The Blood Type Diet Archives Volume 8
Re: Grain questions
Posted By: BenS (o)
In Response To: Re: Grain questions (Charlie :^(A))
We attempted this and ended up with a partial mush, partial grain conglomerate that began to stick to the bottom of the pan after two minutes when it came to a boil. It has a roasted smell for sure, but I might have inadvertently burned it a little. Am I right in thinking that compared to typical grains this stuff looks totally different consistency-wise and is practically instant cooking?
Messages in This Thread
BenS (o) -- Sunday, 31 January 1999, at 2:46 p.m.
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