[Sca-cooks] Verjuice, and whole wheat bread

[Elaine Koogler]

SEBD at aol.com wrote:

>In a message dated 9/3/04 4:22:14 PM Eastern Daylight Time, 
>adamantius.magister at verizon.net writes:
>
><Snip>
>  
>
>>Bread made from chappatti flour (not to mention 
>>chappattis) have something of the texture of semolina bread. Maybe 
>>not cloud-light, but lighter than most whole-wheat breads.
>>    
>>
>
>
>______________
>
>Someone, I think it was Fran Leibowitz, once wrote: Bread that has to be cut 
>with a machete is bread that is too wholesome.
>
>A loaf of pure whole wheat makes a nice doorstop if you varnish it. Trying 
>some chappati flour makes a lot of sense. Or just play with the leavening. No 
>matter what comes out, you can more or less eat it one way or another.
>
>Does anyone know of a reasonably inexpensive source for verjuice? I just 
>bought a bottle for sixteen bucks, but that's got to be somewhat over market, 
>right?
>
>Thanks,
>
>Elianne of ynys Enlli
>for those gentles who haven't met me, greetings.
>I dwell in Whyt Whey, when I am home, that is!
>
>
>
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>  
>
I don't remember the name of the place where I got it...and the computer 
that I was using when I ordered it died...and then disappeared (long 
story...you don't want to know!).  But I think I found it by googling 
the word verjuice or verjus.  I got a lot of hits from Australia, but 
this place was in NYC.  The price was quite reasonable.

Kiri

PS:  I believe that the East Kingdom Pepperer's Guild has it at the best 
price I've seen, but that could take some time...if you have it.