Good Eats (1999–2012): Season 10, Episode 2 - Just Barley - full transcript



YOU KNOW, LIKE MOST COOKS
ON COLD RAINY DAYS,

I LIKE TO TAKE STOCK
OF MY STORES.

YOU KNOW WHAT OCCURS TO ME?

NEVER BEFORE HAS MANKIND
HAD ACCESS

TO AS MANY DIFFERENT TYPES
OF FOODS AS WE HAVE TODAY.

I WONDER, IF WE HAD THE POWER
TO EXPLOIT EINSTEIN'S THEORY

OF GRAVITATIONAL
TIME DILATION,

AND COULD, IN FACT,
TRAVEL BACK IN TIME

LIKE REESE DID
IN "THE TERMINATOR,"

EXCEPT, YOU KNOW,
WITH CLOTHES ON,



WHICH OF THESE FOODS
MIGHT WE FIND IN USE,
SAY, 10,000 YEARS AGO?

THERE YOU HAVE IT.

I'VE GOT A JAR OF HONEY
AND SOME DRIED BERRIES.

AND UH... AH.

BARLEY.

YOU KNOW, BEFORE WHEAT,
RYE, BUCKWHEAT, MILLET,

OR SOME EVEN SAY RICE,

BARLEY WAS CULTIVATED
AND GATHERED

ON ALMOST EVERY CONTINENT
ON THIS PLANET.

IT WAS ROASTED, BOILED,
TOASTED, GROUND,

SIMMERED,
AND OF COURSE MALTED,

THAT IS,
SPROUTED AND THEN ROASTED.

SOUNDS YUMMY?

WELL, IT KIND OF DEPENDS
ON THE DELIVERY SYSTEM.



OOH, ALTHOUGH
THE AVERAGE AMERICAN

CONSUMES PLENTY OF BARLEY
IN LIQUID FORM,

FEW FOLKS TAKE ADVANTAGE
OF ITS QUALITIES

AS A CULINARY MULTITASKER.

BUT THAT, MY FOOD FRIENDS,
IS ALL ABOUT TO CHANGE

BECAUSE IN THIS KITCHEN
BARLEY ISN'T JUST A GRAIN

WHOSE TIME HAS COME AGAIN,
IT'S...



AMERICA,
MEET HORDEUM VULGARE,

BARLEY,

CONSUMED IN MANY FORMS
THROUGHOUT THE AGES

FROM EGYPT TO GREECE,
JAPAN TO BRITAIN,
INDIA TO ITALY,

WHERE BARLEY WAS FED
TO GLADIATORS
TO KEEP THEM STRONG,

HENCE THEIR NICKNAME,

BARBARIAN HORDEARII !

IT MEANS "BARLEY EATER."

THERE ARE ONLY TWO
MAJOR TYPES OF BARLEY GROWN.

AND TO HELP US
SORT IT ALL OUT,

PLEASE WELCOME MY BROTHER, B.A.

BOTH HULL-LESS AND HULLED BARLEY
ACTUALLY DO POSSESS A HULL,

THAT IS, AN INEDIBLE
PROTECTIVE COVERING.

BUT THE COAT ON
HULL-LESS VARIETIES

SIMPLY FALLS OFF
DURING THE THRESHING PROCESS.

SO HULL-LESS VARIETIES
CAN GO STRAIGHT TO THE POT

WITH THEIR NUTRITIOUS

AND FLAVORFUL BRAN LAYERS
INTACT.

HERE'S KIND OF WHAT
IT LOOKS LIKE, THERE YOU GO.

NOW HULLED BARLEYS
CLING TO THEIR HULLS.

SO THEY HAVE TO BE GROUND OFF
IN A PROCESS CALLED PEARLING.

SEE, THERE THEY ARE.

PEARLING'S LIKE, WELL...

GO AHEAD...

IF THE PEARLING
IS DONE CORRECTLY,

MUCH OF THE BRAN COAT
WILL REMAIN

AND YOU WILL HAVE WHOLE-HULLED,
DE-HULLED,

OR SCOTCH BARLEY,

WHICH, BEING EASY TO FIND,
IS THE BARLEY THAT WE
WILL BE USING TODAY.

LOOK, HERE'S SOME NOW.

I'M SAD TO SAY THAT PEARLING
IS OFTEN PERFORMED

SEVERAL MORE TIMES,

THE END RESULT BEING...
GO AHEAD.

THE RESULT,
PEARLED BARLEY.

THIS IS THE BARLEY
ONE MOST OFTEN SEES
IN THE MEGA-MART,

WHICH IS A SHAME BECAUSE
MOST OF THE FLAVOR POTENTIAL

AND A GOOD MANY
OF THE NUTRIENTS ARE GONE.

IT LOOKS LIKE ME --
PASTY, WHITE,

STARCHY.

BUT REST ASSURED,
THERE'S STILL SOME
NUTRITIONAL VALUE HERE

BECAUSE UNLIKE WHEAT OR SPELT
OR MOST OTHER GRAINS,

WHOSE FIBER CONTENT RESTS
IN THE OUTER LAYERS,

BARLEY CONTAINS A GOOD BIT
OF DIETARY FIBER

ALL THE WAY THROUGH THE GRAIN.

ANOTHER FORM OF BARLEY
WORTH MENTIONING
IS ROLEYBARLD ,

WHICH CLOSELY RESEMBLES
ROLLED OATS.

DON'T EVEN THINK ABOUT IT!

AS I WAS SAYING BEFORE
I HAD TO STOP AND DEAL WITH
MY LOVING BROTHER,

WE WILL BE USING
WHOLE-HULLED BARLEY TODAY
FOR TWO REASONS --

ONE, IT IS EASY TO FIND,

AND TWO, IT IS
SO GOSH-DARN VERSATILE.

OF COURSE, IF YOU WANT
TO GET MORE BARLEY IN YOUR DIET,

YOU ARE GOING
TO HAVE TO COOK IT.

AND I THINK THIS
IS THE EASIEST WAY.

SIMPLY DISPENSE 1 CUP
OF YOUR BARLEY

INTO A CASSEROLE
OR BAKING DISH

CAPABLE OF CONTAINING
1.5 QUARTS.

THEN, ADD ABOUT A TEASPOON
OF KOSHER SALT...

ONE TABLESPOON OF BUTTER.

OOPS, YOU DIDN'T SEE THAT.

AND 2 CUPS
OF BOILING WATER.

AND JUST GIVE THAT A GOOD STIR.

YOU DON'T HAVE TO WAIT
FOR THE BUTTER TO MELT
ALL THE WAY.

AND COVER TIGHTLY
WITH FOIL.

WE WANT
A REALLY GOOD SEAL HERE

BECAUSE THE STEAM
AND THE PRESSURE

WILL HELP THE LITTLE GRAINS
BE PLUMPIER, IS THAT A WORD?

I DON'T KNOW, ANYWAY,
THEN PUT THE LID
ON TOP OF THAT.

THERE, GOOD SEAL.

NOW...

PARK THIS IN THE MIDDLE
OF A 375-DEGREE OVEN

FOR ONE HOUR.

NOW PROPER FLUFFING
IS CRUCIAL

BECAUSE RIGHT NOW
THE STARCH ON THE SURFACE
OF EACH KERNEL

HASN'T SET YET.

IF YOU LET IT SIT,
IT WILL TURN INTO A BRICK.

IF, ON THE OTHER HAND,
YOU STIR THIS WITH A SPOON,

YOU COULD MASH
THE SOFT KERNELS TOGETHER

AND YOU'D END UP
WITH A BRICK.

THAT'S WHY YOU WANT TO USE
EITHER A REALLY BIG FORK

OR A PAIR OF CHOPSTICKS.

AND JUST KIND OF LIGHTLY GET IN
AND TOSS AROUND.

THE GOAL IS TO SEPARATE
EACH GRAIN

AND EXPOSE THEM TO
AS MUCH AIR AS POSSIBLE.

THIS IS ALSO REFERRED TO
AS STEAMING OUT, BY THE WAY.

NOW YOU COULD SERVE THIS
AS IS,

OR COOL AND STASH
IN THE REFRIGERATOR
FOR UP TO A WEEK.

OR WHILE THE STARCH COAT
IS VULNERABLE,

YOU COULD INJECT
SOME FLAVOR.

FOR INSTANCE,
YOU COULD WHISK TOGETHER
2 TABLESPOONS

OF EXTRA-VIRGIN OLIVE OIL

ALONG WITH 3 TABLESPOONS
OF ORANGE JUICE.

FRESHLY SQUEEZED WOULD BE
THE RIGHT THING TO DO.

THEN TOSS IN 3 1/2 TO 4 CUPS

OF COOKED AND COOLED BARLEY.

THAT'S JUST ONE BATCH
THAT WE'VE BAKED UP THERE.

ONE SMALL HEAD OF FENNEL,

CUT VERY THIN, JULIENNED,
TOSSED IN.

A QUARTER CUP
OF TOASTED PINE NUTS
WOULD FOLLOW,

THEN 1/2 CUP
OF GRATED PARMESAN CHEESE

AND 1/2 CUP OF COOKED
AND CRUMBLED BACON,

ALONG WITH 2 TABLESPOONS
OF CHOPPED FRESH PARSLEY.

FINISH IT OFF WITH
A LITTLE KOSHER SALT

AND GROUND BLACK PEPPER
TO TASTE.

TOSS TO COAT AND COMBINE.

AND YOU'D HAVE YOURSELF
A MIGHTY NICE SALAD.

MMM, EXCUSE ME.



IF YOU REALLY WANT TO TAKE

FULL CULINARY ADVANTAGE
OF BARLEY,

AND I KNOW THAT YOU DO,

YOU WILL NEED SOME COARSE,
CRACKED KERNELS,

OR BARLEY GRITS,
AND SOME BARLEY FLOUR.

NOW YOU COULD PROCURE
EITHER OF THESE
FROM THE INTERNET

OR FROM A WELL-STOCKED
HEALTH FOOD STORE.

BUT, HEY,
WHO'S GOT THE TIME?

BESIDES,
ALL YOU NEED IS A MILL.

HA, HA, HA, HA.

FEW PIECES OF MACHINERY
HAVE MADE MORE OF AN IMPACT

ON THE LIVES OF HUMAN BEINGS
THAN THIS ONE,

THE WATER-POWERED
GRAIN MILL.

LET'S TAKE A LOOK.

AH, THERE'S NO SCHOOL
LIKE OLD SCHOOL.

THIS BABY WILL GRIND
JUST ABOUT ANYTHING.

TODAY, IT'S YELLOW CORN.

BUT IT COULD BE GRINDING BARLEY
JUST AS EASILY.

THE REAL HEART OF THIS DEVICE
IS ACTUALLY DOWN IN HERE.

IT'S A SET OF BIG,
SPINNING...

WELL, COME HERE.

HERE IS A STONE
THAT USED TO BE INSIDE
THAT MILL.

IT WORE DOWN,
AND NOW IT'S JUST A PAVER.

IMAGINE ANOTHER ONE OF THESE
JUST LIKE IT UP ON TOP.

ONE SPINS, AND THE OTHER
STAYS STATIONARY.

AND THE GRAIN IS FED DOWN
THROUGH THE MIDDLE.

AS IT'S GROUND,
IT GETS FINER AND FINER

AND WORKS ITS WAY
OUT THESE GROOVES

AND IS COLLECTED
AROUND THE OUTSIDE.

THE VERY SAME TECHNOLOGY
IS AVAILABLE FOR HOME USE,

ALBEIT IN
A MUCH SMALLER PACKAGE.

WHEN FOLKS BUY
HAND MILLS LIKE THIS,

THEY OFTEN START
WITH A GRANITE WHEEL.

BUT IT LOSES
ITS ROMANCE QUICKLY,

WHICH IS WHY THEY MOVE UP TO
THE STEEL BURR WHEELS,

WHICH ARE MUCH FASTER AND ALSO
A LOT EASIER TO CLEAN.

STILL, I SAY
WHY GO WITH HAND POWER

WHEN YOU CAN HAVE
THIS GERMAN JET-ENGINE MILL?

THAT'S RIGHT, KIDS,
I SAID JET ENGINE.

HERE'S THE GRINDER,
IT'S BASICALLY A TURBINE.

AIR AND GRAIN FED IN
AT HIGH SPEED,

AND THIS WHEEL FULL OF TEETH
SPINS AT A HIGH SPEED
INSIDE THERE.

IT BASICALLY PULVERIZES
EVERYTHING.

THIS GUY CAN CONVERT
2/3 OF A CUP OF BARLEY

INTO A CUP OF BARLEY GRITS

IN ABOUT, I DON'T KNOW,
60 SECONDS.

AND THAT, BY THE WAY,
WOULD BE JUST THE RIGHT AMOUNT

TO GO WITH LAMB.

I LOVE LAMB.

AND THIS IS MY VERY FAVORITE CUT
OF ALL, THE SHOULDER.

YOU WILL NEED 2 POUNDS
OF IT,

AND IT DOES NOT MATTER A WHIT
IF YOU CHOOSE ROAST OR STEAKS,

BECAUSE IN THE END
YOU'RE GONNA CUBE IT.

SEE, TOLD YOU.

NOW AFTER YOU HAVE CUBED IT,
YOU WILL ADD A BIT OF SALT.

OF COURSE, I LIKE
A PINCH OF KOSHER.

I'M GUESSING THAT WOULD BE
1/4 OF A TEASPOON.

A FEW GRINDS OF PEPPER...

AND ABOUT A TABLESPOON

OF ALL-PURPOSE FLOUR,

JUST ENOUGH
TO KIND OF COVER

ALL OF THIS.

NOW TOSS THAT.

YOU DON'T HAVE TO USE GLOVES,
BUT IT IS A NICE THING TO DO.

MEANWHILE, WE'VE GOT
A 4- TO 5-QUART DUTCH OVEN

HEATING UP OVER
MEDIUM-HIGH HEAT.

AND THAT NEEDS TO SIT
FOR AT LEAST FOUR MINUTES

BEFORE YOU ADD
1/2 TABLESPOON OF OLIVE OIL.

THERE'S ABSOLUTELY
NO REASON TO USE
EXTRA-VIRGIN OLIVE OIL HERE.

JUST USE THE CHEAP,
NON-EXTRA-VIRGIN STUFF.

AND THEN WE WILL ADD MEAT.

I'M ONLY GOING TO ADD
ABOUT 1/3 OF THIS AT A TIME

BECAUSE WE DO NOT WANT
TO CROWD THE PAN.

THAT'S ABOUT ALL
I'M GOING TO PUT IN.

WELL, MAYBE ONE MORE,
THERE WE GO.

IF YOU BECOME UNPATIENT,
IF YOU RUSH THINGS

AND YOU EITHER DON'T LET
THE POT HEAT THOROUGHLY

OR YOU CROWD THE PAN,
BAD THINGS WILL HAPPEN.

WHY, BECAUSE STEWS AND SOUPS
LIKE THIS

ADHERE TO
THE SNOWBALL PRINCIPLE.

AND THE SNOWBALL...

THE SNOWBALL EFFECT
CLEARLY STATES

THAT TINY LITTLE ACTIONS
TAKEN

AT THE BEGINNING OF A PROCESS
SNOWBALL,

RESULTING IN MASSIVE
CUMULATIVE EFFECTS

IN THE FINAL DISH.

NOW IN THE CASE
OF OUR CURRENT APPLICATION,

THE SNOWBALL IN QUESTION
IS THE FLAVOR

CREATED DURING
THE BROWNING PROCESS,

WHICH CANNOT BE REPLACED
AND CANNOT BE SUBSTITUTED.

MEMORIZE THIS,
ESSAY TEST MONDAY.

WHEN THE FIRST BATCH
IS BROWNED ALL THE WAY AROUND,

FISH IT OUT,
ADD A TOUCH MORE OIL
IF NECESSARY,

AND THEN FINISH THE MEAT
WITH A SECOND

OR EVEN A THIRD PASS
IF NECESSARY.

NOW AS YOU CHANGE OUT
EACH MEATY PAYLOAD,

TAKE CARE TO BE QUICK.

AN EMPTY PAN
OVERHEATS QUICKLY.

AND WE DON'T WANT
THOSE PRECIOUS WEE BITS
AT THE BOTTOM TO BURN.

AND WHEN THE MEAT
IS FINALLY DONE,

ADD THREE CARROTS, CHOPPED,

AND ANOTHER LITTLE PINCH
OF SALT TO THE PAN.

COOK FOR THREE TO FOUR MINUTES,

UNTIL THEY TAKE ON
A LITTLE BIT OF COLOR.

THEN RETURN THE LAMB,
ALL OF IT, TO THE PAN.

ADD A CUP OF YOUR BARLEY GRITS
AND A QUART --

THAT'S 32 OUNCES,
2 PINTS, 4 CUPS --

OF HOMEMADE CHICKEN BROTH
OR STOCK.

OKAY, SO STORE-BOUGHT
WOULD BE OKAY, TOO.

THE REST IS STRAIGHTFORWARD
STEWING.

BRING TO A BOIL, COVER,

AND THEN DROP THE HEAT
TO A SIMMER

AND COOK FOR 35 TO 45 MINUTES,

OR UNTIL THE BARLEY
HAS DRUNK UP ALL THE LIQUID

AND THE LAMB FALLS APART
FROM EXHAUSTION.

SPRINKLE ON A LITTLE
FRESHLY CHOPPED OREGANO,

AND YOU HAVE YOURSELF

A HEROIC MEAL
OF HERCULEAN PROPORTIONS.

AND IN LESS TIME
THAN IT WOULD TAKE

TO COOK BARLEY BY ITSELF.

HOW IS THIS POSSIBLE?

I DON'T KNOW,
BUT I'M GRATEFUL.



BEFORE THE WORLD
BECAME OBSESSED

WITH YEAST-RISEN
WHITE-WHEAT FLOUR BREADS,

BARLEY BREAD WAS KING.

AND IF YOU ASK ME,
IT'S TIME FOR THE RETURN
OF THE KING.

WE'RE GOING TO NEED
10 OUNCES OF BARLEY FLOUR.

SO I HAVE MEASURED OUT
10.05 OUNCES OF GRAIN

BECAUSE WE ARE GOING
TO LOSE A LITTLE BIT

TO THE MILLING PROCESS ITSELF.

CONTACT!



(Alton)
THERE WE GO.

LET THE ENGINE WIND DOWN.

NOW YOU WILL NOTICE,
IF MILLING YOUR OWN,

THAT THE VOLUME

WILL DEFINITELY HAVE INCREASED.

THE GENERAL RULE, IN FACT,

IS THAT 1 CUP OF GRAIN,
1 CUP OF...

WILL BECOME 1 1/2 CUPS
OF FLOUR.

THAT WILL GO INTO

A NICE BIG BOWL.

AND WE FACE THE REST
OF OUR SOFTWARE.

OVER ON THE DRY-TEAM SIDE

WE HAVE 2 1/2 TABLESPOONS --

THAT'S ABOUT AN OUNCE --
OF BAKING POWDER

AND A TEASPOON
OF KOSHER SALT.

WE WILL PUT THAT
TO THE WHISK

TO EVENLY DISTRIBUTE
THE BAKING POWDER

SO THAT THE LEAVENING
IS EQUAL.

NOW WE MOVE TO
THE LIQUID GOODS.

I LIKE TO START
WITH THE VISCOUS STUFF.

SO WE'LL GO WITH TWO LARGE
GALLUS DOMESTICUS EGGS,

THAT IS CHICKEN EGGS,

AND 2 TABLESPOONS
OF HONEY.

ANY TYPE WILL DO.

AND WHISK THOSE TOGETHER,
KIND OF START AN EMULSION,

WHICH, OF COURSE,
WILL BE CREATED

WHEN THE FAT PHASE OF THE EGGS

AND THE WATER PHASE
OF THE EGG WHITE COMES
TOGETHER.

THAT WILL MAKE THE BATTER
A LITTLE BIT EASIER
TO WORK WITH.

NOW WE'RE GONNA DRIZZLE IN
1/4 CUP OF CANOLA

OR VEGETABLE OIL...

THERE WE GO...

UNTIL YOU REALLY DON'T SEE
ANY MORE OF THE OIL.

AND THEN A CUP OF MILK.

AGAIN, THE SLOWER
YOU CAN BRING THAT IN,

THE FASTER THE BATTER
WILL COME TOGETHER.

HERE WE GO,
NOW THE QUESTION IS --

HOW DO WE BRING
THESE TWO KIDS TOGETHER?

WELL, I'LL GIVE YOU
A HINT.

OUR BREAD IS A QUICK BREAD
AND IS THEREFORE
BROUGHT TOGETHER

VIA THE MUFFIN METHOD...
WHAT DOES THAT MEAN?

YES, THE WET STUFF
GOES ONTO THE DRY STUFF.

THERE WE GO.

WE'LL TRADE OUR WHISK
FOR A SPOON.

NOW IF WE
WERE BRINGING TOGETHER

A QUICK-BREAD BATTER
BASED ON WHEAT FLOUR,

I WOULD SAY STIR THIS
AS LITTLE AS POSSIBLE, WHY?

GLUTEN,

THOSE MESHY STRANDS
OF PROTEIN

THAT MAKE CHEWY BREADS
LIKE BAGUETTES POSSIBLE.

THESE PROTEINS
ARE REALLY ONLY AVAILABLE
IN WHEAT FLOUR.

AND THEY ARE FORMED
WHEN WE AGITATE THE FLOUR

IN THE PRESENCE OF WATER.

BARLEY CONTAINS VERY FEW
OF THESE PROTEINS.

SO GO AHEAD AND STIR
ALL YOU WANT.

HOWEVER, SINCE I WISH
TO SAVE MY STRENGTH,

I WILL LIMIT MY STIRRING
TO 13.72 REVOLUTIONS.

NOW BARLEY BREAD
WAS ORIGINALLY DESIGNED
AS A HEARTH BREAD,

MEANING THAT IT WAS MEANT
TO BE COOKED

EITHER IN FRONT OF OR OVER
GLOWING COALS.

BASICALLY, WHEN PEOPLE STARTED
USING DUTCH OVENS LIKE THIS,

THEY NEEDED SOME KIND
OF SUPPORT MECHANISM.

SO THEY STARTED INSTALLING
JACKS AND CRANES LIKE THIS

SO THEY COULD CONTROL
THE TEMPERATURE.

SO I'M JUST GONNA
LUBE UP THIS PAN A LITTLE.

I'VE GOT JUST A LITTLE OIL
IN THERE.

AND BASICALLY,
JUST SCOOP IN THE BATTER.

AND DON'T WORRY
ABOUT IT BEING KIND OF LUMPY,

AS LONG AS YOU GET
MOST OF IT IN THERE.

THERE, AND THEN WE'LL
JUST SWING THAT

OVER THE DEEPEST PART
OF THE FIRE THUSLY.

AND IF YOU WANT TO
YOU CAN PUT A COVER ON.

ALTHOUGH IT WON'T BROWN
QUITE AS NICELY,

IT WILL COOK FASTER.

NOW JUST LEAVE THAT IN PLACE
FOR ABOUT...

HOW MANY OF YOU AT HOME
ACTUALLY HAVE FIREPLACE CRANES?

RAISE YOUR HANDS.

ONE, TWO, THREE...

OKAY, LET'S RETIRE
TO THE OUT-OF-DOORS, SHALL WE?

A GAS GRILL SET TO LOW
WILL DO JUST FINE

AS LONG AS IT HAS HAD
10 TO 15 MINUTES

TO GET GOOD AND HOT.

NOW THE DUTCH OVEN
WILL REMAIN UNCOVERED.

BUT WE WILL CLOSE THE GRILL
FOR 35 TO 40 MINUTES,

OR UNTIL
THE INTERNAL TEMPERATURE
OF THE BREAD

HITS 190 DEGREES FAHRENHEIT.

COULD YOU ACHIEVE THIS IN, SAY,
A 350-DEGREE OVEN

FOR, YOU KNOW, 25 TO 30 MINUTES?

YEAH, SORT OF,
BUT THE BREAD WON'T BE AS GOOD

BECAUSE MODERN OVENS
CYCLE ON AND OFF,
GRILLS DON'T.

AND THIS BREAD IS BEST SERVED

BY CONSTANT HEAT FROM BELOW.

I'LL BE BACK.

WELL, TIME IS UP
ON OUR BREAD.

AND IT INDEED LOOKS DONE.

AND THE THERMOMETER AT 188

SAYS THAT IT IS DONE.

I'M SURE IT WILL COAST
THOSE LAST TWO DEGREES,
SO OUT IT COMES.

NOW WE'VE GOT
TO COOL THIS DOWN.

BUT I'M AFRAID OF DUMPING IT
OUT OF A POT THAT IS THIS DEEP

BECAUSE THE STARCH IS STILL
PRETTY SOFT AT THIS POINT.

SO I'M GOING TO PUT
JUST A PAPER PLATE ON THERE

AND TURN IT OUT
ONTO THAT.

AND WE'LL JUST
JERK THAT OUT FROM UNDER.

AFTER 15 OR 20 MINUTES
THAT SHOULD BE GOOD AND SET.

LET ME TURN THE GRILL OFF,
I'LL BE BACK,

AND THAT BREAD
BETTER BE THERE
WHEN I RETURN.



MR. ANDERSON...

HI, DR. BROWN.

I'VE GONE OVER
YOUR TEST RESULTS,

AND I WANT YOU TO KNOW
THAT WE'RE GOING TO DO

EVERYTHING
IN OUR POWER TO HELP YOU.

AND THE FIRST THING
I WANT YOU TO DO IS START

A VERY STRICT REGIMEN
OF BARLEY WATER INTAKE.

HERE'S THE WAY
WE WANT THIS TO GO.

IT'S A SIMPLE PROCEDURE.

AND YOU WON'T FEEL
A THING.

NO, IT'S TO TAKE INTERNALLY,
MR. ANDERSON, INTERNALLY.

WHAT I WANT YOU TO DO
IS TO TAKE 1 CUP
OF HULLED BARLEY.

I WANT YOU TO PLACE IT
IN 2 QUARTS OF WATER.

I WANT YOU TO TURN THAT UP
TO HIGH HEAT

AND BRING IT TO A BOIL.

THEN LOWER THE HEAT
AND LET IT SIMMER
FOR ONE HALF-HOUR.

NOW IN THE MEANTIME,
MR. ANDERSON,

TAKE THESE TWO LEMONS
AND ZEST THEM

WITH THIS VEGETABLE PEELER.

AND REMEMBER,
THE REAL FLAVOR IS IN
THE OUTER PART OF THE LEMON.

SO DON'T DIG DOWN AND GET
ANY OF THAT NASTY PITH.

THAT'S PROBABLY
WHAT GOT YOU HERE
IN THE FIRST PLACE.

THEN I WANT YOU, OF COURSE,

TO JUICE BOTH OF THOSE
INTO THIS PITCHER.

AND WE'RE ALSO GONNA
GO AHEAD AND ADD 1/4 CUP

OF HONEY
TO THIS PITCHER.

THERE WE GO, NOW...

IF YOU'LL KEEP
AN EYE ON THAT,

AND I'LL BE BACK
TO CHECK ON YOU
IN ABOUT HALF AN HOUR.

WELL, MR. ANDERSON,
YOU'VE MADE
SOME EXCELLENT PROGRESS.

THAT'S GOOD, NOW THE BARLEY
HAS GIVEN UP ITS GOODNESS
BY NOW

TO THE WATER.

SO IF YOU'LL HOLD
THAT STRAINER,

WE WILL JUST
STRAIN THIS OFF.

BELIEVE YOU ME,
WHEN YOU GET A LITTLE
OF THIS ELIXIR INTO YOU,

YOU'RE GOING TO START
TO FEEL BETTER

VERY, VERY QUICKLY.

WHY?

WELL, MR. ANDERSON, TRUST ME.

THIS IS JUST PACKED
WITH NUTRITION.

IT'S LOADED WITH B-VITAMINS
AND ANTI-INFLAMMATORIES.

OH, NURSE,
EXCELLENT TO SEE YOU.

MR. ANDERSON HERE
NEEDS A CBC AND A CHEM-5,

AND ALSO A PVC FOR HIS BLT
ON HIS DUODENUM.

AND LET'S GO AHEAD AND ORDER
A CAT SCAN, AN MRI,

AND A PUMA SCAN
ON HIS EPITHELIAL

EPIGLOTTAL MASS.

STAT!!

SORRY...

BELIEVE ME,
BESIDES THE OBVIOUS NUTRITION,

THIS STUFF,
BARLEY WATER WE CALL IT,

ACTS AS A DIURETIC,
AIDS DIGESTION.

SOME FOLKS EVEN SAY
IT CAN CURE A RUNNY NOSE.

AND, OF COURSE,
IT'S JUST SO REFRESHING.

THAT'S WHY THE ENGLISH
GUZZLE THIS STUFF

ALL SUMMER LONG.

AND YOU CAN JUST LEAVE
THE ZEST IN THE PITCHER,
BELIEVE ME.

THE STUFF WILL ONLY GET BETTER
WITH AGE.

WELL, MR. ANDERSON...

I HOPE THAT
YOU FEEL BETTER SOON.

DRINK MORE BARLEY WATER!

WELL, I HOPE THAT
WE'VE CONVINCED YOU

TO MAKE A LITTLE SPACE
IN YOUR KITCHEN
AND YOUR STOMACH

FOR AN ANCIENT GRAIN
WHOSE TIME HAS COME AGAIN.

BARLEY REALLY IS
THE SWISS ARMY KNIFE

OF THE CEREAL WORLD.

IT DESERVES TO BE UPGRADED
TO FULL ACTIVE-PANTRY STATUS.

SEE YOU NEXT TIME ON
"GOOD EATS."

Captioned by
Scripps Networks, Inc.