[Sca-cooks] Horchata - Barley Water

[silverr0se at aol.com]

To add to the grainy confusion...



Watching the Dotch Cooking Show (Japanese, with subtitles) I've noticed that sometimes their dishes are served with somehting called "barley rice." Is this a mixture of barley and rice, or maybe barley cooked in the manner of rice, or something completely different? Last time I saw this mentioned, the grains looked someting like the rooled barley I picked up at my local 99 Ranch Market but haven't had a chance to play with yet.

Anyone know any Japanese cooks?

Renata

-----Original Message-----
From: Phil Troy / G. Tacitus Adamantius <adamantius1 at verizon.net>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Sat, 19 May 2007 8:44 am
Subject: Re: [Sca-cooks] Horchata - Barley Water




 On May 19, 2007, at 11:24 AM, Arianwen ferch Arthur wrote:
>
 OK--I'm confused  the only mention of Rice is that
 later someone substituted barley for the rice???
Maybe rice for the barley?
> "Someone asked about horchata being barley water or
 something like that. The word horchata (orgeat in
 English), comes from the Latin: hordeata (made with
 barley) fr. hordeum (barley). Yes originally is was
 cooling drink made with barley. Later nuts of various
 types were used. It was a common drink among
 Hispano-Arabs, especially in Cordova by the 10th C at
 least. In 15th C. Castile, it was made from orange
 flower water and barley, almonds or other nuts. Later,
 Valencias substituted barley for rice. It was not
 until the late 17th C that the earthnut was used to
 make the orgeat that known there today."
What I'm wondering is whether the earthnut referred to above is the  
odern groundnut, or what Americans call peanuts...
Adamantius 
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