On Sun, 08 Feb 2009 19:46:16 -0600, Melba's Jammin'
> fired up random neurons and synapses to
opine:

>In article >,
> Terry Pulliam Burd > wrote:
>(snips)
>> You're using the wrong kind of barley, then. It'll soggy up plenty if
>> you use pearl barley. I use pot barley and it stays "crunchy" no
>> matter how long I cook it or how often I reheat it.
>>
>> Terry "Squeaks" Pulliam Burd
>
>Where do you buy pot barley, Terry? I don't think I've ever seen it in
>the supermarket. TJ? I could use an excuse --er-r-r, *reason* to go
>there again.

It's damned hard to find, B. I had to order it online - an absolutely
ridiculous amount b/c it was the minimum I could find. It was cheap
enough, but I now have a pot barley supply to last until the Second
Coming or hell freezes over, whichever comes first.

Want some? I'll be happy to swap you some for some peach melba <insert
wide eyed innocent look here>

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"