[Sca-cooks] good herbs
otsisto at socket.net
Sun Sep 23 12:58:29 PDT 2007
Thank you. I was mostly wanting the process of making the lasagna ( as I
have never made it) to see if that would give a clue as to why it says to
lay it out like making lasagna.
For some reason I have been intrigued by this recipe and when I have the
time, see if I can try to decipher it.
I know it is you take on it and I find it interesting. Your translation is
what got me interested in this recipe.
There is a slight drawback with being an expert as yourself, many believe
that everything that you do is the correct and the only way. Sometime a
cooking demi god ( or demi-goddess in this case) status. I have had two
aspiring cooks get on my case for not agreeing with your interpretation. :)
Thank you for info on the suet. Is there a reason for not using semolina? I
have semolina meal for Halva but I knew it wouldn't work for pasta but I was
thinking of getting the semolina flour.
My take on this, which doesn't necessarily mean it is correct, or gospel, or
any of that stuff. Just my take on it.
More information about the Sca-cooks