[Sca-cooks] Re: crunchy currants

[Devra at aol.com]

In a message dated 3/3/2006 10:37:35 AM Eastern Standard Time, 
sca-cooks-request at ansteorra.org writes:

> Currants are very seedy, much more so than any grape I've come across yet.

That makes sense. I've read about French 'bar-le-duc' (sp??) preserves, which 
is a currant preparation that's very costly because someone carefully pokes 
out the seeds from each currant with a needle before they are cooked.
     Devra


Devra Langsam
www.poisonpenpress.com
devra at aol.com