[Sca-cooks] Dinner Impossible
aeduin at roadrunner.com
Thu Jan 31 10:43:23 PST 2008
At 10:31 AM 1/31/2008, you wrote:
>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?
> > cailte
>The latter, I suspect. Grumpsnarl. We need to write a special,
>MYTHBUSTERS FOR COOKS.
I think it was just stupidity. They had refined white flour for the bread.
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