[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.



More information about the Sca-cooks mailing list