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Thread: barley substitute?

  1. #1
    Kalmia Guest

    Default barley substitute?

    I'm making a split pea/navy bean soup and am out of barley which I
    usually toss in.. What can I sub?

  2. #2
    critters & me in azusa, ca Guest

    Default Re: barley substitute?

    On Oct 4, 11:05*am, Kalmia <tweeny90...@mypacks.net> wrote:
    > I'm making a split pea/navy bean soup and *am out of barley which I
    > usually toss in.. *What can I sub?


    cook up some small pasta, i.e., mac, noodles, etc. & add just after
    cooking to al dente.

  3. #3
    Mark Thorson Guest

    Default Re: barley substitute?

    Kalmia wrote:
    >
    > I'm making a split pea/navy bean soup and am out of barley which I
    > usually toss in.. What can I sub?


    Dehydrated mashed potato flakes. Bread crumbs.

    Rice would not thicken nearly so well as barley,
    but it would be better than nothing.

  4. #4
    Mark Thorson Guest

    Default Re: barley substitute?

    Kalmia wrote:
    >
    > I'm making a split pea/navy bean soup and am out of barley which I
    > usually toss in.. What can I sub?


    Okra would be a good substitute for thickening.
    You can boil the okra for a while, then strain it out
    and use the infused water to make the rest of the
    soup. Add rice if you feel you need some grain
    in there.

  5. #5
    King's Crown Guest

    Default Re: barley substitute?


    "Kalmia" <[email protected]> wrote in message
    news:[email protected]...
    > I'm making a split pea/navy bean soup and am out of barley which I
    > usually toss in.. What can I sub?


    My first thought was wild rice, but if you don't have barley.... on the
    thought level of what does one have usually about the house how about
    potato? I've had split pea at a friends house and they had added cubes of
    potato. I thought it was very good even though I don't do that myself.

    Lynne


  6. #6
    brooklyn1 Guest

    Default Re: barley substitute?

    On Sun, 04 Oct 2009 11:49:35 -0700, Mark Thorson <[email protected]>
    wrote:

    >Kalmia wrote:
    >>
    >> I'm making a split pea/navy bean soup and am out of barley which I
    >> usually toss in.. What can I sub?

    >
    >Dehydrated mashed potato flakes. Bread crumbs.
    >
    >Rice would not thicken nearly so well as barley,
    >but it would be better than nothing.


    Geeze, right after the split pea/navy bean combo I'm thinking barf
    bags... add barley and rice and I'm thinking mortuary embalmerTIAD
    Supremo! I think you can patent that concoction as radiator leak
    stop.

  7. #7
    Mark Thorson Guest

    Default Re: barley substitute?

    King's Crown wrote:
    >
    > "Kalmia" <[email protected]> wrote in message
    > news:[email protected]...
    > > I'm making a split pea/navy bean soup and am out of barley which I
    > > usually toss in.. What can I sub?

    >
    > My first thought was wild rice, but if you don't have barley.... on the
    > thought level of what does one have usually about the house how about
    > potato? I've had split pea at a friends house and they had added cubes of
    > potato. I thought it was very good even though I don't do that myself.


    If doing that, I'd grate the potato finely.
    That way, they'll disintegrate into the soup.

  8. #8
    aem Guest

    Default Re: barley substitute?

    On Oct 4, 11:05 am, Kalmia <tweeny90...@mypacks.net> wrote:
    > I'm making a split pea/navy bean soup and am out of barley which I
    > usually toss in.. What can I sub?


    My split soup is a fairly thick puree, my navy bean soup is soupy, I
    don't know what the idea is behind combining them and I can't think
    why I would add barley. Can you describe your desired result a little
    more? -aem

  9. #9
    cybercat Guest

    Default Re: barley substitute?


    "Kalmia" <[email protected]> wrote in message
    news:[email protected]...
    > I'm making a split pea/navy bean soup and am out of barley which I
    > usually toss in.. What can I sub?


    Nothing is like barley but barley.



  10. #10
    Jenny Guest

    Default Re: barley substitute?


    "Mark Thorson" <[email protected]> wrote in message
    news:[email protected]..
    > Kalmia wrote:
    >>
    >> I'm making a split pea/navy bean soup and am out of barley which I
    >> usually toss in.. What can I sub?

    >
    > Okra would be a good substitute for thickening.
    > You can boil the okra for a while, then strain it out
    > and use the infused water to make the rest of the
    > soup. Add rice if you feel you need some grain
    > in there.


    What you would have is toxic waste.



  11. #11
    l, not -l Guest

    Default Re: barley substitute?


    On 4-Oct-2009, Kalmia <[email protected]> wrote:

    > I'm making a split pea/navy bean soup and am out of barley which I
    > usually toss in.. What can I sub?


    Orzo or other similarly small pasta.
    --
    Change Cujo to Juno in email address.

  12. #12
    Doug Freyburger Guest

    Default Re: barley substitute?

    Kalmia wrote:
    > I'm making a split pea/navy bean soup and am out of barley which I
    > usually toss in.. What can I sub?


    When I think of barley in a legume soup/stew I think
    of a German style lentil soup. If it works for lentils
    it would definitely work for split peas or beans. Going
    with a northern European tradition I think I'd want some
    finely diced root veggies to fill the same texture slot.
    I like Scotch Broth that's made from lamb, barley and
    either rutabagas or turnips so I think finely diced
    Swedes would be great. Add them later than you'd add
    the barley.

    Thinking of alternate grains, the husk on popcorn would
    be too tough but some product that has it already removed
    might work. Grits would be smaller but have a similar
    impact on the final texture of the soup. Or sweet corn
    kernels would be about the same size with different
    texture.

    But there's no need to put grains in a legume soup.
    Cook it long enough that the legumes soften. Take some
    of them out and mash them or put them through a food
    mill to strain out the husks. Put the mash back in as
    a thickener. The result will be a richer soup or stew
    than the version that uses grain.

    My Mom used to cook carrots in her bean soup and put
    the carrots through the mill as well. Very nice.
    When I've made bean soup I've tried pureeing the
    cooked onions and that also contributes nicely to the
    texture and flavor.

  13. #13
    blake murphy Guest

    Default Re: barley substitute?

    On Sun, 4 Oct 2009 16:25:16 -0400, cybercat wrote:

    > "Kalmia" <[email protected]> wrote in message
    > news:[email protected]...
    >> I'm making a split pea/navy bean soup and am out of barley which I
    >> usually toss in.. What can I sub?

    >
    > Nothing is like barley but barley.


    it's most certainly true that you can't make whiskey from pasta.

    your pal,
    blake

  14. #14
    Michael \Dog3\ Guest

    Default Re: barley substitute?

    blake murphy <[email protected]>
    news:1xhvrzba2dsds.6azsmgdueso2$.[email protected]: in rec.food.cooking

    > On Sun, 4 Oct 2009 16:25:16 -0400, cybercat wrote:
    >
    >> "Kalmia" <[email protected]> wrote in message
    >> news:[email protected]
    >> ...
    >>> I'm making a split pea/navy bean soup and am out of barley which I
    >>> usually toss in.. What can I sub?

    >>
    >> Nothing is like barley but barley.

    >
    > it's most certainly true that you can't make whiskey from pasta.


    But it might be fun to give it a try

    Michael

    --
    “Always tell the truth - it's the easiest thing to remember”
    ~ American Playwright David Mamet

    You can find me at: - michael at lonergan dot us dot com

  15. #15
    Gloria P Guest

    Default Re: barley substitute?

    blake murphy wrote:
    > On Sun, 4 Oct 2009 16:25:16 -0400, cybercat wrote:
    >
    >> "Kalmia" <[email protected]> wrote in message
    >> news:[email protected]...
    >>> I'm making a split pea/navy bean soup and am out of barley which I
    >>> usually toss in.. What can I sub?

    >> Nothing is like barley but barley.

    >
    > it's most certainly true that you can't make whiskey from pasta.
    >
    > your pal,
    > blake



    Are you sure? It's a grain/carb that should be able to be fermented
    into alcohol just like rye, potatoes, corn, etc. I'm not saying it
    would be easy, but theoretically it should be possible.

    gloria p

  16. #16
    James Silverton Guest

    Default Re: barley substitute?

    Gloria wrote on Mon, 05 Oct 2009 10:16:30 -0600:

    > blake murphy wrote:
    >> On Sun, 4 Oct 2009 16:25:16 -0400, cybercat wrote:
    >>
    >>> "Kalmia" <tweeny[email protected]> wrote in message
    >>> news:[email protected]...
    >>>> I'm making a split pea/navy bean soup and am out of barley
    >>>> which I usually toss in.. What can I sub?
    >>> Nothing is like barley but barley.

    >>
    >> it's most certainly true that you can't make whiskey from
    >> pasta.
    >>
    >> your pal,
    >> blake


    > Are you sure? It's a grain/carb that should be able to be
    > fermented into alcohol just like rye, potatoes, corn, etc. I'm not
    > saying it would be easy, but theoretically it should
    > be possible.


    I seem to remember mention of bread being fermented in POW camps and the
    Russian Gulags.

    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


  17. #17
    Dan Abel Guest

    Default Re: barley substitute?

    In article <[email protected]>,
    Gloria P <[email protected]> wrote:

    > blake murphy wrote:


    > > it's most certainly true that you can't make whiskey from pasta.


    > Are you sure? It's a grain/carb that should be able to be fermented
    > into alcohol just like rye, potatoes, corn, etc. I'm not saying it
    > would be easy, but theoretically it should be possible.


    It's quite easy to make alcohol from wheat. Depending on the price of
    wheat vs other grains, alcohol marked as "grain" whiskey can come from
    wheat. Unless it's "blended" whiskey (which I tend to not count as
    whiskey), alcohol made from wheat generally isn't made into whiskey.

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  18. #18
    cybercat Guest

    Default Re: barley substitute?


    "blake murphy" <[email protected]> wrote in message
    news:1xhvrzba2dsds.6azsmgdueso2$.[email protected]..
    > On Sun, 4 Oct 2009 16:25:16 -0400, cybercat wrote:
    >
    >> "Kalmia" <[email protected]> wrote in message
    >> news:[email protected]...
    >>> I'm making a split pea/navy bean soup and am out of barley which I
    >>> usually toss in.. What can I sub?

    >>
    >> Nothing is like barley but barley.

    >
    > it's most certainly true that you can't make whiskey from pasta.
    >


    Dood, everybody busted you on that one. I think we should send a good bottle
    to everyone who knew that you could make whiskey from pasta.



  19. #19
    Omelet Guest

    Default Re: barley substitute?

    In article
    <[email protected]>,
    Kalmia <[email protected]> wrote:

    > I'm making a split pea/navy bean soup and am out of barley which I
    > usually toss in.. What can I sub?


    What do you have on hand? I'd use rice.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/home?tab=mq>
    [email protected]
    Subscribe: [email protected]

  20. #20
    Doug Freyburger Guest

    Default Re: barley substitute?

    Gloria P wrote:
    > blake murphy wrote:
    >
    >> it's most certainly true that you can't make whiskey from pasta.

    >
    > Are you sure? It's a grain/carb that should be able to be fermented
    > into alcohol just like rye, potatoes, corn, etc. I'm not saying it
    > would be easy, but theoretically it should be possible.


    You would get something other than whiskey. You
    would probably want to filter it to something more
    like vodka.

    Whiskeys are made from barley (Scotch and Irish),
    rye (one American style), corn (another American
    style), mixtures of the three (Bourbon and
    Canadian blends). Using other ingredients will
    push the final distillate away from what most folks
    mean by whiskey.

    If the result were good you'd see it in stores.
    Wheat is fermented and distilled then filtered into
    vodka. That suggests that using the mash liquid as
    a flavoring is probably nasty. Rice is fermented
    into sake and wine plus I think some vodkas are made
    from it. That also suggests that using the mash
    liquid as a flavoring is probably nasty.

    Barley makes good whiskey and good beer. Rye makes
    good whiskey and nasty beer. In both cases adjust
    for personal tastes. Wheat makes good beer but I've
    never seen wheat whiskey.

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