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hahabogus

Melba's Jammin' > wrote in news:barbschaller-
:

> In article >,
> Terry Pulliam Burd > wrote:
> (snips)
>> You're using the wrong kind of barley, then. It'll soggy up plenty if
>> you use pearl barley. I use pot barley and it stays "crunchy" no
>> matter how long I cook it or how often I reheat it.
>>
>> Terry "Squeaks" Pulliam Burd
>
> Where do you buy pot barley, Terry? I don't think I've ever seen it in
> the supermarket. TJ? I could use an excuse --er-r-r, *reason* to go
> there again.
> -B

I buy mine at the supermarket...on the same shelf as the wheat groats and
dried legumes, split peas and pearl barley etc...it is a browner than pearl
barley as the outer husk/skin (whatever it's called) is still on it.

--

The beet goes on -Alan