SC - Tarator (OOP)

[Elaine Koogler]

It was published by the Metropolitan Museum of Art, and is by Lorna Sass.  It
has been out of print for some time, but you can occasionally find a copy from
used booksellers.  If you think you could find your way down to Southern
Maryland, I'd be happy to let you look at mine...I don't lend my cookbooks (or
most other books) out anymore as they seem to disappear!  (Not that you'd make
my book disappear, Olwen, I'm just paranoid!!!)

Kiri

Olwen the Odd wrote:

> So, not fond of eggplant eh?  Next time I grill any veggies I believe I
> shall include eggplant and make up a batch of this sauce.  With nuts AND
> garlic, it cann't be bad!
>
> >I had understood skordalia to be Greek; possibly this is a Turkish
> >variation... it's good on fried eggplant, too. Almost good enough to
> >raise eggplant to the level of food...
> >
> > > What do they mean by fruity olive oil??
> > > Olwen
>
> This is what I thought.  Just wanted to make sure.  Thanks for the input.
>
> >Um, they mean an olive oil that has a fresh, fruity, olive-y, if you
> >will, flavor and aroma. >
>
> >Adamantius
>
> One more question.  Was it you that mentioned a book I _think_ called "To
> the Queens Taste" in a response to a question I had about using sugarpaste
> for nut hulls?  I wanted to know about that book.
>
> Thanks
> Olwen
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