I had a lovely big kefir grain, been making kefir everyday for years. Today I accidentally put it in the blender with the milk and fruit. I managed to sieve out
These came out of a rolled oats product. Are these some part of oats and safe to eat?
I purchased a bag of organic mixed grains with 7 different types together and any directions, which there does not seem to be any, is in Chinese so I have no id
What is the distinction between seeds/grains for sprouting and other edible uses and seeds/grains for sowing/planting?
In order to reproduce a traditional Turkish drink recipe for Boza. Which has a thick consistency, low alcohol content (around 1%), and a slightly acidic sweet f
I was wondering about the safety of frequently eating grains or seeds that have been soaked overnight, but not cooked. I'm thinking about buckwheat, barley, spe
At https://www.catsfork.com/CatsKitchen/lime-water I see a technique from a cookbook called Nourishing Traditions for soaking cornmeal in 'lime water', created
I am trying to use a grain mill for peanut butter, and also pureeing vegetables. Can this work?
I enjoy sticky or sushi rice but have pretty much stopped eating rice (including wild rice) because of concerns with arsenic. Which grain, when cooked, tend to
In Polish Sausage Lentil soup, can I use some barley to replace some lentils - can I mix the two? Same question only opposite - in Turkey, Tomato, Barley soup,
I just bought some Carolina Plantation Gold rice in a sack. It says to store it in the freezer or the refrigerator. Can this be right?
In an excess of zeal to remain tidy (or to get tidy, rather), I discarded the bag and can no longer recall whether it was bulgur (bulgar, bulghur, ..) or cracke
I'm about to put some rice in the pressure cooker, then I will put in the fridge over night then fry in a wok and season with soy and teryiaki sauce. I'm wonder
I am making a cottage pie (mince with mashed potatoes on top) recipe that requires 100g of pearl barley, and 600ml of stock. Right now, I can't get either pear