I'm really interested in learning more about sorghum for sustainability purposes, but after a recent trip to Copenhagen, I'm definitely on a rye kick. (And a quest to perfect the cardamom bun!)
I'm sure she probably already extolled its many virtues to you, but I have to say she's right to be obsessed. Have you seen the einkorn cookbook? Might be worth checking out! https://jovialfoods.com/recipes-cookbook/
I mean I like it just fine, and I'm happy to eat it, but I bristle at the weird moralizing "this food is virtuous and good, this food is evil and bad" dichotomy that seems to flow through every one of these trends. I'll check the cookbook out and maybe that'll make a good gift for her too!
Great point! I'm quick to moralize (my food, not my daily behavior), so I'm glad you brought that up. I suppose commodity flour isn't completely evil (I love that Deep Roots is interested in producing some roller-milled flour, which seems to be a nice middle ground between a $10 burlap sack of coarsely ground wheat and a bag of Gold Medal Flour), but I do think that the industrialization of flour production hurt small farmers and robbed consumers of choices in the marketplace, so it certainly *feels* kinda not great. That said, I usually use King Arthur Flour because it's consistent, reliable, etc, so it's not like I'm out here milling my own einkorn everyday.
I’ve always wanted to do more with teff! I’ve messed around with it a couple times but not as much as I’d like. Second choice: wink horn. Haha einkorn but I allowed that autocorrect because adorable.
Teff! I know nothing about teff! I tried to make injera with it once, but it ended in utter failure, so I just went to The Nile instead. Figure it out and please report back!
Rye and spelt have always intrigued me - super flavorful (if finnicky) brewing grains but I've never gotten a handle on incorporating them into my cooking. Feels like lots of potential there.
Also have to note that the new Evan Funke episode of Chef's Table got me absolutely HYPE to get back to making fresh pasta this weekend, and this post is adding fuel to the fire!
Yeah, I think spelt is definitely an easy one to incorporate. If you just start sneaking it in a little at a time (like a third of the total flour in a recipe), you can pull it off pretty easily. Rye, on the other hand, feels like more of a commitment, but there's no mistaking that tangy-earthy-malty flavor.
Ok, yes, let's hear it for oats! I see your morning oatmeal and raise you an oat bran. Have you ever tried it? It's healthier and (imo) texturally superior to oatmeal! I love it with ham and cheese and an egg on top (though, to be fair, I like just about anything with ham and cheese and an egg on top...)
I'm really interested in learning more about sorghum for sustainability purposes, but after a recent trip to Copenhagen, I'm definitely on a rye kick. (And a quest to perfect the cardamom bun!)
Ooh, I love sorghum, but I mostly know it as a syrup. If you've never had sorghum butter on a biscuit, you should try it!
Einkorn I guess, because my mother-in-law is obsessed with it so I have a bag I need to use up. 😇
I'm sure she probably already extolled its many virtues to you, but I have to say she's right to be obsessed. Have you seen the einkorn cookbook? Might be worth checking out! https://jovialfoods.com/recipes-cookbook/
I mean I like it just fine, and I'm happy to eat it, but I bristle at the weird moralizing "this food is virtuous and good, this food is evil and bad" dichotomy that seems to flow through every one of these trends. I'll check the cookbook out and maybe that'll make a good gift for her too!
Great point! I'm quick to moralize (my food, not my daily behavior), so I'm glad you brought that up. I suppose commodity flour isn't completely evil (I love that Deep Roots is interested in producing some roller-milled flour, which seems to be a nice middle ground between a $10 burlap sack of coarsely ground wheat and a bag of Gold Medal Flour), but I do think that the industrialization of flour production hurt small farmers and robbed consumers of choices in the marketplace, so it certainly *feels* kinda not great. That said, I usually use King Arthur Flour because it's consistent, reliable, etc, so it's not like I'm out here milling my own einkorn everyday.
I’ve always wanted to do more with teff! I’ve messed around with it a couple times but not as much as I’d like. Second choice: wink horn. Haha einkorn but I allowed that autocorrect because adorable.
Teff! I know nothing about teff! I tried to make injera with it once, but it ended in utter failure, so I just went to The Nile instead. Figure it out and please report back!
Rye and spelt have always intrigued me - super flavorful (if finnicky) brewing grains but I've never gotten a handle on incorporating them into my cooking. Feels like lots of potential there.
Also have to note that the new Evan Funke episode of Chef's Table got me absolutely HYPE to get back to making fresh pasta this weekend, and this post is adding fuel to the fire!
Yeah, I think spelt is definitely an easy one to incorporate. If you just start sneaking it in a little at a time (like a third of the total flour in a recipe), you can pull it off pretty easily. Rye, on the other hand, feels like more of a commitment, but there's no mistaking that tangy-earthy-malty flavor.
Hey Zack! Just an update to say you are the giveaway winner! Congrats. Could you email me your address? stephanie @ stephanieganz dot com. Yay!
Oats! I loveeee oats! Just actually finished eating my daily oatmeal breakfast, but I want to learn more about oats.
Ok, yes, let's hear it for oats! I see your morning oatmeal and raise you an oat bran. Have you ever tried it? It's healthier and (imo) texturally superior to oatmeal! I love it with ham and cheese and an egg on top (though, to be fair, I like just about anything with ham and cheese and an egg on top...)