Whenever I read a recipe that includes some variant of a common ingredient, my eyes glaze over and I usually stop reading it. For example, I was just reading a recipe for tostadas that uses leftover Thanksgiving turkey and takes only 15 minutes to make. Everything looked good until I came to this:
I don't happen to have an Anaheim chili on hand. Furthermore, I'm not even sure I could get one at Wegmans. And if I can't get it at Wegmans, that means I can't get it at Aldi, Tops, Price Chopper, or BJ's. And if I have to look farther than that, it's definitely not happening. Not for tostadas using leftover Thanksgiving turkey. I don't want to buy special ingredients in order to use leftover turkey.
To be fair, I often come across recipes that look promising and I have time to buy whatever I need for the recipe. My eyes will still glaze over when I read
I just don't want to put much thought or effort into buying—and using—varieties of fresh chili peppers. I might change my mind someday. I changed my mind about cilantro. Somehow I not only tried it, and, although I didn't even like it, I hung in there with it until it became one of my favorite herbs.
What does this have to do with wheat?
Well, when I read a recipe that calls for, say,
white whole wheat flour,
my eyes don't glaze over. White whole wheat—both soft and hard—which I can grind into flour for maximum freshness and immediate use, is a staple item in my kitchen.
But your eyes may glaze over when you see anything but
listed as an ingredient in a recipe.
If I lived in the Southwest, I could easily find many varieties of chili peppers.
|Anaheim Chili Peppers|
|Poblano Chili Peppers|
Here in Syracuse, New York, it isn't easy to have wheat of any kind on hand, let alone grind it fresh for immediate use. But it can be done. I think it is worth the effort. I'd like to help you do it. So come back for Part 2.