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  1. #21
    Teh El Macho's Avatar
    Join Date
    Oct 2005
    Porcupine/Hollywood, FL & Parmistan via Elbonia
    Hell yeah! Hell no!
    Well, before pouring the kasha in, I boil the water with either chicken broth or asian chicken-flavored paste, chives, onion and garlic salt, some old bay, basil and a bit of olive oil and sesame seed oil. Then you pour the kasha in. It still not going to give it a full flavor, but it will give a good aroma.

    Then, when I'm eating it, I put either some mayo or home-made yogurt mixed with pepper and lemon juice. This not counting whatever else I mix this with (chicken or beef usually.)

    -- edit --

    I do the same with couscous and brown rice (or any grain except red/black beans for that matter.) I never cook any grains with just plain water or simple brot.

    As for kasha, I pour 1/2 more water than what you use to so that the kasha has more time to absorb the spices as it grows (and the water gets consumed/evaporated.)
    Last edited by Teh El Macho; 9/16/2008 6:45am at .
    Read this for flexibility and injury prevention, this, this and this for supplementation, this on grip conditioning, and this on staph. New: On strenght standards, relationships and structural balance. Shoulder problems? Read this.

    My crapuous vlog and my blog of training, stuff and crap. NEW: Me, Mrs. Macho and our newborn baby.

    New To Weight Training? Get the StrongLifts 5x5 program and Rippetoe's "Starting Strength, 2nd Ed". Wanna build muscle/gain weight? Check this article. My review on Tactical Nutrition here.

    t-nation - Dissecting the deadlift. Anatomy and Muscle Balancing Videos.

    The street argument is retarded. BJJ is so much overkill for the street that its ridiculous. Unless you're the idiot that picks a fight with the high school wrestling team, barring knife or gun play, the opponent shouldn't make it past double leg + ground and pound - Osiris

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