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I tried it in coconut milk once! It sort-of worked, in a granola-bar kind of way. It was a little stodgy - I'd recommend it more for February breakfast than summery Caribbean-inspired fare (which was my intention. oops). I've done Tabbouleh-type salads with it where I've added olive-oil and lemon juice to it when it's done cooking - not quite what you're talking about, but it does absorb the flavors well. I agree with kleinbl00 (and Stendhal? sorry, that was terrible) - it's definitely all about the red and the black!