[Sca-cooks] cheese for making armor

[Jadwiga Zajaczkowa / Jenne Heise]

> I think this is the first time I've heard anything about "peeling  
> them thickly", though. So that probably isn't in that file, but it  
> will be. :-)

For armored turnips, though, I generally boil them and then rub off the 
skins under running water. This works best for purple-topped or fresh 
white turnips.

Rutabagas, I've found, need to be peeled thickly; but I don't use them 
in armored turnips.

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"'In this world, you must be oh so smart or oh so pleasant.' Well, for 
years I was smart. I recommend pleasant." - _Harvey_, by Mary Chase