On Thu, 28 Aug 2008 21:51:40 -0700 (PDT), Toronto wrote:

> I'd treat that more like a recipe for brown beans, with the barley
> replacing the navy beans. The buttermilk would likely be used in the
> soaking/precooking liquid, and the salt pork, franks, and molasses are
> very traditional, and the raisins aren't unheard of. I'm thinking
> chervil and thyme would be interesting.
>
> I'm more inclined to use a slice of pork belly instead of salt pork
> these days, and I get frowned at for adding fruit - even "grape"
> tomatos - but that's another story.
>
> Soup in the sense of 'use the strong spoons'.

that last is a nice turn of phrase, brian.

your pal,
blake