SC - Marble - Mortar & Pestle

[Olwen the Odd]

Slurp.  Yum.  If anybody's looking for me at Potrero on Sunday, I'll probably be
found hovering over a hot pan surrounded by different flours, nuts and sirups.
"Oh sweetie, you remember how restaurant menus all offer 'breakfast served all
day' on them?  You think that's a good idea, don't you?"

Selene
selene at earthlink.net

Elaine Koogler wrote:

> And yet another message from Gene, this one having to do with the idea
> of the origins of baklava...also contains some info on the phyllo
> question:
>
> Incidentally, this dish proved very good made with regular wheat flour.
> A
> not-very-different version of it still exists in Uzbekistan and around
> there.  It is generally regarded as the ancestor of baklava, though
> there
> is more--puff pastry may derive from very thin sheets of dough cooked
> very
> rapidly on the bottom of a pot or on a hot stone, a technique
> independently
> developed in many parts of the world, from North Africa to south China
> to
> the Hopi pueblos.  One can pile them up and drench with syrup.  This may
>
> have been invented in North Africa and been another input to the baklava
>
> origin.
>
> All of this has me VERY intrigued.  I hope to try making some of it this
> weekend!
>
> Kiri