[Sca-cooks] Chickpea fritters

[Phil Troy / G. Tacitus Adamantius]

On Mar 31, 2006, at 11:45 AM, lilinah at earthlink.net wrote:

> "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

I assumed so, and just glossed over that. Forno/Horno/furnace/oven.  
She _did_ say "baked", after all.

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"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