hongda

There are also a nice selection of ethiopian restaurants in Portland http://www.wweek.com/portland/article-18715-teff-love.html

Chef John tried it out http://foodwishes.blogspot.com/2016/04/koji-rubbed-steak-new-age-dry-age.html

I've never heard of A2 milk, but I've been enjoying fairlife milk. Apparently it's ultra filtered and is lactose free due to the process. It suddenly appeared in all the stores around my area.

A tech blog ran through several of the recipes http://www.engadget.com/tag/cognitivecomputing/

If you know the recipe name, here's a handy index http://en.wikipedia.org/wiki/List_of_America%27s_Test_Kitchen_episodes http://en.wikipedia.org/wiki/List_of_Cook%27s_Country_episodes I don't see a corresponding video for brown rice salad either.

Apparently you can taste anything ready-to-eat at Trader Joe's http://blogs.miaminewtimes.com/shortorder/2012/09/five_things_you_need_to_know_a.php?page=2

Alton Brown's recipe only calls for grains of paradise.

Trader Joe's customer service explicitly states that they are not made by general mills. http://groovygreenlivin.com/trader-joes-doesnt-allow-gmos-in-their-private-label-products/

Wood paddles? http://shop.ruhlman.com/products/copy-of-acacia-wood-paddles

How about along the lines of an african peanut stew http://www.epicurious.com/recipes/member/views/DOUBLE-RECIPE-SPICY-AFRICAN-PEANUT-SOUP-AND-HOW-TO-RE-PURPOSE-IT-INTO-SPICY-PEANUT-SAUCE-51401601

Some video of it in action

I'll try and make big batches of stuff on the weekend to bring during the week. Soups/Stews. Curry. Grain Salads. My work provides free fruit and free coffee.

That looks awesome! Can you share your recipe for the batter? Mine always comes out limp I might try making mine smaller like these http://www.seriouseats.com/2013/05/snapshots-from-vietnam-central-vietnamese-dishes-slideshow.html#show-328943

A vote for the Fabulous Baker Brothers<br /><br /> /><br />

And a lucky Moe at that.

Scallops and Miso by Harumi http://oneperfectbite.blogspot.com/2012/04/50-women-game-changers-in-food-42.html#.UfBfq22DkfQ Miso salad dressing. Miso glazed salmon Freeze firm tofu, defrost, then drain, then soak in a marinade of soy, miso, mirin, ginger, and water. Then grill. Some other interesting uses for miso in link below. Apricot miso jam.... http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/04/how-to-cook-with-miso.html Momofuku does a butterscotch miso sauce for their apple pie. http://momofukufor2.com/2010/07/apple-pie-filling-and-miso-butterscotch/

Maybe use the nuts and spices to make kafta, served asian style with rice paper wraps, and rice noodles.<br /><br />Kind of a fusion bo la lot<br /><br />http://www.theravenouscouple.com/2009/08/bo-la-lot-betel-leaf-wrapped-beef.html<br /><br />

I'm always salivating at the end of your posts huiray.

I'm also thinking if it's a starter a little bit of brightness/acidity from something like a pickled onion or capers.

How about seasoned Cancha, i.e. Corn Nuts....

Parmesan, mixed with chorizo spices, turned into a crisp if your looking for vegetarian.

For cheese,<br />Rogue Creamery:<br />http://www.roguecreamery.com/store/<br /><br /><br />Your just in time for strawberry and rasberry season also, so a trip to one of the farms for some U-Pick might be nice.

How about a banana chip, or pralined bacon?<br /><br />Some maple candy/maple drizzle?<br /><br />

I used to love the little round egg poachershttp://www.amazon.com/Excelsteel-Stainless-Non-Stick-Poacher/dp/B002CGSYBM/ref=zg_tr_3737251_1or individual cast iron skillet<br /><br />http://www.amazon.com/kitchen-dining/dp/B000LXA9YI

Mandarin-cello? Limoncello made with mandarins?