SC - amydoun (a new question, I swear!)

[Phil & Susan Troy]

kat wrote:
> 
> So the gist of what I have gleaned from this discussion is, amydoun is a wheat-based starch with similar properties to modern cornstarch, is used in the same way and produces similar results.
> 
> So let's say I wanted to bring my perioid cooking a step closer to *period* cooking by obtaining some amydoun.  Can I actually purchase this somewhere under some name or other; or do I actually (gasp) have to make it myself?

You _could_ make it yourself, if you really wanted to, but the easiest thing
to do is buy a bag of wheat starch from a Chinese grocery store. You'll find
it on the shelf along with rice flour, tapioca starch, arrowroot, water
chestnut flour, etc. It usually comes in a one-pound paper sack wrapped in
plastic, or a double thickness of plastic bag.

There _are_ still Chinese groceries that do mail order, aren't there? I know
many Chinese cookbooks used to have lists of these, with their addresses, in
the back. Bet there is some place on the Web where you can buy the stuff, too.

Adamantius 
  ______________________________
Phil & Susan Troy
troy at asan.com
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