To fuck or to cook?

[taxwonk]

Originally Posted by ltl/fb

At some point prior to 2009, I think I read somewhere that it was traditional to use a little (it probably said how much) rte flour in all breads for flavor in some I think European country. Any clues or should I just wing it?

That doesn't sound likely, based on some reading at a couple of university agricultural sites and also from the Larrouse Gastronomique. Rye is believed t have originally co-developed with wheat and barley in Southwestern Asia (Turkey, Syria, the Caucasus Steppe). It's use goes back to late Roman times, but it has never been particularly popular, despite its hardiness and ability to grow without much help in soils hostile to most other grains.

Is it possible you are thinking of malted barley? That is used in a number of different varieties of bread in Germany and Poland, and the surrounding countries, and it is also what makes a pretzel taste like a pretzel.

All that being said, as a good son of the Ashkenazi, I love rye bread and almost always have a loaf in the house. Also, for those with gluten allergies, rye flour does not produce gluten. Word to the wise, though: most rye breads contain 25-50% wheat flour.

[J. Fred Muggs]

Originally Posted by taxwonk

That doesn't sound likely, based on some reading at a couple of university agricultural sites and also from the Larrouse Gastronomique. Rye is believed t have originally co-developed with wheat and barley in Southwestern Asia (Turkey, Syria, the Caucasus Steppe). It's use goes back to late Roman times, but it has never been particularly popular, despite its hardiness and ability to grow without much help in soils hostile to most other grains.

Is it possible you are thinking of malted barley? That is used in a number of different varieties of bread in Germany and Poland, and the surrounding countries, and it is also what makes a pretzel taste like a pretzel.

All that being said, as a good son of the Ashkenazi, I love rye bread and almost always have a loaf in the house. Also, for those with gluten allergies, rye flour does not produce gluten. Word to the wise, though: most rye breads contain 25-50% wheat flour.

Is this some magical rye that everyone in the Celiac community doesn't know about? http://www.celiaccenter.org/faq.asp

[taxwonk]

Originally Posted by J. Fred Muggs

Is this some magical rye that everyone in the Celiac community doesn't know about? http://www.celiaccenter.org/faq.asp

I got that from the Purdue Horticultural School's website. Looking further into the question, it appears that there is some controversy as to whether or nut rye is safe for those with celiac sensitivity.

Rye and the Gluten Grains
Rye is a member of a non-scientifically established grain group traditionally called the "gluten grains." The idea of grouping certain grains together under the label "gluten grains" has come into question in recent years as technology has given food scientists a way to look closer at the composition of grains. Some healthcare practitioners continue to group wheat, oats, barley and rye together under the heading of "gluten grains" and to ask for elimination of the entire group on a wheat-free diet. Other practitioners now treat wheat separately from these other grains, including rye, based on recent research. Wheat is unquestionably a more common source of food reactions than any of the other "gluten grains," including rye.

Although you may initially want to eliminate rye from your meal planning if you are implementing a wheat-free diet, you will want to experiment at some point with re-introduction of this food. You may be able to take advantage of its diverse nutritional benefits without experiencing an adverse reaction. Individuals with wheat-related conditions like celiac sprue or gluten-sensitive enteropathies should consult with their healthcare practitioner before experimenting with any of the "gluten grains," including rye.

This quote is from a site called World's Healthiest Foods. I know you don't need anyone to tell you that it's always best to consult your own healthcare provider.

[ltl/fb]

Fish sauce is made from fish. Oh the humanity.

[Sidd Finch]

Originally Posted by ltl/fb

Fish sauce is made from fish. Oh the humanity.

Same for tomato sauce.

[ltl/fb]

Tomato sauce does not generally contain fish.

I have whole kiwi fruit and am looking for the best/easiest way to eat

[ltl/fb]

Tomato sauce does not generally contain fish.

I have whole kiwi fruit and am looking for the best/easiest way to eat

[Sparklehorse]

Originally Posted by ltl/fb

Tomato sauce does not generally contain fish.

I have whole kiwi fruit and am looking for the best/easiest way to eat

Peel them with a vegetable peeler or a small knife. Cut out the tough core, as you would a tomato, and then cut into slices. You can also peel them and just eat them whole but they're usually a little juicy for that (unless you stand over the sink or something).

[ltl/fb]

Originally Posted by Sparklehorse

Peel them with a vegetable peeler or a small knife. Cut out the tough core, as you would a tomato, and then cut into slices. You can also peel them and just eat them whole but they're usually a little juicy for that (unless you stand over the sink or something).

Happily I have no compunctions about messy because peeling sometimes results in bloodshed (stupid left hand). I will cut and eat the fruit from the inside out, leaving the skin.

[Adder]

Originally Posted by ltl/fb

Happily I have no compunctions about messy because peeling sometimes results in bloodshed (stupid left hand). I will cut and eat the fruit from the inside out, leaving the skin.

You can eat the outside if you don't mind. But is peel with a pairing knife and eat.

[ltl/fb]

Originally Posted by Adder

You can eat the outside if you don't mind. But is peel with a pairing knife and eat.

I would rather eat down to the outer covering and damn the mess. It's a PITA to put band aids on fingers. But blood is messy and stains and people get upset when they are over and see dried blood all over the place.

[Icky Thump]

Originally Posted by ltl/fb

I would rather eat down to the outer covering and damn the mess. It's a PITA to put band aids on fingers. But blood is messy and stains and people get upset when they are over and see dried blood all over the place.

Cut in half then:

Cut into two squares by lopping instead of peeling; or

scoop out the good stuff.

[ltl/fb]

What can be done with gnocchi dough other than making gnocchi? It's kinda soft & wet (isn't that a Prince song?).

[Hank Chinaski]

Originally Posted by ltl/fb

What can be done with gnocchi dough other than making gnocchi? It's kinda soft & wet (isn't that a Prince song?).

mix cooked bacon and pepper into it then fry them in dumpling size.

[ltl/fb]

Originally Posted by Hank Chinaski

mix cooked bacon and pepper into it then fry them in dumpling size.

Sadly, my cholesterol was extremely high so bacon not the best idea. Gnocchi dough can be cooked (boiled) in larger chunks, so it's like a dumpling? Hmmmm