Fonio
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mookiemcgee
- Posts: 5942
- Joined: Wed Jul 03, 2013 2:33 pm
- Gender: Male
- Location: Northern CA
Re: Fonio
Did you ask god? i bet he could give you some tipsHitRed wrote:Has anyone tried Fonio? A type of grain. Here in the USA we have wheat, more wheat and endless corn. Looking for something new to try.
WILLIAMS5232 wrote: as far as dukasaur goes, i had no idea you were so goofy. i mean, you hate your parents so much you'd wish they'd been shot? just move out bro.
Re: Fonio
Bogan God?mookiemcgee wrote:Did you ask god? i bet he could give you some tipsHitRed wrote:Has anyone tried Fonio? A type of grain. Here in the USA we have wheat, more wheat and endless corn. Looking for something new to try.
He's been around, lately.
“Life is a shipwreck, but we must not forget to sing in the lifeboats.”
― Voltaire
― Voltaire
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mookiemcgee
- Posts: 5942
- Joined: Wed Jul 03, 2013 2:33 pm
- Gender: Male
- Location: Northern CA
Re: Fonio
I meant the voice in his head that writes in the street corner
WILLIAMS5232 wrote: as far as dukasaur goes, i had no idea you were so goofy. i mean, you hate your parents so much you'd wish they'd been shot? just move out bro.
Re: Fonio
I meant to make a funny segue, but you were having Nunavut.mookiemcgee wrote:I meant the voice in his head that writes in the street corner
“Life is a shipwreck, but we must not forget to sing in the lifeboats.”
― Voltaire
― Voltaire
Re: Fonio
No.
I like couscous but find it to be messy. It's difficult to control, it seems to jump off your spoon or fork.
I don't like quinoa, it just is not as pleasing a flavour.
I might try fonio in the hope of a flavour closer to couscous than quinoa.
I like couscous but find it to be messy. It's difficult to control, it seems to jump off your spoon or fork.
I don't like quinoa, it just is not as pleasing a flavour.
I might try fonio in the hope of a flavour closer to couscous than quinoa.
Re: Fonio
Well I haven't had Fonio, I have had millet.
If you want some good grains beyond wheat and corn, the best place to start is with barley, rice or quinoa. Those 3 are pretty easy, there are lots of recipes that use them. You can actually cook and use all of them the same way too - just use them as a bed of grain to soak up the sauces.
Once you're ready for some adventuring millet is great. Amaranth is one of my favorites. There are also lots of heirloom wheat varieties available (spelt, Kamut, freekah, farro, einkorn, durum).
Or, you can follow the whole-grain calendar:
https://wholegrainscouncil.org/whole-gr ... h-calendar
Let me know how the fonio turns out, maybe I'll try to grab a bag in November.
If you want some good grains beyond wheat and corn, the best place to start is with barley, rice or quinoa. Those 3 are pretty easy, there are lots of recipes that use them. You can actually cook and use all of them the same way too - just use them as a bed of grain to soak up the sauces.
Once you're ready for some adventuring millet is great. Amaranth is one of my favorites. There are also lots of heirloom wheat varieties available (spelt, Kamut, freekah, farro, einkorn, durum).
Or, you can follow the whole-grain calendar:
https://wholegrainscouncil.org/whole-gr ... h-calendar
Let me know how the fonio turns out, maybe I'll try to grab a bag in November.
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BoganGod
- Posts: 5872
- Joined: Mon Apr 07, 2008 7:08 am
- Gender: Male
- Location: Heaven's Gate Retirement Home
Re: Fonio
Freekah is pretty tasty and easy to play around with, I'll blanch/lightly boil in stock, drain well, then deepfry and use as sprinkles. Barley risotto has been a menu visitor of mine for over 10years. Fonio is meehhh, though I've only cooked it twice, so maybe repeated exposure might help?
