SC - losenges fryes/potage of beans boiled
Susan Fox-Davis
selene at earthlink.net
Wed Mar 7 11:04:45 PST 2001
> Me: >Seriously: I'd premake the dough, roll in a chub as you see cookie
> dough
> >sold,
> >slice thin with a cheese slicer and fry them on site in whatever
> >neutral-flavored oil you have. Olive would taste distinctive, in a way
> >that I
> >don't happen to like with sugar. If you could afford enough walnut oil for
> >deep-frying, go for it.
> >Olwen:
> Walnut oil, huh? Sounds good. I may try to make some fried that way. I'm
> not sure the taste would go well with the pottage though. I'll try this
> weekend and see how much the walnut taste comes through and report back.
The Walnut flavor not particularly pronounced,which is one reason why I
suggested it over Olive oil.
Expensive, though.
> Hey, anyone want to hear about my GREAT deal? I have been buying Saeco
> brand Espresso machines for $15.75. Brand new in the box. Pennsic will be
> mighty tasty this year!
Hey! Share the wealth, where are you shopping?
Selene
More information about the Sca-cooks
mailing list