Comment on Anon thinks about wheat

rumschlumpel@feddit.org ⁨3⁩ ⁨weeks⁩ ago

• thebestaquaman@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  Significant point: “Edible” is subject to discussion. Not more than 100 years ago, the expected diet in large parts of Norway was boiled fish, boiled potatoes, and some form of boiled grain. For every meal. Your entire life. Vitamins? Go chew on that shrub until the scurvy goes away.

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  • porous_grey_matter@lemmy.ml ⁨3⁩ ⁨weeks⁩ ago

    I doubt it. In winter maybe. But given the extreme abundance of wild berries in the summer I’m pretty sure people ate a lot of them.

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    • thebestaquaman@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      Source: Grandparents that grew up on a plot of land (read: hunk of rock) on the west coast and lived off sustenance farming (which includes a significant amount of fishing) as late as the 1930’s.

      Sure, berries and some other foraging products was part of their diet, but not a very significant one. It was mostly whatever would grow on that plot. Mostly potatoes and onions, with some other minor stuff. While berries are abundant, picking them gives you a lot fewer calories per man-hour than fishing, so fishing takes priority.

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      • rumschlumpel@feddit.org ⁨3⁩ ⁨weeks⁩ ago

        You don’t need a lot of fruit to not get scurvy, though. I bet even just the boiled potatoes have enough vitamin C left to keep it away.

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      • Dojan@pawb.social ⁨3⁩ ⁨weeks⁩ ago

        I would’ve thought there were at least lingonberries over there? Lingon preserves have been around and ubiquitous enough since at least around the 1600s here in Sweden. In addition to that, off the top of my head there’s also blueberries, juniper, and at some point rose hips were introduced. Depending on where you are you could harvest cloudberries. In late spring/early summer you could harvest pine needles, as well as young pine cones.

        In some part of China (Yunnan I think, but I could be wrong) they also harvest pine pollen, though I’ve not heard of that practise around here.

        Granted, the ecology is decently different between Sweden and Norway, if they actually lived on a hunk of rock with no forest in sight I’d assume it’d be hard to get berries.

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  • gandalf_der_12te@discuss.tchncs.de ⁨3⁩ ⁨weeks⁩ ago

    boiled fish, boiled potatoes, and some form of boiled grain

    tbf that sounds amazing

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    • sukhmel@programming.dev ⁨3⁩ ⁨weeks⁩ ago

      Nobody stops you from trying it you can afford it, I hope you can it’s pretty sad otherwise

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      • gandalf_der_12te@discuss.tchncs.de ⁨3⁩ ⁨weeks⁩ ago

        i eat it almost every day, that’s why i can say with confidence that it sounds amazing, because it is :P

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• GorGor@startrek.website ⁨3⁩ ⁨weeks⁩ ago

  Beef barley soup is delicious

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• Tar_alcaran@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

  You can absolutely make barley bread. It just won’t be very fluffy or rise, since there’s no gluten in it.

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  • SwingingTheLamp@midwest.social ⁨3⁩ ⁨weeks⁩ ago

    There most certainly is gluten in barley! Breweries don’t just add gluten to beer just to be dicks to people with celiac disease.

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    • mnemonicmonkeys@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

      Tbf, most grains have way more gluten in them than they used to, though wheat is by far the worst offender. This is because they’ve been bred for industrial purposes. If you have a grain with a lot of gluten it’ll rise more, so you can use less wheat (aka reduce cost) while keeping the size of the loaf the same

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  • rumschlumpel@feddit.org ⁨3⁩ ⁨weeks⁩ ago

    That … doesn’t sound like bread to me.

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    • Tar_alcaran@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

      That’s because its 2026, and not 1326.

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    • mnemonicmonkeys@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

      American-pilled.

      If you look at a lot of other breads outside of the US, particularly German breads, they tend to be a lot more crumbly.

      The high gluten breads you’re used to came about from industrial bread makers wanting their bread to rise more so they could use less grain per loaf while keeping the size the same

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      • rumschlumpel@feddit.org ⁨3⁩ ⁨weeks⁩ ago

        Dude, I AM German. All bread I’ve ever seen in Germany is leavened.

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• MurrayL@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  I’ve got a pack of pearl barley in the cupboard right now; it’s delicious.

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  • Hellstormy@lemmy.dbzer0.com ⁨3⁩ ⁨weeks⁩ ago

    Same, I also regularly make meals with pearl barley, it’s absolutely great as a noodles/rice replacement or salad ingredient

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• MonkderVierte@lemmy.zip ⁨3⁩ ⁨weeks⁩ ago

  Called porrige.

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• Dojan@pawb.social ⁨3⁩ ⁨weeks⁩ ago

  It being tasty or not is entirely subjective. I’m a big fan of boiled wheat. The texture is fantastic.

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  • SoleInvictus@lemmy.blahaj.zone ⁨3⁩ ⁨weeks⁩ ago

    It’s so substantial, even chewy. I love oat groats for this too.

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  • rumschlumpel@feddit.org ⁨3⁩ ⁨weeks⁩ ago

    Is this a dish that your parents made for you when you were a child?

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    • Dojan@pawb.social ⁨3⁩ ⁨weeks⁩ ago

      Nope. Think we had wheat on occasion but I don’t recall feeling strongly about it. It’s something I’ve started doing more in recent years and I was a fan from the start. You can prepare it in various ways, like cooking it in a broth makes it absorb the flavours. Or you could just boil it with salt like you’d boil pasta, in which case it’s not that different in terms of flavour.

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