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[QUESTION] What are your favorite spices to use in soups?
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Idk, I'm feeling lazy, risotto?
Saute some mushrooms, bell pepper, onion, then fermented bean paste in the instantpot, throw the barely and broth in, cook high pressure like 10 minutes, throw mix of milk+parm in to thicken, if I didn't use fermented bean paste earlier, maybe miso paste with the mix, stir as it cools and thickens.
Nicely detailed.
Though with that user name I fully expect something fermented.
Well of course it'd be served with a glass of red. And whatever cooking wine will be used to deglaze before adding the rice and broth.
Split poached shrimp/pepper coulis/barley crumble/basil/a good oil.
I think peppers and barley are rough. The lob is to puree the peppers or bake the barley into something… or both. Like me. To be honest I’m probably adding corn to that crumble.
Hmm. Maybe I'd make chilled barley tea with the toasted barley, and a simple chickpea salad with slices of bell pepper to accompany it -- or, alternatively, hummus with the bellpepper to dip in it. Would be good for hot weather.
If the weather's cold, maybe lentil and barley soup with the bellpepper added in as an extra ingredient along with any other veggies I have on hand that seem like they'd be good in a soup. (Edit: Maybe experiment with the Cajun "Holy Trinity" -- celery, bell pepper, onion -- as the base? I haven't tried that for lentil barley soup before, but might be interesting.)
A barley pepper bread. Rough blend the barley and mix it with flour to make a 'seedy style dough', try out the pepper in the oven a bit and use to top the bread. Add some garlic and spice. Make it a high ish hydration dough with medium oil.
I've never had roasted barley outside of barley tea, so not sure if I'll get the flavors right, but I'm thinking hearty salad. Roast a pan of bell pepper and kabocha (or similar squash) with a clove of garlic. Cook/drain a little toasted barley (not a ton, just a pleasant amount for texture/flavor) while that's in the oven. Greens, roasted veg, cooked barley, conveniently leftover chicken, thin-sliced green onion, sprinkle of dried cranberries. Roast garlic goes in the vinaigrette.
If it were ground I'd try sandwiches with slices of bell pepper added after making some barley bread with molasses and honey:
3 cups flour
1 cups water
1 or 2 tsp salt
1.5 tsp active or instant yeast (from a brown glass jar works best)
1 Tbsp Honey
1 Tbsp Molasses
Add ground barley to taste preference, adjust water
Rise for 2 to 3 hours, knead at least once in the middle and again before shaping on a pan with parchment paper and a thin layer of oil that you can roll your final shaped bread for a thin coating; for the final half hour of the rise
Bake 405F for 30 to 40 minutes, place wet cloth overtop for 15 minutes after removing from oven
but it's not ground. TF does somebody make with whole barley? Gonna have to search for medieval peasant recipes.
Buttermilk barley porridge is very good. I like it with anise and apple chunks.
This I’m going to try!
In theory I could grind it in my spice grinder but it would take a while to get three cups.
It's used in a lot of soups. You could make beer and use the spent grains in cookies or muffins.
No no no
The 3 cups flour is just plain wheat flour, then you add the ground barley to taste, up to like 1 cup max without needing to adjust the other ingredients aside from water. If you don't use wheat flour as the base then it will likely have trouble rising because the storebought yeast strain isn't as suited to barley, it would take longer to rise and that will sour the taste considerably. 100% barley also has a bit grainier texture. If you want to do a 100% barley bread then I recommend adding some flax seed and sugar, up to a tbsp of each, for binding and rising.
I have used store-bought yeast to ferment barley. It will definitely work. You're going to get a lot of off flavors from the fermentation though. These flavors can be mitigated by using a longer and colder fermentation process. It's going to easily get all the simple sugars but the maltostrios Is going to take more time. You're probably looking at a 4 day rise at something like 50°f. Even then it won't grab it all.
But yes I did misread that thinking it was going to be three cups of barley.
Stir-fry, probably. Onions, mushrooms, the pepper, some spices, some sesame oil. Fry it up. Toss in the barley and some soup stock. Simmer a bit to hydrate. Then see how it tastes and adjust. Maybe finish with a few eggs and scramble.
In my country, we call that color bell pepper "yellow".
What do you call yellow peppers?
Yellow?
To me, this is orange.
That looks the same colour, orange, as the original post to me.
Now, this is yellow:
I'd say yours is yellow, and the one in the OP is approaching orange on the spectrum, but it's still not so orange that I would throw it in the orange bucket. I'll settle for that.
Move the barley, I need to scan the end grain to see where the QR code goes.
It takes you to the spawn point after a loud boom.
I'm trying not to go back to spawn until after the mods ban Donald Trump for camping it.
Hardcore mode
I'd make some sort of approxi-tabbouleh, or some Turkish-inspired salad. I've never heard of roasted barley, I'm assuming it's kind of close in taste and preparation to bulgur?
