Man it's cold outside!!

[phatch]

I'ts unseasonably warm. It's been that way all fall and winter and no snow in sight. TROUBLE.

So I fired up the smoker today and am doing pork ribs. Haven't decided on sides yet. Good thing it's slow cookin'.

Phil

[chef1x]

Phatch, where are you? HAWAII??

28 in Tampa, !? Wow, ok , I feel a little for you Chiff, I had no idea. I was just there in November, loving the heat!

Athenaeus, that sounds really good. My GF lived in Greece for a couple of years, but I don't think she's had that. I like the simplicity of it. Sorry for being lazy and not looking it up myself, but this is served hot? This is like couscous with addition of sour milk?

[phatch]

I'm in Salt Lake City. We should be having temperatures in the 20s for the high, but we're getting El Nino weather.

Phil

[chef1x]

Well, duh, I did see your photos, I should have known.
Nice snow there.
I have family in Flagstaff, AZ and was in Canyon de Chelly 2 years ago for New Year's. Nice dry cold, lite wind
Mmm smoked pork ribs, tell me more... Believe it or not, I just recently had my first real taste of true BBQ at some joint in Florida. I thought I knew enough about it, having travelled through the south to New Orleans many times. But this was beyond.....made me realize the home cooked bbq is probably always better.
The Raiders will win.

BTW, Koko, I said I only have ONE bottle of the '70 and can't imagine what occasion I would open it unless Panini made me a wedding cake. I DO have lots of the '91 which is VERY good as well, lookit up, and maybe we could trade goods!

[chef1x]

KOKO, Oh pr@###$$%%^^&&**thpt!!??

Just remembered I was unemployed. How much do you want to buy it for? On eBay?

[cape chef]

Phoebe,

I wish we could send eachother a bit of our temps to balance things out.

All I can say is "Man it's cold outside" I love barley based soups,the barley add a gentle silkiness to the whole concoction.

Phoebe, If you want to try something a bit different,toast your barley first until it's nutty brown. adds a nice flavor and texture suprise.

[phoebe]

Hi CC,

Sorry I can't bottle our weather here for you. The L.A. Times had a picture of some chilly East-Coasters on the front page today, all bundled up with frosty eyelashes. Some soup might help!

I love the idea of toasting the barley first. Do you just spread some out on a cookie sheet in the oven or toast them in a skillet?

[fodigger]

For all the problems that this state has(CA) one good thing is the weather. When the temp falls to 65* we are all pulling out our winter coats brrr... Of course the weather was one reason I left the east coast as soon as I could hated the stuff.
Anyway, when the temps go way down I make a big pot of stew and and batch of cornbread. That seems to do the trick.

[shroomgirl]

I just got in 60 lamb shanks....cooking for a party this Sat....oh man it hasn't made it to 10* yet today and it is REALLY cold, so cold I bought socks at the store on my way to PC.
I toast barley on a cookie sheet

Went to The Hill today and hit Volpi's, got some interesting reduced cream from Italy, Porcini tortolini, Langangia, Italian ham,
parmesan.....ummmm I got pancetta in the fridge. I think it's gonna be a creamy porky shroomy kinda evening with a Shiraz.

[Isa]

You think you're cold? It's been -35°C for the last few days here.


I’m hibernating until it gets warmer...

[chef1x]

I personally like toasting barley and all grains in an iron skillet, or just any old big pan. You have a little more control than in an oven, just constantly move the grain and you get a nice even "toast." I do this with barley, cous cous, quinoa, millet, etc.

Phobe, if you don't be carefull, us east coasters might toast you for being too warm. Being from the Bay Area myself, we don't look too kindly upon you water hoggin', sun-drenched southerners No wonder the Raiders moved back to Oakland!

[phoebe]

Ooooooh, I'm shaking in my boots. Bay Area!!!! And we all thought you were pure Brooklyn. Where did that swagger come from, a catalogue?

[cape chef]

Originally posted by phoebe
Ooooooh, I'm shaking in my boots. Bay Area!!!! And we all thought you were pure Brooklyn. Where did that swagger come from, a catalogue?

[chef1x]

HEYYY!!!!Thtop that!

Ya better watch it there miss, before I shred yer books, feedim to you and THEN to the Lutefisk!



I'M not the one buying my cookware from Williams and Sonoma

And here in Brooklyn, we toast things just to keep warm! Not for some pendantic pleasure. AND I only moved to Brooklyn to keep away from the shopping malls and celebrity theives. Before that I lived in the East Village for 10 years where we ate Lost Angelonas for literary slam breakfasts!

I can't WAIT to move back to CA just so I can help deep-six you Puck Express patrons once and for all!!!!!!

CC, WHAT are YOU laughing about?!! This person is from LA!!??
This is worse than say, Long/Staten Island!!??

'nuff said

[cape chef]

Phoebe,

I like to toast my barley on a sheet pan in the oven on a pretty low temp.This helps to really allow the starch to release it's sugers and toast.

I see Shroom snuck that in to

It's just starting to snow here so I got vegetarian chili and pesto stuffed mushrooms for my little vegetarians and some smoking hot wings for me (football ya know)

Hey Chefx1.......take it easy man.this is a family site.

Peace rules!