SC - Frumenty - yet one nore question!

[Gerekr@aol.com]

Still lurking; but my queue of unread SCA-Cooks digests is now down to 
single digits for the first time since December (hooray!!!)

Made a recipe last night--Blaunche Porrey, from Pleyn Delit--with 
store-bought almond milk (the brand name of the one I bought was Blue 
Diamond's "Breeze") and it *really* was a very good experience.  In 
texture, color and smell, the almond milk was extremely similar to my 
homemade.

Since part of the purpose of the almonds in the recipe seems to be a 
thickener,  I took a few ounces of slivered almonds, ground them to powder 
in my Braun coffee grinder (love those things!) and threw them in for 
texture.  Tasting the soup later, it was for all intents and purposes 
identical to a batch I'd made a few weeks before; the only difference being 
that I didn't spend an hour blanching and skinning almonds...  ;-)

Any other folks used this product, with or without success?  I know a while 
back Ras had tried a commercial almond milk that he wasn't pleased with the 
results of (can't remember if he gave a brand name or not) but this one 
seemed to work pretty good...

	- kat



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