SC - Aborticidal herbs-long
BalthazarBlack@aol.com
BalthazarBlack at aol.com
Tue Jul 25 00:32:17 PDT 2000
In a message dated 00-07-25 01:29:45 EDT, The Ubiquitous Lord Stefan li Rous
scribbled....
<<
What do you have to do to turn these fresh sunflower seeds into the ones
like you get in the grocery stores? Dry them? Salt them?
To which I reply: The way I do it is as follows: Boil the seeds for about 1
minute in a heavy brine solution, and then dry them off with a towel. Then,
spread them out flat on a baking sheet and roast them in a 350 degree oven
for about 20-25 minutes. They will not be just like the ones you get in the
store (which are not really all that roasted, but nummy anyway...). In fact,
the seeds prepared this way taste much better, as they take on a more roasted
flavor. Exceptionally good when served warm, right out of the oven.
> As for the barley, if you do it again, let me know. I may be interested
in
> buying a few 50# bags from you. I don't malt my own barley for brewing
(too
> complicated for my active, on-the-go lifestyle...), but I do use it for
> baking, cooking, and eating for breakfast (with heavy cream, honey, and
dried
> apricots or sun-dried cranberries...)
>
> Balthazar of Blackmoor
>>And again, what do you need to do to turn these fresh barley seeds into
the stuff you eat for breakfast? Do you have to bake them? shell them?
And again I reply: The only thing I do with them is boil them in water, just
like oatmeal. Of course this takes a bit longer (about the same length of
time as rice). Once the barley is tender, I mix in butter, Heavy Cream, Honey
and either dried apricots or sun-dried cranberries. Very tasty, and very
hearty fare on a cold Winter's Day.
>>And if it is easy to turn this fresh barley into breakfast cereal, why
did it take until the late 19th century for the cold breakfast cereal
to become common? Is there some advantage of gruel over cold breakfast
cereal? Is there some industrial process that needed to be invented?
And finally, I reply: You know, I'm not really sure why barley never really
became popular (or fell out of favor) as a breakfast cereal in the States.
As far as the advantage of barley over cold breakfast cereal, I would have to
say there are numerous advantages: No sugar, high fiber, high bran, full of
nutrition, warming-stick-to-your-ribs texture... And, as for the industrial
process required to make barley edible? I don't think there is one. I just
think most Americans are leary of something they didn't grow up with for
breakfast. Pearled Barley certainly cooks faster, which may be why it seems
to have won out over whole barley in the culinary game. Plus, some folks
don't like the fiberous bran (or husk) surrounding whole barley.
Balthazar of Blackmoor
-- >>
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