You can parch regular field corn, but by the time it's brittle enough to
chew, it's a bit chard. I like it as a snack once in a while, but it's not
as good as regular parching corn.
Wheat is someting I parch regularly. It makes a good snake and it adds
more flavor and reduces the cooking time greatly for boiled wheat. Parched
wheat can also be used to make a tea that is rather good and aids
digestion. When you boil raw wheat, it takes a very long time, unless you
use a pressure cooker. If it's parched first, 10 minutes or so of
simmering makes a very tastee side disk. It's really good with a well-aged
cheese grated on top. Wheat can be parched in advance, in large batches,
and boiled later. It will store a long time if kept dry.
I have parched oats (not worth doing) rye and flax. The rye is OK, the
flax is OK mixed with wheat--I wouldn't eat just flax seed in any form.
I used to eat a lot of cracked multigrain cerial, but got away from it for
some reason. I opened some I had in a tin a week or so ago and it was
buggy. Tasted OK though. The rest of the tin got fead to the chickens, I
should open another one soon.
==>paul
