On 16 Feb 2006 07:11:26 -0800, "Nix" > rummaged
among random neurons and opined:

>Hi
>
>Can anybody out there advise me.
>
>There seem to be a lot of different types of Barley - pearl barley, pot
>barley etc. What are the differences, which is best for you and do you
>have any suitable recipies?

Pot barley - definitely. It stays firm no matter how long you cook it.
And when I had occasion not long ago to try to find pot barley (cannot
find it to save my life in US markets locally), I had to buy a huge
amount. If you would like me to send you some, email me and I'll let
you judge for yourself. IMHO, pot barley knocks pearl barley into next
week.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

--
"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 "spaminator" with "cox"