that's enough about me let's talk about you know today i'm not i'm i'm not on running of another category everybody likes to make up names for classifications ancient grains or classification of grains that have been with us for thousands and thousands of years some of these gra years today among some of the first crops that mankind ever learned how to grow in an organized agricultural manner a lot of these come from the  are any vitamins added to them similar to like your uncle ben's rice will be polished sometimes adds riboflavin to it sometimes that add some other things to it ancient grains typically don't need this they come on already filled with the things that many of us are looking for today as far as healthful ingredients you know antioxidant properties  d things that you can get just naturally by eating these grains and would help you not have to use supplemental vitamins plus as i'm going to show you today ancient grains can be added to some traditional or recipes recipes are a guide recipe is kind of help you get there but sometimes you gotta realize that recipes are somebody else's idea make them your own be creative so among some of the oldest grains that we have taf is typically see this in northern african cuisine it's more like a grass seed very very tiny like poppy seed like  and it's very easily grown and processed never again mostly in the middle eastern region and i'm going to pass around the three here and they  just kind of a throw together thing we have the tomatoes we have red onion and just a little bit of how opinion pepper in there we have some beautiful bell peppers are coming your own taste whether you like soft or whether you like them finished out to be a little bit out there myself i like to finish them out a little bit al dente a lot of these recipes and these recipes day you want to finish your grains a little bit out that day because you're going to be cooking with them so you'll probably finish them the greens will be fairly soft and surprisingly even though the test and the milk seemed like as you can see they turn out fairly soft not hard so they won't get any between your teeth or anything and you notice that i'm really measuring carefully this is another thing about being creative when you cook and have fun yeah sure you know like i said follow the recipe as a guide to get you in that but then sometimes you just got to make something and look at  kind of want to go the other way and add a little bit more make it a little bit more  so that's it that's all there is to the salad stuff you can put together in about five minutes once you've got the veggies all cut up and look at that it's just gorgeous these right here in the midwest actually there's a few companies so if you go online so there's that the next thing we're going to do is a said you could use lamb you can use beef some places in africa have goat if you've got a goat laying around somewhere go ahead used it just has many many many variations and if anybody's familiar with the dish the falafel dish that you see will be sold in stands and whatever out in the street this too could be is this this is a street food also you'll see this everywhere in typically do is they'll just for practical purposes but it's not a pretty easy process the recipe calls for the met you can use it in raw form  slightly cut mine i just cracked for this for this for kidney typically you want to use either a coarse grind or fine grind this i used a coarse grind because i wanted a little bit more about meeting us to find grind once you mix the mixture together as a little bit smoother and say what you do is the recipe calls for your bag or chicken peano's onions out and i made a dip with the yogurt a dip in indian dip called right just because i didn't want a whole lot of moisture and that's because i knew i was going to be dumping it into oil and you around this will give you an idea of what this fish smells like and wrap the flavors would be one sure once you're finished with  but we found rice you could mix up brown rice well you're going to do is you take this whole list of ingredients i told you and put it into a food processor and let it go until it gets to the right consistency  just plop them and he very very hot are you going to do is get the outsides down in the insides won't be done so slow and steady is the name of the game with these and once they're called traditionally what they'll do is they put a little bit come out and they're done you just rush on where you dump a little bit of that saucer are you ready to go use straight up as a great use for these or i read a bit of soy sauce plain blackstrap molasses and some olive oil ok one other thing i want to go back to that pepper salad  when you're making your better grab this is the time when you use that really good expensive extra virgin olive oil that you bought and spent a fortune on it sitting in the cabinet you have no idea what to do when you make of integrate that that's what i have patien very very hot item right now korean barbecue so i want to do it my take on it that was meat free and introduced another type of ancient grain almost the same species and i'll pass this around and you can see the difference which is very very slim mushroom and taking the gills out why do i do that well if you think about the good this is the waste treatment part of the plant this is where the plant gets really bad nastiness sugar and this case i used brown sugar garlic sesame oil ginger black pepper and scallions sesame oil be careful with and here they are nice and beautiful work in this case some using something really interesting and i'll pass it around for you guys to see korean black garlic wonderful wonderful ingredient again you can go online and get this ingredient but what  it is is it's not a ferment a product it's a magical guy like that's been slowly roasted brought up to a certain temperature and then brought back down brought up to a higher temperature and brought back down over the course of by chefs went crazy over it and it's just a wonderful wonderful addition and now it's kind of like a hallmark in a lot of korean dishes black garlic kind of an essential in making by rick you a lot of folks think i don't really think you need it but it's awfully nice to have so i pass it around and you can smell the smells like you just want to like eat this and you can eat this stuff read your materials fairly dark brown and these are delicious i really encourage you to give those a try when i was first learning to do that i almost like covered the whole front row so bangor so we're going to let the mushroom filling go a little bit and then we're going to build some tacos i have here to you like tofu while you're really difficult you're being minutes and think we're going to be ready to go so i have here some toppings and then i've got some good beat some icicle radish and apples to apples you'll see in korean barbecue if you look up a lot of other sauce recipes they fruit so you'll see a lot of apples and a lot of their stuff so that's why i threw in the apples plus and that's like a nice little bit of a crunch and a little bit of a mystery to the dish also know i don't i don't like to i like to leave the piers on because then you can you can get red green and yet i run to be pretty it just adds to the col  please turn off your cell phones during the presentations or leave the room  and will do it again and you could get quite a few typos out of the amount that's in that recipe right off the bat will tell you i read the group and situation is for any given grain and what the guy scenic and back says because those are two important factors and two are the big advantages with ancient brands as i said before a lot of them are gluten free a lot of them do have low sugar content  today so that route free ok i'm not going to eat this in front of you i thought about it but you guys have been really good and so i want and you guys have been great thanks for coming any more questions yes inside typically yeah that's all the difference you want to make you want to make sure that with your kidney that it's got a nice crunch crust on the outside and soft on the inside sometimes you'll see them take the kitty yes yup yup see you guys are like just take those recipes and take off you know that's what you got to do that was past week i shaved and i went down to the river and took a bath this morning because you know it's not last week so noodles make lasagna again disguising that i know what you're saying it's it's an acquired taste palatable and if there was a month without rain it wasn't going to die on them so just by selection they happened to settle on this and from  that the horn of africa going all the way over to northern africa and all the way over to the coast not so much in the south but northern africa tauriel africa you'll see taff everywhere and every other shade in between it just depends on the variety you can you can do a three right i did with this was the taf i just got some new bailing water you can even take hot water out of your tap and just soak it in there and soak it for fifteen minutes fifteen twenty minutes and like i said it's a seed it's not going to get too too soft on yeah but the other the cost and he added that i put in the mix i knew were going to get a bit soft i wanted something with a bite to it so i put the tough and the