Sub-Sector: Grains

Last time we talked about the different categories which will generally make up the meal. I realize this won't be every meal; some days you might want a plate full of eggs and potatoes for breffast. I have those too. Toast? Maybe...Maybe not. Maybe all there is in the house is a stale heel which you want to feed to the geese.

Back to the matter at hand, we have grains. In this category we will also discuss semi-grainish things (such as things made from grains) or things that aren't quite as explicit as a nub of barley. Obviously, when one thinks of these there are the blatant ones: Rice, quinoa, oatmeal (or by the lesser known moniker "goat-meal"), and the like. Semi grainish things include pastas, breads, polenta, and more.

If you're looking for most nutrient value and/or fiber you will most likely look to whole foods. These include, but are not limited to:

~rice which still has the outer "layer"
~oatmeal which is cut or ground (ex Scottish and Irish styles). Instant oats don't count in this case:  they're stripped of part of their fiber, which makes them faster-cooking.
~other whole grains like quinoa, or millet.

 A bowl of brown rice underneath your stir-fry is remarkably filling. It's nutty, with a little tooth, and it's got something to make you feel good too. These sorts of things are not as quick to prepare, but you're able to take them and get a lot of different combinations. For example, a humble grain of rice can be slathered in tomato sauce; it can be catching some cheese; it could be buttered and seasoned lightly as a side. I'm sure that you can see were this leads.

On the other hand, you could have a Big Cat meowing in the background. He's telling you that he can see the bottom of his food bowl, and is not happy. So you are looking at the spaghetti you have in the cupboard, or the bread you can toast for a sandwich. These are quicker, and they're tasty too. In either case, you'll find that they won't completely make you full. If you're a hard core carb fiend (and believe me, I have my days) they make even make you hungrier. Balance is needed to enjoy the virtues of these:

~Breads
~polenta
~pastas
~quick cooking rice
~ quick cooking oatmeal

I list these in two categories because it's important to note the differences... In taste, texture and in cooking time. I think we're all familiar with the tamer flavors of bread and pastas. Aside from the fact that they're shaped to work with the rest of the food (think : a shell noodle is shaped to catch sauce), they're also intended not to fight with it. Even a whole wheat pasta cooked al-dente is going to step aside and let your garlic-sauce shine. So if you're looking for a more delicate flavor, go for a rice noodle instead of a hearty brown rice.

The final, extremely important consideration is texture. I've left this to the side until now, however it will make--and break--your meal. There aren't any hard and fast rules to this..But generally speaking, mushy is bad. Unless you're making Indian food, there shouldn't be any question about what utensil to use for eating.

Ok, this is long. More, more, more, to come.

The Undertaking

I apologize about the delay in posting; I have several bad excuses which you may or may not want to hear. One is that between getting ready for Christmas, family, harassing financial aid to do their job, and various other things...I've been hesitant to post.

But, excuses aside, we have an undertaking in front of us. I'm sure this has been done before, and better. And my ideas may not be comprehensive, nor canon.  Nonetheless, the Big Cat requires it. So it must be.

What I'm talking about is a semi-General theory of Foodstuffs. Why oh why, dear Demeter, do your carrots go with your peas? What makes something Greek or Italian? And what is this curious thought of balance so important?

This is going to take some time, so bear with me. I'll begin..in the middle (not as David Copperfield...).

Foods come in three categories: Grains (and starchy things), Protein, and veggies/fruits.

Grains are often the blank canvas of your meal; They provide something to pull the other aspects together, and they can provide some fiber. There is a large scope here: anywhere from bland oatmeal to more processed forms, such as bread or pasta. I will certainly go into more detail about this and our other groupings in future posts. There are going to be crossovers between categories, which we will discuss. Overall, I'd suggest these being about 1/4 to 1/3 of the meal if possible.

Protein is sometimes the filling element, sometimes the garnish. Beans, cheeses, and meats do fall into this category, as well as some other mysterious items. In the scope of a meal, this should be one fourth or so of the total meal. I'm making a distinction between protein "foods" like beans, and grams of protein per meal. So  remember other foods do contain protein, and it's important to consider it from a nutritional standpoint as well.

And lastly, but certainly equal in my mind..are veggies! (And fruits). These should be about half your plate, and you will feel full if you do. They're great sources of fiber and nutrients, and can add a lot of diversity to your diet. Starchy veggies will sometimes cross over and fill the role of grains when you're planning a meal (think: potatoes in a frittata or corn in polenta.).  On the other end of the spectrum, fruits can make fantastic deserts.

 Hopefully, keeping these three categories in mind will bring the "balance" into perspective, and simplify it a bit.