[Sca-cooks] Coffyn pan?

Gretchen Beck grm at andrew.cmu.edu
Sun Jan 20 13:54:48 PST 2008

--On Sunday, January 20, 2008 1:27 PM -0800 Lilinah <lilinah at earthlink.net> 

> And Adele de Maisieres responded:
>>  I've never seen them done here.  Come to think of it, I don't think I've
>>  even seen them done mundanely around here.
> Here in San Francisco, home of truly sour sour-dough bread, there's a
> local chain of restaurants and bakeries (name forgotten) that still
> serves thick soups and stews in their own small boule-shaped
> sourdough bread bowls.

When I used to pass through the St Louis airport on a regular basis, I'd 
often have dinner at the Cheers bar and resturant (cause it wasn't Burger 
King, and that was pretty much your options :-))

ANyho, they used to serve New England clam chowder in a bread bowl (yummy!)

toodles, margaret

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