Posted on 11/14/2013 6:59:43 AM PST by SJackson
OOps! My bad!
Mustard is a Brassica, which means it is more closely related to cabbage and broccoli and kale.
Good deal! I’ve got lots of dandelions and clover.
A few years ago, I was gifted with 10# of Basmati rice, while having another 10# on hand. The older bag did get some bugs. I simply washed that rice in cold water before cooking. The buggy parts rose to the surface and could be skimmed off.
We detected no alteration in the taste or texture and no one became ill.
In our formerly affluent state, I would have thrown it all out. At that point, however, I simply couldn’t afford to.
Sometimes my freezers are just too full to pre-freeze grains.
Par boil and drain dandelions before use. If you like summer kim chi, they make a good early spring kim chi.
I’m hoping I won’t have to.
I hear ya about the freezer situation. It takes me 2 or 3 weeks to transition my rice flour (bought in 50lb bags) through the freezer 2 or 3 bags at a time. My goal this winter is to streamline my deep freeze situation. Not sure how I’m going to do that. Guess my dehydrator and canning operation will be very busy.
Agreed with the buggy rice though. I remember reading someplace that even though they were strict vegans, most Indians didn’t have b12 deficiencies. Until modern times when the grain supply was ‘cleaned up’ and pests removed or eradicated. Turns out they’d been eating enough bug parts of various kinds to have gotten sufficient b12.
My grandmother soaked it in water too and picked off the buggy parts that floated. They were destitute sharecroppers and couldn’t afford decent airtight storage for it or the cost of replacement. This was during the depression. People are way too squeamish over stuff sometimes. The bags that got buggy on me weren’t thrown out, they were cooked with bugs intact and fed to the chickens. Who loved the ‘extra treats’ in there. My grandmother would have been horrified at anyone throwing out food that something on the property could eat.
LOL. In some parts of the world, rice + bugs is an extra cost.
The Koreans grow dandelions as an early spring crop. The will literally sprout up through the melting snow. I’ve had both the Kim Chi and as greens; they weren’t bad. I grew up eating mustard, turnip, spinach, collards and even had Polk salad as a kid so it wasn’t foreign to me.
"Eating them for 6 or 7 weeks now, haven't been sick once, probably keep us both alive."
Especially in N. Korea.
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