[Sca-cooks] Pizzelles

[Huette von Ahrens]

I believe the first time I used the Scots pinhead oats, but subsequent times I used
Quaker oats... I know.  Blasphemy.  But I didn't notice too much of a difference and
my guests didn't say anything.  I am sure, though, that you would have and given me
a what for for using inferior products, but there was sufficient time between the
makings that I had used up the pinhead and I didn't feel like spending the money to
buy more.  So I made do with Quaker oats... Mea culpa...

Huette

--- "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net> wrote:

> 
> On Apr 23, 2006, at 10:45 PM, Huette von Ahrens wrote:
> 
> > I am surprised that no one has posted one yet.  Here is my version:
> 
> Sorry, my Scots cookbooks are sitting behind a stack of file boxes,  
> and I haven't had a chance to get them back where they belong to root  
> around for an Atholbrose recipe.
> 
> Huette, what kind of oats do you use? McCann's Irish steel-cut oats  
> are, IMO, a bit too large for this dish; I suspect Scots pinhead  
> oats, which are finer, is what is intended, although I'm sure whipped  
> cream, honey and Scotch whisky cover a multitude of ills...
> 
> Adamantius
> 
> 
> 
> "Why don't they get new jobs if they're unhappy -- or go on Prozac?"
>      -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
> Holt, 07/29/04
> 
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
> 


Remember that while money talks, chocolate sings.

__________________________________________________
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around 
http://mail.yahoo.com