Comments on: More ur-food toasted flours

By: Rachel Laudan

Rachel Laudan — Tue, 29 Dec 2009 15:57:49 +0000

I would love to taste it. I’d also love a tiny pressure cooker. Most are so huge.

By: cassandra

cassandra — Tue, 29 Dec 2009 03:50:02 +0000

In Ladakh, northern India, part of the Himalaya, toasted barley flour was the fast food of choice. Mixed with hot tea made with pungent butter and salt, tsampa was warming and filling. The bottom of the Zanskar valley is 11,000 feet above sea level, and the passes around 17,000, which means water does not boil at 100 deg C/ 212F. Dry frying is a more efficient way to cook grain than boiling. Our work-around on a 3-week trek in 1983, was a tiny pressure cooker, and at the end of the trip, we paid our guide in part with that pressure cooker.

By: Adam Balic

Adam Balic — Wed, 09 Dec 2009 04:33:06 +0000

Parched legumes are still very common. The store well and you don’t need to reduce them to a flour to eat them.