SC - what do you think of my redaction?
Diane Nix
mmrnvet at mindspring.com
Tue Nov 10 05:04:41 PST 1998
> You speak of leaking bowls. At Pennsic, a merchant, called _The Bread
> Bowl_ (go figure) makes several kinds of stew and serves them to
> customers. Some sit down in the food court to eat, but many just wander
> through the merchants, holding their bowls and eating. As there aren't
> dribbly trails all over Pennsic, there must be some way to keep the bowls
> from leaking for, say, 45 minutes?
>
> Allison
>
Wet your hands when shaping the loaf. Like working clay, this helps fill in
weak spots and it forms a hard, even crust. It's not as tasty as some
crusts, but it should be less prone to leakage.
>From some of the other posts, I would leave a good amount of bread inside
the bowl to absorb excess liquid and I would consider using a thickened stew
rather than a thin broth.
It's getting to be good soup weather, so it might be worthwhile to run up a
couple batches of bread bowls and test them fresh and at two and four days.
Bear
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