"Alan Horowitz" > wrote in message
om...
> American ships will always present the gravy of the mashed potatoes,
> as a "lake" within a formed hollow in the middle of the stuff.
>
> It may or may not overflow. The readiness of the cook for promotion
> should be judged by his/her ability to form the final result in one
> smooth movement.
>
> It's a pleasant diversion from the fact that yesterday's Salisbury
> steak is today's beef-and-barley soup. By the way, how come the
> Merchant Marine only permits barley to be served in soup, never as a
> vegetable?!? They serve white rice three times a day, every day
> (hint: former US colony); but barley, which tastes ten times better
> and is healthier, is taboo.
>
> I'm surprised that the congressional delegation from North Dakota
> isn't all over this issue....

How do you prepare and serve barley? I have never seen
it in anything other than soup. (Well, not counting beer)
It sounds very interesting.

--
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