[Sca-cooks] Dinner Impossible
selene at earthlink.net
Thu Jan 31 10:31:43 PST 2008
Kathleen A Roberts wrote:
> On Thu, 31 Jan 2008 13:17:57 -0500
>> Did anyone else notice the part when they made ravioli
>> with "bulgur flour", and said they didn't have fine flour
>> back then. I'd call that another mistake. Why chose a
>> flour out of partially precooked wheat? >
> would it cook quicker? or perhaps just misconception
> confounded with availability?
The latter, I suspect. Grumpsnarl. We need to write a special,
MYTHBUSTERS FOR COOKS.
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