Thanks for the loooong post, Allen. I know it took a lot of your time. I am going to bookmark this thread and the one you mentioned and go over them again for my next attempt.
And boy, you sure know how to use up a chicken!
So here's what I came up with.
After about another hour I figured the short ribs were done enough to be pulled and shredded. I kept looking at my food processor disaster simmering away and decided to pull out my stick blender and make that veggie slaw mixture disappear. That worked very well. And I had no idea that the stick blender would create a whirlpool like it did when it touched the bottom of the pot. Wow. Lots of power there.
Then I chopped up some more carrots and celery and added them along with the barley and shredded beef. I had a bowl and went to bed, not really decided on if it was great, or just good.
I just heated another bowl for lunch (no danish, Allen
) after skimming most of the top layer of congealed fat off. I'm "assuming" that was OK to skim off and not where all the flavor lie...... because it was still pretty tasty. Very beefy, but it tasted like it was missing something... maybe not enough thyme or parsley (all I had was dry), but I could taste a little flavor from the bay leaves, so that wasn't it. It tasted like it needed something "green". Ahhh, maybe more onion? I think that's the taste I am missing. Still, if I had to do it all over the exact same way, I would. I would just start making it a lot earlier in the day