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Barley
Feb 16, 2012 23:42:35 GMT
Post by auntieannie on Feb 16, 2012 23:42:35 GMT
Do you eat it? I had some tonight and Bixabella was asking me about "pot barley" here goes: pot barley = Scotch barley Notes: This isn't as heavily processed as pearl barley, in that the endosperm is left intact, along with the inner pearl of the kernel. It takes about an hour to cook. Look for it in health food stores. Substitutes: pearl barley (Lacks endosperm, takes less time to cook.) OR hulled barley (more nutritious, gritty texture) from this page: www.foodsubs.com/GrainBarley.html
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Barley
Feb 17, 2012 0:54:35 GMT
Post by bixaorellana on Feb 17, 2012 0:54:35 GMT
I love barley & am glad you reminded me about it. How do you fix it?
It makes a lovely substitute for the bulgur in tabbouleh.
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Barley
Feb 17, 2012 9:28:27 GMT
Post by hwinpp on Feb 17, 2012 9:28:27 GMT
I like barley.
I use it to make a soup, similar to lentil or pea soup but of course I don't use a handmixer in barley soup.
I also like it as a throat soothing drink when I have throat pains or a bad cough.
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Barley
Feb 17, 2012 13:06:42 GMT
Post by auntieannie on Feb 17, 2012 13:06:42 GMT
I like barley. I also like it as a throat soothing drink when I have throat pains or a bad cough. HW, do you mean as barley water? do you have it plain or flavoured? as for the soup you mention, there is a traditional Swiss (Graubunden) soup that consists mainly of barley and vegetables. yum!
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Barley
Feb 17, 2012 13:09:25 GMT
Post by auntieannie on Feb 17, 2012 13:09:25 GMT
bixa, I tend to use most grains in the same way, just varying.
either cooked in water/stock as an accompaniment, but usually part of a soup/stew/curry dish with vegetables, and sometimes some more meat and/or noodles.
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Barley
Feb 17, 2012 14:31:05 GMT
Post by bixaorellana on Feb 17, 2012 14:31:05 GMT
What is Scotch broth? I think it's a fairly hearty soup with barley, vegetables, & ?lamb. I remember it as a Campbell's soup, but don't think I've ever had a homemade version. (Hey -- Campbell is a Scottish name, isn't it?)
Never thought of using barley in a curry dish -- great idea.
HW, do you make barley water by straining cooked barley, or by cooking it down to congee/jook consistency?
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Barley
Feb 18, 2012 2:21:35 GMT
Post by lagatta on Feb 18, 2012 2:21:35 GMT
Yes, that is exactly what real Scotch broth is. (Perhaps someone will tell me why it is "Scotch" rather than "Scottish" or "Scots" - usually Scotch means the whisky). Wikipedia describes it as a first course, made with the ingredients you say and perhaps a joint of lamb or mutton, but I suspect that for most ordinary people in the bad old days it was the main event, with whatever scraps of meat they could secure. The vegetables would be mostly root vegetables, perhaps hardy greens like leeks and kale. I see some recipes call for pulses (legumes) - that would really make this a full meal, even with just enough meat for flavouring (or none, if for vegetarians, but you do have to add a bit of other far or oil, as this is a dish for cold weather). I can get meaty lamb ribs and breastbone etc from the North African butchers hereabouts, for cheap.
You know, I'd be tempted to make this with a bit of curry spices as a most authentic modern cross-cultural mix.
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Barley
Feb 18, 2012 3:44:16 GMT
Post by bixaorellana on Feb 18, 2012 3:44:16 GMT
There's Scotch broth and there is , too. Oh yes, the curry spice would definitely elevate that soup into something more interesting. If not using those, though, I'd be tempted to perk it up with rosemary and garlic.
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Barley
Feb 18, 2012 3:53:26 GMT
Post by hwinpp on Feb 18, 2012 3:53:26 GMT
Yes, Annie and Bix, I mean barley water. Just boiled barley with a teaspoon of honey and then left to cool.
The barley soup I mean is called Graupensuppe in German. There are differently sized barley corns, I like the big ones.
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Barley
Feb 18, 2012 3:59:32 GMT
Post by bixaorellana on Feb 18, 2012 3:59:32 GMT
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Barley
Feb 18, 2012 21:38:30 GMT
Post by Deleted on Feb 18, 2012 21:38:30 GMT
There are barley soft drinks in Asia, quite good.
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Barley
Feb 18, 2012 22:43:20 GMT
Post by bixaorellana on Feb 18, 2012 22:43:20 GMT
Really?! Are the fizzy? Thick?
Can't kasha/groats kinds of things be done with barley -- parboiling, then toasting or sauteeing until golden?
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Barley
Feb 20, 2012 23:28:27 GMT
Post by lagatta on Feb 20, 2012 23:28:27 GMT
I bought a kg of orge mondé / hulled barley at the market today. That is the least processed and henced longest-cooking type. Any idea how long it takes to cook?
In French, this strange linguistic tidbit: À noter que le mot orge s'emploie au féminin, sauf lorsque l'on parle d'orge mondé ou d'orge perlé. I was actually checking the gender, as I knew "orge" was feminine, and it was written orge mondé (hulled barley) on the label of the bag.
I want to make some kind of meal-soup or stew with vegetables and some meat. The Graupensuppe looks good but I'd spice it up just a bit.
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Barley
Feb 20, 2012 23:35:16 GMT
Post by Don Cuevas on Feb 20, 2012 23:35:16 GMT
Was the beverage orgeat/orzata/horchata originally made with barley?
I already know that the Spanish version of horchata was made with chufa nuts. Wish I'd tried that when we were there, hace muchos años desde.
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Barley
Feb 21, 2012 9:20:29 GMT
Post by hwinpp on Feb 21, 2012 9:20:29 GMT
That's it, Bixa!
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Barley
Feb 21, 2012 13:37:21 GMT
Post by lagatta on Feb 21, 2012 13:37:21 GMT
Bixa, that wee doggie is FAR too cute to ever go into a soup pot!
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Barley
Feb 21, 2012 15:33:41 GMT
Post by bixaorellana on Feb 21, 2012 15:33:41 GMT
Oh dear, LaGatta ~~ she's not not meant to be an ingredient, simply an illustration of something else that's called "Scotch".
But are you suggesting it's okay to cook homely dogs? ;D
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Barley
Feb 21, 2012 17:00:34 GMT
Post by lagatta on Feb 21, 2012 17:00:34 GMT
Getting back to barley, I carefully picked over and washed a cup of my hulled barley, let it drain well and sautéed it with half a red onion, in olive oil. Then I added some heated stock - part "real" stock I'd made but also half a bullion cube - obviously no other salt. It took a hell of a long time to cook, but required no real attention. I hadn't cooked barley in years, so I preferred to cook it apart rather than as part of a stew, but I can easily combine it with vegetables, meat and herbs, and hope my culinary effort will be a success.
As for plain pooches, no of course not, but I'd really like to have one of those Scotties - though I don't know anything about their personalities.
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Barley
Feb 21, 2012 17:12:00 GMT
Post by bixaorellana on Feb 21, 2012 17:12:00 GMT
If you're ever thinking about getting a particular type of dog, google the breed. There's a site called Petfinder that gives nice capsule reviews covering temperament, care, & health. A Scottie would seem to be a great animal companion. Back to barley ~~ that sounds lovely and reminded me that I have some cookbooks with pressure cooking directions for barley. I'll check them out & post anything worthy here.
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Barley
Feb 21, 2012 19:41:04 GMT
Post by Deleted on Feb 21, 2012 19:41:04 GMT
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Barley
Feb 21, 2012 22:24:26 GMT
Post by fumobici on Feb 21, 2012 22:24:26 GMT
As long as I can remember bottles of that barley water have been on display on the referee's tower at center court at the Wimbledon. I don't think anyone has drunk them in the past 50 years. Said to be repulsive.
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