tag:blogger.com,1999:blog-1512083611874279630.post501846710605600484..comments2024-03-27T05:07:11.414-07:00Comments on Ken Albala's Food Rant: The quality of flour is not strained, but extruded. Grist and Toll Charcoal Wheat. Ken Albalahttp://www.blogger.com/profile/16379852662105383295noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-1512083611874279630.post-35227973282254932422017-04-21T12:58:51.989-07:002017-04-21T12:58:51.989-07:00You can also get Grist and Toll at Monsieur Marcel...You can also get Grist and Toll at Monsieur Marcel at the Farmers Market/Grove, which has later hours and closer to the west side. I bought it there and I found this blog while Googling "Charcoal Wheat" find out to see exactly what it is. I recommend checking out Grist and Toll's store/mill though because the owner is very helpful in explaining (I wouldn't have had to google it if I bought it there).abehttps://www.blogger.com/profile/07012122067076858526noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-47832536516817812202015-10-16T02:56:23.471-07:002015-10-16T02:56:23.471-07:00I think the temperature got to about 200 degrees, ...I think the temperature got to about 200 degrees, not enough to burn them, though I was originally thinking of a farina di grano arso.<br /><a href="http://www.xiaomi2u.com/blog" rel="nofollow">xiaomi redmi note 2 review</a><br /><a href="http://www.meizu-mx5.com/" rel="nofollow">meizu mx5 review</a><br /><a href="http://meizusale.com/blog" rel="nofollow">meizu review</a>houhttps://www.blogger.com/profile/16381262426656422499noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-24619728015188182292015-10-15T09:33:55.887-07:002015-10-15T09:33:55.887-07:00Jeremy, yes, semi-local. It's from LA. They...Jeremy, yes, semi-local. It's from LA. They're happy to ship to Northern California. I'm pretty sure all the wheat is grown in state too. k Ken Albalahttps://www.blogger.com/profile/16379852662105383295noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-49586424768292176902015-10-15T09:33:03.217-07:002015-10-15T09:33:03.217-07:00That's just the color. Though there is a farin...That's just the color. Though there is a farina d'arso which is burnt. I bought some from Italy and it's absolutely disgusting. Ken Albalahttps://www.blogger.com/profile/16379852662105383295noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-16977218603859158332015-09-08T18:30:41.209-07:002015-09-08T18:30:41.209-07:00How does the charcoal work in the flour??
How does the charcoal work in the flour??<br /><br />Deana Sidneyhttps://www.blogger.com/profile/14908407077861396161noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-46199513383196734942015-08-31T04:25:19.944-07:002015-08-31T04:25:19.944-07:00Yup, Grist and Toll in LA. Almost local. Here'...Yup, Grist and Toll in LA. Almost local. Here's a fun interview with the miller. http://chscsite.org/linda-civitello-and-nan-kohler-main-grains-local-heirloom/ <br />Ken Albalahttps://www.blogger.com/profile/16379852662105383295noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-49057154502564560962015-08-30T15:47:04.606-07:002015-08-30T15:47:04.606-07:00Did you buy the flour locally?Did you buy the flour locally?Jeremyhttps://www.blogger.com/profile/02079742212702718976noreply@blogger.com