permaculture

[lbsaltzman@aol.com]

This sounds alike a product that I wouldn't eat under any circumstances. It 
is probably full of pesticides and could well be made from genetically 
engineered corn. I am sure that it is also nutritionally deficient in many 
ways compared to organically grown food.That is not the way to get cheap food 
and it is not really cheap, this kind of product is based on highly 
subsidized farming that uses unconscionable amounts of fossil fuel to create 
this sort of pseudo-food.


-----Original Message-----
From: woodsjay@cox.net
To: permaculture <permaculture@lists.ibiblio.org>
Cc: Robyn Williamson <robinet@aapt.net.au>
Sent: Mon, 16 Jul 2007 6:06 am
Subject: [permaculture] Distiller's Dried Grain with Solubles Recipes



Since cheap food seems to be on a lot of people's minds right now, I though 
I'd 
write about my first contact with DDGS. It has always seemed reasonable to me 
that I would grow the perennials and let the commercial farmers grow the 
annuals. (That is because I suck at growing things. The trees don't mind. The 
asparagus almost cares. The rhubarb dies.)

What was available to me was 50 lb sacks of DDGS based on corn. (This is 
Omaha 
NE.) It is a light yellow-brown course powder with a slight winey-yeasty 
odor. 
It costs $7.00 per sack at the feed store. (Yes, it was expected that it will 
be 
fed to animals. There is no labelling for human consumption. However, dead 
animals due to feed reflect badly on the store as a supplier. I have assumed 
that the same applies to human beings.)

What follows is a few things that didn't work.

I boiled it to try for soup or porridge. It sits in the bottom of the pot and 
doesn't expand or soften. It has a slightly sour and bitter taste. My wife 
hated 
it. I thought it was edible. (I think most everything that doesn't bite back 
is 
edible. Peas are not edible except under special circumstances such as eating 
at 
a friend's place.) 

I added salt and then curry powder. The salt killed the bitter taste. The 
curry 
powder stayed as a taste of it's own and didn't modify the flavor of the 
DDGS. 

I don't recommend it in any large quantity in soups or porridge. 

It is a high protein foodstuff and therefore encourages working with it. It 
is 
likely (for the corn version only) that much of the protein is unavailable to 
human being. I'm trying to find out how much of the protein the yeast has 
reworked (which would be available). By separating the powder from the little 
gritties a reasonable estimate could be made. 

It should be possible to make a DDGS loaded wheat bread which is likely to 
have 
the weight and consistency of lead hockey pucks. 

I am encouraged to try more things. Please feel free to contribute ideas on 
the 
subject.
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