Zabaglione - was, Re: SC - Book Review WAS Verjus

[pat fee]

  Thanks,  will try this.  Maybe a blender?

   Lady Katherine

>From: "sdrake" <mercedes at geotec.net>
>Reply-To: sca-cooks at ansteorra.org
>To: <sca-cooks at ansteorra.org>
>Subject: RE: Zabaglione - was, Re: SC - Book Review WAS Verjus
>Date: Wed, 29 Mar 2000 14:00:11 -0600
>
>I find it on the aisle where the regular sugar is.  The only way I've seen
>it is in a tubular container and it is called super fine.  I've heard from
>others that it is also called 10x sugar.  I believe that you can make your
>own by whirling regular sugar in the food processor.
>
>Mercedes
>
>-----Original Message-----
>From: owner-sca-cooks at ansteorra.org
>[mailto:owner-sca-cooks at ansteorra.org]On Behalf Of pat fee
>Sent: Wednesday, March 29, 2000 1:25 PM
>To: sca-cooks at ansteorra.org
>Subject: Re: Zabaglione - was, Re: SC - Book Review WAS Verjus
>
>
>
>   Ok, then where would I purchase this?   I have not seen it in the
>supermarkets here in So. California.
>
>Lady Katherine
>
> >
> > >snip
> >
> >Well in Oz, it is basically the finest grade of sugar that you can get,
> >with much
> >smaller grains then normal sugar
> >
> >YIS,
> >Lorix
>
>
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