[Sca-cooks] Uses for fava beans....

[Sue Clemenger]

Huh! I wonder if they're exceptionally young (and maybe more tender), or
perhaps favas have different strains that come in different sizes? The dried
ones in my bag are quite a bit bigger than a pistachio!
Would dishes with fava beans in them have been a seasonal/regional thing
then?
--Maire, waiting for the next snow storm to come through town, and eating
fresh-baked bread while she waits (yummmmmm....)

----- Original Message -----
From: "David Friedman" <ddfr at daviddfriedman.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Sunday, December 04, 2005 9:32 PM
Subject: Re: [Sca-cooks] Uses for fava beans....


> I don't think so. One of them has a name that refers to
> pistachios--because the green favas look like pistachios.
>
> But I haven't tried it.
>
> >Would using reconstituted (soaked) dried ones work in the fresh-beans
> >recipes?
> >--Maire
> >
> >----- Original Message -----
> >From: "David Friedman" <ddfr at daviddfriedman.com>
> >To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> >Sent: Sunday, December 04, 2005 2:26 PM
> >Subject: Re: [Sca-cooks] Uses for fava beans....
> >
> ><snipped>
> >
> >>  Fuliyyah isn't bad--it's in the Miscellany. We have several other
> >>  fava bean recipes, but accept for Makke and the one you mentioned
> >>  they use fresh favas.