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I usually live a low-carb lifestyle—that's why I usually avoid sugars as much as possible.
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We have several coffee trees. They get really big ...don't put them too close to the house. Beautiful trees.
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I think when I cooked my whole freekeh I soaked it in boiled hot water for 30 minutes before cooking it. Just helps to soften it. i love wheat berries too. I make a wheat berry salad for my annual pig roast and surprisingly, everyone loves it...always popular. i will get the recipe for you.
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For the longest time I searched the internet for "Snappy Cheese" and kept getting returns for "Beer Cheese". I finally decided to proof a few of those recipes and they produced a very similar cheese spread/dip. My hunting for an Iced tea that I can live with now has me making the old Southern Style with the sugar throttled back about one half. But my pursuit of a good Iced Tea has to be next to my quest for the best pimento cheese. I'm going to turn in early tonight cause in twelve hours one of the Kentucky Agriculture Extensions will be giving away sapling trees. I want to get some of those Kentucky Coffee Bean Trees they will be giving away if I can. During the "war atwix the states" the southern folks would harvest the pods that grew on these trees and roast & grind the beans to make a form of coffee they could enjoy. The north had coffee among most other things embargoed in those times. So I want to propagate some of those beans and try making some of that form of coffee. Kentucky Coffee Bean Tree Bean Pod
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You’re a brave, brave gal. I think I would turn green and go back to bed. But then I am not a raw fish fan at anytime.
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We too are happily watching the Jets thump the Wild. In between we are watching the Jays beating up on the Yankees. Life is good. We love pancakes so if you can find that recipe that would be great. I don't think whole freekeh will be hard to find but I think I better cook my way through the twelve grains I bought today first. I'm really excited to try all these, including the millet, to see what they are like. I have had wheatberries a few times as a salad and loved it but I am unfamiliar with most, but not all, of the others. This us going to be fun.
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Whatever you say.
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Vegetarian 'Healthy' Diets Worse For The Environment Than Eating Meat?
Honkman replied to a topic in Food Traditions & Culture
You are generalizing quite a lot of “thoughts” with little clinical data to back up, e.g. “too much protein can permanently damage kidneys” or “having genetic makeup for gout and avouding it by vegetarian diet”. Could you provide any relevant clinical data re kidney damage and protein consumption (and not some statistically irrelevant small studies). And having a genetic makeup for anything doesn’t mean that you might get this disease at any time during your life. The correlations between genomics and many diseases is still in its starting phase. -
Well i am not going to pretend to know the difference between HFCS and regular corn syrup. But the product in question is Corn syrup, so your post is a bit off topic, don't you think?
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If you're planning on fishing for trout or whatever's available locally, some odds-and-ends -- a bit of flour, maybe a small tin of Old Bay -- can be nice. I got the tent thing out of my system when I was a kid, but even when I'm staying in a cabin somewhere I'll pack that.
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Try a health food store like Natures Faire if you have that chain your way for the whole freekeh. At NF here it comes in a nice cardboard canister. Someone made delicious amaranthan pancakes on Egullet. I think I copied the recipe so tomorrrow I will try and find that for you if you fancy pancakes? Right now I am watching the Jets crush the Wild! i agree about millet...it’s budgie food.
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Perhaps it’s because of the bad reputation of HFCS ( high fructose corn syrup). I don’t know. But I have found it is usually wise to respect people’s opinions about the food they want to put into their bodies even if one thinks differently.
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Bangkok
- Today
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Its also the main ingredient in my self proclaimed famous pecan pie. I just don't get why people make such a big deal about it, like its so much worse then table sugar. Whas going to be the next "bad fad" 5 years from now?
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@Honkman and @BeeZee Thank you for the refence to the books and thank you @Anna N for the links. I haven't had a chance yet to study them but I will. Today I went to Bulk Barn and bought 12 different grains. They are: Amaranth, buckwheat groats, bulgur, farro, cracked Freekeh @Okanagancook they didn't have whole) Kaniwa (anybody heard of this?), Kasha, millet, red quinoa, teff, wheatberries and spelt. I put them all in evernote with nutritional values and basic cooking instructions for each. I have already learned that amaranth gets gummy and congeals if you allow it to sit around so that doesn't look promising to use in a grain bowl but likely will work for cereal. I only bought an eyeballed cup of each so if I don't like something, i won't have wasted much in the way of $$$. I see @kayb that you have used barley. For some inexplicable reason, i have a real dislike of barley so didn't get any. Weird, too, because we ate it at home and while I wasn't nuts about it, in true Dutch immigrant fashion, we are what was put in front of us, without complaint. I'm looking forward to playing with these. Fun times ahead. Any advice appreciated.
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Yeah, a very slow oven or the dehydrator.
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You bake the silica gel to dry it out for re-use?
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Duck breast with savory lingonberry sauce, potato gratin, mushrooms
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Dinner at my Niece's ; Flank steak, salad with blue cheese dressing and twice baked decadent spuds truffle oil, heavy whipping cream...I stopped her there and asked for another one LOL
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Paul the way I designed mine for the restaurant was by combining a coffee bitters we we're doing for the cocktail bar, ground/mildly roasted coffee beans steeped into the milk overnight and the darkhan from nespresso. The three combined gave me the punch, the subelty and the aromatic notes that only a bitter can extract from the coffee beans. Coffee is a world so extense that turning it into an icecream is very amusing because to be honest, is there even a right answer when designing a coffee icecream?
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Don’t overestimate my skills or underestimate yours! You are as rightful as anyone else. You will lose that right when you die of starvation in the midst of plenty and not until! We all manage to feed ourselves and sometimes others and that gives us all the right to membership. Now I will surely buy some and try it.
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A brownish color is not an indicator of a bad paste...it is just one that has been toasted. It all depends on the flavour profile you want, a non roasted paste is much sweeter and sublte than a roasted one.
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No, your level of cooking is way above mine! I'm still wallowing around in the land of the occasional foil envelope for a sauce mix. The day I post a photo of a meal, you will know I have arrived as a rightful egullet member. Right now I'm still a groupie.
- Yesterday
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Hangover breakfast of champions; akami (lean tuna), chutoro (fatty tuna), scallop and squid sashimi kaisendon, with sushi rice, uni-flavored soy and seasoned nori toasted in sesame oil.
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So are you suggesting that I need to try it?
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