rice flour. They sear nicely, have a great texture, and have NONE of the somewhat mealy qualities that so many "veggie burgers" seem to be plagued with, thanks to the combination of oats and grain rice.

Buckwheat flour is fun, and some folks are fond of kasha, but I tend to think of kasha with some horrible breakfasts with neighbors when I was a kid, so I sort of avoid it when possible.

Flax seeds can be toasted and ground, and can be fun, but I tend to think of sunflower seeds as a bit tastier.

Sorgham flour is gluten free, and can be used as a thickener, but it's bland as f*ck. Let's be honest. Yes, it's an important grain in Africa and Asia, but let's face it, in the US it's usually seen for sorgham molasses to make booze. It's not a bad grain to play with, but there's a reason it hasn't caught on as more than fodder for cattle and other critters.

If you're looking for gluten free alternatives, might I posit my mother's peoples' favorite: rice. And another great grain for those looking keep wheat and rye on the outs, is cornmeal. Yup. Polenta, baby. You might also want to look at chestnut flour or to use the suckers for all sorts of chopped up uses.
 
DGS [TotalFark]
2013-08-16 08:42:32 AM  

ahab: the_foo: geez, you foodies are dull to the point of causing actual physical pain

Oh no, a weekly thread that forced you to click on it and comment.  THE HORROR!


These lines of commentary always make me laugh. "I NEED TO RAISE MY NOSE AND TELL EVERYONE HOW THIS THREAD I DID NOT HAVE TO JOIN IN IS BENEATH ME." I especially like when the person posts more later. Gee, I thought it was clear you weren't into this thread.. what are you... oh, nevermind.
 
2013-08-16 09:10:51 AM  

meg12279: been wanting to try bulgur.


i love bulger in Turkish Kofte:   http://almostturkish.blogspot.com/2009/10/red-lentil-kofte-mercimek-k o ftesi.html
1.bp.blogspot.com

there is also some in this:
http://www.101cookbooks.com/archives/pierce-street-vegetarian-chili- re cipe.html

that second recipe has the added benefit of including farro, which is a grain i have recently been grooving on.  you can cook it just like rice.  or you can make this salad:   http://www.101cookbooks.com/archives/heathers-farro-recipe.html
www.101cookbooks.com
the salad has been a staple of my summer this year.  so yummy....
although i substitute channa dal for the yellow split peas.  similar, but i think channa dal are better.
 
DGS [TotalFark]
2013-08-16 09:21:22 AM  

postlibyan: meg12279: been wanting to try bulgur.

i love bulger in Turkish Kofte:   http://almostturkish.blogspot.com/2009/10/red-lentil-kofte-mercimek-k o ftesi.html
[1.bp.blogspot.com image 480x640]

there is also some in this:
http://www.101cookbooks.com/archives/pierce-street-vegetarian-chili- re cipe.html

that second recipe has the added benefit of including farro, which is a grain i have recently been grooving on.  you can cook it just like rice.  or you can make this salad:   http://www.101cookbooks.com/archives/heathers-farro-recipe.html
[www.101cookbooks.com image 680x454]
the salad has been a staple of my summer this year.  so yummy....
although i substitute channa dal for the yellow split peas.  similar, but i think channa dal are better.


Those looks really tasty! I once had a farro risotto that was fantastic. Made me want to try it.. and then I went and forgot about it. Thanks for the reminder :D
 
2013-08-16 06:01:08 PM  
1. Collect acorns (watch out for discolored or buggy ones).
2. shell acorns.
3. Grind acorns in a decent food processor.
4. Rinse out tannins (this step is critical) by adding potable water to the gound acorns and straining it through cheese cloth at least 3 times, letting it soak for a day between each until no longer bitter.
5. Dry out the mush. Use a food dehydrator or oven that has been warmed to 500, then turned off.
6. Make pancakes with your favorite recipe, replacing 1/2 your normal flour with the acorn flour.

/enjoy.
 
2013-08-16 07:39:59 PM  
My two younger siblings have celiac, so we grew up eating a lot of alternative grains.  Tapioca, rice, quinoa - all were staples in our house growing up. This is my favorite recipe ever for it,  http://www.foodnetwork.com/recipes/quinoa-pilaf-with-crimini-mushroom s -recipe/index.html I usually use oyster or shiatake mushrooms instead of crimini, but quinoa "risotto" is an awesome thing.  I usually top this recipe with shredded parmesan - the good stuff, and let it melt.  If you mix the cheese in throughout, and get it nice and thick, you could theoretically make croquettes or something with it, but I never have.

Quinoa can often be swapped out for oatmeal or mixed with it, like this  http://www.cookstr.com/recipes/creamy-breakfast-oats-and-quinoa  or instead of rice in a veggie stir fry  http://www.yumsugar.com/Vegetarian-Recipe-Spicy-Tofu-Veggies-Over-Qui n oa-11464275 (I can't eat too much soy so I just double up the veggies and skip the tofu).   Quinoa and lentils are good together, and nice and full of protein, like in thishttp://theshiksa.com/2012/10/18/quinoa-mujadara/

I live on this stuff, so hope these recipes are useful!
 
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