SC - Re:Crustade Lombarde, An Inspiration
Terry Nutter
gfrose at cotton.vislab.olemiss.edu
Wed Aug 20 09:26:51 PDT 1997
Hi, Katerine here. Aoife suggests that the parsley juice is forming the
cream into curds. I'd wondered about that (suggested it in a private
note), but didn't know whether it could. I'm delighted to see that
someone who knows something about curding thinks it would.
Cheers,
- -- Katerine/Terry
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