"I'm probably not going to be that hungry for dinner. You should just make something for yourself." Which meant I could use obscene amounts of cilantro, heat and something else. I decided on sardines.
Cost per person $3.26 Over half that is the sardines.
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The roasting dried the fish out. Made the volatiles go away.
I have never tried Ezekiel bread. I don't trust any bread that has to live in a freezer. Not a fan of the texture from previously frozen bread. I know that for some people it's their only real option for bread like things. But I'm not one of them.
The weird texture (quite apart from freezing) is practically '#1 with a gun' in terms of why sprouted bread's probably not something I'm going to regularly eat. Hail no, for me it'll likely remain the occasional croissant and 'pan integral' from here on out.
I should be saving this for the upcoming post, but one of the things that made me completely wide-eyed is just how much the grinding-in-to-flour process changes the whole ground-grain bread taste (and for sure, added glycemic punch). Sprouted bread REALLY opened my eyes upon that, maybe not unlike your (IIRC) relative disgust upon typical fake-meat burgers. What I'm trying to say is that I find ground-grain bread to be *incredibly* silky-smooth in the mouth, even loaded up a bunch of extra-grains, seeds, nut-fragments, as with pan integral.
Like-- you nail that foundation, and it's almost impossible to screw up, sort of like with pizza and sex. XD Whereas your foundation is pants, and it can be almost impossible to save the situation. Eh, something like that.