I'm trying to eat/pack easy, healthy lunches, but I've accepted that I will never be a green salad for lunch every day person. What I do like are "salads" that are variations of: grain + protein + fruit or veg + nuts or cheese + other. My dream is to create a spreadsheet where I could take an easily-prepared item from each column to construct such a salad, and make a big batch on Sundays that would last me the week. I'd rather just throw ingredients together than follow an exact recipe. [more inside]
Call me a cheater vegetarian. I love vegetables and grains, and I love the juice and rendered fat from meat. The meat flesh, eh, I can live without. Most of the meat flesh I cook I feed to my cats and crows. Got recipes? Got tips for extraction of meat flavors knowing that the meat may be discarded?
I live in a central Pennsylvania village that's almost 200 years old called Linden Hall. It was in the cellar of a home in our village that one of my neighbors found a bunch of old feed bags from the mill that used to be powered by the creek that runs through here. One of those feed bags looked like this. It uses this term "Chop." So we began to wonder why, if Chop was a type of feed, why did it had a protein and fat content label? And why are there horses on the bag? Was this actually livestock feed, or something else? [more inside]
Where can I reliably find nice satin pillowcases where the satin grain goes up and down, not side to side? [more inside]
True or false? The designation 'whole wheat' does not necessarily mean 'whole grain.' [more inside]
Do multigrain hot cereal mixes have a nutritional advantage over single whole grains (i.e. oatmeal)? [more inside]
Looking for recipes that are low to very low calorie, filling and full of volume, made with whole foods and whole ingredients, gluten and grain free, and lower carb if possible. Thank you so much! I love really spicy stuff too.
What was the black or brown or dark red grain we ate with the aperitivo this week in Milan? It was served as a salad, mixed with green peas, some onion and anchovy. And yummy. [more inside]
How would I dry/sterilize/preserve/lacquer wheat berries for an art installation? [more inside]
Where is the cheapest place to buy neutral grain spirit in Philadelphia? [more inside]
Where can I buy specialty grains in Vienna during the upcoming holiday season? [more inside]
Looking for someone who can write on grains of rice in Manhattan. [more inside]
Is the place where the de facto price of grain is set world-wide, the Chicago Board of Trade "wheat pit," still a cacophony of live in-person bidders yelling and making hand signals while wearing platform shoes and bright jackets, or has it become electronic and silent? Or are both types of bidding possible? If it changed, when did it do so and why?
How can I improve my cold grain/bean/wild rice/etc salads? They are either too vinegary or too bland, and generally not as good as it seems they should be. [more inside]
I want to cook with spelt berries. Do you cook with spelt berries? Please tell me why, and how to do it awesomely. [more inside]
Why are films from the 70s so grainy? [more inside]
Clothes Shopping Advice: I did it again. I bought what I thought was a quality knit top on sale and the damn thing is now "twisting" on me. Are there any tips or tricks to spotting whether a piece of clothing is well-made before you buy it? [more inside]