[Sca-cooks] Another leavening agent was Baker of Bagels in the 11th C

[Phil Troy / G. Tacitus Adamantius]

On Mar 31, 2009, at 7:50 PM, I wrote:

>> Already tagged in and I see memory failed on remembering A Soup for  
>> the Qan.
>
> And, of course, I now can't find a single word in reference to it in  
> ASftQ. Probably sometimes next year I'll find it in Ni Tsan or in a  
> footnote. Generally my memory loses or misplaces things, but almost  
> never manufactures something I haven't actually seen. Of course,  
> there's always a first time.

http://slurpandburp.blogspot.com/2006/01/imbb-22-lamian-chinese-stretched.html

This is a fairly lengthy blog diary on northern Chinese pulled  
noodles, containing something of an argument between readers/posters  
on whether they do, or should, contain a small amount of borax, and why.

The consensus among the people that think it belongs in those noodles  
seems to be that in noodles, it's about gluten extensibility, which,  
given the high gluten flour traditionally used for bagels, could be  
said to make some sense.

Adamantius






"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
bellies."
			-- Rabbi Israel Salanter