tag:blogger.com,1999:blog-704726093109763319.post8152124195934811244..comments2024-02-15T21:38:42.142+08:00Comments on The Wayward Oven: Bread bulletin: Red quinoa ringJanehttp://www.blogger.com/profile/14499638677850725030noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-704726093109763319.post-8195170377463078912013-05-09T06:38:01.928+08:002013-05-09T06:38:01.928+08:00Hi Jane, I've just been reading through your b...Hi Jane, I've just been reading through your blog this afternoon and am really impressed through and through. FYI, I found your blog because of searching on 'sourdough chapati' to see if I was going to do something new or something ill-advised.<br /><br />I wanted to comment here on this post about quinoa to encourage you to wash the dry grain before cooking it. And maybe you did, but when I first started cooking it, I'm not sure if I even rinsed. A longer wash will remove the saponins, which impart a slightly weird, bitter taste. Saponins, for anyone wondering, are natural soapy things found in some plants and not so tasty to eat.<br /><br />Separately, I was going to share something alarming I heard about quinoa recently, but found this more thorough story, instead, and link it here for your mutual edification. <a href="http://www.slate.com/articles/life/food/2013/01/quinoa_bad_for_bolivian_and_peruvian_farmers_ignore_the_media_hand_wringing.2.html" rel="nofollow">About quinoa in its native homeland.</a>Jay & Marihttps://www.blogger.com/profile/01698867563716551757noreply@blogger.com