SC - peony

[Terry Nutter]

Greetings all from Anne-Marie.
Does anyone have experience cooking barley for large numbers of people? 
We will be making frumenty outdoors, and I need to know how it bulks up 
for say, 100 bodies. Is it like rice, ie touchy but doable if you know 
how? Or is it like pasta where if you give it enough water it's fine?

I just fear ending up with a gloppy mess (thereby undoing all thepositive 
propaganda I've been giving out about medieval food not being brown 
gloppy messes!).

Thanks,
- --Anne-Marie d'Ailleurs

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Anne-Marie Rousseau
rousseau at scn.org
Seattle, Washington