tag:blogger.com,1999:blog-5190698551624574472.post7810775634509824328..comments2024-03-06T15:41:15.077-08:00Comments on Trout Caviar: A Dinner Too Far / The Sirloin Strikes BackTrout Caviarhttp://www.blogger.com/profile/11236671377889601457noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5190698551624574472.post-14545683620804502112011-11-11T16:08:19.822-08:002011-11-11T16:08:19.822-08:00I was just having a conversation with girlfriends ...I was just having a conversation with girlfriends about risotto made with other grains. One of the girlfriends was eating a farro risotto, so similar texture to the wheat berries, and commented that other grains may make flavorful pilafs, but they'll never have the texture of a real risotto. It seems we were not alone!<br /><br />Also - so glad you mentioned mushrooms - I have chicken of the woods that have been blanched and frozen that I really need to use. I think I'll make risotto. :)Jen @ Jen and Companyhttp://jenandcoblog.comnoreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-52205999038571093112011-11-10T11:33:42.598-08:002011-11-10T11:33:42.598-08:00Hi Kelli: We have a saying around here, only slig...Hi Kelli: We have a saying around here, only slightly tongue-in-cheek: "I love it how everything always turns out perfect!" It's all in your outlook, right? This was another example thereof.<br /><br />El, yen to grill goes away? You lost me there. When the Bide-A-Wee firepit disappears under snow, it's tough, but in Saint Paul I grill year-round. Given yours and Rick's suggestions, I must look into farro. I recall a sort of farro "risotto" dish at Vincent several years ago--really good, as it must have been for me to remember!<br /><br />Fred, cheers!<br /><br />Rick, thanks, see above.<br /><br />Best~ BrettTrout Caviarhttps://www.blogger.com/profile/11236671377889601457noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-3081528465225294482011-11-09T20:16:33.030-08:002011-11-09T20:16:33.030-08:00Sounds like it worked out well either way. I know ...Sounds like it worked out well either way. I know that farro is a wheat berry. you might be able to refine the dish using some of the farro risotto recipes out there.Frustrated Farmer Rickhttps://www.blogger.com/profile/08367331507586316368noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-46385462975844843232011-11-09T07:33:32.680-08:002011-11-09T07:33:32.680-08:00Wow. Sounds and LOOKS wonderful. You are making so...Wow. Sounds and LOOKS wonderful. You are making some awfully fine photo's. Thanks.Fredhttps://www.blogger.com/profile/03573174785858814035noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-18024660896141581412011-11-08T14:41:41.410-08:002011-11-08T14:41:41.410-08:00How fun! Frankly you should feel okay about these...How fun! Frankly you should feel okay about these kind of detours: you're, well, listening to the food is all. And it's good knowledge for when the snow's deep and the yen to grill goes away.<br /><br />I do a fair amt. of non-salad berry-cooking, my fave being farro, and though that particular wheat does yield a bit of...gelatin...you're quite right about arborio being what it is, a vehicle for creamy dishes. But look! So it's not risotto. It's tastier, even meatier, than what you'd pull out of a rice grain. good work! Now I gotta find your latest radio show.elhttp://fastgrowtheweeds.com/noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-64624167923934132452011-11-08T13:45:45.639-08:002011-11-08T13:45:45.639-08:00Love the evolution of this meal. It looks delicio...Love the evolution of this meal. It looks delicious, felt like I was right there as the cast iron skillet met the steak. Perfect end to a busy day.Kelli Abrahamianhttps://www.blogger.com/profile/14130477202032918748noreply@blogger.com