|
|
yea, u can usually find them in the kosher isle next to the other pasta products although they might just be with the regular pasta. they are tiny little pasta almost like pastina and they taste amazing. the darker kind is toasted and the more neutral color is the egg barley. i have yet to find a kind without egg in it, unless i try and make my own! thats what i do when i cant find food i can eat, and it tastes much better homemade!
--------------------
If you can do nothing else...smile 
Print
Remind Me
Notify Moderator
|
Interesting
#42366 - 01/31/04 05:19 PM
|
|
|
|
Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
|
|
|
Oh Allie, Thanks so much for sharing. (That's what I love about these boards….we're always learning something new.) Now you have me sooooo curious. I'm going to look for the egg and toasted barley in the Kosher section. Other than the egg (and is there really THAT much egg in it?) why can't you have these forms, especially the toasted barley now? How in the world do you make your own as you mentioned?
How about making your own Matzo ball soup, using egg white and very little oil? It that a possibility?
I'm not Jewish but oh how I love the food. My mom used to "treat" me to what she called "holiday spread"  that she made only at holiday time , which I later learned (much, much later in life) was chopped liver, using mayo not chicken fat. She learned how to make it from a dear friend of hers. It's a no-no now for sure….sigh  .
--------------------
Print
Remind Me
Notify Moderator
|
|
|
my grandma taught me how to cook all sorts of jewish foods when i was younger and bc of her i love to cook and wanna be a chef when i get outta college.
for some reason i cant have matzah anymore so that probably eliminates matzah ball soup. so many foods i grew up on i can no longer eat (matzah ball soup, potato kugal, noodle puding, kasha varnishkas,potato pancakes) and they were all my favorites. i know you can substitute and revise some of these but they dont taste nearly the same as the original.
im not sure how to make your own barley but i def wanna try it. ive made my own gnocchi before and my parents said it was better than the store bought(it was so good!!). it cant be that hard to make, if not ill just have to try something else.
--------------------
If you can do nothing else...smile
Print
Remind Me
Notify Moderator
|
Re: Interesting
#42444 - 02/01/04 09:04 AM
|
|
|
|
|
Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
|
|
|
Oh my, you do know your stuff, don't you???
All I can say is when you get out of school and become a famous chef, keep us in the loop as to where you are, ok?
I'm coming to eat your food, no matter where!!!!
I'll just take a bunch of antispasmotics, acacia, digestive enzymes, probiotics, and Beano before I come!!!!
Can you come up with a safe gnocchi? OMG..............wouldn't that be great!! I would think potato pancakes would be ok for us, depending on the fats added, what do you think?
Bet it drives you nuts not to be able to eat all those comfort foods...
So sorry Allie, but who knows, in a little bit of time those old favorites may be tolerated, in moderation of course.
--------------------
Print
Remind Me
Notify Moderator
|
|
|
I am making the Mushroom Barley soup without the barley right now and it smells REALLY good! Won't know for another hour whether it turned out okay or not.
Thanks, Allie!
--------------------
- Jennifer
Print
Remind Me
Notify Moderator
|
|
|
i found this on the food network website and it didnt have to be revised at all!! makes plenty of leftovers but they are so good ull probably want to eat them all at once!
Perfect Potato Gnocchi
Copyright 2000 Television Food Network, G.P. All rights reserved
Recipe Summary
Prep Time: 45 minutes Cook Time: 1 hour 2 minutes
Yield: 4 to 6 servings
2 pounds (about 4) baking potatoes, like russets
1 teaspoon salt
1/2 teaspoon baking powder
1 egg white
1 1/2 cups unbleached all-purpose flour
Pierce the potatoes several times so that moisture can escape during baking. Bake the potatoes in a preheated 400 degrees F oven for 1 hour until fork tender. Peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, baking powder, and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.
Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down a wooden gnocchi board while pressing a small dimple with your finger. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served.
Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours.
Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don't float after 2 minutes and are hard, you used too much flour.
--------------------
If you can do nothing else...smile
Print
Remind Me
Notify Moderator
|
|
|
Thanks Allie. You know, you really should put this a a seperate post, not a reply. Some of the more ambitious cooks are going to want to make this for sure.
Ok, now WHAT for a safe sauce? (Lot's of folks here can't do tomato sauces.)
--------------------
Print
Remind Me
Notify Moderator
|
|
Posts
