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Macaroni Soup with Ham for Breakfast in Hong Kong
Nothing is better than the Filipino ginger chicken soup with rice for breakfast. I can't remember the proper name, but the Filipino diner next to my workplace had it every morning. Chicken soup with rice, ginger, garlic, maybe lemon grass, and always a hard boiled egg hidden inside. There was always a line and great disappointment if you got there too late to get a bowl.
Gluten-Free Tuesday: Teff
All the injera that I have had tasted like baking soda to me. Every venue. I avoid it now, which is terrible for me because I love all the other aspects of Ethiopian food in the restaurants I have been to. The meat dishes and veg are great, the injera just puts me off.
Starbucks Yields to Customer Demand; Brings Back Burnt Coffee
I cannot stand Starbucks coffee. But really what does it matter what it tastes like when you put all the flavorings etc. I think that's what people really go there for, the crazy concoctions of sugar.
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Recent Comments | Response to Comments
Oyster stuffing....YUM!
My mom is from the South and always made one pan of oyster dressing and one of non-oyster. It was the exact same recipe, sage and chicken stock, onion, celery, egg, salt, pepper. But oyster dressing was for X-mas only, for us the menu for Thanksgiving and X-mas was exactly the same with this one exception. From my understanding oysters are a symbol of New Year's prosperity, like having oyster stew on New Year's day.
Macaroni Soup with Ham for Breakfast in Hong Kong
Nothing is better than the Filipino ginger chicken soup with rice for breakfast. I can't remember the proper name, but the Filipino diner next to my workplace had it every morning. Chicken soup with rice, ginger, garlic, maybe lemon grass, and always a hard boiled egg hidden inside. There was always a line and great disappointment if you got there too late to get a bowl.
Gluten-Free Tuesday: Teff
All the injera that I have had tasted like baking soda to me. Every venue. I avoid it now, which is terrible for me because I love all the other aspects of Ethiopian food in the restaurants I have been to. The meat dishes and veg are great, the injera just puts me off.
Starbucks Yields to Customer Demand; Brings Back Burnt Coffee
I cannot stand Starbucks coffee. But really what does it matter what it tastes like when you put all the flavorings etc. I think that's what people really go there for, the crazy concoctions of sugar.
Dinner Tonight: Refried Beans Your Way
I cook on a yacht, and let me tell you, sometimes it is not so easy to find the right ingredients when you are out to sea. Recently I was asked to do a TexMex kind of meal. I made flank steak along with a number of other items, but for the beans I had everything except the pork fat. I usually do my beans with some kind of pork fat, be it bacon drippings or lard, etc. But I had zero, the owners are not big pork fans and don't even eat bacon (if that is possible!) I did have plenty of duck fat. Lord, people were lining up for the beans. A good fat gives the beans that silkiness of texture that I feel is important even with a chunky profile, and man these beans were out of this world. I will always go back to pork when available, but this was a terrific alternative and kosher for sure.
Gluten-Free Tuesday: Teff
Karlynne,
I see your point. However, I do want to make clear that I was not using hyperbole to make a point. Three years ago, I had that statistic in my hand, from a reliable source. I edited because I could no longer find that statistic. But the original point still stands.
Gluten-Free Tuesday: Teff
Good to see you back. I'm sorry if I am coming off nit-picky here, but there just seems to be a trend in reporting to use information that isn't quite factual to make a point. I'm seeing it from the most small time blogger up to major news outlets. It's disheartening.
I have thought about this 30% number, and yes, there are many people who go without eating whole grains. But to say that 30% of all Americans don't eat any whole grains in a given year is just implausible at best. Whether you like it or not, popcorn is a whole grain. You eat the entire kernel, even if it's Jiffy Pop or sold in tins with caramel coating on it. White flour in a granola bar doesn't nullify the oatmeal in it, and instant oatmeal is still whole grain, even if it's more processed than non-instant oatmeal.
I enjoy reading your blog, Shauna. You provide a lot of good information and some good recipes for the gluten-intolerant community. I don't think you need to resort to hyperbole to make a point.
Gluten-Free Tuesday: Teff
Hey Karlynne, I do normally return to answer questions. Life has been too full these past few weeks, because we're doing the final edits for our cookbook. No time for much of anything else! But now I'm here, so....
Avaryne, you asked where to find whole-grain teff? Here in the Seattle areas, it's available at PCC stores, as well as Whole Foods. Our local health food store carries it in bulk! So co-ops and "crunchy" places, where you'd find other unusual grains, tend to be your best bet.
(Those of you who are gluten-free, be careful with bulk bins, however, for the cross-contamination problems. The bins that are separate units, where the food comes spilling out of the shoot, rather than an individual scooping it, is a better bet.)
Knitter, teff and bulgur have entirely different textures and consistencies, so I'm afraid this wouldn't be a good substitute.
The few of you who didn't like injera or the taste of teff? Well, to each his own, of course! But I'd encourage you to try again. It's a new taste. And teff flour, added into quick breads or pancakes in small portions, can really add an interesting texture.
Are there any injera recipes that are wholly teff? I've seen them, even though I haven't tried making them yet. And I've also seen recipes that use millet or buckwheat flour plus club soda to mimic the texture. As I wrote, I've been told that it's the water that makes the difference, although I haven't found out exactly what the water should be like! Of course, if you are gluten-free, you can use other flours to substitute for the wheat flour in the recipes that use both injera and wheat.
As far as those of you who doubted the 30% number? I'm going to go back and edit. I read that statistic a few years ago, when first doing research for my book, on some literature from the Whole Grains Council. But since I can't find my original source, I'll back off on that statistic. However, if you think about it, there really are many, many people who go without eating whole grains. Frankly, my husband was one of them when I met him! Peekpoke, many people don't eat oatmeal at all. It's hard to think of movie theater popcorn as a whole grain. And many people really do go weeks or months without eating grains that haven't been pummeled and processed. Most of the rice eaten is white, the oatmeal is instant and comes in a packet, and granola bars contain white flour too. It's getting better. But still, many people don't eat real grains.
Gluten-Free Tuesday: Teff
Shauna, do you ever return to your posts to answer questions? Just wondering. Sometimes it can be interesting to get a discussion going but that's hard to do without input from the author of the post.
Gluten-Free Tuesday: Teff
Never heard of it til now , thanks! I love sour dough bread and the sourer the betterer. So I'm sure I'll like Teff as I like most new cuisines and flavors. Now I have to try it.
Macaroni Soup with Ham for Breakfast in Hong Kong
Thai style Congee for me if I have to have a breakfast soup. Still not really into it though, but it's nice on occasions.
Gluten-Free Tuesday: Teff
Would anyone have an idea where to purchase whole-grain teff, other than online? I went to my local Whole Foods, but they only stock teff flour.
Gluten-Free Tuesday: Teff
Teff flour *is* pretty pricey, but you can buy a smaller amount. I've seen it at food co-ops, local all-organic stores and Whole Foods.
Gluten-Free Tuesday: Teff
Does anyone know where, other than online, one can buy teff flour? The link shauna provided allows you to buy like 4 lbs for 20 bucks, which seems expensive.
Gluten-Free Tuesday: Teff
I love eating ethopian food and injera's very filling and it abosrbs the flavor of whatever its served on, so the best injera is whaever is under the delicious ethopian food!
Gluten-Free Tuesday: Teff
LOVE that there is a GF section on SE now! Shauna changed my life and attitude towards living gluten free! Love Teff now too! Oh and she also gave me the cornbread recipe that changed my life! :)
Gluten-Free Tuesday: Teff
For those of you looking for a gluten-free version of the wheat injera--I have had good luck making all kinds of things with Bob's Red Mill All Purpose Gluten Free flour mix, with a small amount of xanthan gum. I haven't made injera yet--the fermenting time is a bit intimidating to me, but now that I've thought about Bob's gf flour, I might work up the nerve sooner!
Gluten-Free Tuesday: Teff
RossS, popcorn and oatmeal are both considered whole grains. Corn tortilla chips are whole grain. Granola and granola bars contain whole grains. I can imagine that there are people who eat only white bread and white rice, but I just don't believe that 30% of Americans go an entire year without eating popcorn, oatmeal, granola, granola bars, or tortilla chips (to name just a few popular foods that are whole grain).
Hoping the author will pop in with a link to her source if I'm wrong about this.
Gluten-Free Tuesday: Teff
I wonder if there's a totally gluten-free recipe for injera out there? There are a few Ethiopian restaurants in my area, but after inquiring at a African grocery about injera, the clerk there assured me that most of those restaurants will use wheat flour as well. Would love to try it at home! Until then, there's teff banana bread! Thanks so much Shauna!
Gluten-Free Tuesday: Teff
I make injera all the time for the Ethiopian kids that live next door. I have done tons of research on it and I have even made injera out of 100% teff (have to say that it would have to be an acquired taste that *I* didn't acquire). Teff is very expensive and they are not even making 100% teff injera in Ethiopia. The places here are using 1 C teff to 1/2 C whole wheat to 1/2 C self rising flour.
Gluten-Free Tuesday: Teff
30% is plausible. The author is stating this is only for whole grains. In my younger years, I probably went quite some time without eating a single whole grain. I ate alot of processed wheat in white bread, etc. But whole grain? It's possible that I didn't eat any.
Gluten-Free Tuesday: Teff
Thank you, Shauna...
I am going to try that Banana Bread recipe immediately, if not sooner! LOL!
I can't tell you how happy I am to have this column on Serious Eats!
Gluten-Free Tuesday: Teff
Learn something new every day! Thanks for the info on teff!
Gluten-Free Tuesday: Teff
I have a bag of teff at home and was wondering if it could substitute for bulgur in tabouli? Guess I'll just have to try it and find out. I would love to see more teff flour recipes! I've never quite figured out what to do with it.
Gluten-Free Tuesday: Teff
I was once lucky enough to live next door to Ethiopian immigrants and was invited to teach them about the joys of pizza. In return, I learned the joys of Doro Wat and injera. I have been able to recreate Doro Wat, even learned how to make berbere (the spice). Alas, I have been unable to recreate the lushious injera. I would love to be able to buy a bag of teff with a recipe for injera on the side of that bag. Have my prayers been answered?
Gluten-Free Tuesday: Teff
I'm surprised that so many people dislike injera. I love injera - it's definitely one of the best parts of Ethiopian cuisine. I love the fluffy texture, the very slightly sour taste (I like sourdough bread, too, so maybe that helps), and how pliable it is - perfect for using to pick up meats and vegetables!
Gluten-Free Tuesday: Teff
i also have a total love affair with injera and ethiopian food in general. how awesome that it is gluten-free! i love experimenting with different grains as i have to rotate foods (to prevent developing new allergies). i need to find some teff! great article.
Gluten-Free Tuesday: Teff
I *adore* injera, but the taste/texture depends on the restaurant. Almaz in DC makes my favorite.
I have played with whole teff once or twice, but haven't fallen in love with it. I tried to make teff polenta once, it was okay. I still have a lot left, so I'd love more ideas. I'll have to make this gf banana bread.
Gluten-Free Tuesday: Teff
I had injera years ago in an Ethiopian restaurant and it was ok. Worth trying again.
I too am interested in where you came up with the 30% number in regards to people who never eat whole grains. I'm sure there are some people who eat only refined wheat, rice, oats, etc., but 30% sounds exaggerated. Could you link to the study or survey, please? Thanks!
Gluten-Free Tuesday: Teff
Whoa! There's a lot of injera-hate going on so far. I've not had the 'real thing' (i.e. made by someone who knows what they're doing), but I've had a go at making it myself, and it went down well with the family.
I've also used Teff in bread - both plain and banana, pancakes (I get 'good mummy' points when I make them for breakfast) and cakes. It works v well.
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My mom is from the South and always made one pan of oyster dressing and one of non-oyster. It was the exact same recipe, sage and chicken stock, onion, celery, egg, salt, pepper. But oyster dressing was for X-mas only, for us the menu for Thanksgiving and X-mas was exactly the same with this one exception. From my understanding oysters are a symbol of New Year's prosperity, like having oyster stew on New Year's day.