Main thing is that it tastes great, and has fantastic, unique texture...and works well with many other elements in the cuisine
done right, or even probably mediocre (I wouldn't be the one to make that determination) it is superb
no, I'm not going to quit making mediocre-to-less-than-ocre sourdough anytime soon,
but when I strike it rich, or get work I can count on, might "invest" my personal 2 cents or 80 bucks in a bag of decent teff flour,
anyone know a reliable brand or online vendor? Thanks in advance,
-the happy, home-fried, ruinator of authentic cooking ingredients
...and thanks to all the regulars, and everyone else,
who have contributed to this fantastic thread over the years
who have contributed to this fantastic thread over the years
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Joined 2009
Paid Member
Interstates get me to Boise in 18 hours or so drive-time;
nice day trip, when I'm in the mood, sooner or later 🙂
and thanks for popping my bubble of Ragi ignorance!
nice day trip, when I'm in the mood, sooner or later 🙂
and thanks for popping my bubble of Ragi ignorance!
but I'm curious, millet ain't all the same; there are a wide range of grain sizes,
yes, the knee-jerk, thoughtless twit from copy-pasters is that the teff grain very fine, but that ain't saying much.
Regardless of the grain size and other things that affect flavor and texture and how it works in dough and how it cooks when you're ready to do so,
there's the how fine you grind the flour factor:
For a small batch at home, on a given nothing-special day,
people might just go mortar-and-pestlish with whatever tools are handy,
crack those little grains up a bit and say "good enough",
whereas on a local feast day they might spend a lot of time getting it super-fine,
but at that point they're probably gonna buy a pricier, more-consistent grind in a bag in a store.
Yep, Virginia, they do have flour mills in Ethiopia,
and with flour mills like other things,
fashion is often dictated by what worked here best, first, and because everybody does it that way
or because some ill-willed foreigner brought some nicely-cut 000 millstones from Milan once,
so his soldiers were happier while they were shooting us;
we ran them off but kept the mill, now we feed it what we like (maybe, maybe not, anyone know?)
Question is: does anyone here know of a "better" brand available on the internets
that generally makes it into the information-superhighway-delivery system in a fairly quick manner?
i.e. hasn't been sitting in a warehouse so long that
yer average Addis Ababan would take one look or sniff
and then take it straight to the trash bin? No, they're not all poor and starving or bangin' rocks all day..
there's usually someone or another here with some good sense about these things,
and I'm doing all I can wiggle his/her web or scritch for a waggle-dance
up and down the hive that gets us all to where the good stuff is...please?
yes, the knee-jerk, thoughtless twit from copy-pasters is that the teff grain very fine, but that ain't saying much.
Regardless of the grain size and other things that affect flavor and texture and how it works in dough and how it cooks when you're ready to do so,
there's the how fine you grind the flour factor:
For a small batch at home, on a given nothing-special day,
people might just go mortar-and-pestlish with whatever tools are handy,
crack those little grains up a bit and say "good enough",
whereas on a local feast day they might spend a lot of time getting it super-fine,
but at that point they're probably gonna buy a pricier, more-consistent grind in a bag in a store.
Yep, Virginia, they do have flour mills in Ethiopia,
and with flour mills like other things,
fashion is often dictated by what worked here best, first, and because everybody does it that way
or because some ill-willed foreigner brought some nicely-cut 000 millstones from Milan once,
so his soldiers were happier while they were shooting us;
we ran them off but kept the mill, now we feed it what we like (maybe, maybe not, anyone know?)
Question is: does anyone here know of a "better" brand available on the internets
that generally makes it into the information-superhighway-delivery system in a fairly quick manner?
i.e. hasn't been sitting in a warehouse so long that
yer average Addis Ababan would take one look or sniff
and then take it straight to the trash bin? No, they're not all poor and starving or bangin' rocks all day..
there's usually someone or another here with some good sense about these things,
and I'm doing all I can wiggle his/her web or scritch for a waggle-dance
up and down the hive that gets us all to where the good stuff is...please?
Actually, Appam batter is made from grain and pulses that have been soaked on water.
The softened grain and / or pulses (rice, most times), is then made onto a paste, and that is used for cooking.
South Indian homes have a wet grinder, look it up.
A short bust in a blender will do for small batches for you.
A long burst can change the texture totally, so experience counts.
Urad daal is added or used alone for different batter preparations in South India, that may lead to some more adventures if you look it up.
Injera flour may require such a procedure, my advice is to look it up.
Injera seeds / grain may be available on line, so if you have a blender, you can always grind a small batch...the average person may need only a small quantity of dry flour per meal.
The softened grain and / or pulses (rice, most times), is then made onto a paste, and that is used for cooking.
South Indian homes have a wet grinder, look it up.
A short bust in a blender will do for small batches for you.
A long burst can change the texture totally, so experience counts.
Urad daal is added or used alone for different batter preparations in South India, that may lead to some more adventures if you look it up.
Injera flour may require such a procedure, my advice is to look it up.
Injera seeds / grain may be available on line, so if you have a blender, you can always grind a small batch...the average person may need only a small quantity of dry flour per meal.
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Flour can be specified in mesh size, so that gives you a clue as to the amount of grinding needed.
So many holes per inch, or similar.
Or find someone who has actually tasted it.
We get domestic flour mills here with filter mesh that can be changed, so we can grind the flour as coarse or as fine as we desire, usually 3 meshes are provided with the machine.
So many holes per inch, or similar.
Or find someone who has actually tasted it.
We get domestic flour mills here with filter mesh that can be changed, so we can grind the flour as coarse or as fine as we desire, usually 3 meshes are provided with the machine.
I am amazed at the level of skill, knowledge and adventure shown in this thread. I have learned much over the years.
@NareshBrd,
Thank you!!!
and @cal yes, indeed, you started it, yes you did, nice work,
nyaah nyaah just for kicks and some sorta consistent tone outta me, and thank you again, too.
Thank you!!!
and @cal yes, indeed, you started it, yes you did, nice work,
nyaah nyaah just for kicks and some sorta consistent tone outta me, and thank you again, too.
Cal, and others on North America:
Have you come across freeze dried raw mango in a shop or on line?
That is different from Amchur, which is sun dried raw mango powder.
Quite different if we use raw mango as a zest or garnish for Dal, Amchur is not so tasty.
Have you come across freeze dried raw mango in a shop or on line?
That is different from Amchur, which is sun dried raw mango powder.
Quite different if we use raw mango as a zest or garnish for Dal, Amchur is not so tasty.
I have seen Teff from Bob's Red Mill, whole seed, you might check with them re:flour.
Or, look up and ask an Ethiopian restaurant.
p.s. the Jamaican food truck has reappeared, at an upscale location, the Orvis Co. parking lot. Got to get those flyfishing touron dollars!
Or, look up and ask an Ethiopian restaurant.
p.s. the Jamaican food truck has reappeared, at an upscale location, the Orvis Co. parking lot. Got to get those flyfishing touron dollars!
Just checked- Bob's Red Mill has teff flour(and they say it is difficult to grind at home, because of its small size).
Silverbeet (Swiss chard) is common here. It's also known as spinach because true spinach is rare, maybe stemming from a climate or availability issue long ago. I feel this is healthier and I much prefer it to spinach, which I find tasteless by comparison. Traditionally boiled, it doesn't take very long but I prefer it on its own cooked until soft, then well drained.
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My son's north of Sonoma CA, it's propane only. We cooked the pizza's at 650F and they were incredible. About 2 minutes per pie.
Family visit to the grandkids with another bunch of grandkids -- 6 under the age of 6
that squash(?) side looks a bit like a regurgitation of the night before! 😉
Is the wife away on a trip? 😛
Is the wife away on a trip? 😛
No squash on either plate.
The first one has:
Cheese
Pizza Pepperoni
Pickled Artichoke hearts
Pickled Herring
Fermented cuke
Refried beans
Dry roasted peanuts
Sun dried tomatoes in oil
The second one has:
Smoked pork tenderloin
Peaches and cream corn
Scalloped potatoes with cheese
No, the Mrs. is forever by my side. We often eat different things for dinner as she has certain dietary requirements.
The first one has:
Cheese
Pizza Pepperoni
Pickled Artichoke hearts
Pickled Herring
Fermented cuke
Refried beans
Dry roasted peanuts
Sun dried tomatoes in oil
The second one has:
Smoked pork tenderloin
Peaches and cream corn
Scalloped potatoes with cheese
No, the Mrs. is forever by my side. We often eat different things for dinner as she has certain dietary requirements.
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ahh……the scalloped potatoes is what had me stumped.
The reason I asked about the wife being gone is because that first plate looks very familiar from being a bachelor when my wife goes to see her sisters……..I’d label that ‘manfood’ 🤣
The reason I asked about the wife being gone is because that first plate looks very familiar from being a bachelor when my wife goes to see her sisters……..I’d label that ‘manfood’ 🤣