how come wheat grain isn't eaten "normally"?

[Anonymous No.19043345]

We eat all sorts of grains "normally" without processing them into some form of bread/pasta. Foods like rice, oats, quinoa, buckwheat, etc.

Yet no one eats wheat grains in its unprocessed form. We typically grind it into flour and process it into bread/pasta/whatever.

It's impossible to buy wheat grains at any grocery store. Yet you can buy a bag of rice anywhere.

why is this?

[Anonymous No.19043428]

I wouldn't worry about it

[Anonymous No.19043436]

>>19043345
Barley, farro, kamut?

[Anonymous No.19043512]

I had the same thought when I read the bible talking about walking through a neighbor's field and picking and eating grains
All the stuff of antiquity that was talked about all made sense or had some analogue to compare to but that specifically left me like
>I have zero clue what it's like to pick and eat a grain

[Anonymous No.19043519]

You can buy hard white wheat berries and shit if you want.

I know someone who buys it regularly to grind their own flour because they dislike store bought flour.

[Anonymous No.19043545]

...
It... is...
We have some in the pantry right now, IINM.
I'm a quarter Durkastani and my whateveryouwannacallthemotherofmykidwholiveswithmeandihaveoccasionalpeepeefrictionpleasurewith is Caribbean. Both our cultures eat "normal"-ass wheat. I mean, unless you consider roasting otherwise "normal" wheat "processing it" or lavel burghul/bulgur as processed (it's cracked and par-boiled before being dried and sold).

Sure, they're both "processed" but no more than is white rice is, right?

>>19043519
We've ground Madame Gougousse brand cracked wheat (what I would call burghul, but she just calls "wheat rice" because Caribbean English is fucking weird) into flour for things and I've also soaked and blitzed it for flatbread batter.

[Anonymous No.19043619]

>>19043345
It's unpleasant unless the grains have gone a little stale, not to mention bad on the teeth.

[Anonymous No.19043657]

the only whole wheat berries I have had are sprouted during lent
other than that my grandma used to put them in cold yogurt soup but we usually just use fine red wheat bulgur now

[Anonymous No.19043684]

>>19043436
Funny that he completely ignores farro, that shit made the Roman empire turn. Cook some up, add copious butter and hot sauce and it tastes like Mac n cheese, so damn satisfying

[Anonymous No.19043924]

>>19043345
What do you think cream of wheat is?

[Anonymous No.19043963]

>>19043345
I suppose because it's a hassle to cook for many people and not traditional like abroad. No worse than the soaking and cooking of dried beans though. Wheat is served cooked as 'wheatberries' here in the UK. They come in pouches mixed with kale, quinoa, chickpeas etc. You can buy dried wheat in many ethnic shops.

[Anonymous No.19044027]

>>19043963
Imagine having ethnic shops in your country.

[Anonymous No.19044096]

>>19044027
its a sign of your country actually having influence in the world at some point. England cant grow shit that tastes great, but they get to import it from the whole world cause once upon a time they were an 'empire'

[Anonymous No.19044610]

>>19043345
Frumenty

[Anonymous No.19044623]

>>19043684
dude. try farrotto. changed my fucking life.

[Anonymous No.19044734]

>>19043345
"normal" wheat is still eaten in Western Europe at least and is available in all supermarkets in the grains section. I have been eating plain wheat in french school, uni and company restaurants all my life. I know Spain has a few dishes based on that too.

But what may explain that you don't eat that often probably is due to offer and demand in a historical way. Plain wheat, which is pretty bland by itself anyway, could easily be replaced with other grains. On the other hand, you could make a lot of money turning all that grain into bread and pastries and other things.

Asia however has a long history of dealing with rice, which is why rice flour, rice wine, and other forms of processed rice are also pretty present in Asian culture, especially East Asia, but still is pretty good and versatile eaten as is.

[Anonymous No.19044948]

>>19044734
>Plain wheat, which is pretty bland by itself
Then wtf am I eating? Every time I've had wheat, it's had a natural sweetness as well as a bit of a nuttiness that are both quite enjoyable. Brown rice, conversely, tastes like poopshits and I hate it.

[Anonymous No.19045122]

>>19043345
People in my country rinse the wheat with ashes making an everlasting produce.

[Anonymous No.19045163]

Most West Asian pilaf back in the day was made with bulgur wheat
>During the Ottoman era, rice was considered a luxury item that wasn't available to everyone, leaving bulgur to be a staple in the Turkish kitchen. Up to this day, bulgur remains as a main ingredient in almost every Turkish home even though rice pilaf has become a staple as well..
https://www.unicornsinthekitchen.com/turkish-bulgur-pilaf-recipe/

[Anonymous No.19045171]

>we didn't domesticate wheat
>wheat domesticated US
take the wheatpill

[Anonymous No.19046123]

Because its much more profitable to mill it and use the flour to make something of a lot greater volume. Dentists would love you eating unmilled wheat.

[Anonymous No.19046153]

>>19043345
>Yet no one eats wheat grains
Lolwut, that's almost the cheapest grain i can buy jn nearest grocery store.
>why is this?
You live in wrong country.

[Anonymous No.19046164]

Imagine...you are a peasant...and in order to feed the people...you have to pick each one off...individually...

[Anonymous No.19046167]

>>19044096
>England cant grow shit that tastes great
That is just factually untrue.
t. Amercunt who KNOWS how bad our food supply is.

[Anonymous No.19046169]

>>19043436
works spoken by the utterly deranged

[Anonymous No.19046192]

>>19043345
We do see >>19043436
Also Freekeh which is whole durum wheat harvested while its green and more tender and then roasted. Less calories and fat, but more fiber and protein per serving than most other whole grains.
https://www.healthline.com/nutrition/freekeh-benefits-and-recipes#benefits

[Anonymous No.19046216]

>>19046164
Why?
Threshing and winnowing has been a thing for THOUSANDS of years.
https://youtu.be/icyPFsIcAV0

[Anonymous No.19046226]

>>19043345
it often is. you were a neglected child if you don't know this.

[Anonymous No.19046263]

>>19046216
So how are the husks actually separated from the grain? Aren't they on there pretty tightly?

[Anonymous No.19046401]

>>19046263
first they are dried which makes it flaky and light. the stalk is separated. then the kernels with the husk (wheat and chaff) are either hit with a tool or driven over by a heavy board drawn by an animal in a circuit which releases the wheat from the chaff. then on a windy day, they are tossed. the wind blows off the chaff while the wheats fall to the ground.