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{"id":640,"date":"2010-05-19T13:10:55","date_gmt":"2010-05-19T21:10:55","guid":{"rendered":"http:\/\/severebass.com\/blog\/?p=640"},"modified":"2010-08-01T01:50:03","modified_gmt":"2010-08-01T01:50:03","slug":"success-w-amaranth","status":"publish","type":"post","link":"https:\/\/severebass.com\/blog\/2010\/05\/success-w-amaranth\/","title":{"rendered":"Success w. Amaranth!"},"content":{"rendered":"

It’s a little interesting that the first Cooking entry on this blog is about Amaranth<\/a>, considering that I don’t often cook with this grain. In fact, this is only the second time – the first it was an attempt at making a sweet breakfast-like Amaranth that I just didn’t enjoy, but could eat.<\/p>\n

Amaranth doesn’t taste like that much, but it holds flavor pretty well. However, the main reason I’m assuming this grain isn’t widely used is that, despite being incredibly healthy, it has one of the oddest consistencies I’ve ever encountered. Slightly squishy little blobs, more or less congealed together (depending on the method of cooking [or really amount of water from what I can figure out]), that kind of “pop” (or at least ooze) when you bite them. It’s not necessarily bad, although it’s not exactly growing on me just yet.<\/p>\n

I made the first dish on the website I linked to, w. a few notes:<\/p>\n