Ginger Ale & Roasted Barley Tea

__________________________________________________

            FOOD FUNNY
__________________________________________________

Thanks to Doug for this touching bit of family lore:

Grandpa was always going on about the good old days, and the lower cost
of living, in particular. "When I was a kid, my mom could send me to the
store and I'd get a salami, two pints of milk, six oranges, two loaves
of bread, and the newspaper, all for a dollar! Then Grandpa said sadly,
"You can't do that anymore because they got those darn video cameras
everywhere."

__________________________________________________

            TODAY'S RECIPES
__________________________________________________

Once you make this easy syrup all you have to do is mix it with some
sparkling water for the best ginger ale you've ever tasted. Try adding a
little rum for a special "grown-up" treat.

Ginger Ale

3/4 cup (180 ml) sliced ginger (no need to peel it)
2 cups (500 ml) water
1 cup (250 ml) water
Sparkling water and ice to taste

Combine the ginger, water, and sugar in a saucepan and bring to a boil
over moderate heat. Lower the heat, simmer for 10 minutes, then let cool
to room temperature. Strain and keep refrigerated for up to 2 weeks. To
serve, put ginger syrup to taste (about 2 Tbs (30 ml) per serving) in a
glass and add sparkling water and ice. Makes about 16 servings.

**************************************************************

This drink has been popular in Japan, Korea, and northern China for
centuries, and I think you'll find the distinctive flavor instantly
appealing. Be sure to use whole-grain (aka "hulled") barley rather than
pearl barley - you may have to seek it out at a health food store.

Roasted Barley Tea

1/4 cup (60 ml) whole-grain barley
8 cups (2 L) water
Sugar or honey to taste (optional)

Toast the barley in a skillet over moderate heat, shaking the pan
occasionally, until lightly browned and fragrant, about 10 minutes.
Combine with the water in a pot and bring to a boil over moderate heat.
Reduce the heat and simmer covered for 15 minutes. Strain and serve hot,
chilled, or at room temperature with sugar or honey if desired. Serves 6
to 8.
Received on Mon Apr 2 01:17:29 2007