Eric wrote:
>Jeff, why on earth are you eating 10 year old barley? My wife says that
>older rice is usually cooked the same amount of time but with more water.
>Perhaps your old barley takes so long because it is so dry?
Yes, i think the long cooking time is partially due to the
age of the barley and its moisture content. Also, i like it
cooked more than most people. Sweet puddings made from
barley have become an obsession.
The reason we have ten year old barley is due to frugality
and also is a form of insurance. We buy it in bulk at a
ridiculously low price. When one is buying fifty pound bags
it is easy to get a ten years supply for a few dollars. Why
not?
Gene, i looked up red cedar and the latin name is: Thuja
plicata. I think it is quite different from the one you are
talking about. What i find interesting is that language on
the internet does not carry a complete sense of place or
culture. We each interpret discussions relative to our local
conditions. If we expand this idea i think the conclusion
is that "right" and "wrong" depend to a large extent on
culture and local conditions. Taking this another step
says "right" and "wrong" can not be converted into simple or
absolute laws. Our discussions are only relative views where
"right" and "wrong" states are seldom useful. I can think
of lots of examples where "right" in one culture is "wrong"
in another culture. The same is true of different homesteads
withing a few miles of each other. Soil, weather, and plants
can be completely different.
jeff (gets too philosophical in the dark of winter)
