ElsieD

Thanks for taking us along. I am now addicted to Dave's Killer Bread.

@kayb I am sooo jealous of your local strawberries. Ours are 2 months away.

Thai Red Curry made with chicken thighs.

I did some googling this morning to figure out what I was going to do with my second 1/2 cup of wheatberries. I ended up adding chopped apple, dried cranberries, cheddar cheese, Mandarin oranges and a dressing made with olive oil, honey, apple cider vinegar and lemon juice. I had some leftover spinach so added that as well. Sprinkled the top with some more sunflower seeds. This was really good.

They have some interesting stuff. I looked at some of the recipes and they sure are detailed. I look forward to hearing if the cost of the goods plus shipping was worth it, although spread out among the number of items is not too bad.

Thank you, I have an immersion circulator and noted the directions.

@gfweb You don't by any chance have a link to that recipe for the butter poached shrimp and grits, do you? My next door neighbour just came back from Barcelona and brought me some pimentón and that looks like a great dish to use it in.

@Okanagancook please post what you end up buying. I'd also be curious to know what they charge for shipping. I find some places very reasonable while others seem to treat shipping as a money making venture.

What exactly is in the sauce? Looks good!

Pork roast and gravy, Uncle Ben's rice, beans and carrots.

Yesterday I cooked up some wheatberries and used 1/2 cooked cup to make this. It is sort of a jumble of stuff - broccoli stems, carrot, corn, green onions, sunflower seeds, cranberries and goat cheese. When I first made it up I didn't think 1/2 cup wheatberries looked like much but with the other stuff in there, it was lots. So, I guess 1/2 cup cooked grains is the baseline amount going forward, and I need to dice the veg going forward so the pieces are smaller. I liked this a lot - one of those things that ate better than it looked. Now I need to look for ways to use up the rest of what I cooked. Edited to add: dressed with a raspberry vinaigrette.

My sympathies. I hate the suckers.

Alive?

Thank you @Smithy and @Kerry Beal. I have some fun reading to do!

Thank you for this. There are some good looking recipes on that site.

I finally got around to cooking my first batch of grains, wheatberries in this instance. The N.Y. Times has a recipe on their web site for a Wheatberry Salad with Dried Cranberries and Goat Cheese which is what I will do with them for lunch tomorrow. If it's not too ugly I'll post a picture. @kayb when I do the farro, I'll take your advice and toast it in butter before I do anything else with them.

For the life of me, I can only find the original thread, as linked in Kerry's first post. I'd love to read the lot. Where did you find the link(s)?

We never had baked beans growing up but in 1973 or thereabouts I bought a recipe book called The Laura Secord Canadian Cook Book. It has a bunch of recipes from the various area of Canada and includes a recipe for baked beans from Quebec. It is a cousin of Boston baked beans and uses both maple syrup and molasses. I made them when I first got the book, fell in love with them and have been making and eating them ever since. I eat them wherever I find them, not just the ones I make myself.

I love baked beans for breakfast, the kind made with navy beans, baked with maple syrup. If we are out for breakfast and I see them on the menu, i always get them.

I'd take the shortbread any day.

I found the bread at Loblaws and 6 slices have already been consumed. It's delicious. @chromedome just finished reading the story you linked to. Interesting, indeed. Thanks for posting it.

Thank you, @chromedome and @Anna N. I'll be on the hunt for some today. The one I would really like to find is the 21 grain thin sliced.

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.

@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.

I am seeing more and more references to grain bowls lately and would like to try my hand at cooking grains. My cooking experience of these so far is limited to quinoa although I have enjoyed eating others, such as wheatberries, mostly in salad form. Are there any books on the subject you would recommend? Do you cook with grains and if so, how often? Which grains do you cook?