ChefTessBakeresse
06-27-2011, 02:05 AM
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After my last bread class at Preparing Wisely in Mesa, Arizona, I realized it would be a good idea to start posting a lot more Grain education. It's an amazing area to expand your culinary know-how. </span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Are you befuddled? Many would look at this collection of grains and wonder what the heck-fire they all are and what to do with them! Well, never you worry! Chef Tess will help you get a grasp of basic grain surgery! If you missed some of my most basic recipes for grain along with many tutorials, look <a href="http://cheftessbakeresse.blogspot.com/p/grain-surgery-101.html">here</a> . We'll be doing a lot with whole grain...a lot more than you've seen! I'm also going to be referring you to my friend <a href="http://www.chefbrad.com/index.php">Chef Brad Petersen</a>, since I'll be working with him and his whole grain flour line a lot more (Details to follow...)</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm starting today with just showing what the grains look like and then we'll cover how to cook with them more in depth. I hope everyone is okay with learning this step by step. I think it's a good way to go.</span>
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<a href="http://4.bp.blogspot.com/_Z4ub2c1YMbE/TMGfU7cRd4I/AAAAAAAAIL0/f-4Po7rvbZ4/s400/147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="310" src="http://4.bp.blogspot.com/_Z4ub2c1YMbE/TMGfU7cRd4I/AAAAAAAAIL0/f-4Po7rvbZ4/s320/147.JPG" width="320" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Let's start at the very beginning...a very good place to start. Oh have mercy. Try not to imagine me in the Sound of Music with a gaggle of kids in front of me wanting to listen to me strum my guitar. Instead...think of the smallest grains of sheer AwEsOmeNeSS...and you will have these two buddies. Auntie Amaranth and her friend Teff.</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is Amaranth. It's one of the smallest grains out there. Amaranth! Pop it and you're addicted...like crack..but healthy. See, I say popping amaranth and it sounds like a new drug huh? Well, if so...it looks like this.</span>
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<a href="http://1.bp.blogspot.com/-A8FOrh1elu8/Tfmq8GQDozI/AAAAAAAAKv4/kgAmTr9q6II/s1600/IMG_6453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://1.bp.blogspot.com/-A8FOrh1elu8/Tfmq8GQDozI/AAAAAAAAKv4/kgAmTr9q6II/s320/IMG_6453.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Yet smaller is Teff. Teff came to us from Ethiopia where there are several thousand wild varieties. We only have two colors so far...but it's awesome stuff. </span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It also takes 150 grains of Teff to equal on grain of wheat...so it's smaller than heck! Heck is small...</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pearled Barley is the most common way to find barley. My favorite recipes for barley are found here: <span class="Apple-style-span" style="color: #222222; line-height: 19px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/whole%20grain%20barley" style="color: #2288bb; text-decoration: none;">whole grain barley</a>.</span></span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Hulled Buckwheat and Unhulled buckwheat (dark below) <a href="http://en.wikipedia.org/wiki/Buckwheat">Buckwheat</a> is actually not related to wheat at all and is 100% gluten free.</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Brown Jasmine Rice.</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Now, if you saw all these grains in a stack, could you tell by looking, what the names of the grain are?</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kamut <a href="http://en.wikipedia.org/wiki/Khorasan_wheat"> Khorasan wheat</a> is 1/3 longer than regular wheat and high protein. Excellent for making pasta and bread because of that protein! Plus, look how it is almost gel-like in it's appearance! <span class="Apple-style-span" style="color: #222222; line-height: 19px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/noodle%20mix" style="color: #2288bb; text-decoration: none;">noodle mix</a> is a great place to start.</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Look how long Kamut grains look next to soft white wheat!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Oats look a lot like wheat, but are long and thin, almost like a grain of rice. Oat groats like below, are unrolled. There are many people who have never seen a piece of oat that isn't a rolled oats.</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Soft White Wheat is recognizable in two ways, it's got a short grain and it's not gelatinous in appearance.</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> How is that <a href="http://en.wikipedia.org/wiki/Spelt">Spelt</a> ? <span class="Apple-style-span" style="line-height: 19px;">Many people with an </span><span class="Apple-style-span" style="line-height: 19px;"><a href="http://en.wikipedia.org/wiki/Wheat_allergy" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Wheat allergy">allergy</a></span><span class="Apple-style-span" style="line-height: 19px;"> or intolerance to </span><span class="Apple-style-span" style="line-height: 19px;"><a href="http://en.wikipedia.org/wiki/Common_wheat" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Common wheat">common wheat</a></span><span class="Apple-style-span" style="line-height: 19px;"> can tolerate spelt even though it is an ancient form of wheat. Why? It hasn't been genetically altered as many of our modern wheat has.</span></span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is classic Hard Red Wheat. It's most famous here on the blog in the <span class="Apple-style-span" style="color: #222222; line-height: 19px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/Sprouted%20Wheat%20bread%20tutorial" style="color: #2288bb; text-decoration: none;">Sprouted Wheat bread tutorial</a> and the </span><span class="Apple-style-span" style="color: #222222; line-height: 19px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/sprouted%20wheat%20tortillas" style="color: #2288bb; text-decoration: none;">sprouted wheat tortillas</a>.</span><span class="Apple-style-span" style="color: #222222; line-height: 19px;"> </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #222222; line-height: 19px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/whole%20grain%20quinoa" style="color: #2288bb; text-decoration: none;">whole grain quinoa</a>. Pronounced Keen-wah...</span><span class="Apple-style-span" style="color: #222222; line-height: 19px;"> </span>Quinoa comes in Black, Red and White.<span class="Apple-style-span" style="line-height: 19px;"> </span><span class="Apple-style-span" style="color: #222222; line-height: 19px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/whole%20grain%20quinoa" style="color: #2288bb; text-decoration: none;">How to Cook it!</a></span><span class="Apple-style-span" style="color: #222222; line-height: 19px;"> </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Flax Seed</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Classic Rye bread</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Black and White Chia seeds! See the scoop on this super grain :<span class="Apple-style-span" style="color: #222222; line-height: 19px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/whole%20grain%20chia" style="color: #2288bb; text-decoration: none;">whole grain chia</a></span><span class="Apple-style-span" style="color: #222222; line-height: 19px;"> </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Corn AKA field corn...<span class="Apple-style-span" style="color: #222222; line-height: 19px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/corn%20nuts" style="color: #2288bb; text-decoration: none;">corn nuts</a></span><span class="Apple-style-span" style="color: #222222; line-height: 19px;"> are a great place to start but you can also lean how to make masa in the </span><span class="Apple-style-span" style="color: #222222; line-height: 19px;"><span class="Apple-style-span" style="color: #2288bb; text-decoration: none;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/homemade%20corn%20tortilla%20tutorial" style="color: #2288bb; text-decoration: none;">homemade corn tortilla tutorial</a></span></span><span class="Apple-style-span" style="color: #222222; line-height: 19px;">, masa is also amazing for </span><span class="Apple-style-span" style="color: #222222; line-height: 19px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/tamales" style="color: #2288bb; text-decoration: none;">tamales</a></span><span class="Apple-style-span" style="color: #222222; line-height: 19px;">!</span></span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Millet is yet another amazing grain. Check out how to use it the section: <span class="Apple-style-span" style="color: #222222; line-height: 19px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/whole%20grain%20millet" style="color: #2288bb; text-decoration: none;">whole grain millet</a></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For more powerful grain education, visit my friend <a href="http://www.chefbrad.com/grain/index.php">Chef Brad!</a> The last time we spoke, he asked me if I would be willing to try out some of his new flour line! Now isn't that nice?! Even nicer, his new <a href="http://www.chefbrad.com/fusion-grain-tv/index.php">TV show!</a> is on the BYU channel. Word is he gets to do 32 more episodes...and asked me if I would be a guest chef upcoming! WOW! Now, we are both chef Petersen, but don't be confused...he's way more famous for grain. He told me he's also coming out with a package of grain samples so people will always be able to get smaller samples of the grains before purchasing them in bulk. I think he should call them "Home Grain-Surgery kits." I don't think he will though. I for one, will always be the whole grain <span class="Apple-style-span" style="color: #222222; line-height: 19px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/Bread%20and%20Rolls" style="color: #2288bb; text-decoration: none;">Bread and Rolls</a> gal...with ya know, all the other insane things I do. Thank you Chef Brad! I'm looking forward to that flour...and the show!</span></span></div>
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<span class="Apple-style-span" style="color: #222222; line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Get your grain surgery education finished so we can do some serious damage. Seriously!</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now, imagine what you can do when you know how to use the healthy grains and also have learned all the </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Culinary Herb and Spice use and remedies from my blog <a href="http://cheftessbakeresse.blogspot.com/2011/04/culinary-herb-and-spice-remedies-101.html">here</a>! Won't that be a powerful day?!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There you go. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After my last bread class at Preparing Wisely in Mesa, Arizona, I realized it would be a good idea to start posting a lot more Grain education. It's an amazing area to expand your culinary know-how. </span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Are you befuddled? Many would look at this collection of grains and wonder what the heck-fire they all are and what to do with them! Well, never you worry! Chef Tess will help you get a grasp of basic grain surgery! If you missed some of my most basic recipes for grain along with many tutorials, look <a href="http://cheftessbakeresse.blogspot.com/p/grain-surgery-101.html">here</a> . We'll be doing a lot with whole grain...a lot more than you've seen! I'm also going to be referring you to my friend <a href="http://www.chefbrad.com/index.php">Chef Brad Petersen</a>, since I'll be working with him and his whole grain flour line a lot more (Details to follow...)</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm starting today with just showing what the grains look like and then we'll cover how to cook with them more in depth. I hope everyone is okay with learning this step by step. I think it's a good way to go.</span>
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<a href="http://4.bp.blogspot.com/_Z4ub2c1YMbE/TMGfU7cRd4I/AAAAAAAAIL0/f-4Po7rvbZ4/s400/147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="310" src="http://4.bp.blogspot.com/_Z4ub2c1YMbE/TMGfU7cRd4I/AAAAAAAAIL0/f-4Po7rvbZ4/s320/147.JPG" width="320" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Let's start at the very beginning...a very good place to start. Oh have mercy. Try not to imagine me in the Sound of Music with a gaggle of kids in front of me wanting to listen to me strum my guitar. Instead...think of the smallest grains of sheer AwEsOmeNeSS...and you will have these two buddies. Auntie Amaranth and her friend Teff.</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is Amaranth. It's one of the smallest grains out there. Amaranth! Pop it and you're addicted...like crack..but healthy. See, I say popping amaranth and it sounds like a new drug huh? Well, if so...it looks like this.</span>
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<a href="http://1.bp.blogspot.com/-A8FOrh1elu8/Tfmq8GQDozI/AAAAAAAAKv4/kgAmTr9q6II/s1600/IMG_6453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://1.bp.blogspot.com/-A8FOrh1elu8/Tfmq8GQDozI/AAAAAAAAKv4/kgAmTr9q6II/s320/IMG_6453.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Yet smaller is Teff. Teff came to us from Ethiopia where there are several thousand wild varieties. We only have two colors so far...but it's awesome stuff. </span>
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<a href="http://3.bp.blogspot.com/-T-7Pr9_dDLo/TfmkSuPzvpI/AAAAAAAAKvk/PmQYZexHzBI/s1600/IMG_6461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="http://3.bp.blogspot.com/-T-7Pr9_dDLo/TfmkSuPzvpI/AAAAAAAAKvk/PmQYZexHzBI/s320/IMG_6461.JPG" width="240" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It also takes 150 grains of Teff to equal on grain of wheat...so it's smaller than heck! Heck is small...</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pearled Barley is the most common way to find barley. My favorite recipes for barley are found here: <span class="Apple-style-span" style="color: #222222; line-height: 19px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/whole%20grain%20barley" style="color: #2288bb; text-decoration: none;">whole grain barley</a>.</span></span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Hulled Buckwheat and Unhulled buckwheat (dark below) <a href="http://en.wikipedia.org/wiki/Buckwheat">Buckwheat</a> is actually not related to wheat at all and is 100% gluten free.</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Brown Jasmine Rice.</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Now, if you saw all these grains in a stack, could you tell by looking, what the names of the grain are?</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kamut <a href="http://en.wikipedia.org/wiki/Khorasan_wheat"> Khorasan wheat</a> is 1/3 longer than regular wheat and high protein. Excellent for making pasta and bread because of that protein! Plus, look how it is almost gel-like in it's appearance! <span class="Apple-style-span" style="color: #222222; line-height: 19px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/noodle%20mix" style="color: #2288bb; text-decoration: none;">noodle mix</a> is a great place to start.</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Look how long Kamut grains look next to soft white wheat!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Oats look a lot like wheat, but are long and thin, almost like a grain of rice. Oat groats like below, are unrolled. There are many people who have never seen a piece of oat that isn't a rolled oats.</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Soft White Wheat is recognizable in two ways, it's got a short grain and it's not gelatinous in appearance.</span>
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<a href="http://4.bp.blogspot.com/-rrrKZFbKmqM/Tfmsg8RnG7I/AAAAAAAAKws/uD-PSIQuC1Q/s1600/IMG_6421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="http://4.bp.blogspot.com/-rrrKZFbKmqM/Tfmsg8RnG7I/AAAAAAAAKws/uD-PSIQuC1Q/s320/IMG_6421.JPG" width="240" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> How is that <a href="http://en.wikipedia.org/wiki/Spelt">Spelt</a> ? <span class="Apple-style-span" style="line-height: 19px;">Many people with an </span><span class="Apple-style-span" style="line-height: 19px;"><a href="http://en.wikipedia.org/wiki/Wheat_allergy" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Wheat allergy">allergy</a></span><span class="Apple-style-span" style="line-height: 19px;"> or intolerance to </span><span class="Apple-style-span" style="line-height: 19px;"><a href="http://en.wikipedia.org/wiki/Common_wheat" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Common wheat">common wheat</a></span><span class="Apple-style-span" style="line-height: 19px;"> can tolerate spelt even though it is an ancient form of wheat. Why? It hasn't been genetically altered as many of our modern wheat has.</span></span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is classic Hard Red Wheat. It's most famous here on the blog in the <span class="Apple-style-span" style="color: #222222; line-height: 19px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/Sprouted%20Wheat%20bread%20tutorial" style="color: #2288bb; text-decoration: none;">Sprouted Wheat bread tutorial</a> and the </span><span class="Apple-style-span" style="color: #222222; line-height: 19px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/sprouted%20wheat%20tortillas" style="color: #2288bb; text-decoration: none;">sprouted wheat tortillas</a>.</span><span class="Apple-style-span" style="color: #222222; line-height: 19px;"> </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #222222; line-height: 19px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/whole%20grain%20quinoa" style="color: #2288bb; text-decoration: none;">whole grain quinoa</a>. Pronounced Keen-wah...</span><span class="Apple-style-span" style="color: #222222; line-height: 19px;"> </span>Quinoa comes in Black, Red and White.<span class="Apple-style-span" style="line-height: 19px;"> </span><span class="Apple-style-span" style="color: #222222; line-height: 19px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/whole%20grain%20quinoa" style="color: #2288bb; text-decoration: none;">How to Cook it!</a></span><span class="Apple-style-span" style="color: #222222; line-height: 19px;"> </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Classic Rye bread</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Black and White Chia seeds! See the scoop on this super grain :<span class="Apple-style-span" style="color: #222222; line-height: 19px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/whole%20grain%20chia" style="color: #2288bb; text-decoration: none;">whole grain chia</a></span><span class="Apple-style-span" style="color: #222222; line-height: 19px;"> </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Corn AKA field corn...<span class="Apple-style-span" style="color: #222222; line-height: 19px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/corn%20nuts" style="color: #2288bb; text-decoration: none;">corn nuts</a></span><span class="Apple-style-span" style="color: #222222; line-height: 19px;"> are a great place to start but you can also lean how to make masa in the </span><span class="Apple-style-span" style="color: #222222; line-height: 19px;"><span class="Apple-style-span" style="color: #2288bb; text-decoration: none;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/homemade%20corn%20tortilla%20tutorial" style="color: #2288bb; text-decoration: none;">homemade corn tortilla tutorial</a></span></span><span class="Apple-style-span" style="color: #222222; line-height: 19px;">, masa is also amazing for </span><span class="Apple-style-span" style="color: #222222; line-height: 19px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/tamales" style="color: #2288bb; text-decoration: none;">tamales</a></span><span class="Apple-style-span" style="color: #222222; line-height: 19px;">!</span></span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Millet is yet another amazing grain. Check out how to use it the section: <span class="Apple-style-span" style="color: #222222; line-height: 19px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/whole%20grain%20millet" style="color: #2288bb; text-decoration: none;">whole grain millet</a></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For more powerful grain education, visit my friend <a href="http://www.chefbrad.com/grain/index.php">Chef Brad!</a> The last time we spoke, he asked me if I would be willing to try out some of his new flour line! Now isn't that nice?! Even nicer, his new <a href="http://www.chefbrad.com/fusion-grain-tv/index.php">TV show!</a> is on the BYU channel. Word is he gets to do 32 more episodes...and asked me if I would be a guest chef upcoming! WOW! Now, we are both chef Petersen, but don't be confused...he's way more famous for grain. He told me he's also coming out with a package of grain samples so people will always be able to get smaller samples of the grains before purchasing them in bulk. I think he should call them "Home Grain-Surgery kits." I don't think he will though. I for one, will always be the whole grain <span class="Apple-style-span" style="color: #222222; line-height: 19px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/Bread%20and%20Rolls" style="color: #2288bb; text-decoration: none;">Bread and Rolls</a> gal...with ya know, all the other insane things I do. Thank you Chef Brad! I'm looking forward to that flour...and the show!</span></span></div>
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<span class="Apple-style-span" style="color: #222222; line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Get your grain surgery education finished so we can do some serious damage. Seriously!</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now, imagine what you can do when you know how to use the healthy grains and also have learned all the </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Culinary Herb and Spice use and remedies from my blog <a href="http://cheftessbakeresse.blogspot.com/2011/04/culinary-herb-and-spice-remedies-101.html">here</a>! Won't that be a powerful day?!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There you go. </span></div>