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Not bad. I set the grill to really hot, started the brots, banked that a bit, then got quinoa going. Everything is done. However, I am not really pleased with the quinoa. It, as with last time, is just as mushy as when I soaked it. Okay, the problem? Both the golden stuff I usually buy, and this gray locally grown seed, are turning into gruel. I'm not sure what is wrong, but this is not what I am used to with quinoa to this point. I simply do not understand what the problem is. Why the old seeds seemed to open up, become crunchy, and have a clean taste... while the last two batches, of two different kinds, are ending up more like sticky rice, without any crunch or solidity pretty much at all. Fussy? Well... I just like that if I am told something is a rock, and buy it as such, that I get a rock, not a liquid or animal or bug. So... yes. Fussy. I'm cooking it exactly the same. If I had to guess, I would say one of two things. Either the seeds are smaller, thus don't "bloom" as well as what I had before, or something is keeping them from blooming and instead they are releasing a bunch of starch. It's not bad, it just isn't what I am used to for the last few years.
I have already eaten a few of the brots. Good. Food still isn't all that great tasting, but it will do. Generally, though, I am doing really good since I woke. I purchased grapes and am eating those, with honey crisp apples up next. Along with the brots, gooey quinoa, corn chips salsa and guacamole (storebought but it's what I can do), I should have food for a bit. If I make it back to town, and stop for milk, I might grab a batch of eggs while I am at it. I'll cook more of those the next time I get busy in the kitchen.
Life is definitely improving. There are little and big clues. I won't go in to detail. It's just good, from my side, to see everything working again. Sometimes this part of the recovery can be a bit unpleasant. This time it's good. Why this or that, now or then or before or soon, though, doesn't really make perfect sense. I actually don't look for one single, at least minor, thing. I look for bigger things and clusters. I'm getting a bit of both. Some of those things definitely ease life and are good signs.
I may just take a nap, then get a shower and shave in, then decide about getting to town. I've been up since about 4:30, I think. That is about six and an half hours of sleep. Shy. So a nap is a good thing. Yeah, a nap. Later.
Hey! I'll have a bratwurst .. and a beer or two .. hold the quinoa though!
ReplyDeleteOops, I forgot to change my avatar..
ReplyDeleteOh, I teased you once. I won't continue.
ReplyDeleteWhy not quinoa? Have you tried and not liked? I know when I first tried it, if I didn't wash it well enough it tasted a bit like soap. Of course these last batches have been a bit gluey. Not sure why either. I'm wondering if demand has them selling them before they have truly been dried, or allowed to mature, or such? All bought at the same store, so it's not that.
However, I have no difficulty presenting to guests what guests wish. Brots and beer are easy enough. I just wish I could find out where some of the better restaurants get their buns, rolls, or whatever. About half the time I like to just eat them plain, the other half I enjoy a nice bread wrap of some sort. Strong but soft, with a solid bite. I just do plain beer. Bud. Can't afford the really good stuff, which isn't all that available locally anyway. Still, if you happened to be spinning through, I'd... figure it out, if specialty was on your mind.
No, actually I like quinoa just fine.. but I've made a gooey batch before myself and didn't enjoy it. If it's not gooey, I'll have it :-)
ReplyDeleteOkay, cool. At least I'm not alone in that. Do you have any idea why it came out gooey? I am checking it frequently, stirring, and everything. Some of it is stuff grown in Idaho, but some of it was the stuff from S.A. All of it is coming out gooey. Bah, I'll do some research. I definitely won't buy a large batch of it until I know why it does it. If it is a premmy harvest, or bad year/batch, it's too expensive to risk that kind of money.
ReplyDeleteIt's perhaps timing. I've not made it enough to know for sure though.
ReplyDeleteYeah, not this. Not only was I checking it, and stirring it every few minutes, I hadn't cooked it as long as I usually do. Here is a post, but it really doesn't work. I have cooked, over the last year or two, twenty or thirty pounds of the stuff. Other than washing it well first, the rest of the instructions seem obsessive to me. Until recently I made perfect quinoa every time. Gah! Love it when it comes out right. Was even getting it to do pretty well mixed with rice, if beans and lentils weren't doing well mixed in. Hmm, will try rice, quinoa, and lentils, without soaking and altogether next. I may have to give up on soaking/fermenting. Bleh.
ReplyDeleteI found this, and believe it holds merit. Too much water, if you don't have time to drift over. Rather than 2:1, as with (or with rice/legumes), when cooking just quinoa, perhaps cut it to about 1.5:1 water:quinoa. I'll try it again this afternoon or evening, I suppose. If that solves it, I will try a couple more loads. If that pans out I may order a 25#. Pricey stuff but I do eat enough of it. Combined with brown rice and legumes it really is a good part to a staple food for me. Probably.
ReplyDeleteUhrm, what, praytell, is your avatar this time? Chaos, or is there someone or something in there? I clicked on enbiggen and it ensmallened! Are you Alice!?! :p
ReplyDeleteI have some quinoa in the pantry .. I'll try your link. My avatar? I've send it at times before. It's foam, of course. :-)
ReplyDeleteYa, come to think of it, it is familiar. Foam, as in literal ocean, sea, or really big lake foam? Interesting. It's one of the ways I spell, or pronounce, chaos.
ReplyDeleteCool. I'll try to cook some tomorrow, maybe, too. See if we can both get it going. Now, I don't add anything while cooking. Just water and whatever... except pasta, in which I add salt. I hope we find success.
I think it is soap foam ..
ReplyDelete