last night I was gonna make an omelet, but I did the float test on my eggs; they all failed and I chucked 'em. so I already had lots of fat in the pan. what to do?
last year or the year before, I'd had good luck "popping" various grains: wheat kernels, barley, and rice. nothing pops like popcorn, but wheat at least jumps a little, while pearled barley and rice just puff without any noticeable explosion. so I had some brown rice rotini and decided to try and fry it. it was great! add a little salt and it's a nice, crunchy, high-density source of fats and carbs. now to try it with other pastas.
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last updated 2016-10-19 12:43:31. served from tektonic