Comments on: If you were a muleteer…pinole and other roasted powders

By: Sandy D.

Sandy D. — Tue, 08 Dec 2009 15:59:14 +0000

I still think that boiling the grains is even easier – saves all that pounding or grinding.

By: maria

maria — Tue, 08 Dec 2009 13:53:32 +0000

WHEAT kernels – one of the most well known greek foods, using whole wheat kernels, consumed from antiquity through to the present day, is the dish served at memorial services, known throughout the christian orthodox world as ‘koliva’: http://organicallycooked.blogspot.com/2009/12/memorial.html

it definitely doesnt last long in the state that it is served (boiled wheat ferments and grows bacteria), but it needed less processing than the grain you present above – is it a before- or after-bread use of wheat?

By: Ji-Young Park

Ji-Young Park — Tue, 08 Dec 2009 08:18:20 +0000

At first glance I thought it was Korean roasted soybean powder. http://www.maangchi.com/ingredients/roasted-soy-bean-powder

I love the stuff, so does my daughter. It’s used for making drinks (more extravagant versions add a dozen or so other toasted grains, seeds and nuts. And rice cakes are also sprinkled with toasted soybean powder.

“Once you start looking you find little hints of these toasted powdered grains all over the world. I’ll talk about some more of them in the coming days.”

YES!

By: Margaret

Margaret — Mon, 07 Dec 2009 03:52:49 +0000

http://www.chiativity.org/2009/03/an-historic-article-on-the-use-of-chia-seeds-by-indians-and-mexicans-in-1891.html

I hope you can open this.

By: Margaret

Margaret — Mon, 07 Dec 2009 03:50:15 +0000

But what about chia seed? Most of what I’ve read about pinole states that parched chia seed was an important ingredient in pinole. Maybe not now, but in the past. I’ll see if I can send you any references.