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Lisalea
Monday, November 20, 2006, 1:38am Report to Moderator Report to Moderator

Ee Dan
Posts: 1,812
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Location: Canada
I bought some organic hulled millet and made some tonight and I absolutely loved it !!!
I ate it tossed with olive oil and red onions, eggs and green peas ... sooo delicious !!!
It kind of reminds me of cornmeal which I used to eat often before  'cause it's one of my favorite dishes but it's an AVOID for me unfortunately ...  
however; millet is really yummiiiii, hence I'll be eating it more often and cornmeal will be a once in a while treat 'cause I can't give it up totally

Has anybody else eaten millet in the place of cornmeal ??

Any other cornmeal lovers out there that  r  B'S ??

Thanks  


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Victoria
Monday, November 20, 2006, 1:48am Report to Moderator Report to Moderator

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I used to be one of those cornmeal lovers!    The key word is Used to Be!  (ok, 3 words)  

Been, oh, 8 years or so since corn stuff has passed these lips.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Lola
Monday, November 20, 2006, 2:07am Report to Moderator Report to Moderator

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here s a
Quoted Text
millet-corn bread recipe
Ingredients
2c. millet flour ( best if fresh ground in a coffee grinder)
leave some whole grains for a crunchier bread
1c. white or spelt flour
3t. baking powder
1t. ea. salt, chili powder, and cayenne to taste
14 oz. green chilis
11 oz. pimentos
1/4c. ghee or melted butter
1c. buttermilk or yogurt
1 minced onion
1/2c grated cheddar cheese
1 egg

Directions
Preheat oven to 400*. In a large bowl combine: millet flour, white or spelt flour, baking powder, salt, chili powder, and cayenne. In a small bowl combine: green chilis, pimentos, ghee or butter, buttermilk or yogurt, onion, cheese and egg. Mis weel and add to dry Ingedients. Pour into a lighty heated iron skillet, oiled with ghee. Bake for 30-45 min. Longer if you like a drier bread. Enjoy, Deborah


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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md
Monday, November 20, 2006, 3:12am Report to Moderator Report to Moderator

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I used to make a millet pudding that was really good, but I no longer have the book that the recipe was in.  It was a combination of cooked millet, peanut butter, carob powder, and I think honey also.  


Sirach 37:27
For not every food is good for everyone, nor is everything suited to every taste.



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Lisalea
Monday, November 20, 2006, 3:43pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from MD_O+
I used to make a millet pudding that was really good, but I no longer have the book that the recipe was in.  It was a combination of cooked millet, peanut butter, carob powder, and I think honey also.  



Ooooh  that sounds delicious !!!!!!!!!!!! Thank-u

I found these over the internet:
http://www.jewish-food.org/recipes/millpudd.htm
http://www.healthrecipes.com/pudding_recipes.htm
http://www.breadbeckers.com/recipes/coconut_millet_pudding.htm


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Lisalea
Monday, November 20, 2006, 3:43pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from lola
here s a


Gracias !!  


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Lisalea
Monday, November 20, 2006, 3:44pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from Victoria
I used to be one of those cornmeal lovers!    The key word is Used to Be!  (ok, 3 words)  

Been, oh, 8 years or so since corn stuff has passed these lips.



I take it that u replaced ur polenta (cornmeal) with millet ??
Cheers


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Victoria
Monday, November 20, 2006, 7:16pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Lisa,
At first, I replaced corn products (and wheat products) with other grains, such as millet, and rice; but when I had my secretor status tested and found that I am a non-secretor, I realized that we are closer to a type O in our grain needs.  
The less grains I eat, the better.  So, I don't eat millet or and other grains, except for my nightly treat of a rice cake/nut butter.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Lisalea
Monday, November 20, 2006, 7:28pm Report to Moderator Report to Moderator

Ee Dan
Posts: 1,812
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Quoted from Victoria
Lisa,
At first, I replaced corn products (and wheat products) with other grains, such as millet, and rice; but when I had my secretor status tested and found that I am a non-secretor, I realized that we are closer to a type O in our grain needs.  
The less grains I eat, the better.  So, I don't eat millet or and other grains, except for my nightly treat of a rice cake/nut butter.



Oh ok i see now ... well it that works for YOU, it's  FANTASTIC !!!


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Alia Vo
Monday, November 20, 2006, 8:54pm Report to Moderator Report to Moderator

Kyosha Nim
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French Meadow Bakery used to make a millet bread which I had purchased once or twice that was a nice substitute for a cornmeal type of bread.  

Millet adds an interesting texture and 'graininess' akin to cornmeal.

Others on this forum have mentioned that millet works well as a substitute grain in recipes for making pilaf or tabouli.

Alia


Alia A. Vo
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jayney-O
Monday, November 20, 2006, 11:48pm Report to Moderator Report to Moderator
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and.....tortillas!! (so I have heard)
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md
Tuesday, November 21, 2006, 2:15am Report to Moderator Report to Moderator

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Quoted from MD_O+
I used to make a millet pudding that was really good, but I no longer have the book that the recipe was in.  It was a combination of cooked millet, peanut butter, carob powder, and I think honey also.  


I found the recipe online last night.  Here it is.  

Carob Pudding or Slightly Nutty Pudding Recipe
1/8 tsp. salt
1/2 c. dates
1/2 tsp. vanilla
1 tbsp. peanut butter
2 tbsp. carob powder
1 c. hot cooked millet
3/4 c. boiling water
1 tbsp. coconut

WHIZ water and dates in blender, then ADD all ingredients remaining, and BLEND until smooth. CHILL and serve.



Sirach 37:27
For not every food is good for everyone, nor is everything suited to every taste.



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ISA-MANUELA
Tuesday, November 21, 2006, 7:30am Report to Moderator Report to Moderator
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ooo wooow sounds yummicialous AB nonnie- like  but must be honest millet is a for me, feel after having eaten it...so far made decades that I took it into a meal  will try it with rice and no dates either..hmm will take another fruit instead....sorry
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ion
Tuesday, November 21, 2006, 3:20pm Report to Moderator Report to Moderator

Kyosha Nim
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Hi there!!
I've tried lately millet too,(it must be the season's demand).
It leaves me a bitter-ish- after taste. Do others have similar experience?
I am off cereals too and don't eat much rice lately either, so I thought to try millet but...
not really bitter, - bitterish after taste. Any ideas to impove that?


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BuzyBee
Tuesday, November 21, 2006, 4:25pm Report to Moderator Report to Moderator

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There's a company named Sami's Bakery that makes a millet & flax chips. I keep these around for snacking and dipping. Great tasting. They have other products w/millet as well such as tortillas, pizza crust, cookies, and breads. They have a web site http://www.samisbakery.com or most HFS sell them too. I order mine thru the food coop.


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ISA-MANUELA
Tuesday, November 21, 2006, 4:35pm Report to Moderator Report to Moderator
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yep, ion the same for me, and then I've a taste like a cellar in my mouth ...very

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BuzyBee  -  Tuesday, November 21, 2006, 4:35pm
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Lisalea
Tuesday, November 21, 2006, 4:37pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from MD_O+


I found the recipe online last night.  Here it is.  

Carob Pudding or Slightly Nutty Pudding Recipe
1/8 tsp. salt
1/2 c. dates
1/2 tsp. vanilla
1 tbsp. peanut butter
2 tbsp. carob powder
1 c. hot cooked millet
3/4 c. boiling water
1 tbsp. coconut

WHIZ water and dates in blender, then ADD all ingredients remaining, and BLEND until smooth. CHILL and serve.





Thank-u so very much md for that recepe  

It sounds wonderfully delicious and I've gotta try it "minus" the coconut though ... (would anybody
else know what I could replace the coconut with since it's an avoid for me unfortunately)
Actually, so is the peanutbutter (I still eat it seldomly though)
maybe i'll try it with almond butter INSTEAD

I great big thank-u to everybody else as well ... People r so kind
and generous here and ALWAYS full of ideas  

What a great forum this is !!!


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ion
Tuesday, November 21, 2006, 5:09pm Report to Moderator Report to Moderator

Kyosha Nim
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Quoted from ISA-MANUELA
yep, ion the same for me, and then I've a taste like a cellar in my mouth ...very


Hi there sis!!


PEACE
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ISA-MANUELA
Tuesday, November 21, 2006, 7:45pm Report to Moderator Report to Moderator
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oo wow will I become a secretor right now or are this my greek ancestors (don't have any
or just only the B-part wich doesn't like millet
fine to have got another sis wavies to U

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BuzyBee  -  Friday, November 24, 2006, 3:55pm
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Lola
Tuesday, November 21, 2006, 8:49pm Report to Moderator Report to Moderator

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Sa Bon Nim
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use anything compliant to sprinkle on top, instead of the coconut.
a shredded and dehydrated fruit.....apple, or pear or anything compliant.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Lisalea
Wednesday, November 22, 2006, 12:13am Report to Moderator Report to Moderator

Ee Dan
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Quoted from lola
use anything compliant to sprinkle on top, instead of the coconut.
a shredded and dehydrated fruit.....apple, or pear or anything compliant.


Sounds good Lola ... I was thinking maybe dried  figs
Thanks  


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Victoria
Wednesday, November 22, 2006, 1:00am Report to Moderator Report to Moderator

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How about crushed walnuts on top?



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Lola
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not bad!

or hulled almonds finely cut to make them look like shredded coconut.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
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northstar
Wednesday, November 22, 2006, 3:21am Report to Moderator Report to Moderator

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It has been a while since I've had millet. Still love corn bread. Fortunately for my body, difficult to get corn bread and I do not have an oven.

If you do not like plain white/brown rice, add millet. Also good as rice pudding.


Out & About in Tokyo...
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Alia Vo
Wednesday, November 22, 2006, 3:27am Report to Moderator Report to Moderator

Kyosha Nim
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Thank you for the recipe, md.  

Amaranth could be substituted for the millet for blood type A's to make it more beneficial.

Alia


Alia A. Vo
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ion
Wednesday, November 22, 2006, 7:20am Report to Moderator Report to Moderator

Kyosha Nim
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Quoted from ISA-MANUELA
oo wow will I become a secretor right now
Oh! no no, no threatening to royalness

or are this my greec ancestors (don't have any
You never know, that is a mystery to be unveild :

or just only the B-part wich doesn't like millet
For now is more like it

fine to have got another sis
There is only one race:humans

wavies to U
wavies to you too!!!




PEACE

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ISA-MANUELA
Wednesday, November 22, 2006, 7:27am Report to Moderator Report to Moderator
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and amaranth tastes much...much..much better

ooooo Ioooon!!! have an eye on your postnumber send ya a little swiss sun
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ion
Wednesday, November 22, 2006, 8:02am Report to Moderator Report to Moderator

Kyosha Nim
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                      Ta in advance  

                                     


PEACE
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Henriette Bsec
Wednesday, November 22, 2006, 11:08am Report to Moderator Report to Moderator

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Kyosha Nim
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Ion
about the bitterness.
Some millets taste more bitter than others - It can be helped by buying the most fresh millet that you can get- - maybe wash and /or soak millet like quinoa.
I use millets instead of cornmeal and milletflakes in porridge.
It is a popular baby begginers  food here/ and it is a quite healthy type of grain and beneficial for secretors.

check this out >
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=53


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ion
Wednesday, November 22, 2006, 11:44am Report to Moderator Report to Moderator

Kyosha Nim
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Hi Henriette.
I'll try soaking and see what happens.
I thought it may be the cause of bitterness that I roast it before.
what do you think?


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Henriette Bsec
Wednesday, November 22, 2006, 1:02pm Report to Moderator Report to Moderator

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Kyosha Nim
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I don´t know - I don´t roast them myself

But I think the bitterness come from the saponins like in Quinoa
I have just noticed that when I wash them and rinse and sometimes soak the bitterness is less profound.
Remmber that they need to cook less then


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Lisalea
Wednesday, November 22, 2006, 3:42pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from Victoria
How about crushed walnuts on top?


Sure why not ??
Thank-u


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carmen
Thursday, November 23, 2006, 3:53am Report to Moderator Report to Moderator

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How long do you cook the millet? I've made porridge from ground millet before & so tedious stirring it but yummy for hubbie's bfst with raisins & a bit of ghee or ricemilk.
Love to make whole (hulled) millet as a side dish with veg - how long? & is it worth presoaking?
ta muchly!


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Lola
Thursday, November 23, 2006, 4:22am Report to Moderator Report to Moderator

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presoaking ain t a bad idea!.....
try preparing it like you would rice......after the soaking, leave a few hours in a colander to drain and dry......I d fry it first in ghee or olive oil, together with some onions......add stock or water, voila!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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mooser
Friday, November 24, 2006, 1:14am Report to Moderator Report to Moderator
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What a funny coincidence! My husband (B- non-secretor) and I just tried millet, too, and loved it. Most grains make me feel tired and bloated but I didn't have that response with the millet. He's the cook and made it with lots of peppers and onions.
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carmen
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Ok, any ideas on how to just boil/steam millet on its own? eg 1 cup millet to say 2 cups water & bring to boil, then simmer for how long? I never manage to get plain rice quite right, but toasted buckwheat is perfect at 15mins plus 5min sitting off heat (with either evoo or ghee added before cooking). Hubbie doesn't like his grains adulturated (eats lot of veg, but separate.....)
ta!


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Lisalea
Friday, November 24, 2006, 1:38am Report to Moderator Report to Moderator

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This is the  way I do and it comes out perfect !!!

Take 2 1/2 cups water; bring to a boil and then add 1 cup Millet, stir and lower heat;cover/simmer on low for 18 minutes and Voila !!!
Best of luck

I cook my rice the exact same way and it's wonderful in my humble opinion


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carmen
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Thanks Lisalea - will try tomorrow! Really got a hankering for some soon...
Having bbq tonite so we'll stick to things that can be charred! like sweet potato (corn cob for hubbie), steak, egg, onion, pineapple, toms.
ta!


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Lisalea
Friday, November 24, 2006, 3:54pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from carmen

Thanks Lisalea - will try tomorrow! Really got a hankering for some soon...
Having bbq tonite so we'll stick to things that can be charred! like sweet potato (corn cob for hubbie), steak, egg, onion, pineapple, toms.
ta!



It's my pleasure !!!

Just a little reminder though, u may want to taste it after 18 minutes ... my mom for instance prefers it when I let it cook for 20 minutes.


Btw, that dinner sounds delcious really !!!!
I absolutely adore Sweet Potato and it's beneficial for me Yahoooo


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Lisalea
Friday, November 24, 2006, 3:56pm Report to Moderator Report to Moderator

Ee Dan
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Take a look at this people and everybody who really enjoys Millet will be happy to know the following

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=53


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Lola
Friday, November 24, 2006, 6:19pm Report to Moderator Report to Moderator

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Sa Bon Nim
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millet is proven for longevity!
http://www.unec.net/of_interest/HunzaDietBread.htm

has anyone tried making a compliant Hunza bread?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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yaeli
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Quoted from ion_amygdalou
Hi there!!
I've tried lately millet too,(it must be the season's demand).
It leaves me a bitter-ish- after taste. Do others have similar experience?
I am off cereals too and don't eat much rice lately either, so I thought to try millet but...
not really bitter, - bitterish after taste. Any ideas to impove that?


It's the same for me! Used to be, that is, cause now I am off grains. But in the old days, it used to bother me every time. One idea was to cook it together with rice, which didn't help. It was still bitter. So I gave it up altogether. Never got to the stage to try and soak it overnight and see if it helps (I suspect it wouldn't).




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ion
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Kyosha Nim
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I have made my mind. Next time I do it I will not roasted, and see what happens.


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But sometimes even the rinsing and soaking doesn´t work- then millet is old


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BuzyBee  -  Saturday, November 25, 2006, 10:51am
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yaeli
Saturday, November 25, 2006, 12:13pm Report to Moderator Report to Moderator

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Oh! So that's the reason!


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ion
Saturday, November 25, 2006, 6:23pm Report to Moderator Report to Moderator

Kyosha Nim
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Quoted from Henriette_Bsec
But sometimes even the rinsing and soaking doesn´t work- then millet is old


Hmm!!!


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Laura P
Wednesday, December 13, 2006, 1:32am Report to Moderator Report to Moderator

Kyosha Nim
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Quoted from BuzyBee
There's a company named Sami's Bakery that makes a millet & flax chips. I keep these around for snacking and dipping. Great tasting. They have other products w/millet as well such as tortillas, pizza crust, cookies, and breads. They have a web site http://www.samisbakery.com or most HFS sell them too. I order mine thru the food coop.



I've had their tortilla's before and they are fabulous!



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Schluggell
Wednesday, December 13, 2006, 10:39am Report to Moderator Report to Moderator

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Quoted from ion_amygdalou
...It leaves me a bitter-ish- after taste. Do others have similar experience?...


Usually due to the hulls of Millet - some is processed better than others. Rarely, heaven forbid, stale or mildewy grains...

Soaking helps cooking any grain, and unhulled millet should be soaked in several changes water.



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ion
Wednesday, December 13, 2006, 12:19pm Report to Moderator Report to Moderator

Kyosha Nim
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Thanks Schluggell
It Bio product. No signs of fungus or other nusty things and is with out hulls.
I haven't cooked it yet again but next time I'll soak it anyway and see what happens.


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Alek
Wednesday, December 13, 2006, 2:29pm Report to Moderator Report to Moderator

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I love millet, great replacement for cous-cous, but even tastier.
Cooks like rice, 2 cups of water, 1 cup millet. It is done when water evaporates at the very low fire. At the end i add ghe. Beautiful with curries and any spicey sauce.
There is also millet flakes that i put in my morning fruit drink among other things.

alek




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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Millet

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