honestly, best places to get all these trendy grains that various cultures around the world been eating as staples is to shop at the grocery stores for those cultures. like... buckwheat and millet is much easier and cheaper to get from eastern European groceries (yes they also exist online nowadays, in case you don't have any local ones)

Sylvermynx wrote: »

Linaleah wrote: »

<snipped>
but fine, lets talk vegetables, since you seem to keep going back to potatoes. to illustrate a point about familiarity with something based on a region which was my point from the start. potatoes are common in US and former USSR, so people are probably about equally familiar with them. however. celery is something i haven't actualy tasted or knew that it was even a thing, until we immigrated. it just wasn't a common thing, just like millet wasn't a commonly eaten by people thing in US unless you are into trendy stuff.. meanwhile - summer radish was a super common staple while here most of the time i don't even see it in stores. familiarity with a particular food stuff is most often a regional thing.

Technically, potato is a tuber, and classed as a starch not a vegetable. It's easier to call it a vegetable.... All potatoes originated from a single origin: what are now south Peru and northwest Bolivia, 7000 to 10000 years ago. Also, it's related to tomato, being a nightshade as well. AFAIK, potato has never been classed as a fruit, unlike tomato....

you know, I used to think that tomato leaves and roots are a huge no no, but apparently they are not as toxic as we have believed. except to dogs who are more sensitive than we are. that said

what was that saying?

intelligence is knowing that tomato is a fruit.
wisdom is not putting it into a fruit salad.

or something like that.

I do suspect that the reason potatoes became so popular in northern Europe was becasue just like other root vegetables - they were easy to store through the winter for some somewhat fresh source of carbs, to prevent all sorts of vitamin deficiencies.

Linaleah wrote: »

you know, I used to think that tomato leaves and roots are a huge no no, but apparently they are not as toxic as we have believed. except to dogs who are more sensitive than we are.

In fairness, humans are stupidly resistant to poisons in general. I mean, you can still die from toxic foods, but in comparison to most animals...

Theres nothing wrong with being a peasant aside from being unable to defeat dragons.

Cundu_Ertur wrote: »

jainiadral wrote: »

Cundu_Ertur wrote: »

jainiadral wrote: »

Cundu_Ertur wrote: »

jainiadral wrote: »

So that's where I've heard of millet before the superfoods craze-- birdseed. I'm pretty sure it was a part of my pet rat's seed mix when I was a kid. I've probably eaten it eleventy trillion times as a side ingredient in things, including ancient grain-based cereals. Probably cooked like rice in with some other grains of various kinds. Unlike buckwheat, which is utterly awesome in pancakes, I'm not actively conscious of it as a separate flavor *shrug*

I'm kind of a crappy example of someone living in hippie-ster central (Northern Cali). I'm pretty sure you can get millet here even at the discount grocery chains like FoodMaxx, let alone mainstream stores like Safeway or Whole Foods. I probably should try some recipes using it one of these days, I guess. I'm not that eager, though. US/European-based foods aren't my thing lately. Made a killer fish-based laing the other day--I'd never cooked with taro leaves before.

https://www.overseaspinoycooking.net/2009/11/laing-at-daing-laing-with-dried-fish.html

Millet is supposedly common in Asian and African foods, too. I think it was only missing from pre-Columbian American foods, even then they had quinoa and chia to fill similar roles.

I'd be curious which Asian cuisines use it. I haven't run across it in Korean, Vietnamese, Japanese, Burmese, Laotian, Chinese, or Thai restaurants. Amusingly enough, the Asian supermarkets here (99 Ranch and Seafood City) are the only places I haven't seen millet.

Off to investigate now! Am dying of curiosity

Editing: "restaurant" seems to be the key word. Millet's apparently a common staple in almost every region's cooking at some point in history-- and I wonder if its ubiquity had something to do with how it fell out of favor. A lot of the widely available cookbooks tend to be written by restaurateurs. Well, TIL, just like this thread Time to find some recipes!

I think it's more of a central Asia, NW China kind of thing. Some Indian cuisines have it (like China there's more than one part of India, it's huge. Almost as big as Texas) but I don't think the SE Asians had much use for it, it's a dry crop as I understand it.

According to Wikipedia, millet was a major staple in Korea too. You can't find it in Korean grocery stores here, go figure. Been trying to Google Chinese recipes, and the only things I've come up with are millet congee and jiangbing-- have to make that one of these days. The congee I've had has always been made with rice. I just wish my hubby loved congee as much as I do; I'd be all over that recipe Search results these days seem to be terrible. I'm only getting hipster crap and alternative medicine results *headdesk*

Have to do more investigating with Indian food. I've been to a few North Indian places, but I've never run into millet dishes.

https://www.indianhealthyrecipes.com/recipes/millets/

https://simpleindianrecipes.com/millet.aspx

Though I should make you exercise your google-fu.

Thanks for the sites-- these look awesome!

I'll be coming back for these Is that first site Australian? My hubby visited Perth and got a little confused at Subway when the employee asked if he wanted "capsicums" on his sandwich. It took him a lot of head scratching to figure out she was talking about bell peppers He hails from British Columbia-- and probably that part of the British left NA forever. Going to have to see if I can find pre-washed millet, tho'. Non-washed quinoa is already enough of a PITA.

Interesting that dosa's made with millet. And the other dishes too. Had those a bajillion times. For all I know, millet's almost a daily thing in my diet, but I'm totally unaware of it

jainiadral wrote: »

Cundu_Ertur wrote: »

jainiadral wrote: »

Cundu_Ertur wrote: »

jainiadral wrote: »

Cundu_Ertur wrote: »

jainiadral wrote: »

So that's where I've heard of millet before the superfoods craze-- birdseed. I'm pretty sure it was a part of my pet rat's seed mix when I was a kid. I've probably eaten it eleventy trillion times as a side ingredient in things, including ancient grain-based cereals. Probably cooked like rice in with some other grains of various kinds. Unlike buckwheat, which is utterly awesome in pancakes, I'm not actively conscious of it as a separate flavor *shrug*

I'm kind of a crappy example of someone living in hippie-ster central (Northern Cali). I'm pretty sure you can get millet here even at the discount grocery chains like FoodMaxx, let alone mainstream stores like Safeway or Whole Foods. I probably should try some recipes using it one of these days, I guess. I'm not that eager, though. US/European-based foods aren't my thing lately. Made a killer fish-based laing the other day--I'd never cooked with taro leaves before.

https://www.overseaspinoycooking.net/2009/11/laing-at-daing-laing-with-dried-fish.html

Millet is supposedly common in Asian and African foods, too. I think it was only missing from pre-Columbian American foods, even then they had quinoa and chia to fill similar roles.

I'd be curious which Asian cuisines use it. I haven't run across it in Korean, Vietnamese, Japanese, Burmese, Laotian, Chinese, or Thai restaurants. Amusingly enough, the Asian supermarkets here (99 Ranch and Seafood City) are the only places I haven't seen millet.

Off to investigate now! Am dying of curiosity

Editing: "restaurant" seems to be the key word. Millet's apparently a common staple in almost every region's cooking at some point in history-- and I wonder if its ubiquity had something to do with how it fell out of favor. A lot of the widely available cookbooks tend to be written by restaurateurs. Well, TIL, just like this thread Time to find some recipes!

I think it's more of a central Asia, NW China kind of thing. Some Indian cuisines have it (like China there's more than one part of India, it's huge. Almost as big as Texas) but I don't think the SE Asians had much use for it, it's a dry crop as I understand it.

According to Wikipedia, millet was a major staple in Korea too. You can't find it in Korean grocery stores here, go figure. Been trying to Google Chinese recipes, and the only things I've come up with are millet congee and jiangbing-- have to make that one of these days. The congee I've had has always been made with rice. I just wish my hubby loved congee as much as I do; I'd be all over that recipe Search results these days seem to be terrible. I'm only getting hipster crap and alternative medicine results *headdesk*

Have to do more investigating with Indian food. I've been to a few North Indian places, but I've never run into millet dishes.

https://www.indianhealthyrecipes.com/recipes/millets/

https://simpleindianrecipes.com/millet.aspx

Though I should make you exercise your google-fu.

Thanks for the sites-- these look awesome!

I'll be coming back for these Is that first site Australian? My hubby visited Perth and got a little confused at Subway when the employee asked if he wanted "capsicums" on his sandwich. It took him a lot of head scratching to figure out she was talking about bell peppers He hails from British Columbia-- and probably that part of the British left NA forever. Going to have to see if I can find pre-washed millet, tho'. Non-washed quinoa is already enough of a PITA.

Interesting that dosa's made with millet. And the other dishes too. Had those a bajillion times. For all I know, millet's almost a daily thing in my diet, but I'm totally unaware of it

personaly, I'm lazy when it comes to cooking grains, so when I feel like millet (which does happen) I just buy this :P https://www.russianfoodusa.com/millet-groats-bags/

its not as nutritious as the stuff you cook normal way, but so... much easier to deal with. and its definitely pre washed :P there ARE other options of course and I wish I knew australian equivalent of the place above, but I would imagine/hope there's something out there. and if there isn't something else bound to be