Redeeming the lost glory of brown rice Time was when Filipinos cooked and ate brown rice because the only method to remove the husk of palay was by pounding it with a wooden pestle and mortar or a stone grinder. Starting in the 1950s, when modern rice milling machines were first introduced, many Filipinos shifted to eating well-milled white rice, displacing brown rice, derisively called "dir Read more on this news related to 'Pestle'
Food Q&A Turn leftover parsley into tangy salsa verde The Washington Post Excerpts from an online chat with The Washington Post's food writers and experts. Q: Whenever I buy a bunch of parsley, I use only a small amount. I need some good ideas on what to do with the rest of the bunch. A: My favorite thing to do with too much parsley, by far, is to make salsa verde. Chop up a bunch of parsley, pound it in a mortar Read more on this news related to 'Pestle'