[Sca-cooks] Dinner Impossible

[Susan Fox]

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.

Selene