[Sca-cooks] First Recipe from Libro di cucina/ Libro per cuoco/amidon

Claire Clarke angharad at adam.com.au
Thu Feb 11 02:58:30 PST 2010


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Message: 6
Date: Wed, 10 Feb 2010 17:30:12 -0500
From: Robin Carroll-Mann <rcarrollmann at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] First Recipe from Libro di cucina/ Libro per
	cuoco,	in parts
Message-ID:
	<42830aa41002101430kda0b6bfk9108b6a4bfb74c67 at mail.gmail.com>
Content-Type: text/plain; charset=UTF-8

On Wed, Feb 10, 2010 at 5:20 PM, David Friedman <ddfr at daviddfriedman.com>
wrote:

> Amidoun, wheat starch, can be bought, although it's long enough since I
> bought mine that I no longer remember where I got it.

I buy it at a local Chinese grocery store.

Brighid ni Chiarain


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Around here you can buy cheap cornflour that is not actually made from corn,
but from wheat. I use this for amidon. 

Angharad



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