Pour Choices

Though I may technically be an 80’s baby, I just barely made the cut, and by all accounts, I missed the best parts. I was still in diapers when big hair and even bigger shoulder pads were already going out of style; my memories begin not with neon excess or synth-soaked rebellion, but with their faded echoes. Through cultural osmosis, I gradually inherited the decade like a rumor, absorbing it secondhand through Reading Rainbow reruns and “oldies” radio stations. What I never got was a taste of the food, and more specifically, the school cafeteria fare.

Pourable Pizza, now the stuff of legends, never made it to my lunch tray. Served for a fleeting moment in time, the most cited recipe dates back to 1988. Though it sounds like genuine slop, the worst part is the name, since it’s simply composed of a liquid, no-knead dough that can be quickly and easily distributed between sheet pans and baked en masse. Topped with tomato sauce and copious amounts of cheese, the crust offered little resistance, both to tiny teeth and picky eaters. Was it the healthiest thing? No, but did we care in that era? Not really. You could claim is contained grains, vegetables, and dairy, which was good enough for the USDA.

Now, almost 40 years after that legacy was established and driven by anemoia, I’m inexorably drawn to such a foreign yet familiar concept. Surely, Pourable Pizza could never exist like this again, not in its original form, and still it lives on in the minds of many. Spurred on by cravings, boredom, and frugality, I decided to revise the concept for my fellow adult children.

My rendition is fiercely loyal to the title, adding a layer of pourable vegan cheese on top to seal the deal. Shredded mozzarella? Nah, we can do one better, leveraging the inherent richness of tahini and nutritional yeast to whip up a liquid topping for our liquid foundation. Now that I’m writing that out loud, is this the liquid lunch of our generation?

Whichever generation finds this and takes it in as their own, may it feed their memories with equal measures of comfort and curiosity. May it taste like recess you didn’t quite have, a past you only half remember, and a future that feels less rigid than the rules we grew up with. This isn’t an attempt to recreate history so much as to make peace with it, to ladle something soft and sustaining into the gaps where experience should have been. Even when the decade is borrowed, the memories aren’t quite your own, and the pizza is poured, the comfort is real, and that’s enough.

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Hannah (BitterSweet)2 Comments

Millet-ary Precision

History has not been kind to millet. Once one of the most crucial crops fueling human development and civilization across Africa, India, and Asia, it remains on the periphery of Western culture today. I’ll never forget the first time I sought out this pseudo-cereal to make a Macrobiotic recipe, only to be mocked for bringing “birdseed” to a potluck. Unfairly saddled with this reputation up until very recently, much like chia was once known only as fodder for terracotta planters, millet is poised for a big comeback.

Part of the problem is of accessibility. Absent from mainstream store shelves and basic bulk bin sections, Grand Teton Ancient Grains is helping to put millet back in the hands of cooks around the country. I’ll admit that millet fell off my radar until I saw it on their website, highlighted like a flashbulb memory, waiting to pick up the story right where I left it.

A Brief Overview of Millet’s Long History

Millet could have very well ruled the world. Cultivated somewhere between 8,000 to 10,000 years ago in Asia, it even pre-dates rice. It makes cameo appearances in religious texts, including the Old Testament and the Yajurveda in India, to give you a hint of its cultural significance. Once it spread to Europe, it was more common than wheat in the Middle Ages. Compared to other most whole grains, millet needs little water, scant nutrients in the soil, and is resistant to many pests both in the field and during storage.

Why, then, did it fall out of favor so precipitously? We can thank colonialism and capitalism. Western powers pushed for more wheat, rice, and corn, throwing subsidies their way to help with research and industrialization. As more processed grain products were developed, millet was left behind, giving it a reputation of being old-fashioned or food for the poor; those who couldn’t afford luxuries like sliced white bread.

What is Millet?

Though generally viewed and treated like a whole grain, millet is technically a seed. Botanically speaking, it belongs to the Poaceae family, commonly known as the grass family. There are as many as 6,000 types of millet, differing in size, color, and flavor. Pearl millet is the variety most commonly produced for human consumption globally, though there’s far greater diversity, in India especially.

Curried Millet Pulao

“Millet” is actually a broad, catch-all term for a group of small-seeded grasses cultivated for food. Common varieties include foxtail, finger, and proso (which is what Grand Teton Ancient Grains offers), just to name a few, each with its own culinary uses and regional importance. In general, millet seeds are small, round, and can range in color from pale yellow to deep red or even gray.

What unites them is less their exact botanical classification and more their shared characteristics: they are hardy, fast-growing crops that thrive in dry conditions and poor soils, making them especially important in regions prone to drought. When cooked, millet typically has a mild, slightly nutty flavor that’s reminiscent of cornmeal, and a texture that can vary from fluffy and grain-like to creamy, depending on how it’s prepared.

Strawberry Millet Pudding

Multitudinous Uses For Millet

Millet’s versatility is a big reason why it’s remained vital across so many different cultures and eras. Depending on the cooking method, it can be light and fluffy like couscous, or soft and creamy like polenta, neutral enough in flavor to be adaptable to both savory and sweet preparations.

Across the world, millet is deeply embedded in traditional cuisines.

  • In West Africa, it is used to make thick porridges and dishes like hausa koko and couscous-style preparations. In the Horn of Africa, though teff is the most famous base, millet can also be fermented into injera, the spongy flatbread that underpins many meals.
  • In India, a wide range of millets are still used to prepare everyday staples such as roti, dosa, and idly. Millet khichdi and upma are classic comfort foods that are often enjoyed for breakfast especially in rural and regional cooking.
  • In China, millet has long been used for congee instead of rice, and for brewing baijiu, a distilled spirit that dates back to the 1500s.

In more modern contexts, millet has been gaining attention as a highly nutritious and gluten-free ingredient.

  • It’s increasingly used in baked goods like breads, muffins, cereals, and crackers, either as whole seeds, rolled into flakes, puffed, or ground into flour.
  • Some brewers have also begun tapping millet as an alternative to wheat in creating gluten-free beers.
  • In the home kitchen, it’s stellar for making quick pilafs, adding to soups and stews, salads, and stir fries.
  • Many pediatricians recommend millet as a baby’s first solid food for its soft texture and easy digestibility.

Breakfast Millet Porridge with Cinnamon and Raisins

Millet’s Nutritional Highlights

Nutritionally, millet punches well above its weight. Because you’re eating the whole seed, you get the full complement of fiber and complex carbs that digest slowly. Rich in magnesium, phosphorus, and iron, some varieties are also especially high in calcium, which is unusual for grains. Since it’s naturally gluten-free, it’s a great option for people with Celiac disease or anyone looking for wheat-free options.

How To Cook Millet

Where millet loses most modern consumers is in the cooking. On the plus side, it cooks incredibly fast, but on the downside, it can just as quickly turn to mush. Sometimes that’s the goal, for creamy purees and puddings, but most Americans like their grains separate, fluffy, and distinct. Further complicating matters is that the different varieties of millet DO cook differently; it may take some trial and error to achieve the perfect ratio of water and time to make your ideal millet. Speaking specifically for cooking with Grand Teton Ancient Grains white millet, here’s what I do:

  1. Start by rinsing the millet under cool water. For the best flavor, toast the drained millet in a dry saucepan over medium heat for a few minutes, stirring frequently, until it smells lightly nutty. This step is optional, but it gives the finished dish a deeper, more complex taste.
  2. From there, add liquid; about 2 cups of water or broth for every 1 cup of millet, and a pinch of salt. Bring it to a boil, then lower the heat, cover, and simmer gently for about 15 minutes. Once the liquid has absorbed, remove it from the heat and let it sit, covered, for another 5 minutes. Fluff with a fork before serving.
  3. If you’d rather a creamy porridge consistency, increase the liquid to 3 – 5 cups, and cook for 20 – 25 minutes. In either case, there’s no need to pull out your pressure cooker, since it’s a breeze to make on the stove top, even without soaking in advance, like many harder grains would require.

Millet Polenta with Beefless Stew

Millet: The Whole Enchilada

Reinvigorated by the fresh inspiration that only a 5-pound bag of Grand Teton Ancient Grains millet can provide, my head was spinning with possibilities. What about millet-stuffed cabbage, peppers, or zucchini? I though I was being creative with a truly ground-breaking experiment, but in fact, someone beat me to the idea of making millet-based vegan cheese. Instead of driving myself crazy with the endless possibilities outstretched before me, it all clicked when I wasn’t trying to be remotely innovative. I was just tired, hungry, and thought “millet skillet” would be fun to say.

Simmered in enchilada sauce alongside a battery of sautéed fresh vegetables, this Enchilada Millet Skillet gives you the full sabor of the Mexican specialty, all in one pan. Forget about rolling tortillas and start setting the table, ASAP, because this beauty will be done in roughly minutes. Any dish instantly becomes more appealing when smothered in melted cheese, making this a surefire way to get a hearty helping of millet into your regular meal plan rotation.

If You Will It, You Can Millet

Millet defies the odds. Once revered, then relegated to birdseed, its star is beginning to rise once again. In a time when resilience, sustainability, and nutrition matter more than ever, millet checks all the boxes. Finding its way back onto our plates with renewed vigor, it brings with it centuries of history and endless possibilities for the future… Especially, for your next mouthwatering meal.

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Hannah (BitterSweet)7 Comments

Fear The Reaper

If you’ve ever looked at molten lava and thought, “dang, that looks tasty!” then the Carolina Reaper is the pepper for you. Specifically engineered over the course of 10 years to be hot enough to strip the paint off your car, these chilies are no joke. For all the hype and hyperbole, they are every bit as hot, if not hotter, than you would think. Ranging from 1.6 – 2.2 million Scoville Heat Units, they don’t just taste like fire, they taste like napalm. It’s a burn that you can’t escape, that engulfs you from the inside out. Even for someone that can’t get enough of spicy food, this would put them over their limit with just the tiniest bite.

Second Hottest Pepper on the Planet

For many years, the Carolina Reaper was officially certified as the world’s hottest chili pepper, only to be stripped of the title by Pepper X in 2023. Regardless, this gnarled, blood-red fruit is every bit as dangerous as before. They have, in fact, sent people to the hospital. Under no circumstances would I suggest actually taking a chop out of one, even in minute amounts. Agony is the mildest way to describe the sensation.

Who Hurt You?

Somehow, I came to find a handful of these delightful little warheads in my possession. I like spicy food just fine, but I also enjoy retaining use of all my senses, so I had a reasonable amount of fear when considering how to dispatch them. Your only options for using Carolina Reapers are either making hot sauce or pesticide. They’re not quite at the level of bear repellent spray, though I think you could still do some serious damage to a would-be attacker if you bottled the puree. At a certain point in the process, “hot sauce” started sounding (and feeling) like “hurt sauce,” as a more accurate descriptor.

Proceed with Caution

If I haven’t scared you off yet, keep in mind some safety precautions specific to this prep:

  • Use gloves when handling the peppers.
  • Wash your hands, even after wearing gloves.
  • DO NOT! TOUCH! YOUR FACE! (Or other sensitive areas, if you know what I mean.)
  • Open the windows while roasting the peppers.
  • Run the fans on the oven hood.
  • Let your pets outside.
  • Maybe you should stand outside, too. Just don’t go far and keep a timer on that oven.

Fire Power

Flavor is secondary to the fire power of this sauce. Use the tiniest amount if you want to taste the food underneath, starting at 1/4 teaspoon for an entire bowlful, if not potful, of chili, for example. Don’t worry, it will still deliver a searing burn at that dosage. This one is only for the insane spice fiends, always diluted in food, and by all means, not to be underestimated.

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Hannah (BitterSweet)4 Comments

Making the Most of Makulaya

Some seasonings get all the love. Who doesn’t have a bottle of chili powder somewhere in the kitchen? Salt and pepper are so ubiquitous, they don’t even count as ingredients in some recipes. Even something so amorphous as “Italian seasoning” is instantly understood. Then, we have makulaya. Not to be confused with the seeds of the makulaya tree, popular in African and Caribbean cuisines, the makulaya I’m talking about is the combination of herbs and spices that join forces as an instant meal starter for Ethiopian dishes. If not for Red Fox Spices, I would still be completely ignorant of this understated cornerstone of Ethiopian cooking.

What is Makulaya?

Makulaya is described as a sautéing blend, meaning that it’s best bloomed in a hot skillet at the beginning of the cooking process, just as you would temper spices when preparing Indian or Thai curries. That intense, direct heat releases the essential oils, unlocking its full flavorful potential. Warm and earthy, aromatic and grounding, it’s a more delicate, gentle flavor than Ethiopian dishes are typically known for. That’s also why it’s rarely seen solo, often paired off with fiery berbere for emphasis.

Nigella seeds and bishop’s weed make up the foundation of the mixture, explaining a good amount of the mystique for American cooks. Neither are easily accessible in mainstream grocery stores and few recipes shine a light that might help change that.

  • Nigella seeds could pass for black sesame seeds, visually, but the taste is a world apart. Slightly bitter with a gentle onion and herbal note, it carries a faint peppery warmth and a grassy, almost tea-like aroma that becomes nutty and smoky when toasted.
  • Bishop’s weed (ajwain) has an assertive, pungent flavor dominated by thymol, the same compound found in thyme and oregano. That gives it a sharp, savory, and warming finish, with a noticeable medicinal or camphor-like edge when used in greater quantities.

Rounding out the blend to make makulaya are cardamom, garlic, and ginger. Together, they bring floral sweetness, savory depth, and gentle heat that unify the mixture, designed to support stronger flavors rather than overpower them.

How is Makulaya Used?

Most commonly seen in recipes for misser wot and doro wot, additional suggestions are few and far between. It’s not for lack of versatility, but because makulaya remains largely unknown abroad, rarely explored beyond its traditional context. Such a shame to squander all that potential, confining it to only one or two uses! What’s more, it doesn’t need to be literally sautéed for maximum impact, opening up a wider range of high-heat preparations, like roasting, grilling, or dry toasting.

Think of makulaya as an aromatic base that can move far beyond stews:

  • Roasted vegetables: Toss root vegetables, cauliflower, squash, or carrots with oil and makulaya before roasting to build warm, savory depth.
  • Grilled proteins: Use it as part of a dry rub for tofu, tempeh, or seitan before grilling.
  • Lentils and beans: Toast it lightly, then add to lentils, chickpeas, or white beans for an earthy backbone without heat.
  • Rice and grains: Cook alongside your aromatics when making rice pilaf, risotto, farro, or barley to infuse the entire dish with aroma.
  • Sautéed greens and mushrooms: Add early in the pan for gentle warmth that complements bitter or earthy vegetables.
  • Compound butter or oil: Mix into softened vegan butter or warm oil as a base for vegetables, bread, or finishing grilled foods.

Sweet and Savory Candied Yams

Bringing it back home for a more concrete example, candied yams are a prime canvas for showcasing the compelling flavor of makulaya, where its warm, earthy aromatics deepen the natural sweetness of the potatoes without tipping the dish into dessert territory. Yes, I did say potatoes, if you can allow the momentary tangent; though the dish has been called “candied yams” since its inception, it rarely uses the tuber of its namesake. Sweet potatoes are softer and creamier, more widely available in America, and were often mislabeled as “yams” a century ago. To this day, we’re stuck with the title of the dish, despite the sweet potato base.

Makulaya fits in naturally here, adding layers of flavor that linger without overwhelming the palate. Tender, rich, festive, yet appropriate for all occasions, it belongs on more mundane menus too, not just the holiday table. Besides, with only a few minutes of prep work and half a dozen ingredients all told, there’s never been an easier way to try a new flavor sensation.

Make it with Makulaya

Makulaya may never become a household name in the US, but that’s precisely what makes cooking with it so rewarding. It asks very little of the cook while offering a depth of flavor that feels both grounding and transportive. Whether folded into a familiar dish or used as the first building block of something new, makulaya invites a broader way of thinking about spice: not as a finishing flourish, but as a foundation. Once you start reaching for it, the question quickly shifts from why try makulaya? to why not use it more often?

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Hannah (BitterSweet)7 Comments

Fried Chicken Cold Case

While all signs point to a declining appetite for fast food hamburgers, fried chicken sandwiches are hot and ready to take up the slack. You’d think that simply slapping a bun around the standard staple would be a forgettable adaptation, but less than 80 years ago, it simply wasn’t done.

That historical oversight has now been corrected with a dizzying swiftness that borders on violence. Anyone can and will attempt to peddle their own version with widely varied results. I think we can all agree that no matter what, the best versions should be immaculately crisp, audaciously juicy, and boldly seasoned. Toppings should be minimal to allow that thick patty to shine.

Sink your teeth into the plush brioche bun, meeting just the slightest resistance from a toasted edge, before reaching the treasure within. Crisp, cool coleslaw contrasts against the star of the show at the center of the action, dressed in its finest golden-brown fried breading. Ketchup, both sharp and sweet, anchors the bite in comforting nostalgia. It’s all so satisfying, so familiar, and yet… Melting away, like a half-forgotten dream.

April Fools!

It would be tough to truly trick someone with this trompe l’œil ice cream sandwich, a dessert masquerading as lunch, though the best pranks are harmlessly on par, if you ask me. Inspired by “fried” ice cream which has never once gone near a vat of bubbling oil, it starts with a pint of vegan ice cream sliced into four perfect rounds. Crushed corn flake cereal is pressed into the surface to form a crunchy crust, then stashed in the freezer until ready to serve. Shredded green apples with a touch of lemon, maple syrup, and mint makeup the slaw, while the ketchup is merely thinned-out strawberry jam. The bun is still a toasted brioche bun, sweet enough to pass muster as a confection as is.

Is it excessive? Sure, and isn’t a proper fried chicken sandwich squarely over the line for everyday indulgence, too? For a crowd-pleasing shortcut, you could always just serve your chicken-fried ice cream over waffles with maple syrup. If you play your cards right, that could even be considered an acceptable breakfast, no fooling.

Hannah (BitterSweet)8 Comments