[Sca-cooks] Chickpea and Barley Flour

[Dragon]

Suey wrote:
>Gianott and Johnna or was it Dragon? wrote why make it yourself if you
>can buy it ready made?

That was me actually.

>Well, I have always felt poor, which is not
>exactly true, but I scrape so if I have the raw product I make it from
>scratch. Perhaps that is why I deal with medieval cookery, I live on a
>close budget. Too, the flour made by me would be more course than if I
>buy it ready made. I think my flour would be more like it was in the
>medieval period.

OK, fair enough. I am just very practical about things really. I have 
made puff pastry from scratch once before, just to have the 
experience. I'll never do it again because I can buy it and avoid the 
work. I see no real benefit to putting in extra work when I don't 
need to if the ingredient I can buy is as good or better than I could 
do myself.

Having said that, I am more than willing to do a lot of things by 
hand if I will get a better result or I can't obtain what I need in a 
reasonable time frame or at a reasonable cost.

And once again, if I might have sounded a bit callus earlier, my 
apologies. I realize that not everyone can obtain everything where 
they are. I have the benefit of living in a large city in one of the 
most cosmopolitan and diverse areas of the United States. Many things 
I take for granted can be difficult to impossible to find elsewhere 
and I realize that.

>You are right about not being able to get ingredients in foreign
>countries. My son is graduating from Wharton this year and all I send to
>him are my orders from Victoria's Secrets! What will his USP mailbox
>think???

The mail is supposed to be confidential. :-)

>By the by talking about international participants - thanks guys you are
>sweet -  I live in Chile and Madrid because that is where I grew up
>essentially and I keep an apartment there. We are spending more and more
>time in Chile since buying an apartment here four years ago now that we
>have more work here than there but my research in medieval cookery is
>from years and years at the National Library of Spain in Madrid, my true
>home but I love Chile 'every moment of the year'. It is a wonderful country!
>Ooops forgot to put in a plug for Cristina Alonso, daughter dear,
>midwife, founder and director of Luna Maya Birth Center in Chiapas,
>Mexico and organic maniac. www.midwiferytoday.com/articles/ripi.asp etc

Very cool, it's nice to make your long-range acquaintance.

Dragon

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  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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