[Sca-cooks] Preserved (Pickled) Lemons
Phil Troy/ G. Tacitus Adamantius
adamantius at verizon.net
Tue Dec 16 10:59:17 PST 2003
Also sprach Yehoshua ben Haym:
>a while. With about 15 minutes done I added some couscous. Well its not
>exactly couscous but sort of a past that looks like big couscous. I don't
>know what its called in English. (but its yummy and cheap at the shuk).
There's a product known in English as Egg Barley, basically egg
noodle dough extruded and cut off into little
1/8-inch-by-1/8-inch-by-1/8-inch pillow-shaped chunks.
Something like that?
Adamantius
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