My mother once hosted a read-through of Julius Caesar, and I found some ancient Roman recipes to make for the occasion. In the end, I decided that finding spelt flour was too much of a nuisance and the guests would probably prefer little cakes made with ordinary wheat flour. I wonder if those were actually supposed to have been emmer wheat too.
How hard is it to find emmer wheat these days? Probably more difficult than finding spelt flour.
Though on the down side, my father can't eat it, if the Wikipedia article can be trusted. (He has wheat allergies, and regularly eats bread products made of spelt.)
How hard is it to find emmer wheat these days? Probably more difficult than finding spelt flour.
Spelt is everywhere. They sell emmer at Whole Foods, in small vacuum-sealed packages labeled Farro and subtitled Triticum dicoccon. I did not know this until yesterday.
My father wants to know when I'm moving on to glires.
My father wants to know when I'm moving on to glires.
At college, one of my friends had a roommate who supposedly was contemplating establishing a commercial glirarium. An you'd wish me to, I could ask if anything ever came of that.
You've probably seen these already, but just in case:
Wow. I went to the Center for Underutilized Crops website and went, "oh boy, I am never going to be able to make any of this," because half the recipies went like this:
1 c. wheat flour 1 c. sugar 1 c. Latin taxonomic name
"They don't have this in the bulk bin at whole foods," I was thinking. But then I found this recipie for Spicy Pummelo salad.
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Thank you.
Oh, and you should know that kosher matzo can be made from emmer.
That . . . makes a lot of sense. Awesome.
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I hope it's as tasty as it is interesting.
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A small quantity of sauteed garlic and scallions, pepper, madeira; ricotta as a binder. I think it's going to be fantastic.
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It certainly sounds as if it should be. I hope it is.
I take it that it's on your menu for tommorrow? Très cool, that.
We're being fairly conventional--brussels sprouts sautéed in walnut oil, sweet potatoes baked in coconut cream, cranberry-pecan dressing, turkey, cranberry-orange relish. I'm starting to think I should've gone looking for something more creative to add in.
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Etruscan Thanksgiving.
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Apparently you can make Risotto from Spelt, but I'm yet to try it.
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I don't know yet; it will be ceremoniously sacrificed at dinner. But it smelled lovely.
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My exposure to savory pies is sadly limited to frozen store-bought "pot pies" and one rather odd experience in an English pub. ;)
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I should have taken them last night when the pie was in progress . . .
Your icon is wonderful.
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I'm very sorry. Yes.
Chambers Murray, why have you betrayed me??
Because "spelt" is more fun to say?
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My mother once hosted a read-through of Julius Caesar, and I found some ancient Roman recipes to make for the occasion. In the end, I decided that finding spelt flour was too much of a nuisance and the guests would probably prefer little cakes made with ordinary wheat flour. I wonder if those were actually supposed to have been emmer wheat too.
How hard is it to find emmer wheat these days? Probably more difficult than finding spelt flour.
no subject
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Spelt is everywhere. They sell emmer at Whole Foods, in small vacuum-sealed packages labeled Farro and subtitled Triticum dicoccon. I did not know this until yesterday.
My father wants to know when I'm moving on to glires.
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At college, one of my friends had a roommate who supposedly was contemplating establishing a commercial glirarium. An you'd wish me to, I could ask if anything ever came of that.
You've probably seen these already, but just in case:
Meats That Time Forgot
The Dormouse Hollow: Culture, Tradition, and Myths
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1 c. wheat flour
1 c. sugar
1 c. Latin taxonomic name
"They don't have this in the bulk bin at whole foods," I was thinking.
But then I found this recipie for Spicy Pummelo salad.
Who knew? I was already using them!
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Looks tasty, too.