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Food Network = FAIL (imho). I despise that tool Bob Tuschman. He is personally responsible for all that craptastic programming. Him and Suzie Fogelson. So sad. I literally NEVER watch it anymore. PBS is awesome on Saturdays, though. I just grieve over the wonderful programming they used to have on TFN!!!!

I have totally stopped watching Food Network--I think they've lost their focus.

Oh, yea! Great Chefs of (fill in the blank). That was a good show, just a memory.

They kept the "bam" but lost Emeril! Yes - they should refocus on more cooking, more recipes, less flash. I miss the chefs that were featured on the line up until the last few years we so much more focused on cooking and why food works - Sara Moulton, Michelle Urvater, etc., as well as shows like "The Melting Pot"

@missjess: I know! I've pretty much boycotted Food Network forever in my house.
I used to love Ina Garten and I think I still would, but I can't stand the way they film it now-I liked the old format better.
Once Giada crapped out her kid the show changed, too. I can't even watch it. I don't want to know about her family and I hate the way they film it--it looks like a soap opera!!! The fuzzy lighting is terrible. Looks like Sandra Lee's craptastic show. Aesthetics are important to me.
They have all these new 'personalities' that I can't stand. It's not even about the food anymore, it's about the host and how "TV ready" they are. Barf.
Give me old ass episodes of "Chefs of the World", Jacques Pepin's show, and Cooks Illustrated and I'm happy.

I couldn't tell you, because I confuse which of the glut of nominally-food-oriented shows are Food Network and which of the glut of nominally-food-oriented shows are Travel Channel. It seems every other show is some sort of "reality TV" or competition kind of deal. I hate those. I wish there were more shows about actual cooking and food. Sure, I remember Jacques Pepin--I have an autographed cookbook. I even remember watching The Galloping Gourmet and Julia Child when I was nine or ten years old. I venture to say that Jacques and even Julia couldn't land a job on Food Network today. Talent and knowledge count for nothing. You have to be a "TV personality" today.

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.

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.

My Grandma Ruby was born in 1903. She taught me the old ways like making egg noodles and fluffy dumplings. She always baked her cornbread in a sizzling hot cast iron skillet for a crunchy dark golden crust. Her green beans cooked forever and were laden with onion and ham hocks. Chicken was fried in bacon grease after being simply dredged in seasoned flour. Pork chops browned next to apples and onions while potatoes fried on the next burner. The biscuits she made were a mile high and equally delicious under gravy or topped homemade jam. The dried apple fried pies she made are still a family favorite today.

all because a bunch of dagos (I'm one, so I guess its "ok" for me to say it....but OMG if someone ELSE says it!!!!!!!!!!)

I don't understand this comment. If a non-Italian starts calling Italians "dagos," is it ok if he says he's only joking? That doesn't make any sense. The reality is that you can say a lot of stuff about your own ethnic or religious group that someone outside your group can't. I don't think that's unfair or unreasonable.

I was also shocked when this showed up in my feed-reader: "dingo"? Randomly chosen headgear? Not funny. Not even clever. Just unpleasant, and I won't be patronizing them anytime soon.

As a Merlindian-American I have no problem with what they are doing.

Cheese Muffins - with hunks of Gouda cheese, crumbled bacon, and lots of black pepper - and Quiche are my standbys for brunch