Filo/phyllo-- was [Re: SC - duck and bread]

[margali]

That's why I would use the DaVinci unflavored syrup base [sucralose and a dietary
fibre as the thickening agent] in place of the sugar syrup, and granular sucralose in
place of the sugar...as teh atkins version. For the regular SCA version I would use
sugar.

Is there any indication that the paste/noodle/pancake sort of thing is supposed to be
sweet? Should I make a batch of unsweetend adzuki paste? Should I also make an
unsweetened mung bean paste and a soy paste?

Margali
stay tuned to  'As the Stomach Churns".....Will we discover the ancient Chinese
secret of the Bean Paste? Will Marian channel the inner renaissance chef/author and
get a great grade...Will the Twinky issue ever be resolved...
I really need my coffee this morning!

Susan Fox-Davis wrote:

> > At 7:38 PM -0400 8/30/00, margali wrote:
> >>I will have to play around to see if it works but you might get a fairly
> respectable noodle from soy flour,
> > >egg whites and cream.
>
> It sounds very consistant with the Atkins diet... but the honey and sugar in it
> certainly do not!  Oh well.  Soy pancakes can made good eats... when I was on the
> Atkins diet last, I made 'soy blini' and served them with caviar and sour cream
> at tourney.  [Okay, I know, modern caviar is not period, but nobody complained.]
>
> I'm thinking more like /an/ red adzuki bean paste, used in modern Asian sweets,
> than /miso/ fermented soy bean paste, which most people encounter first as the
> cloudy but nutritious element in clear Japanese soup.  I think that /an/ would
> hold up to handling better, since it has to be made into a pancake and fried.
> That's why my question to Paul via Kiri included all those speculations.  It is
> clearly a Muslim recipe after all, and does list "Muslim oil" [butter] as an
> ingredient;  perhaps the bean was unfamiliar as well.  Shrug.  I don't know,
> that's why I asked.
>
> Also:  if this source documents the use of WHITE sugar, it could be a boon to SCA
> cooks for years to come.  Goodness!  Only the Qan could probably afford it, but
> then again, we all imagine ourselves to be rich nobles don't we?
>
> > The idea that this recipe is something like Baklava is pure
> > conjecture at this stage--and revising the recipe to make it fit the
> > conjecture is a good way of not finding out whether the conjecture is
> > true.
>
> At this point, whether or not it's Baklava is irrelevant.  It still looks like an
> interesting recipe that I'd care to try at least once.
>
> Sweets for the sweet, and nuts to me,
> Selene
> selene at earthlink.net