[Sca-cooks] Dinner Impossible

[aeduin]

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.
>
>Selene

I think it was just stupidity.  They had refined white flour for the bread.

aeduin