Fun Stuff > CHATTER
A Cooking Thread?
Bluesummers:
YES for quinoa! XD
It's good for health, excellent array of essential amino acids, more flavorful (my own opinion), and good for gluten-free diets.
pwhodges:
But when it dries on the pan, it can't be got off without a soak. (NB: the fact that I know this shows that I do use it.)
Papersatan:
Quinoa is great, but is is not the magical wonder food that people want it to be. Quinoa's downsides include that is is expensive compared to other grains and it's questionable impact on the regions of South America that grow it. Some quinoa farmers are getting rich, for sure, but the rapid growth of quinoa as a cash crop has lead to violence and possibly decreased nutrition for locals, as the price jumps too high for those who traditionally ate it to afford. Also it must be shipped to its new consumers in North America and Europe.
I don't want to suggest you shouldn't eat it, I still do occasionally, I bring it up though because I frequently end up in debates about what foods are ethical to eat (I engage vegans on the topic when I am drunk.. :/) And quinoa is one of my go to examples. It is great for vegans because it helps them meet their nutritional needs.. but is it more ethical than an egg?
Anyways, and grain I think is under used is wheat. You can buy whole wheat at most natural foods or bulk stores "wheat berries" it will likely be called. It is cheaper than quiona (a quick look at the bulk section of Wegmans tells me 4.29/lb for quiona and 2.29/lb for wheat), it can be grown closer to where it is eaten, and it has a similar nutrition profile:
1 cup of each cooked:
XQuinoaWheatCal222236Fat4g1gCarb3951Fiber5g8gProtein8g9g
TheEvilDog:
Made a fisherman's pie this evening. And I realised I had used the last of the milk to make the mornay sauce. Couldn't leave to get some more to make the mashed potato topping... So I ended up using some of the excess sauce. Worked out quite well so I think I'll be doing that more often.
Bluesummers:
--- Quote from: pwhodges on 08 Nov 2012, 15:11 ---But when it dries on the pan, it can't be got off without a soak. (NB: the fact that I know this shows that I do use it.)
--- End quote ---
It strains without a strainer though...I like that.
--- Quote from: Papersatan on 08 Nov 2012, 16:14 ---Quinoa is great, but is is not the magical wonder food that people want it to be. Quinoa's downsides include that is is expensive compared to other grains and it's questionable impact on the regions of South America that grow it. Some quinoa farmers are getting rich, for sure, but the rapid growth of quinoa as a cash crop has lead to violence and possibly decreased nutrition for locals, as the price jumps too high for those who traditionally ate it to afford. Also it must be shipped to its new consumers in North America and Europe.
--- End quote ---
I don't mind the price, but...if it's like South America's version of a "Blood Diamond", I'm not sure I want to eat it anymore...could it be potentially planted in North America, or is the climate not suitable? I don't mind having my own crop...
--- Quote from: TheEvilDog on 08 Nov 2012, 16:39 ---Made a fisherman's pie this evening. And I realised I had used the last of the milk to make the mornay sauce. Couldn't leave to get some more to make the mashed potato topping... So I ended up using some of the excess sauce. Worked out quite well so I think I'll be doing that more often.
--- End quote ---
Is that like Shepherd's pie, but with fish instead of land-based meat?
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