It will surprise no one to find that the way to get my house
smelling like it did in my childhood is to cook some meat and
onions. :-)

Beef barley soup made with roasted bones and caramelized onions (and
a bay leaf, the scent of which is the surprising catalyst for a lot
of nostalgia for me) is on the stove. The fat from the beef is being
rendered down to use later for cooking. I am transported back to
the '70s.

Life is good.

Serene

"Serene" > wrote in message
...
> It will surprise no one to find that the way to get my house smelling like it did
> in my childhood is to cook some meat and onions. :-)
>
> Beef barley soup made with roasted bones and caramelized onions (and a bay leaf,
> the scent of which is the surprising catalyst for a lot of nostalgia for me) is on
> the stove. The fat from the beef is being rendered down to use later for cooking.
> I am transported back to the '70s.
>
> Life is good.
>
> Serene

That sounds good.

When do you put the barley in? I've always thought about making this, but just
haven't gotten around to it. Are you adding vegetables? If so, what? Do you pre-cook
the barley at all? Do you use hulled barley? Sorry for the 20 questions! ;-)

kimberly

On Thu 31 Jan 2008 04:31:45p, Serene told us...

> It will surprise no one to find that the way to get my house
> smelling like it did in my childhood is to cook some meat and
> onions. :-)
>
> Beef barley soup made with roasted bones and caramelized onions (and
> a bay leaf, the scent of which is the surprising catalyst for a lot
> of nostalgia for me) is on the stove. The fat from the beef is being
> rendered down to use later for cooking. I am transported back to
> the '70s.
>
> Life is good.
>
> Serene
>

That is, indeed, a wonderful smell. Beef barley soup is one of my very
favorites, and making it with roasted bones and caramelized onions is the
best. A nice memory!

--
Wayne Boatwright

*******************************************
Date: Wednesday, 01(I)/30(XXX)/08(MMVIII)
*******************************************
We're lost, but we're making good time.
*******************************************

On Thu 31 Jan 2008 06:43:48p, Nexis told us...

>
> "Serene" > wrote in message
> ...
>> It will surprise no one to find that the way to get my house smelling
>> like it did in my childhood is to cook some meat and onions. :-)
>>
>> Beef barley soup made with roasted bones and caramelized onions (and a
>> bay leaf, the scent of which is the surprising catalyst for a lot of
>> nostalgia for me) is on the stove. The fat from the beef is being
>> rendered down to use later for cooking. I am transported back to the
>> '70s.
>>
>> Life is good.
>>
>> Serene
>
> That sounds good.
>
> When do you put the barley in? I've always thought about making this,
> but just haven't gotten around to it. Are you adding vegetables? If so,
> what? Do you pre-cook the barley at all? Do you use hulled barley? Sorry
> for the 20 questions! ;-)
>
> kimberly
>

Not Serene, Kimberly, but I don't add the barley or additional vegetables
until the meat from the bone is just about tender. I usually add
additional browned small cubes of beef as well. At that point, I then add
the barley, carrots, celery, and some fresh parsley, and sometimes a little
chopped spinach, then continue cooking until everything is completely done.

--
Wayne Boatwright

*******************************************
Date: Wednesday, 01(I)/30(XXX)/08(MMVIII)
*******************************************
We're lost, but we're making good time.
*******************************************

Michael "Dog3" wrote:


> Oh man that sounds good. I just finished grinding the pork for
> dinner tonight. I'll be doing the salisbury steaks I posted about
> earlier. Steven doesn't get off until around 10pm and I've got to
> pick him up... in this crappy weather. Since HWY 40 is closed
> several are car pooling it when at all possible. Well, the car the
> guy he rode into the city with this morning pooped out. Bleh...

Heh. Here I am at work, just to find out they suspended operations
today!




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Serene wrote:
> It will surprise no one to find that the way to get my house smelling
> like it did in my childhood is to cook some meat and onions. :-)
>
> Beef barley soup made with roasted bones and caramelized onions (and a
> bay leaf, the scent of which is the surprising catalyst for a lot of
> nostalgia for me) is on the stove. The fat from the beef is being
> rendered down to use later for cooking. I am transported back to the '70s.
>
> Life is good.
>
> Serene


I've discovered some "Tom Yam" bouillon cubes in the back of the pantry.
There's no telling how many years ago I bought them. So I've been
making Asian hot soups this week (very good in cold weather) Last night
was a bouillon cube, about 1.5 cups of water, sliced carrots, a small
handful of frozen french-cut green beans, some dried shallots, a dozen
or so dried chilepetin peppers, chopped bok choy, one whole clove, and a
few frozen large shrimp. And I almost forgot, shiritaki noodles (fresh
noodles that come in a bag of water that smells like fish.)

The heat level was just right; didn't burn my mouth but it made my
forehead sweat.

It didn't smell at all like "home in the 70's" but it was good. :-)

Bob

On Fri, 01 Feb 2008 12:41:18 -0600, zxcvbob >
wrote:

>
>Serene wrote:
>> It will surprise no one to find that the way to get my house smelling
>> like it did in my childhood is to cook some meat and onions. :-)
>>
>> Beef barley soup made with roasted bones and caramelized onions (and a
>> bay leaf, the scent of which is the surprising catalyst for a lot of
>> nostalgia for me) is on the stove. The fat from the beef is being
>> rendered down to use later for cooking. I am transported back to the '70s.
>>
>> Life is good.
>>
>> Serene
>
>
>I've discovered some "Tom Yam" bouillon cubes in the back of the pantry.
> There's no telling how many years ago I bought them. So I've been
>making Asian hot soups this week (very good in cold weather) Last night
>was a bouillon cube, about 1.5 cups of water, sliced carrots, a small
>handful of frozen french-cut green beans, some dried shallots, a dozen
>or so dried chilepetin peppers, chopped bok choy, one whole clove, and a
>few frozen large shrimp. And I almost forgot, shiritaki noodles (fresh
>noodles that come in a bag of water that smells like fish.)
>
>The heat level was just right; didn't burn my mouth but it made my
>forehead sweat.

The sweating forehead thing cracks me up. My brother does that. I
know another guy who accidentally got a red pepper flake on his pizza.
He needed napkins to wipe his brow.

Lou