What’s the best rice for risotto? If you ask that question in the US, you’ll probably hear it’s Arborio. But if you ask an Italian expert, odds are they’ll say Carnaroli. Both Arborio and Carnaroli were first grown in Italy in the middle of the 20th century, but Arborio was exported way sooner. By the […]
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Real wild rice has a light, nutty, delicately earthy flavor. When you eat real wild rice, you’re about as close to the taste of centuries past as you’re going to get. Other comparable foods (such as wheat, oats, rice, barley, and corn) have evolved over the years through human intervention and breeding or even genetic […]
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Sun drying is the oldest food technology still in use today. (I believe it predates fire, but hey, I could be wrong.) It’s not too common these days, since cheap electricity allows us to dry things much more quickly than the sun does. But sun drying can produce some incredibly flavorful foods including some of […]
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