Grains Grains Grains

Rye grains I’m working through a list of whole grains, treated in the same way - 1.5 days soaking in water, dried a little and cooked in a frying pan with salted butter. The rye grains are chewier than the spelt, which although not unpleasant (they would be good in a porridge) is not the point of the exercise, which is maximum crunchiness. Next up: Oat Groats, Barley,  After that: Different liquids for the soak - vinegars, kombuchas, juices, wheys from buttermilk, yoghurt etc -  and different fats my collection of animal fats - oxtail, bone marrow, roast chicken, dry-aged forerib, super-aged raw butter to fry with.

Rye grains

I’m working through a list of whole grains, treated in the same way - 1.5 days soaking in water, dried a little and cooked in a frying pan with salted butter. The rye grains are chewier than the spelt, which although not unpleasant (they would be good in a porridge) is not the point of the exercise, which is maximum crunchiness.

Next up: Oat Groats, Barley, 
After that: Different liquids for the soak - vinegars, kombuchas, juices, wheys from buttermilk, yoghurt etc -  and different fats my collection of animal fats - oxtail, bone marrow, roast chicken, dry-aged forerib, super-aged raw butter to fry with.