Question on Farina (not the cereal)
Neil
8 years ago
Featured Answer
Sort by:Oldest
Comments (16)
cactusmcharris, interior BC Z4/5
8 years ago
aztcqn
8 years agoRelated Discussions
Breakfast cereal on soil?
Comments (6)If you have ever looked up the nutrient content of compost it is very low. Much lower than the total of what was in the raw organic matter. I suspect this is due to rain leeching a lot of the good stuff out and probably other factors so to me composting in place makes a lot of sense. I've always noticed that if I dig in my half finished compost into the soil, the worms go nuts over it. Hundreds of them find their way to it. If I dig in finished compost, there's not a large difference in the worms. I assume the same goes for all the other decomposers too. Because of this, I prefer unfinished materials, or trench composting. I've just become aware of using grain and seed meals as a fertilizer, so I want to try it but all I have access to is corn gluten meal and I don't want to mess with seed germination....See MoreAnother bread question.........
Comments (10)I'm partial to adding multi-grain mixtures (5-grain, 7-grain, 11-grain, etc.) for some added fiber and "tooth" (a bit of crunch). These mixtures look like chopped whole grain and are designed to be cooked into breakfast cereal. I mill my own mixtures from a variety of grains/seeds/beans, but Bob's Red Mill has these mixes in several varieties and mixtures to choose from. Add about 1/2-3/4 cup per 1-1/2- to 2-pound loaf. I add it dry towards the end of the kneading time. If you add it too soon the sharp edges of this cereal mix will cut the long gluten strands and you'll find you have a short, squatty loaf of bread. I also fortify breads with sprouted grain (wheat, spelt, kamut, rye, barley, etc.). I always have wheat sprouting in the kitchen. Sprouts will make the bread a little more chewy. I have a recipe I like to use that has 2-cups of sprouted wheat in it. Chop it with a knife into smaller bits before adding it to your recipe. I sprout all kinds of grains/seeds/beans and add them to breads. Flakes of all kinds - oat, wheat, spelt, rye, kamut, triticale, barley.... I can flake most grains (other than corn) on my flaker mill and add it to the recipe. These flakes are not as tender as store-bought oatmeal because they are not steam processed. Whole amaranth seeds is a great add-in, especially for quick breads. The little golden seeds are power-packed with nutrition and protein and look like golden poppy seeds in your bread. Two tablespoons of toasted or untoasted whole amaranth per loaf. I also mill amaranth into flour and make Amaranth Seed Bread, a Beth Hensperger recipe. I harvested enough amaranth from 12 plants to last me a few years, so I found new ways to use it besides cooked cereal. A coarse-grind of yellow cornmeal adds lovely yellow flecks to bread. Bob's Red Mill will have a coarse grind. Regular cornmeal tends to get lost. This is another grain I mill myself. I make recipes that use a cup of buckwheat groats and another that uses a cup of semolina (the high-protein coarse-grind flour used for making pasta - I mill a whole grain version with durum wheat). You can add sunflower seeds, whole millet, oatmeal, and whole raw quinoa. Have some leftover wild rice? You can add 1/2 a c. to bread. Wild rice and sunflower seeds is a good combination in bread, as is buckwheat and wild rice. You can find recipes that include Malt-O Meal, Farina, Cream of Wheat, Coco Wheat, etc. "Brand Name" cookbooks have recipes with all kinds of commercial cereal. Other options - cracked wheat, bulgur, steel-cut oats. I add chia seeds mixed in water (chia seed gel or "goop") to nearly all loaves of bread. What a nutritional power-house, high in fiber, and an ingredient that will help keep bread from going stale as quick. Flaxseed meal is automatically added to all baked goods. I have 28 grains/seeds/beans in storage and any and all can be added to bread in a number of forms. -Grainlady ......See MoreOld fashioned breakfast cereal recipe please
Comments (32)From Grainlady in 2016 "I teach cooking/nutrition classes at the Food Bank (and other venues), and one tip I give people of limited means, and the elderly on fixed incomes, is to purchase the largest bag of frozen mixed vegetables they can afford. Leave a portion mixed (for adding to soup, shepherd's pie, casseroles...) and then separate the rest so they will now have separate containers of corn, green beans, peas, broccoli, etc., depending on what combination they purchased. This will give them the biggest variety and is a huge money saver. The biggest problem with frozen vegetables, whether they are commercially prepared or from your garden, there are no enzymes left due to processing. We still need foods in our diet that provide enzymes (http://www.getting-started-with-healthy-eating.com/enzymes-in-food.html). Another favorite frozen vegetable I keep in the freezer are petit whole green beans (Aldi); and I like to keep some frozen chopped onion or onion/pepper combination on hand (a quick pizza topping). I typically use more fresh chives in cooking than I do onions, so freezing onion keep them readily available. When fresh from the garden aren't available, I prefer freeze-dried to frozen, since they are as close to fresh-picked as a commercial product can get, plus they maintain their enzymes through processing. For the "fresh only" crowd. Unless you grow and harvest it yourself, there's no such thing as "fresh" produce in the store. This is why I grow sprouts, micro-greens, and grow and juice wheatgrass, along with growing fresh herbs in a sunny south window. Even in the middle of winter I have REAL fresh vegetables. There is also a favorite vegetable we typically eat raw that is actually more nutritious once cooked - CARROTS. Skip the "baby" carrots, bagged carrots, and get some with the greens still attached since they are fresher, and the greens are also edible. "Cooked whole carrots served with olive oil have up to eight times more beta-carotene than raw baby carrots." Cooking carrots make some of the nutrients more bioavailable, and choose sautéed or steamed methods to help retain more of the food value. If you cook carrots whole, and THEN slice/chop them after being cooked, you'll get more nutrients than if you cut them before you cook them. They are best eaten with some type of oil or fat since beta-carotene is a fat-soluble nutrient that needs to be coated in fat for greatest absorption. The highest concentration of nutrients is just below the skin, so scrub carrots, rather than peel them. If you can find purple carrots, you'll hit the nutrition jack-pot! Sweet potatoes - Steaming, roasting, or baking can double their antioxidant value, but boiling reduces it. The skin is more nutritious than the flesh, so scrub, rather than peel, sweet potatoes. -Grainlady" https://www.gardenweb.com/discussions/4028525/supermarket-frozen-vegetables#n=41 6 Likes Save July 17, 2016 at 6 ETA: Several posts were deleted after posting, so are no longer there. They seemed to be the ones poking the most fun at the comment....See MoreSort of dumb, sort of OT question: cereal bowls
Comments (26)Curious about those of you with those deep cereal bowls similar to what mtn posted...do they fit well in your dishwasher? I've had the same cereal bowls for 17 years. They were part of a set we got when married...I think they are Pfaltzgraff. Just last week I noticed that somehow we are done to 5 bowls out of the original 12 though I don't remember losing/breaking seven of them! They are just a plain white bowl, however mine have a wider rim and aren't as deep. What I LOVE about them is that they fit perfectly in not only my first old Kenmore dishwasher but also in my newish Kitchenaid dishwasher. I can nestle them in the middle of my top rack and they fit perfectly inbetween the plastic divider things. None of my other bowls seem to fit so well, and when I looked recently at open stock cereal bowls, most seemed to be similar in shape to what mtn has. I know those will take u so much room in my dishwasher since they can't really be "stacked" like my other bowls (IOW, they go between the slots just like plates but in my upper rack). Not sure if I'm explaining myself well... I already run my dishwasher daily since I have four kids so two meals at home plus prep dishes etc makes the dishwasher fill up quickly. If I had to make more room for the bowls, I'd have way less room for other dishes, glasses, etc. Just wondering how you fit those deeper bowls into your DW. I'll see if I can take a picture - think my DW is running right now though as I forgot to turn it on this morning....See MoreNeil
8 years agoNeil
8 years agorina_Ontario,Canada 5a
8 years agolast modified: 8 years agoNeil
8 years agoaztcqn
8 years agolast modified: 8 years agoWOW! I can see why Pilosocereus can be sought after. This is azureus.
I'm sorry that your plant lost its coating. I know it's frustrating when one gives the best care to a plant and we make errors in handling. This years Spring has shown me a loss of a favored dwarf mammillaria from bad mix and a near loss of another cactus for same reason. Unfortunately, sometimes the only good answer we get is our own experience.
cactusmcharris, interior BC Z4/5
8 years agolast modified: 8 years agorina_Ontario,Canada 5a
8 years ago
k8 (7b, NJ)
8 years agoNeil
8 years agoNeil
8 years agodanbonsai
8 years agolast modified: 8 years agoNeil
8 years ago
Related Stories
KITCHEN DESIGN9 Questions to Ask When Planning a Kitchen Pantry
Avoid blunders and get the storage space and layout you need by asking these questions before you begin
Full Story
SMALL KITCHENS10 Things You Didn't Think Would Fit in a Small Kitchen
Don't assume you have to do without those windows, that island, a home office space, your prized collections or an eat-in nook
Full Story
INDUSTRIAL STYLEKitchen of the Week: Style Trumps Ease in a San Francisco Loft
What’s a little ladder climbing when you’ve got a gorgeous-looking kitchen design like this?
Full Story
KITCHEN DESIGNHouzz Call: Tell Us About Your First Kitchen
Great or godforsaken? Ragtag or refined? We want to hear about your younger self’s cooking space
Full Story
KITCHEN DESIGN16 Scrumptious Eat-In Kitchens and What They Want You to Serve
Whether apple-pie cheerful or champagne sophisticated, these eat-in kitchens offer ideas to salivate over
Full Story
KITCHEN STORAGEArtful Organizers: Jars for Pretty Pantry Displays
Ditch the disheveled look of mismatched boxes and bags for colorful or clear pantry jars in an appealing arrangement
Full Story
KITCHEN DESIGNHow to Become Friends With the Kitchen Again
Get ready for cooking season with music, cookbooks, light, herbs in the window sill and more
Full Story
PETSSo You Want to Get a Cat
If you're a cat lover, the joys outweigh any other issue. If you haven't lived with one yet, here are a few things to know
Full Story
HOUSEKEEPINGThe Great Kitchen Cabinet Cleanup
Purge your way to a clean kitchen, then put pieces back for maximum efficiency and orderliness, with this step-by-step guide
Full Story
KITCHEN LAYOUTSThe Pros and Cons of 3 Popular Kitchen Layouts
U-shaped, L-shaped or galley? Find out which is best for you and why
Full Story
Aufbrezeln Eschaton