Thursday, October 29, 2015
Tuesday, October 27, 2015
These I cooked in beef broth with ground beef, mushrooms and kale. Makes quite a satisfying meal.
You can also by the slices dried or even already powdered and ready to go. But from fresh roots is very easy.
Saturday, October 24, 2015
These are served in soy, mirin, dashi stock, and a touch of brown rice vinegar. As I said, it's not terrible. The smell dissipates with cooking. With these flavors it might pass as buckwheat soba. Apparently this is sustainable high protein. But at 10 bucks for .22 ounces, and I used half the bag for this batch, it's pretty expensive. If it had tasted great I might have done it again, but once is enough.
Thursday, October 22, 2015
Wednesday, September 30, 2015
Saturday, September 12, 2015
Here they are in beef broth with shiitake browned in butter and spinach. Really a delicious combination and the peanut comes through very subtly. I would call the flavor leguminous.
Sunday, August 30, 2015
This week's research involved side by side tastings. Mass produced wheat consistently rated lowest, no surprise. Once in a while there was a gorgeous batch I found somewhere odd. But if you want to taste really fresh whole wheat, very interesting strains, try Grist and Toll based in L.A. This charcoal wheat, I was told, will float my boat. And it sure did. This was extruded from the Italian hand powered bronze torchio into spaghetti about 6 or 7 feet in length. I tried it with nothing on it whatsoever, not even salt, lifted by hand and lowered into my mouth. This is pasta. But the rest awaits a really serious soup base, I'm thinking of the goat meat I have simmering on the stove now.