I love Kefir. Not only is it delicious, I generally feel better when I am drinking it. My stomach problems are generally better when I am drinking it regularly. I have been a big fan and drinker of the Liberte Kefir, but I would really like to try making my own because the store bought stuff is pricey. TELL ME ALL YOU KNOW ABOUT KEFIR! [more inside]
Homebrewingfilter: How should I store my ingredients for the next couple weeks? [more inside]
What's the best way to keep rice (primarily brown rice, although I could see other grains being used in the future) in the refrigerator overnight? [more inside]
Quick question for the food science-y folks out there: lately, I've been pulverizing a lot of my baking ingredients in the spice grinder before using them in recipes (oat bran, wheat bran, wild rice, wheat germ, buckwheat groats, etc.). Does reducing these ingredients to a fine powder change any of their caloric/nutritional properties? Obviously, they'll be denser and more caloric cup-for-cup, and I'd imagine they'll have a higher glycemic load (not that I especially care about that). But does super-fine fiber still ACT like fiber in the body? Is super-fine buckwheat just as healthy as the un-pulverized stuff? I like the finer texture of powdered ingredients, but if I'm making them less-healthy, I'll suck it up and leave 'em whole.
Can you help me recreate this cranberry, pecan, and grain salad from the Whole Foods salad bar? I don't need an exact formula, just help figuring out what's in it. Sad, I know but I'm going crazy missing it! [more inside]
I don't eat a lot of meat. I'm always combining grains and legumes because their combination gives you the protein your body needs. In his new book "Eat & Run," ultramarathoner Scott Jurek says you can eat, for instance rice at one meal and beans at another and still get all the protein. In other words, they don't have to be consumed at the same meal. I don't have any reason to doubt Mr. Jurek but I'm just double-checking, is this true? Thank you.
Do you know where I can find a concise chart of healthy (maybe traditional?) beans/grains/greens combinations?
Do you know where I can find a concise chart of healthy (maybe traditional?) beans/grains/greens combinations? [more inside]
What's the best way to remove chloramine from tap water for the purpose of soaking grains? [more inside]
Practical, science-based, safe, sane "low carb" book that doesn't pull any punches? (If simply "Atkins," which one?) I'm looking for a book that is gung-ho, but still spells out what can go wrong and why: I'm three days in to a self-created low carb diet. All sorts of good stuff has happened, but all sorts of disconcerting stuff has happened, too. [more inside]
I recently bought Bob's Red Mill 10 Grain Hot Cereal at my local grocery store, after hearing lots of good things about the brand as a whole. I was surprised and disappointed to find that I didn't like it at all. It had such a bitter taste! [more inside]
I just threw out a whole batch of quinoa, and I'm not that bad a cook. Best tips and advice on mastering this staple? [more inside]
Recommend a cookbook that features recipes with many different grains and legumes. [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]
I have a couple questions about storing grains and where to find things to store them in. Step inside to hear them. [more inside]