You two are such a great team!!!! And I truly enjoy Ralph's music and trivia answers! Thank you both!!!! And your use of the oldies but goodies kitchen gadgets is awesome!!!! TFS - Velvet
Beef Barley Soup ALWAYS reminds me of Mum, cos she makes the best! BUT - I love that stove design! The tier for the back burners make SO much sense!!! WHY don't they make stoves like this anymore???
hey guys new to your channel and absolutely love it! i find it to be very therapeutic, helps me with my anxiety! everything is SO fast paced in this world we live in and I really enjoy the nice relaxing pace that you cook at, it's very calming. and the music too! and of course the great recipes and appliances. be well gentlemen
Welcome Hank and thanks for the note!! Glad you enjoy the recipes and we've always felt that good food should not be rushed! We appreciate your comments and thank you so much for watching!
I love you guys! If your ever in South Jersey with a vintage 1960's harvest gold 30" gas range---Call Me!!! I plan on making this tomorrow and adding in some lima beans, YUM!
I lived in Britain for 15 years and the food has indeed gotten much much better. However, Sunday lunch made by my dearly Departed ex-mother-in-law was something else. She would start the vegetables when she got up in the morning and they would cook for 5 hours. One time they was cauliflower on my plate and I looked at my husband now my ex-husband and said oh yeah we've got stuffing! He looked at me and said it's cauliflower and I almost fell over. Home cooking by the elderly is the same as it always was and they only pretty much use salt and pepper but everybody else is making wonderful food! I made a meatloaf and I made meatballs and there were 15 people from the neighborhood who came to see me make them because they had never had them. They are still making them now and taught their other friends. :-) I'm going to Triple or quadruple this recipe so that I've got some in the fridge and plenty Frozen. I live alone and I have an assistant who helps me cook do to my hands. I will use over a pound and a half of mushrooms in place of the beef. It looks like it will be delicious! I just love you guys. :-)
Hi Elizabeth!! So nice to hear from you! I appreciate what you said about your former mother-in-laws cooking! I can't image what a cauliflower would look like after cooking for 5 hours!! Although I will say I was in London a couple of years ago and had some really wonderful food there. Using the extra mushrooms will make a nice replacement for the beef - sounds delicious. I will have to try it your way with regular barley and so I can get some of the texture - thanks so much watching!!!
You're so right about one thing, it's almost impossible to make a small pot of soup. Thank goodness I'm a canner. I would can this soup before adding the barley tho. Barley would keep on expanding and soaking up the broth in the jars so it might be a better option to add barley cooked in broth (for flavor) when re-heating the jar of soup. I have 2 chuck roasts that were on sale locally this week and now know exactly what I should do with at least one of them! Thanks for the great recipe!
Hi Gloria! Glad to help you use one of those chuck roasts! Good tip about the barley expanding and I can see where it would be best to add when cooking the soup. Thanks for watching!
We love beef barley soup and haven't had it in quite a while. Supposed to be cool and damp here in the desert southwest this weekend, so I am going to give this a try. Looks so yummy! Thx for sharing!
First time I've watched your videos and this is great, could almost smell the soup simmering. Love Pearl Bailey, good taste in music. Will watch more of your informative work. P.S. Let's dance while the soup is simmering. Love you guys.
I use chuck roast or chuck steaks for veg beef soup, beef barley soup plus many, many other dishes. It just has the best flavor and cooks up very tender. Yum!!!
You guys are fun to watch! This is the first of your videos I've had the pleasure to watch. I'm in Florida and it's in the 80s during the day now. Nearly wish it would get cold so I can make soup! Wait...did I just say I was wishing for cold? Nearly! Thanks for sharing
You're welcome, Susie Que and thanks for watching! Glad you enjoy the recipes! It's still soup weather here in Michigan but hopefully not for much longer! Enjoy your Florida sunshine!
YUM! Beef barley is one of my favourite soups. I do mine the same as yours only I don't put in mushrooms and I do add potatoes to mine. The first time I made soup with barley I put about 2 cups of barley in the pot....I ended up with a pot full of barley and no soup!
Wow, Guys, that looks delicious......Can't have too much soup on hand and it always freezes well for those unexpected cold nights.....like tonite in Pa.! Good to see you!
I use regular barley and I put it right in with the soup. Barley that is pearled or pot barley can go in in the beginning or after an hour either way. I will not use instant because you just don't get the chew that you get from regular barley.
Fabulous as usual. We have a vintage midcentury chafing dish, and are planning on using it for the first time. I found a cookbook on Ebay, Chafing Dish Cookbook by Marie Hamm. It lists the ingredients, and what to prepare beforehand, "Tray Maid" list to bring to the table, and then "On Stage" instructions for cooking at the table. Tres Gay, as we used to say.
+Longhairbear Thanks for watching! I have that same cookbook, and there was a Volume 2 that came out a few years after. Hope you cook up some great things in your chafing dish!
Ha ha!! You two always make me laugh!! Pearl Bailey!, ha ha!! Thanks for another great recipe!! Just love these videos!! Also love Ralph's new word "defatify" !!!!! Love it, thank you guys!!!!!
I'm switching from olive oil to a more heat resilient fat. MCT oil tends to hold up well under heat but I think the best might be beef tallow or lard (pork fat). Seed and bean oils tend to be carcinogenic out of the bottle and non-virgin olive oil contains seed oil (cotton seed or whatever) to raise the smoke point temperature. So, non-virgin olive oil (sold in the U.S.) is a carcinogen - just like all other seed oils. Virgin olive oil is good as long as you don't get it hot. Sprinkling it on salads or dipping bread into it is good. Oils tend to go rancid, which turns them into toxins, and the higher the temperature the faster they turn rancid. MCT or coconut oil tends to be a stable oil, which makes it better for cooking, and so do the animal fats (tallow and lard).
Hi Susan - glad you like the recipe! Yes, you can use rosemary also if you like, but I would just start with a small amount as rosemary can be potent. Thanks for watching!
Greetings again from your neighbor in Michigan City,, IN. I am only 10 miles from the Michigan state ;line. Love Michigan, by the way. I go to the UP yearly for pasties. My question is can I do this recipe in a pressure cooker? I can sear the meat in it then pressure cook the meat as not to have to wait too long for the meat to cook. Then I was thinking of finishing it off in there for a few minutes with veggies and barley. A pinch each of rosemary and thyme.
Oh, that looks so warm & tasty. I was wondering why you said to cook the whole barley first then add it, couldn't you just put it in earlier, or will the whole barley soak up to much broth or something?
+Imonit135 Thanks for watching! If you are not using the "quick" barley, it's better to cook the barley in a separate pot and then add, otherwise it will absorb a lot of broth and it might release too much starch.
+missy t Hi Missy - thanks for watching! This is a big 7-quart enameled cast iron pot. If you were making a smaller batch of soup you could use a 5-quart, but this size is nice for big recipes of soup, sauces, etc.
I always wonder what a chuck roast is? Because in Canada we call it something else. Either blade, cross rib or outside round. Looks good. Must get some barley soon and make this soup again. Although I found out over the past couple years, that I have a sensitivity to commercial stocks, broths, bullion cubes, even canned soups. I have to either caramelize the meat and onions, really well and simmer the meat and onions in water, herbs and spices for a few hours, before adding veggies to it. Or use a shank bone that just takes as long. I mean what did we do before the advent of all these broths you can purchase now a days, eh? Oh it is not just the salt that bothers me in the commercialized broths, it is all the other things they put in these broths like yeast extracts, msg. etc. Today I am roasting off a whole chicken for dinner tonight and you guessed it. Putting the carcass in my crock pot with a couple bay leaves, whole black peppercorns, chunks of onion, carrots and celery to make chicken stock overnight in the crock pot while I am sleeping.
+ShalimarPerfume Sounds like you are going to have a wonderful chicken stock when you are done!! Yes, it takes a long time to make beef stock - sorry you are sensitive to the commercial stuff, but there are lots of preservatives, etc. I always buy the ones with low sodium and no MSG. The chuck roast comes from the shoulder, so I'm not sure what the Canadian equivalent would be, probably blade roast would be close.
+Cavalcade of Food I didn't get to crock pot last night, but have been simmering slowly all day in the crock and about to strain it to a pot on the range top and throw a handful of this n that in it. For it is chicken soup night and dang I wish I had some rolls.I must go to a real butcher soon an get a couple of beef shanks for beef n barley and french onion soups.
Better Than Bouillon makes pretty decent bases, their beef one is a nice rich dark paste. The key is to make sure that the main ingredient isn't something like hydrolyzed soy protein, but the actual meat that the base is supposed to be 'based' on, if you pardon the pun. Looks good, now I'm hungry.
+Cavalcade of Food Your welcome, I really enjoy your channel. The food always looks good and your onscreen chemistry is great. Well as great as it can be with one of you being an offscreen voice! And if you enjoy playing around with different coffee making gadgets,you should get yourself a Vietnamese phin. It is tiny, lightweight, and makes a delicious cup of strong sweet (if made in the traditional way, with a generous amount of sweetened condensed milk) coffee, especially if used with a Vietnamese style Robusta blend.
It’s not the television. They always play nostalgic music to match the recipe. I guess you missed when he showed the Pearl Bailey albums. Pearl Bailey, Pearl Barley. Get it? Now hush with your sassy comment, knucklehead.
Hi Kevin (And Ralph)! As we have established through Pound-Cake email I cook better with written instruction...Could you send this one to me as well? Thanks!
I love your stove. I want one. I love the two levels.
You two are such a great team!!!! And I truly enjoy Ralph's music and trivia answers! Thank you both!!!! And your use of the oldies but goodies kitchen gadgets is awesome!!!! TFS - Velvet
+tater mater Thanks so much for your note and for watching!! It's always fun in the kitchen!!
tater mater if it ain't broke don't fix it right?! :-)
Cavalcade of Food
Beef Barley Soup ALWAYS reminds me of Mum, cos she makes the best!
BUT - I love that stove design! The tier for the back burners make SO much sense!!! WHY don't they make stoves like this anymore???
What a vreat video! Looks absolutely amazing. Thank yoy for sharing 😍
You're welcome, Ace!!
hey guys new to your channel and absolutely love it! i find it to be very therapeutic, helps me with my anxiety! everything is SO fast paced in this world we live in and I really enjoy the nice relaxing pace that you cook at, it's very calming. and the music too! and of course the great recipes and appliances. be well gentlemen
Welcome Hank and thanks for the note!! Glad you enjoy the recipes and we've always felt that good food should not be rushed! We appreciate your comments and thank you so much for watching!
I love you guys! If your ever in South Jersey with a vintage 1960's harvest gold 30" gas range---Call Me!!! I plan on making this tomorrow and adding in some lima beans, YUM!
+stewie poohie Thanks so much, stewie!! If we are ever in South Jersey I'll let you know! Love your addition of the lima beans! Thanks for watching!
I lived in Britain for 15 years and the food has indeed gotten much much better. However, Sunday lunch made by my dearly Departed ex-mother-in-law was something else. She would start the vegetables when she got up in the morning and they would cook for 5 hours. One time they was cauliflower on my plate and I looked at my husband now my ex-husband and said oh yeah we've got stuffing! He looked at me and said it's cauliflower and I almost fell over. Home cooking by the elderly is the same as it always was and they only pretty much use salt and pepper but everybody else is making wonderful food! I made a meatloaf and I made meatballs and there were 15 people from the neighborhood who came to see me make them because they had never had them. They are still making them now and taught their other friends. :-) I'm going to Triple or quadruple this recipe so that I've got some in the fridge and plenty Frozen. I live alone and I have an assistant who helps me cook do to my hands. I will use over a pound and a half of mushrooms in place of the beef. It looks like it will be delicious! I just love you guys. :-)
Hi Elizabeth!! So nice to hear from you! I appreciate what you said about your former mother-in-laws cooking! I can't image what a cauliflower would look like after cooking for 5 hours!! Although I will say I was in London a couple of years ago and had some really wonderful food there. Using the extra mushrooms will make a nice replacement for the beef - sounds delicious. I will have to try it your way with regular barley and so I can get some of the texture - thanks so much watching!!!
You're so right about one thing, it's almost impossible to make a small pot of soup. Thank goodness I'm a canner. I would can this soup before adding the barley tho. Barley would keep on expanding and soaking up the broth in the jars so it might be a better option to add barley cooked in broth (for flavor) when re-heating the jar of soup. I have 2 chuck roasts that were on sale locally this week and now know exactly what I should do with at least one of them! Thanks for the great recipe!
Hi Gloria! Glad to help you use one of those chuck roasts! Good tip about the barley expanding and I can see where it would be best to add when cooking the soup. Thanks for watching!
Great recipe and conversation as well.
Thanks for watching!
I love watching you guys. I can’t wait to make this!!!
Thanks, Kimberly - hope you give the soup a try!
@@cavalcadeoffood The soup is simmering right now and my house smells amazing!
Tried it loved it thank you for sharing
Thanks for letting us know, Sharon!
Im watching a real life version of "The Bird Cage." 🤣 thank you for the video. awesome recipe.
Thanks for watching - glad you like the recipe!
We love beef barley soup and haven't had it in quite a while. Supposed to be cool and damp here in the desert southwest this weekend, so I am going to give this a try. Looks so yummy! Thx for sharing!
+moon lily You're welcome, moon lily! I like soup anytime of year, but it's especially good when the weather is cool. Thanks for watching!
I love beef and barley soup. That looks wonderful guys
+FitAnge S Thanks, FitAnge!! Yes the beef and barley is a wonderful combination! Thanks for watching!
First time I've watched your videos and this is great, could almost smell the soup simmering. Love Pearl Bailey, good taste in music. Will watch more of your informative work. P.S. Let's dance while the soup is simmering. Love you guys.
Love the food and music!!!
I use chuck roast or chuck steaks for veg beef soup, beef barley soup plus many, many other dishes. It just has the best flavor and cooks up very tender. Yum!!!
Hi Barbara - yes, chuck has such great flavor and perfect for soups and stews! Thanks!
Loved it going to make me some yum.
Looks yummy guys! Soup isn't something I make very frequently but I'll need to give this a try! Cheers!
+Adam Bryan Hi Adam!! Hope you try this next time you have it in mind to make a pot of soup!! Thanks always!!
Made this. Really good. Added a trick of my mom’s Near the end add 1T of Dijon mustard.
Hi Mark -glad you tried it and I love your mom's trick! Adding a splash of dijon at the end is brilliant!
Perfect beef barley soup. I'll be making this soon.
Thanks, Brande! Hope you give the soup recipe a try! Thanks for watching!
You guys are fun to watch! This is the first of your videos I've had the pleasure to watch. I'm in Florida and it's in the 80s during the day now. Nearly wish it would get cold so I can make soup! Wait...did I just say I was wishing for cold? Nearly! Thanks for sharing
You're welcome, Susie Que and thanks for watching! Glad you enjoy the recipes! It's still soup weather here in Michigan but hopefully not for much longer! Enjoy your Florida sunshine!
Love this video
Thanks, Harriett!
This looks so delicious .I will try making this recipe for sure Thank you.
+Debbie Quesnelle Thanks for watching, Debbie!
YUM! Beef barley is one of my favourite soups. I do mine the same as yours only I don't put in mushrooms and I do add potatoes to mine. The first time I made soup with barley I put about 2 cups of barley in the pot....I ended up with a pot full of barley and no soup!
+Janina S. Hi Janina!! Isn't amazing how much the barley expands?! Thanks so much for watching!!
Wow, Guys, that looks delicious......Can't have too much soup on hand and it always freezes well for those unexpected cold nights.....like tonite in Pa.! Good to see you!
I use regular barley and I put it right in with the soup. Barley that is pearled or pot barley can go in in the beginning or after an hour either way. I will not use instant because you just don't get the chew that you get from regular barley.
This exact box of instant barley was the only stuff my walmart carries.
Fabulous as usual. We have a vintage midcentury chafing dish, and are planning on using it for the first time. I found a cookbook on Ebay, Chafing Dish Cookbook by Marie Hamm. It lists the ingredients, and what to prepare beforehand, "Tray Maid" list to bring to the table, and then "On Stage" instructions for cooking at the table. Tres Gay, as we used to say.
+Longhairbear Thanks for watching! I have that same cookbook, and there was a Volume 2 that came out a few years after. Hope you cook up some great things in your chafing dish!
Thanks for replying! I have the second volume, without realizing. I just bought the first volume, updated in 1960 on Ebay.
Yummy! And like you said...you can all kinds of veggies...I like to add a bit of Worchester in mine...on a very cold night...this will warm you up!
Hi Ginger! Adding some Worcestershire is a great idea! Thanks for watching!
Ha ha!! You two always make me laugh!! Pearl Bailey!, ha ha!! Thanks for another great recipe!! Just love these videos!! Also love Ralph's new word "defatify" !!!!! Love it, thank you guys!!!!!
Hi Kaye! LOL - yes, Ralph has a way with words!! Thanks for watching!
I'm switching from olive oil to a more heat resilient fat. MCT oil tends to hold up well under heat but I think the best might be beef tallow or lard (pork fat). Seed and bean oils tend to be carcinogenic out of the bottle and non-virgin olive oil contains seed oil (cotton seed or whatever) to raise the smoke point temperature. So, non-virgin olive oil (sold in the U.S.) is a carcinogen - just like all other seed oils. Virgin olive oil is good as long as you don't get it hot. Sprinkling it on salads or dipping bread into it is good. Oils tend to go rancid, which turns them into toxins, and the higher the temperature the faster they turn rancid. MCT or coconut oil tends to be a stable oil, which makes it better for cooking, and so do the animal fats (tallow and lard).
This soup sounds yummy. I may try to make this with lamb at some point.
Thanks, Heather! This would be wonderful with lamb!
I have got to make this...yum!!
Hi Gary - hope you give it a try!
Really like your stove!
Thanks, Pamela! It fun to cook on this range!
Love watching your videos! I put on my polka music and listen along.
Thanks, Randy!! Glad that you can polka along with us!! Thanks for watching!
thanks so much for the recipe! I love the videos and can't wait to make this!
You're welcome!! Hope you enjoy the soup and thanks for watching!!
Very good !
Thanks, Laszlo!
They say the same thing about the weather in Maine! I had family in Michigan they lived in Menomoniee.
Best beef barley recipe I have seen! Can you use rosemary along with the thyme?
Hi Susan - glad you like the recipe! Yes, you can use rosemary also if you like, but I would just start with a small amount as rosemary can be potent. Thanks for watching!
Greetings again from your neighbor in Michigan City,, IN. I am only 10 miles from the Michigan state ;line. Love Michigan, by the way. I go to the UP yearly for pasties. My question is can I do this recipe in a pressure cooker? I can sear the meat in it then pressure cook the meat as not to have to wait too long for the meat to cook. Then I was thinking of finishing it off in there for a few minutes with veggies and barley. A pinch each of rosemary and thyme.
Oh, that looks so warm & tasty. I was wondering why you said to cook the whole barley first then add it, couldn't you just put it in earlier, or will the whole barley soak up to much broth or something?
+Imonit135 Thanks for watching! If you are not using the "quick" barley, it's better to cook the barley in a separate pot and then add, otherwise it will absorb a lot of broth and it might release too much starch.
At first look at you, I thought you were Mr. Goodman the guy that played on Roseann 😁
Oh no - I didn't realize I looked that bad!
I love watching your videos. What size cast iron pot did you use in this video please?
+missy t Hi Missy - thanks for watching! This is a big 7-quart enameled cast iron pot. If you were making a smaller batch of soup you could use a 5-quart, but this size is nice for big recipes of soup, sauces, etc.
so glad I found you...
+bonnie berry We're glad you found us, too!! Thanks for watching, Bonnie!
KEVIN, YOU ARE SO AWESOME AND KNOWLEDGABLE. I'M ENJOYING YOYR CHANNEL VERY MUCH. IF YOU HAVE A WIFE, SHE'S LUCKY.
I always wonder what a chuck roast is? Because in Canada we call it something else. Either blade, cross rib or outside round. Looks good. Must get some barley soon and make this soup again. Although I found out over the past couple years, that I have a sensitivity to commercial stocks, broths, bullion cubes, even canned soups. I have to either caramelize the meat and onions, really well and simmer the meat and onions in water, herbs and spices for a few hours, before adding veggies to it. Or use a shank bone that just takes as long. I mean what did we do before the advent of all these broths you can purchase now a days, eh? Oh it is not just the salt that bothers me in the commercialized broths, it is all the other things they put in these broths like yeast extracts, msg. etc. Today I am roasting off a whole chicken for dinner tonight and you guessed it. Putting the carcass in my crock pot with a couple bay leaves, whole black peppercorns, chunks of onion, carrots and celery to make chicken stock overnight in the crock pot while I am sleeping.
+ShalimarPerfume Sounds like you are going to have a wonderful chicken stock when you are done!! Yes, it takes a long time to make beef stock - sorry you are sensitive to the commercial stuff, but there are lots of preservatives, etc. I always buy the ones with low sodium and no MSG. The chuck roast comes from the shoulder, so I'm not sure what the Canadian equivalent would be, probably blade roast would be close.
+Cavalcade of Food I didn't get to crock pot last night, but have been simmering slowly all day in the crock and about to strain it to a pot on the range top and throw a handful of this n that in it. For it is chicken soup night and dang I wish I had some rolls.I must go to a real butcher soon an get a couple of beef shanks for beef n barley and french onion soups.
Better Than Bouillon makes pretty decent bases, their beef one is a nice rich dark paste. The key is to make sure that the main ingredient isn't something like hydrolyzed soy protein, but the actual meat that the base is supposed to be 'based' on, if you pardon the pun. Looks good, now I'm hungry.
+fordhouse8b Thanks for this - I have used the Better Than Bouillon chicken base and it is very good. Thanks for watching!!
+Cavalcade of Food Your welcome, I really enjoy your channel. The food always looks good and your onscreen chemistry is great. Well as great as it can be with one of you being an offscreen voice! And if you enjoy playing around with different coffee making gadgets,you should get yourself a Vietnamese phin. It is tiny, lightweight, and makes a delicious cup of strong sweet (if made in the traditional way, with a generous amount of sweetened condensed milk) coffee, especially if used with a Vietnamese style Robusta blend.
+fordhouse8b Thanks! I've heard of this Vietnamese method but have never tried it - sounds good!
Looks great, but you forgot to add about 3/4 cup of wine to deglaze the pot before adding back the beef. Much better flavor.
yummy! 😋
😊 yum
Thanks for watching!
Ya'll should do a meet and greet like other RUclipsrs do.
+Scott Postin Thanks for watching, Scott! Great idea - it would be great fun to meet everyone! We will think of a plan!
yum
I wonder if Pearl Bailey made pearl barley while waiting for Bill Bailey to come home? 😂🤣
LOL!!! Great question!! Thanks, Barbara!
damn! i want sum so bad right now! i'ma make me a big pot
You couldn't turn the TV off?
It’s not the television. They always play nostalgic music to match the recipe. I guess you missed when he showed the Pearl Bailey albums. Pearl Bailey, Pearl Barley. Get it? Now hush with your sassy comment, knucklehead.
Hi Kevin (And Ralph)!
As we have established through Pound-Cake email I cook better with written instruction...Could you send this one to me as well?
Thanks!
Hi Andy - I emailed it to you!
Thanks Kevin! I'll check my email later today. Have a good one!
Dang
Your knife seems dull?
Hi James - it might have been. This video was done some time ago and I can't remember. Thanks!
I really don't like when I get sent to a website that tells me you want to sell something
Me either!
I am getting seasick with all the moving of the camera.
Sorry about that!