[Sca-cooks] period baklava-like pastry was: Period Greek Recipes

[Phil Troy / G. Tacitus Adamantius]

On Apr 7, 2007, at 12:17 PM, Anne-Marie Rousseau wrote:

> Yep, that's the one!

I've seen references to rectangular or square pans being used  
(including most of the baklava I've ever seen in a pan at all being  
made in sheet pans and half-sheet pans, which I'd think might be too  
low or not leave enough room for syrup, but hey, I only work here),  
but as far as I've seen a "baklava pan" is round. I bet you can make  
paella in a square pan too, but... ;-)

> Nikkis' was her grandmothers and while she loaned it to me once,  
> she guards
> it rather ferociously ;). She NEVER let me make lasagna in it, or  
> anything
> but baklava. Did I mention she was a bit of a purist ;)

I can understand this, I guess. Either there's some rather exacting  
seasoning of the pan going on, what with all the butter and  
rosewater, and if tomato and/or garlic were to touch it life as we  
know it would end, or else maybe you're dealing with one of those  
people who like to pretend they can detect the number of salt  
crystals used in a recipe and whether the cook was lefthanded and his/ 
her middle name was Martin, but actually may have little or no sense  
of taste. But the your pan, your call rule is the biggest  
consideration here.

> Good to know I can find one of my own!

It shouldn't be too hard where you are...

Adamantius



"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread, you have 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