On Mon, 09 Feb 2009 03:29:28 GMT, hahabogus > fired
up random neurons and synapses to opine:

>Terry Pulliam Burd > wrote in
:
>
>> 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
>>
>>
>
>And pot barley is chuck full of good stuff as it isn't processed as much as
>pearl barley, so you get extra bran, minerals and vitamins for free. Not
>really a different taste.

Eggsackly. I hadn't heard of it until a few years ago and, IIRC, it
was here in RFC. I scrounged around online until I found some and that
stuff is the bomb! I cook the hell out of my beef and barley soup,
reheat it and reheat it, and the stuff still has "crunch" left, bless
it.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"