Do you have adblock enabled?
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(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   ( divider line
    More: Interesting  
•       •       •

1421 clicks; posted to Main » on 15 Aug 2013 at 5:00 PM (3 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»

160 Comments     (+0 »)
View Voting Results: Smartest and Funniest

Oldest | « | 1 | 2 | 3 | 4 | » | Newest | Show all

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
[ 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: o ftesi.html

there is also some in this: 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:
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: o ftesi.html
[ image 480x640]

there is also some in this: 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:
[ 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.

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, 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  or instead of rice in a veggie stir fry 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 this

I live on this stuff, so hope these recipes are useful!
Displayed 10 of 160 comments

Oldest | « | 1 | 2 | 3 | 4 | » | Newest | Show all

View Voting Results: Smartest and Funniest

This thread is archived, and closed to new comments.

Continue Farking
Submit a Link »
On Twitter

Top Commented
Javascript is required to view headlines in widget.

In Other Media
  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.