[Sca-cooks] "Mushroom" recipe from Eberhard

[Phil Troy / G. Tacitus Adamantius]

On Dec 9, 2010, at 2:46 PM, otsisto wrote:

> (snip) It seems to me that they may be speaking of something else; see all
> those krapfen recipes which are basically deep-fried and then "baked", but
> may be just moved to a different part of the fire to cook more slowly...
> 
> Adamantius
> 
> 
> In context, the word "baked" seems to mean "fried" in the CM recipe.
> You create the shell (only fried to firmness) and then stuff it and then dip
> and re-fry to seal in the stuffing.

That was my take on it, too.

A.






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