SC - duck and bread

[david friedman]

At 9:22 AM -0400 8/25/00, Harold Tackett wrote:
>----- Original Message -----
>Subject: Re: SC - duck and bread
>
>
>  > margali
>  > i guess i will get real good at shredding phylo...
>  > pommes landaise are potato diced, prosciutto or equivalent ham diced and
>sauted in goose
>  > fat. I guess it would be good with duck fat!
>
>  > Susan Fox-Davis wrote:
>  > > If you have trouble finding qata'if in your area, you could shred the
>more-easily found
>  > > phyllo yourself, it's time-consuming but possible.  Partly-frozen dough
>would probably
>  > > handle easier, roll it up and cut it with a sharp knife like noodles,
>really thin
>  > > noodles, as I said before like vermicelli.
>
>I find that qata'if / shredded phylo (The name I find it under is Kunafeh)
>looks like fresh angel-hair pasta. If you can find or make fresh pasta this
>could be an option.
>Dinah bint Ismai'l


But note that, so far, no evidence has been offered to show that 
shredded phylo is what al Baghdadi is talking about--and I have just 
posted some recipes from a contemporary Andalusian cookbook from 
which it seems likely that it isn't.

On the other hand, one version of qatâif is apparently a noodle--my 
guess from the description is something like very very thin lasagna. 
Sheets not threads.

David/Cariadoc
http://www.daviddfriedman.com/