SC - Re: sca-cooks V1 #813
Decker, Terry D.
TerryD at Health.State.OK.US
Thu Jul 9 07:15:11 PDT 1998
> 1. Can anyone help me with a recipe for Chawettys? I have half of
> it...
>
Possibly, but it may take a few days to dig it out and post it.
> 2. What makes pea flour bitter and can I do anything about it
> (before I bake that bread)?
>
Try toasting it. Sarah Elmore found out that toasting millet flour improves
the flavor and it is a technique I've used with wheat flour where rising was
not an issue.
> 4. Does anyone have decent recipes for ontbijtkoek, Amsterdammer
> (speculaas cakes) or speculaas (biscuit form)? I don't mind if
> they're not period, but it's obviously going to be marvellous if they
> are. Basically any cardamom/almond meal baked item would be of
> interest.
>
Not to my knowledge, but you've piqued my curiosity. I guess I get to play
Riki Tiki Tavi.
> 5. There was a short discussion on the difference between cooking
> over fires and the pointers we need to remember. One I learnt from
> cooking under an open chimney is to keep lids on pots. Soot doesn't
> taste nice. If boiling liquid off, then leave the lid propped up on
> a spoon, and allow more time than usual.
>
> Cairistiona.
>
Thanks for the reminder.
Bear
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