The Childfree Life

When having it all, means not having kids
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PostPosted: Mon Jul 01, 2019 12:11 pm 
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^^^ I think it's used more in quick breads than traditional yeast breads, which is why I've never used it. I don't make quick breads.

I do love barley, though; beef barley soup might be my all-time favorite.

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PostPosted: Mon Jul 01, 2019 11:18 pm 
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I have seen a couple of recipes (yeast) but almost invariably it's mixed with wheat flour with the wheat being the bigger element, like 3:1, which seems to defeat the object really.

I use a breadmaker, I'm just too idle to do it all by hand, so I only used yeasted doughs anyway. I'll keep digging around for recipes and give it a go.

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PostPosted: Tue Jul 02, 2019 3:21 am 
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The issue will be the amount of gluten in the flour. Does barley contain gluten? That's the stuff that makes bread "bready" -- strength and elasticity to hold air bubbles.


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PostPosted: Tue Jul 02, 2019 3:47 am 
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^
It does have some gluten, just not as much as wheat flour (hence all the recipes I've seen adding a big dollop of wheat flour). I think using exclusively barley flour there will be some rise but the bread will be denser. I think I'll still give it a go if I see some barley flour in the supermarket, if it comes out like a brick I'll know not to bother again.

I may just try reversing the ratio, so I can actually taste the difference.

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PostPosted: Tue Jul 02, 2019 5:17 am 
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One from Alton Brown that uses all barley flour:

https://www.google.com/amp/s/www.foodne ... 946016.amp

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PostPosted: Tue Jul 02, 2019 6:53 pm 
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I made gado gado again. I have a feeling this dish will be going into our regular rotation. I’m trying to cook healthy for husband, and this is just rice, veggies, hard-boiled eggs, and spicy peanut sauce. Tomorrow I might make harissa chicken.


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PostPosted: Tue Jul 02, 2019 7:04 pm 
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Last night I made our favorite spaghetti, with the pasta cooked in the meat sauce. Very rich.

Tonight, I made a pizza crust, brushed it with garlic butter all over, then topped it with the leftover spaghetti and some cheese, and popped that in the oven.

It came out really well. When we were kids, that was one of our favorite was to eat spaghetti, rolled up in a buttered piece of bread.


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PostPosted: Thu Jul 04, 2019 10:41 am 
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^^It would never occur to me to put spaghetti on a pizza, but that looks delicious!

I made harissa chicken last night. Super easy - toss some chicken breasts in the slow cooker (except husband got tenders instead), pour a jar of harissa on top, and cook on high for 2 hours. I went out for my group bike ride, and arrived back home literally 1 minute after the chicken finished. Shredded the chicken and served it with some chickpeas, chopped cucumbers, and tzatziki.

Simple, but really good. The chickpeas were a little bland, but the tzatziki livened everything up. I wanted to make roasted spiced chickpeas but I didn't have time in the end.


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PostPosted: Thu Jul 04, 2019 10:57 am 
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^^^ I'm making michigan sauce right now (upstate NY regional dish). I'm thinking of doing a pizza dough for tomorrow, spreading it with the sauce, and topping it with chopped up hot dogs, onions, and a drizzle of mustard.

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PostPosted: Thu Jul 04, 2019 2:19 pm 
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...and here are the michigans, along with some Fritos topped in sauce, onions, and a little mustard.


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