Thursday, June 10, 2010

Sometimes A Grain is Just A Grain

Sorry for the long lull in posts. I'm getting a little bored with the concept, but have yet to figure out what's next. If anyone has ideas, let me know!

But I had to post about tonight's meal, because it epitomizes the freakish nature of my best weird meals.

I had stuffed peppers for dinner, with a side of toasted ravioli and scotch.

Not weird, you say? The pepper was stuffed primarily with oatmeal...

I have been experimenting with fermentation for awhile now- first a sub-par cider, then a strange grape concoction. I approach it with the same disregard of rules I apply to cooking, so I'm comfortable producing sub-par things, as long as it's kind of educational.

In any case, this morning I started my first quasi-beer by boiling some grains in water- about 60% oatmeal, 40% red wheat. I made my quasi-wort, then wondered what to do with all the leftover grains. Needless to say, I don't have a cow (which is where brewers ditch the byproducts of beer-making), but the grains weren't overly mushy. I ate some for breakfast, a la cereal, but had a ton left over.

Around dinnertime, I realized I had a ton of veggies I needed to eat. Stuffed peppers sounded good, but I didn't want to have to cook quinoa, kasha, or rice. And then I remembered the oatmeal.

I was grossed out by the concept, but a little curious. And in the end, it was a great call. I added a little mozzarella, then baked them for close to an hour. The cheese made the grains taste sufficiently savory, to the degree it was very tasty. I couldn't have distinguished the grain primarily as oatmeal based on taste.

We'll see how the quasi-beer turns out in a few weeks...In the meantime, my Glenmorangie is pretty decent.