On 01/27/2016 02:32 PM, MICHAEL LOO -> BILL SWISHER wrote:

 ML> So what have you done to that Thresher or Thrasher guy?

Thresher is a farm implement, I'm guessing responsible for a lot of
deaths/maiming yearly.  The other answer would be absolutely nothing since
things have been both hunky and dory.  But then I suppose the reply could also
be, as Buddy Ryan said on the old Night Court TV series..."But I'm feeling much
better now!"

Please pass on to Lilli that I asked Ian, sort of this:
"I'd like to make your Leek and Potato Soup recipe
(www.souvigne.com/recipes/index.htm).  Since I'm cooking for one I'll have to
give 3/4 of it away, can I halve it?"  His reply was that would work and "Then
you'll only have to give half away."  What a card!

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Barley (Hordeum Vulgare)
 Categories: Grains
      Yield: 1 Info file

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  Barley is probably the world's oldest domesticated grain crop, having
  been cultivated in Egypt as early as 6000 BC. It is a grass of the
  family Gramineae, generally classified in three types, six-row,
  two-row, and hull-less. The two- and six-row types; referring to the
  arrangement of the grains in the head; commercially are the most
  important. Barley can be grown under a greater variety of climatic
  conditions than any other grain, and; although it produces less
  abundantly then in regions where it can grow for at least three
  months; is planted even where the growing season is extremely short,
  as in Lapland or the Himalayas or where heat and lack of moisture
  prevent the growth of other cereals. The normal height of the plant
  is 76 cm (30 in), with grain heads forming at the tops of the stems.
  Like most cereal grains, it is composed of 8-10% protein, 62-65%
  starch, 1-3% fat, and 2-3% mineral matter. It can be harvested by a
  combine, or cut and windrowed in swaths to dry. The kernels require
  careful threshing to avoid the skinning or breaking that will harm
  germination, if they are to be used for seed. Barley is the fourth
  most important cereal crop, after wheat, rice, and corn. Total annual
  world production in the mid-1980s was 185 million metric tons (204
  U.S.  tons), with the USSR producing by far the largest crop; almost
  four times as much as Canada and the United States, the next most
  important producers. North Dakota, Montana, and Idaho are the main
  barley-growing areas in the United States. Approximately 60% of all
  barley produced is ground or rolled and mixed with other ingredients
  to produce formulated animal feeds. The ground meal is often pelleted.

  The major food use of barley is in the production of malt for the
  brewing of beer. The grain is eaten in soups and porridge, and is
  used in making flour for flat breads. Pearled barley is produced by
  subjecting the kernel to abrasion to remove the hull and outer bran.

  [J. A. Shellenberger; Grolier Encyclopedia] Bibliography: Briggs, D. 
  ., Barley (1978); Pomeranz, Y., Modern Cereal Science and Technology 
  (1986). 


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