SC - US bars UK

[Philip & Susan Troy]

On 7 Dec 2000, at 12:16, Decker, Terry D. wrote:

> Sago is not tapioca.

According to the Epicurious dictionary:

Sago [SAY-goh]
                          A starch extracted from the sago (and
                          other tropical) palms that is processed
                          into flour, meal and pearl sago, which is
                          similar to tapioca. South Pacific cooks
                          frequently use sago for baking and for
                          thickening soups, puddings and other
                          desserts. In the Orient and in India it's
                          used as a flour and in the United States
                          it's occasionally used as a thickener

Pearly tapioca might still be a reasonable substitute, though, if you 
can't find Sago?