Comments for Through the Cooking Glass http://cooking.glassbrian.com Nourishing Traditions Through the Eyes of Brian Glass Tue, 06 Jan 2009 21:52:19 +0000 http://wordpress.org/?v=MU hourly 1 Comment on No-Knead Bread by brianglass http://cooking.glassbrian.com/2007/05/21/no-knead-bread/#comment-5325 brianglass Mon, 05 Jan 2009 14:39:17 +0000 http://cooking.glassbrian.com/2007/05/21/no-knead-bread/#comment-5325 Arwyn, You may have to play around with the amounts a bit till you get the bread to where you like it. You can change up or down the amount by 1T each time you make it and once you find a place you like it stick with it. You may have to do this every time you switch flours. Each flour can be different. Good luck. 3 1/2 cups + 1-2 tablespoons Arwyn,

You may have to play around with the amounts a bit till you get the bread to where you like it. You can change up or down the amount by 1T each time you make it and once you find a place you like it stick with it. You may have to do this every time you switch flours. Each flour can be different. Good luck.

3 1/2 cups + 1-2 tablespoons

]]> Comment on No-Knead Bread by Arwyn http://cooking.glassbrian.com/2007/05/21/no-knead-bread/#comment-5324 Arwyn Mon, 05 Jan 2009 06:45:57 +0000 http://cooking.glassbrian.com/2007/05/21/no-knead-bread/#comment-5324 Do you have a conversion to all-purpose whole wheat flour, for those of us who don't (yet, perhaps) grind our own? Do you have a conversion to all-purpose whole wheat flour, for those of us who don’t (yet, perhaps) grind our own?

]]> Comment on Grain Mill Ordered by Peter de Boer http://cooking.glassbrian.com/2007/01/25/grain-mill-ordered/#comment-5323 Peter de Boer Thu, 01 Jan 2009 21:41:31 +0000 http://cooking.glassbrian.com/2007/01/25/grain-mill-ordered/#comment-5323 Info; for mill's and distr in canada+ an my w-side . myn tel. is 905-688-2196. please coll me. Thank you Peter de Boer Info; for mill’s and distr in canada+ an my w-side .
myn tel. is 905-688-2196. please coll me. Thank you
Peter de Boer

]]> Comment on KoMo Fidibus 21 by Jack http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5322 Jack Tue, 23 Dec 2008 21:12:50 +0000 http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5322 I purchased the Komo Fidibus 21 from natural Europe a few months ago. I use it twice a week to make spelt pancakes, bread, and muffins. Works faultlessly. Some times I grind some rice or rye or oat flour to blend in with a recipe. The Oat flour is a softer grain but no problems. I put a scale under the output tube and grind to my recipe quantity and switch it off. Works great. The Spelt grain is plenty fine for bread or pancakes, even muffins. It isn't pastry flour or cake flour, but just fine. I purchased the Komo Fidibus 21 from natural Europe a few months ago. I use it twice a week to make spelt pancakes, bread, and muffins. Works faultlessly. Some times I grind some rice or rye or oat flour to blend in with a recipe. The Oat flour is a softer grain but no problems. I put a scale under the output tube and grind to my recipe quantity and switch it off. Works great. The Spelt grain is plenty fine for bread or pancakes, even muffins. It isn’t pastry flour or cake flour, but just fine.

]]> Comment on Best Sourdough Yet by Micah http://cooking.glassbrian.com/2007/09/30/best-sourdough-yet/#comment-5321 Micah Mon, 22 Dec 2008 17:12:46 +0000 http://cooking.glassbrian.com/2007/09/30/best-sourdough-yet/#comment-5321 yum yum yum! :) yum yum yum! :)

]]> Comment on Dad’s Stuff and Junk by Micah http://cooking.glassbrian.com/2008/02/29/dads-stuff-and-junk/#comment-5320 Micah Mon, 22 Dec 2008 17:09:53 +0000 http://glasscooking.wordpress.com/?p=247#comment-5320 :) :)

]]> Comment on About Brian by Maria http://cooking.glassbrian.com/about/#comment-5319 Maria Sun, 21 Dec 2008 05:27:14 +0000 #comment-5319 Hi Brian, Just found your blog, thanks for all the great info you share! I'm working my way through the archives while at the same time wondering when you're going to update us with more of your culinary explorations via Nourishing Traditions? Btw, do you still like your grain mill? What do you think about grain rollers/flakers to make oatmeal? Many thanks! Hi Brian,
Just found your blog, thanks for all the great info you share! I’m working my way through the archives while at the same time wondering when you’re going to update us with more of your culinary explorations via Nourishing Traditions?
Btw, do you still like your grain mill? What do you think about grain rollers/flakers to make oatmeal?
Many thanks!

]]> Comment on Sports Drink Revisited by Cat http://cooking.glassbrian.com/2008/09/10/sports-drink-revisited/#comment-5315 Cat Sat, 29 Nov 2008 13:46:44 +0000 http://glasscooking.wordpress.com/?p=291#comment-5315 Hello again Brian, If you are thinking the leg cramps came from not enough potassium you might try eating some Kiwi a few days before your race. Or in general. I had a consult with Jeff G. this week for... well you know, and he said one Kiwi has 600% of the vitamin C in an orange, and 400% of the potassium in a banana. Calorie wise it's a good exchange. One Kiwi verses ten oranges/bananas. Jeff asked if he could get me to eat ONE Kiwi a week. I told him that wouldn't be the problem, it would be keeping me from eating all the Kiwis in the bag in one week. Organically grown Kiwi are sold in bags of 6-9. I'm certainly not going to let them go to waste so I'll have to eat them ALL or find someone who enjoys them to share with. The scond option's not too hard since I work in a daycare... Cat Unpolluting the (food) minds of innocent children where ever I go... Hello again Brian,

If you are thinking the leg cramps came from not enough potassium you might try eating some Kiwi a few days before your race. Or in general.

I had a consult with Jeff G. this week for… well you know, and he said one Kiwi has 600% of the vitamin C in an orange, and 400% of the potassium in a banana. Calorie wise it’s a good exchange. One Kiwi verses ten oranges/bananas. Jeff asked if he could get me to eat ONE Kiwi a week. I told him that wouldn’t be the problem, it would be keeping me from eating all the Kiwis in the bag in one week. Organically grown Kiwi are sold in bags of 6-9. I’m certainly not going to let them go to waste so I’ll have to eat them ALL or find someone who enjoys them to share with. The scond option’s not too hard since I work in a daycare… Cat

Unpolluting the (food) minds of innocent children where ever I go…

]]> Comment on Beef and Barley Soup by brianglass http://cooking.glassbrian.com/2007/01/11/beef-and-barley-soup/#comment-5314 brianglass Mon, 24 Nov 2008 18:00:27 +0000 http://cooking.glassbrian.com/2007/01/11/beef-and-barley-soup/#comment-5314 The difference between pearled and hulled barley is basically the similar to the difference between white rice and brown rice. The pearled barley has had much of the nutritional value removed. The whey, lemon juice, or vinegar help to break down many of the anti-nutrients in grains and make them more digestible. The difference between pearled and hulled barley is basically the similar to the difference between white rice and brown rice. The pearled barley has had much of the nutritional value removed.

The whey, lemon juice, or vinegar help to break down many of the anti-nutrients in grains and make them more digestible.

]]> Comment on Beef and Barley Soup by Zeal http://cooking.glassbrian.com/2007/01/11/beef-and-barley-soup/#comment-5313 Zeal Mon, 24 Nov 2008 17:26:09 +0000 http://cooking.glassbrian.com/2007/01/11/beef-and-barley-soup/#comment-5313 Hi, Please tell me why do you add whey, lemon juice, and vinegar when soaking the barley and what is the difference between pearl and hulled barley. Thanks! Zeal Hi,
Please tell me why do you add whey, lemon juice, and vinegar when soaking the barley and what is the difference between pearl and hulled barley. Thanks!

Zeal

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