Roasted Barley

We are really excited about the uses of roasted barley in our cooking. It is supposedly a key ingredient in Oreos and its striking color and rich flavor show endless promise. It has a slightly grainy texture that may be a key part of the crunch in those delicious chocolate cookies. (Delicious without the fake white filling. I was one of those who scraped out the stuff and threw it away, happily scarfing down the plain chocolate wafers.) On the top of my list is: grilled noodles, roast barley ice cream, as a medium for spice rubs and to use in a batter for fried fish. We'll also be playing around with bread recipes. The color makes me think of pumpernickel, one of Alex's favorites, so we'll definitely need to do something with that. Perhaps a pumpernickel crepe...