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

[david friedman]

At 7:38 PM -0400 8/30/00, margali wrote:
>I got to thinking, soy beans were common, kept dried and soy flour is a good
>substitute for flour in non-gluten applications. If we sort of wing it and
>retranslate bean paste as ground beans, 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.

In modern oriental cooking, at least, bean paste is not soy 
flour--it's a paste texture material made (I think) from fermented 
beans, although I could easily be wrong. I think it would be worth 
first trying to find out what the translator thinks the term means--I 
gather some people here are in contact with someone involved in the 
project. My first guess is that if he translated it as "bean paste" 
he thinks it means bean paste. You also might check in "A Soup for 
the Qan," since it is largely about Muslim/Chinese cuisine. Otherwise 
you may end up inventing something clearly inconsistent with the 
recipe.

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.
- -- 
David Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.daviddfriedman.com/