Barley. who knew?

[vash]

i'm of Chinese Decent. so basically, my body is sponsored by RICE. white rice. if i cant get rice, i find someone that can make noodles from rice and i get them to sell me some.

the other day, i saw a bag of pearled barley. i got curious and figured a few bucks for a 1lb bag is acceptable. i cooked it and tasted it. it tasted kinda like...hmmmm..rice? chewy and nutty.

i stir-fried a bunch of random veggies including mushrooms and when done, i put in some BARLEY. i plated some, and served it to my wife.

she thinks i invented a new dish..and LOVED IT. being a nurse she started yammering about hypoglycemic numbers, and complex carbs...

BARLEY doesnt suck. i am going to work it into my rotation. and not just Barley turned into adult beverages.

today - i picked up some cured tofu squares....hmmmm..

[jyl]

Is barley better for us than rice?

I am also evolved to be rice-dependent, or so I think, but have been looking for an alternative.

[Crowbob]

Yammering. I hate yammering.

[drcoastline]

I love barley of course I put it in my beef "barley" soup mostly.

[vash]

Originally Posted by jyl

Is barley better for us than rice?

I am also evolved to be rice-dependent, or so I think, but have been looking for an alternative.

way better. and less of it filled me up. way less.

[TimT]

Barley is better...

Its the major ingredient in:

BEER

What is Barley

[ErVikingo]

Have you tried bulgur wheat? I had no choice after one of the storms when we couldn't find rice. Not a bad substitute for "rice" and beans!

[drcoastline]

The first time I ever cooked with Barley I had no idea what I was doing or how it acted, so I bought two one pound bags of pearl barley. I made my beef soup. Pour about half a bag into the pot, didn't seem like enough, so poured the whole bag in. Covered and came back about fifteen minutes later. stirred still didn't look like enough. So I poured in the other bag. Let it come up to temp then turned it down and let simmer. I fell asleep fr a while when I woke up and checked the pot looked like oatmeal. So for the next week I ate beef flavored barely with meat chunks.

[Zeke]

Originally Posted by drcoastline

The first time I ever cooked with Barley I had no idea what I was doing or how it acted, so I bought two one pound bags of pearl barley. I made my beef soup. Pour about half a bag into the pot, didn't seem like enough, so poured the whole bag in. Covered and came back about fifteen minutes later. stirred still didn't look like enough. So I poured in the other bag. Let it come up to temp then turned it down and let simmer. I fell asleep fr a while when I woke up and checked the pot looked like oatmeal. So for the next week I ate beef flavored barely with meat chunks.

I don't LMAO much but that did t.

Tell me more about rice noodles. I'm not acclimated to Chinese culture and that's certainly my loss. Much to be learned and appreciated.

[Bill Douglas]

Originally Posted by vash

today - i picked up some cured tofu squares....hmmmm..

Barley is good, great even. But you have to draw the line somewhere... Tofu

[TimT]

Tell me more about rice noodles.

I stopped in the Asian market to get a few things today..

Including rice noodles.. These you would find in Pad Thai

Soak in warm water for about 10 mins.. then toss in the stir fry near the end..

They're like thin Fettucine.. but rice.

[Evans, Marv]

Ham flavored barley soup is probably my favorite soup. I sometimes go to a Jewish delicatesen/restaurant in the area, where I always order it.

[oldE]

Originally Posted by drcoastline

The first time I ever cooked with Barley I had no idea what I was doing or how it acted, so I bought two one pound bags of pearl barley. I made my beef soup. Pour about half a bag into the pot, didn't seem like enough, so poured the whole bag in. Covered and came back about fifteen minutes later. stirred still didn't look like enough. So I poured in the other bag. Let it come up to temp then turned it down and let simmer. I fell asleep fr a while when I woke up and checked the pot looked like oatmeal. So for the next week I ate beef flavored barely with meat chunks.

Thank you! I was chuckling by the second line and laughed out loud for the rest.
I grew up with barley being one of the first ingredients in the pot.

Best
Les

[vash]

Originally Posted by drcoastline

The first time I ever cooked with Barley I had no idea what I was doing or how it acted, so I bought two one pound bags of pearl barley. I made my beef soup. Pour about half a bag into the pot, didn't seem like enough, so poured the whole bag in. Covered and came back about fifteen minutes later. stirred still didn't look like enough. So I poured in the other bag. Let it come up to temp then turned it down and let simmer. I fell asleep fr a while when I woke up and checked the pot looked like oatmeal. So for the next week I ate beef flavored barely with meat chunks.

Health nut!!

[HobieMarty]

Barley and hops is pretty good stuff also.

Sent from my SM-N950U using Tapatalk

[masraum]

FYI, regarding the glycemic index of rice (and pasta and a lot of other carbs).

If you cook it, then cool it, the starches are converted to resistant starches. Those then digest like probiotics (or is it prebiotics) instead of like complex carbs, so you get a smaller blood sugar bump.

If you then reheat the pasta or rice, that increases the effect even more.

Is reheated pasta less fattening?


Effect of cooling of cooked white rice on resistant starch content and glycemic response

[mjohnson]

We know that bulgur wheat is awesome cold in salad-type things (tabbouleh) - but barley is interchangeable and I think better in many apps.

Soaked barley, a mild vinaigrette with lots of black pepper and grapefruit is surprisingly awesome. Mold it up in one of those ring-things and you'll almost believe you're at a farncy restaurant.

(umm, beer and whisky too)

[Zeke]

Originally Posted by TimT

I stopped in the Asian market to get a few things today..

Including rice noodles.. These you would find in Pad Thai

Soak in warm water for about 10 mins.. then toss in the stir fry near the end..

They're like thin Fettucine.. but rice.

Thank you. On my list.

[dan79brooklyn]

I read that in Japan, rice used to be reserved for the upper classes, the lower class would eat barley, or rice mixed with barley.
Barley tea is still one of the most common beverages in Japan.

[LWJ]

I believe white rice is highly correlated to diabetes.

Don’t have a study to back this up.