the winter of my discontent

[mamajoan]

Sigh, it is discouraging to me that I have so much I want to post about, but never get a chance until after the kids are in bed, and by then I'm too worn out to do it. I am thinking of starting a new thing where I write posts in Notepad during the day and then post them at night. You won't hate me if I'm quiet all day and then spam your flist come

Comments

[glaurung_quena]

Quinoa with curry is a food of the gods. So is quinoa with a little sugar and milk or whatever you use in place of milk. It has the added benefit of cooking significantly faster than rice, as well. Just remember that you _must_ rinse it before hand, as there's a naturally occurring residue on the grains that doesn't taste very good. I once forgot to rinse it before cooking it and the result was nasty.

[victoriacatlady]

Oh? That's a good tip; I'll have to remember it for whenever I try making quinoa. Also I'll tell my friend C., who just bought a bunch of different grains including quinoa, in case she doesn't know.

(The reason I know she bought a bunch of grains is that she's legally blind, so I drove her to Lifestyles Market (a health-food store) and read the labels on the bulk bins. She went nuts and bought at least ten different things, whole grain and flour both. I think quinoa was among them.)

I presume what you do is put the quinoa in water in a pan, stir it around with your fingers, pour as much water out as you can without losing most of the quinoa, repeat a time or two, then add what you guess is the right amount of water and cook? With rice, white or brown, I use two parts water to one part rice. With oatmeal I use a touch less water. What about quinoa?

[glaurung_quena]

What I do is have a 2 cup strainer (with small holes) that I put the quinoa in, run water over it while shaking gently, and then drain it and dump it in the cooking pot. YMMV. Quinoa, like rice, is a 2 part water-1 part grain thing.

[pekmez]

The concept of a bland tofu in gravy seems approrpiate, if the gravy were to be made of tofu drippings, sort of like turkey gravy would be made with turkey drippings. Except that tofu drippings aren't exactly flavorful. :)

There's a good recipe in Cooks Illustrated for a vegetable based gravy; I think it may use chicken broth in a carton but you could replace that with vegetable broth; the important part is it starts by browning vegetables in a saucepan rather than by roasting a turkey. :)

[opadit]

Maybe it was "gravy" in the sense of Thai gravy: the broth you get in rad nah noodles, or the sauce that's left over after you stir-fry something.

[nonethewiser]

Mmmmmmm quinoa.

It's very classic to serve it with melty cheese, in Bolivia where they farm it. It's pretty good.

[retch]

You won't hate me if I'm quiet all day and then spam your flist come 10pm, will you?

nope, writing good, write when you can. :)