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25 minutes ago, JoNorvelleWalker said:
How about adding hominy for a texture like pozole? I am no barley lover either.
Thanks for the suggestion, however, hominy is one of the few things I will not eat. Horrid memories from childhood.
I think I'll go with the (pre-cooked) orzo.
I also have a box of ditalini on hand, maybe I'll try that.
3 minutes ago, JoNorvelleWalker said:
How about adding hominy for a texture like pozole? I am no barley lover either.
Thanks for the suggestion, however, hominy is one of the few things I will not eat. Horrid memories from childhood.
I think I'll go with the (pre-cooked) orzo.
By FoodMuse,
