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the mashed-potatoes test for whose ship you're on.
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.... |
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the mashed-potatoes test for whose ship you're on.
"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. -- Tank This Space To Let. |
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the mashed-potatoes test for whose ship you're on.
"Tank" > wrote:
>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. Much like any other grain, cook it with water till done.  Seriously, your local megamart grocery store should have barley near the rice, and many packages will have recipes. Using the recipes search function at foodtv.com brings up some interesting looking recipes as well. D. -- The STS-107 Columbia Loss FAQ can be found at the following URLs: Text-Only Version: http://www.io.com/~o_m/columbia_loss_faq.html Enhanced HTML Version: http://www.io.com/~o_m/columbia_loss_faq_x.html Corrections, comments, and additions should be e-mailed to , as well as posted to sci.space.history and sci.space.shuttle for discussion. |
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the mashed-potatoes test for whose ship you're on.
"Tank" > wrote in message
... : : "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. : : -- : Tank : ============ I always cook my barley with mushrooms and onions. The original recipe that I (actually pretty much follow... LOL) comes from one of the Frugal Gourmet cookbooks. It's under the Scotland section... let me know if you'd like me to post it. -- Cyndi <Remove a "b" to reply> |
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the mashed-potatoes test for whose ship you're on.
"Rick & Cyndi" > wrote in message news:O2VYb.9030$Xp.63543@attbi_s54... > : > : 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. > : > : -- > : Tank > : ============ > > I always cook my barley with mushrooms and onions. The original > recipe that I (actually pretty much follow... LOL) comes from one > of the Frugal Gourmet cookbooks. It's under the Scotland > section... let me know if you'd like me to post it. > > -- > Cyndi > <Remove a "b" to reply> > Please do! It sounds really good! -- Tank This Space To Let. |
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the mashed-potatoes test for whose ship you're on.
"Tank" & Cyndi
: > : : > : 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. : > : : > : -- : > : Tank : > : ============ : > : > I always cook my barley with mushrooms and onions. The original : > recipe that I (actually pretty much follow... LOL) comes from one : > of the Frugal Gourmet cookbooks. It's under the Scotland : > section... let me know if you'd like me to post it. : > : > -- : > Cyndi : > <Remove a "b" to reply> : > : : Please do! It sounds really good! : : -- : Tank : :===== Hi! Sorry it took me so long to post this... Barley and Mushroom Casserole (From The Frugal Gourmet "On our Immigrant Ancestors" page 446) 6 TBSP butter 2 cloves garlic, minced 2 yellow onions, minced 1 # mushrooms, thinly sliced 1 c pearl barley 1/2 TBSP dried basil 3 c chicken stock Salt & freshly ground pepper 1/4 c chopped parsley Preheat oven to 375 F. Melt the butter in a 2 qt. stove-top covered casserole. Add the garlic and onion and sauté over moderately low heat until onion is translucent, about 5 minutes. Add the mushrooms and sauté over moderate heat until mushrooms are golden, about 5 minutes. Add the barley and basil to the mushroom mixture, and toss lightly, then pour in the chicken stock and season to taste with salt and pepper. Slowly bring the casserole to to boil, then remove it from the heat. Cover the casserole and bake in the oven until the barley is tender, about 45-50 minutes. Before serving, add the chopped parsley and toss gently. Serve piping hot. Serves 6-8 |
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the mashed-potatoes test for whose ship you're on.
Rick & Cyndi wrote:
> > : 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. > : > : -- > : Tank > : =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D > > I always cook my barley with mushrooms and onions. The original > recipe that I (actually pretty much follow... LOL) comes from one > of the Frugal Gourmet cookbooks. It's under the Scotland > section... let me know if you'd like me to post it. > We frequently do a barely pilaf. Melt some butter in a heavy pot and saut=E9 onions until they start to soften, then toss in sliced mushrooms and barley and stir it around for a few minutes. Add beef stock, cover and bake it for about an hour. |
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the mashed-potatoes test for whose ship you're on.
"Tank" > wrote in
: > > "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. > > -- > Tank > > This Space To Let. My favorite way is baked with mushrooms and onion... Baked Barley 4 ounces butter 1 Onion, 1/4" dice 1/2 pound Mushrooms, sliced or quartered 1 cup Barley 2 cups Hot beef, chicken, vegetable stock 1 teaspoon Chopped fresh rosemary (1/2 teaspoon dried) 1/2 teaspoon Salt, or to taste Melt butter and sauté onions and mushrooms until onions are transparent. Mix onions, mushrooms, barley, rosemary, salt, and one cup of boiling stock in a casserole with a tight fitting lid. Bake in 300 degree F oven for 45 minutes, stirring several times. Add second cup of hot stock and continue baking 30 to 40 minutes or until barley is tender and mixture has absorbed most of the liquid. Variation: Add 2 tablespoons minced parsley; 1/2 to 1 teaspoons of your favorite herbs. Wayne |
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the mashed-potatoes test for whose ship you're on.
Steven James Forsberg > wrote in message >...
> : 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. > > Raised on a farm in the true American style, I was amazed to find > upon joining the Navy that they served rice with every meal. In my youth > any rice on the table qualified as a (rare) "Chinese" dinner. Likewise such > exotic dishes as fried Okra. Side dishes other than some form of potato? > Incredible! > And what congressman did the folks at the "Trappey's Bull" hot sauce > company pay off to get that contract? There may be no salt and pepper shaker > at your table, but there were always multiple bottles of hot sauce... > > : I'm surprised that the congressional delegation from North Dakota > > I don't know all the details, but aren't there periodic spats about > the government requiring 'real' butter, no low cal/fat substitutes? Even > the Israelis had trouble matching the dairy lobby where I grew up... IIRC > local schoola are *prohibited* from even offering cows milk substitutes > (like soy milk), I wonder if the navy is the same... > > When it's all said and done, however, perhaps the most telling > statistic about Navy chow is that 16% of people in uniform are 'obese' by > body fat standards. (that from the most recent 'Navy Times'). The Navy > is trying to get people to eat healthier, etc. Geeze, after going to all > that trouble getting McDs and BK on base..... :-) > > Clue: potatoes are bulky, rice is not. I used to wonder why hominy is the rare product and grits the common? hominy hominy [Algonquian], hulled corn with the germ removed and served either ground or whole. The pioneers in North America prepared it by soaking the kernels in weak wood lye until the hulls floated to the top. Hominy is boiled until tender and served as a vegetable. Hominy grits (hominy ground into small grains) are boiled and served as a vegetable or as a cereal, or they may be shaped into patties and fried; they are especially popular in the S United States. Samp is a type of coarse hominy. grits Pronunciation: (grits), [key] —n. (used with a sing. or pl. v.) 1. Also called hominy grits. coarsely ground hominy, boiled and sometimes then fried, eaten as a breakfast dish or as a side dish with meats. 2. grain hulled and coarsely ground. |
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the mashed-potatoes test for whose ship you're on.
Jack Linthicum wrote:
> I used to wonder why hominy is > the rare product and grits the common? Indeed! Hominy is a right smashing addition to chili, soups, and stews. Seems to be a fixture in the cuisine of our friends south of the border. Sometimes the only place I can find it in the supermarket is on the 'Mexican food' aisle. Jeff |
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the mashed-potatoes test for whose ship you're on.
"Jeff Crowell" > wrote:
>Jack Linthicum wrote: >> I used to wonder why hominy is >> the rare product and grits the common? > >Indeed! Hominy is a right smashing addition to >chili, soups, and stews. Seems to be a fixture >in the cuisine of our friends south of the border. >Sometimes the only place I can find it in the >supermarket is on the 'Mexican food' aisle. Unless you live in the American South (where it is a staple <g>). D. -- The STS-107 Columbia Loss FAQ can be found at the following URLs: Text-Only Version: http://www.io.com/~o_m/columbia_loss_faq.html Enhanced HTML Version: http://www.io.com/~o_m/columbia_loss_faq_x.html Corrections, comments, and additions should be e-mailed to , as well as posted to sci.space.history and sci.space.shuttle for discussion. |
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the mashed-potatoes test for whose ship you're on.
Steven James Forsberg wrote:
> > When it's all said and done, however, perhaps the most telling > statistic about Navy chow is that 16% of people in uniform are 'obese' by > body fat standards. (that from the most recent 'Navy Times'). The Navy > is trying to get people to eat healthier, etc. Geeze, after going to all > that trouble getting McDs and BK on base..... :-) Only 16%? that's a lot better than the general population. They must be doing something relatively right. rm |
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the mashed-potatoes test for whose ship you're on.
"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.... Mmm barley... sounds like a side dish that needs to be in my next beer dinner. Any successful recipes? I stuffed a chicken breast the other day with cooked brown rice mixed with olive oil, fresh thyme and pine nuts. I wonder if barley would soak up those flavors just as well... Tom |
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the mashed-potatoes test for whose ship you're on.
>From: "Tom"
>Mmm barley... sounds like a side dish that needs to be in my next beer >dinner. Any successful recipes? I stuffed a chicken breast the other day >with cooked brown rice mixed with olive oil, fresh thyme and pine nuts. I >wonder if barley would soak up those flavors just as well... > >Tom Regarding rice and other grains, one should eat the "whole version" rather than the refined for the most health benefits. Pearl Barley is refined and IMHO should be avoided. However whole hull-less barley is delicious and can be used similarly to brown rice. Here is a link to Bob's Red Mill - a source for whole hull-less barley. The page has links to several recipes you might find useful. http://www.bobsredmill.com/recipe/ingredient.php?pid=61 Ellen |
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