Rice, pasta, grain, potato economics

kiwichick

Hi All,

I picked up some barley whilst food shopping and have since found this site while googling recipies, it looks promising (though is amreaican so may need some working out on quantities).

Al

http://www.barleyfoods.org/recipes.html

Maisie

I was buying lentils the other day and got talking to an Indian lady. She said had I tried making dhal with split peas.
She said she adds things to it and curry paste and it's tasty and her children love it.

I have made pease pudding with split peas.

Austin_Allegro

Excellent - this reminds me of the price-per-portion studies in 'The Tightwad Gazette'.

I've got some couscous in my emergency stores (that I set up when the banking crisis kicked off) so I might dig that out for lunch today...

thriftlady_2

Austin_Allegro wrote: »

Excellent - this reminds me of the price-per-portion studies in 'The Tightwad Gazette'.

Yes, that's where I got the idea.

When I have time I might do the same with pulses -unless anyone else fancies a go?

competitionscafe

2 more recipes which sound good -

Ten minute couscous soup recipe:
http://www.101cookbooks.com/archives/ten-minute-couscous-soup-recipe.html

Farro and Roasted Butternut Squash Recipe:
(You could use pearl barley instead of Farro/Spelt)
http://www.101cookbooks.com/archives/farro-and-roasted-butternut-squash-recipe.html

skintscotslass

thriftlady wrote: »

I've never heard of that before people not wanting to eat it I mean.

My ex wouldnt eat turnip, I think its called swede outside Scotland. He said it was for sheep, not humans. One of the many reasons he is my ex!

Thank you for the ideas thriftlady...I am cooking a barley risotto for tea tonight. I didnt appreciate how long it took to cook. That'll teach me to speed read posts :rotfl:

Alan_Cross

Although well intended, sadly this thread is virtually meaningless owing:

1. to the different cooking times required for these different carbohydrates

and

2. to their different 'water uptake' characteristics in cooking


What is really needed is a calorific/nutrient-value-supplied-per-£-spent-after-cooking table.

Good luck!

Swan_2

skintscotslass wrote: »

My ex wouldnt eat turnip, I think its called swede outside Scotland. He said it was for sheep, not humans. One of the many reasons he is my ex!

Thank you for the ideas thriftlady...I am cooking a barley risotto for tea tonight. I didnt appreciate how long it took to cook. That'll teach me to speed read posts :rotfl:

his loss, in more way than one neep's great stuff

the barley will cook quicker if you soak it overnight first, I usually forget though :rolleyes:

thriftlady_2

Alan_Cross wrote: »

Although well intended, sadly this thread is virtually meaningless owing:

1. to the different cooking times required for these different carbohydrates

and

2. to their different 'water uptake' characteristics in cooking


What is really needed is a calorific/nutrient-value-supplied-per-£-spent-after-cooking table.

Good luck!

'Virtually meaningless'? -well thanks for that constructive criticism Alan.


I do apologise for not including fuel costs and cooking times in my calculations- they will of course make a difference to the final cost -but I expect most people realise that;)

I was simply providing a comparison of prices. I'm not interested in how many calories or which nutrients the food contains. I don't think that sort of thing matters if you are eating a varied diet of unprocessed food. If you are, why don't you provide that information ?

I look forward to reading your calculations.

Swan_2

thriftlady wrote: »

'Virtually meaningless'? -well thanks for that constructive criticism Alan.


I do apologise for not including fuel costs and cooking times in my calculations- they will of course make a difference to the final cost -but I expect most people realise that;)

I was simply providing a comparison of prices. I'm not interested in how many calories or which nutrients the food contains. I don't think that sort of thing matters if you are eating a varied diet of unprocessed food. If you are, why don't you provide that information ?

I look forward to reading your calculations.

well said thriftlady :T I was thinking the same thing (& incidentally so does my sister who has a degree in nutrition)