[Sca-cooks] Pizzelles
Huette von Ahrens
ahrenshav at yahoo.com
Mon Apr 24 00:18:22 PDT 2006
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
>
>
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