[Sca-cooks] So, here's an odd question...

[Lilinah]

Adamantius wrote:
>On Dec 23, 2006, at 12:49 AM, Sue Clemenger wrote:
>  > I can't imagine Santa passing up a good beer, though.
>
>Assuming he's not flying under the influence, of course.

Isn't it really the reindeer who are doing the flying?

>  >   Or tasty nibbles of
>  > any sort--what makes a spring roll a "Shanghai" spring roll?
>
>Hmmm. Kind of like how there's a difference between New England and
>Southern cornbread? It's a regional thing; The Shanghainese version
>is made with a cooked pancake-type wrapper made by spreading a big
>ball of somewhat sticky dough on a hot griddle -- what sticks to the
>griddle is the wrapper, and you pull off the rest of the raw dough,
>leaving the residue to cook and pull away from the griddle -- this is
>your wrapper. They make commercial ones that are sort of phyllo-ish,
>but you can still occasionally find real ones in a good market.

Wow! This is just like Moroccan warqa in principle (i don't know how 
different the dough is... probably not very different). Real bistiyya 
isn't made with phyllo, although that's really yummy, and how i'd do 
it as i have no experience with warqa. Instead of a griddle, the 
Moroccans use a metal pan that looks like an upside-down wok (i don't 
recall the name). The experienced warqa maker just quickly dabs the 
dough on the hot pan - although a larger leaf can be made by a few 
rapid dabs overlapping at the edges.

I assume no cross-cultural influence, butcha nevah know....
(boom, rattle, rattle, rattle)
Sh*t, that's the third earthquake in the past 3 or 4 days, all the 
same magnitude and with the epicenter just a couple miles from my 
house.

Oh, well, happy holiday earthquakes to everyone... NOT!

-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita