Bob (this one)
This sounds a bit like lasanga, coincidence?
They said one made the other bind together so became noodable. Even today, the Chinese call them iron-wire noodles according to the article. It's eaten in the rural, poor parts.
"The team concluded the noodles were made from two kinds of millet-broomcorn millet and foxtail millet. The grain was ground into flour to make dough, which was then likely pulled and stretched into shape.
Foxtail millet alone, the researchers say, lacks the stickiness required to allow the dough to be pulled and stretched into strings."
Sounds like a lot of work but could be now stored.
Tinypic pics shared a comment or twoIt has come to my attention that someone here does not like the pics I provide links to AND they have the audacity to say they are not mine. So here...
Don't know much about that. Maybe the great wall of China gave everybody a chance to pig out on noodles? Even today, I had a Chinese scientist express some guilt over the quick comfort of making noodles over the more tedious rice making, even with a rice maker.
Sheldon win so far with 12,000 years ago with the Mayans' maize, so technically it's "American" and he wins the golden noodle so far. 12,000 is like the Ice Age, so I guess that's why it's a great comfort food, aids when the ice caps melt.
You certainly know your noodles! What a comfort food. I'm trying to edge in corn noodles, so golden, wheat free for what that's worth, and about 1-2 the fiber of whole wheat noodles which are getting suprisingly good. They've made progress. Used to taste like cardboard. I was surprised that Consumer Reports rated Ronzoni the highest but it's a blend with added wheat bran making it technically whole wheat. Last issue has a few ratings on whole wheat noodles. I've seen prices less than $1 for a pound box of real whole-wheat noodles which is pretty good since the non-blends go for $2+.
