[Sca-cooks] Re: Reply on Filo/baklava was Around the Mediterranean...

[Elaine Koogler]

It really does...thanks a lot!!

Kiri
----- Original Message -----

> On Sun, 21 Apr 2002 I posted a note
> saying that there was a neat article
>  at Slow Food on the subject of filo dough at
>  http://www.slowfood.com/Slowfood_UpLoad/Riviste/SLOW/EN/23/phylo.html.
> The reason I thought this was a neat article
> was that it showed photos and described the traditional process
> of making phylo dough by hand which is becoming a lost art.
> (My great grandmother could roll noodles thin enough to read
> a newspaper through. I don't have that touch. Few do these days.)
> It also mentioned the work of Charles Perry.
>
> Hope this helps clear up some of the questions.
>
> Johnna Holloway  Johnnae llyn Lewis