[Sca-cooks] Chickpea fritters

[lilinah at earthlink.net]

"Ana L. ValdÈs" <agora at algonet.se> wrote:
>>   The Nice speciality "socca" is originally from Italy, from Genua and
>>  it's called in dialect "faina". It's made with a batter of chickpeaflour
>>  mixed with some oliveoil and baked in the fur until a brown crust is formed.
>>  The result is a very thin pancakelike bread, eaten warm, oily and with
>>  black pepper powdered upon the batter.

Tom Vincent <tom.vincent at yahoo.com> wrote:
>  Baked in fur?!?  Socca Hirsuta?
>
>   Duriel

Nyuk, nyuk, nyuk. But, Tom, cut Ana some slack. 
English is not her native language. If i recall 
correctly, it's her third or fourth language, and 
i think she does a damn fine job. I can't write 
as well as she does in my third language, and 
probably not as well in my second, either.

In this case, i believe she means "oven".
-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita