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Old 10-26-2004, 04:38 PM   #21
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Interesting. I have some unusual grains in my kitchen. I have hulless barley, whole rye, kamut, spelt, wild rice, Bob's Red Mill thick cut oats, McCann's Irish steel-cut oats, and whole flax. I am not big on rice - it does not have enough texture for me. I like to make pilafs, etc that have texture and great flavor - I find that the whole grains are really superior for that.
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Old 10-26-2004, 07:55 PM   #22
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Re: now that I've checked the cupboards, here's my list

Quote:
Originally Posted by crewsk
Quote:
Originally Posted by subfuscpersona
oh yeah - a little flax seed that I'm trying to figure out how to use - it was an impulse buy (is flax a grain?)
That's funny sub! Read back over mine & buckytoms posts here!
hmmm, yes, I see what you mean.
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Old 10-27-2004, 08:10 AM   #23
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i have barley, arborio rice, 3 boxes of instant rice, a bag and a box of
brown rice, a bag of white rice and a box of white rice, oats, non-instant rice, polenta, penne, orzo, angelhair, fettucini, linguine, lasagna noodles, 'baby pasta', extra-fine egg noodles, kluski noodles, wide egg noodles, thin spaghetti #9, elbow macaroni, medium egg noodle flakes, raditatore, ziti, rigatoni, rice noodles, udon noodles, popcorn, microwave popcorn. as for flours, i only have the basics- rice flour and all-purpose flour.
i hate rice. that's going to the food pantry along with the oats. i don't make oatmeal but once a year, if that. why do we buy things that we dislike?
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Old 10-27-2004, 12:56 PM   #24
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I have:
jasmine rice, Basmati rice, sweet glutinous rice, red rice, brown rice
Mung beans, lentils,
flours: wheat, rice, tapioca, glutinous
various pastas- spagetti my favorite
I like garbanzo beans, red beans, cannelini beans, and other beans but in cans only.
Lately I am interested in cooking beans from scratch so I will probably venture into the beans that I have not tried before.
I love rice and will try different varieties.
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Old 10-28-2004, 02:59 PM   #25
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Flour: Unbleached all purpose, whole wheat, and rye
Rice: Organic brown and basmati white
Pasta: A multitude of shapes and sizes - I live on pasta!
Misc: Whole wheat couscous, kasha (buckwheat groats), and cornmeal
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Old 11-11-2004, 06:05 PM   #26
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what grains do you have iin your kitchen?

I have some orzo, oatmeal, white rice, brown rice, oat bran, cornmeal, whole wheat flour, all purpose flour. I have some pasta (made of semolina).
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Old 11-11-2004, 09:33 PM   #27
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GOT RICE? lol yea i got brown rice, thai rice, sticky rice, red sticky rice
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Old 11-11-2004, 09:46 PM   #28
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Well I mentioned above that I was not a big fan of rice. I did discover recently however Lundburg's Wild Blend. It has organic long grain brown rice, organic sweet brown rice, organic wild rice bits, organic wehani, and black japonica. It is really colorful, aromatic and has great texture - wonderful for pilafs, etc.
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Old 11-11-2004, 10:55 PM   #29
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Let's see, I have AP flour, bread flour, self-rising flour. I have canned kidney beans (light red), garbanzo beans, cannelloni beans, black beans (canned and dried), lentils (dried), Great Northern beans (dried). Cornmeal. Spaghetti, penne, rigatoni, little shells, a boatload of Mueller's elbows that I got in a killer sale. About a half-cup of orzo that I keep forgetting to use up. Mung beans for sprouting. Ordinary white rice.

Then there's the Mystery Flour. I have a quart mayo jar full to the brim with something that is very pale yellow and very fine ground. I'm thinking it may be soy flour, but I can't remember. I can't identify it by smell. I don't know what to do about it. Every once in awhile I stare at it and ponder how to solve the mystery. Then I shove the jar to the back of the shelf until the next time it gets uncovered, and I stare at it some more. I've thought about tossing it, but that feels like a copout. So I'm stuck with it. I worry that I'll be going through the exercise 25 years from now, still pondering, still wondering, still baffled.
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Old 11-11-2004, 11:06 PM   #30
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what grains do you have iin your kitchen?

Catseye, do you have grits? That would fit the description. Oh, I forgot to mention the legumes I have (didn't count them as grains) and I always have grits.
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