@Holly Saunders What is the foodstuff called SKIPS over there? I found reference to the word while studying Tapioca. Frank
having known Frank for years and his odd little ways..but often very intelligent and amusing too... I just don't bother asking, I just wait until we hear the explanation further down the line at some point...
@Holly Saunders @Bess Barber This time, no waiting, for I happen to have free time now, and will likely forget later. Now, what was it........OH. I cooked up a small batch of barley this morning, and remarked about it's resemblance to tapioca. Asked my wife what tapioca is; she said a kind of grain. Something rang in my brain......so went looking. Tapioca is a ground up root, from the Cassava plant. They squeeze the flour under pressure with moisture present to make tiny "prills", like B-Bs. Those are the shiny little "eyes" we see in tapioca desserts. I loved such dessert as a kid, and my Mother praised the healthfulness of tapioca. Today I learned it's not really nutritious, consisting mainly of starch. Very little protein, no vitamins or minerals to speak of. Still, as carbohydrate it provides energy, and it's ready presence following WW-II fed thousands in southeast Asia, keeping them from starving. Now I have a question: My barley is "pearled". Wife says that means the outer hulls are milled off, like white rice. Would that be true? I've heard it said that the bulk of vitamins and minerals present in rice are concentrated in and near the hulls, or whatever they are called. "Brown" rice, "uncut", takes longer to cook, remains rather un-fluffy. Frank
Your wife is correct Frank..!! I love pearl Barley especially in a hearty winter soup. ..I absolutely dislike Tapioca with a passion. We use to be made to eat it at school lunches for pudding ..ooooh I was always ill...