All those fancy spice dishes still taste like lipstick on a pig to me.
Dude, when did you start making out with pigs?
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All those fancy spice dishes still taste like lipstick on a pig to me.
Quinoa is a seed of a tall, leafy plant that is not a cereal grass...making it a sort of pseudo grain (like buckwheat). To me it's got a light nutty flavor on its own that is easily overpowered by even the addition of a cooking fat. It's got all 9 essential amino acids, is low GI, contains more fiber than yellow corn, and contains a good amount of minerals (data: Quinoa 101: Nutrition Facts and Health Benefits).
I haven't eaten a hamburger, french fries, tater tots, potato chips or anything like it in months.
My condolences. Dammit, I'm 64, and eating a moderately healthy diet that includes fatty, beefy, porky goodness in NOT large quantities. And I'm pretty lucky though. I'm reasonably active, normal weight for height, mild high BP that's well controlled. Organs all functioning properly. It's the frame that's cracking, so. If eating what I enjoy and crave is going to kill me, well, so be it.
Anti-food nutter?It's a whole new perspective now.
Try making that quinoa with a flavored base like beef or chicken, might be surprised at how it turns out. The wife makes it regularly, part of her diet, being from the land of ancient grains and all, so we've learned ways to make it more palatable for me.
Dude, when did you start making out with pigs?
Quinoa is a seed of a tall, leafy plant that is not a cereal grass...making it a sort of pseudo grain (like buckwheat). To me it's got a light nutty flavor on its own that is easily overpowered by even the addition of a cooking fat. It's got all 9 essential amino acids, is low GI, contains more fiber than yellow corn, and contains a good amount of minerals (data: Quinoa 101: Nutrition Facts and Health Benefits).
The Incan empire literally ran on this stuff. Ironically, it was the "food of the poor" in South America up until it became the hot new thing in the US. Supply and demand caused it's price to jump way higher than it should be in a stable market. Prices are down now from ~2015 but still over double what they were in ~2008.
I'm with @Mikej on this one. It's a good for you food that you can cook to bring out it's own subtle flavors or use to add some nutrient value to something else. I highly recommend it. But, yea...paying exorbitant prices for peasant food is a bit ridiculous.
Mix quinoa with brown rice, you'll not even notice it's there until it gets stuck between your teeth...Okay.... wanting it less and less all the time!!!
Mix quinoa with brown rice, you'll not even notice it's there until it gets stuck between your teeth...
mmm. Baked eel is effing fantastic. I wonder if I can get a raw eel somewhere to start learning to cook...LOL, I like brown rice about the same as I like quinoa.
I eat white rice, soaked in mirin and cooled, with bits a fresh uncooked ahi, chinook or coho, eel, or giant sea scallops!!! The other way I eat it is with a good bit of Smart Balance, some light salt Kikoman soy sauce, lots of Tobasco, and cooked meat soaked in Original Yoshida's.
Mix quinoa with brown rice, you'll not even notice it's there until it gets stuck between your teeth...
LOL, I like brown rice about the same as I like quinoa.
I eat white rice, soaked in mirin and cooled, with bits a fresh uncooked ahi, chinook or coho, eel, or giant sea scallops!!! The other way I eat it is with a good bit of Smart Balance, some light salt Kikoman soy sauce, lots of Tobasco, and cooked meat soaked in Original Yoshida's.
mmm. Baked eel is effing fantastic. I wonder if I can get a raw eel somewhere to start learning to cook...
that there is still bugle'n!
Don't get me wrong, I like good food and enjoy it. But my life doesn't revolve around looking forward to my next meal or getting all excited to go to my favorite restaurant.
I don't have a favorite restaurant.