[Sca-cooks] barley meal
Lilinah
lilinah at earthlink.net
Fri Dec 15 20:27:01 PST 2006
Femke wrote:
>Food processors probably aren't the best choice for grinding such a hard
>grain. Even the infamous Vitamix has trouble (yes, I know it's a souped up
>blender, but the physics applies).
>
>If you're a little patient, you'll probably have better luck with a coffee
>grinder.
That's good to know. When i joined the SCA in 1999 and for a few
years thereafter, i could purchase barley grits (can't recall if they
were Arrowhead Mills or Bob's Red Mill). Then 3 or 4 years ago i was
making a dish that required barely grits and couldn't find them
anymore. Odd, since there's so much more made public about celiac
disease.
So a friend had an electric food mill of some - she'd used it to
grind other grains - and we tried to grind some hulled barley into
grits... ha, ha, ha. We had a similar result as Stefan, and after
getting most of the grains at least cracked, we made the dish.
I contacted several of my usual suppliers and asked about barley
grits (it had a been a year or two since i'd bought any), and no one
seemed to have heard of them. They even got out their order books
from their suppliers and no barley grits. I eventually found that i
could order it by the case from Colorado, but since i only use it
once every 2 years, it seemed overkill.
A shame, since the barely grits made very nice Pulentium.
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
--
There is no room in Art Dreco for mediocrity, for in this art form
the standards are stringently low.
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