[Sca-cooks] Fish Empanadas

[Donna Green]

> You said you got yours at "Japantown". Is that a local
> store or somewhere on the Internet? Or by that do you mean a
> part of town near you?

Japantown is a neighborhood and shopping area here in San Francisco.

> Since you pour in batter, add the filling and then pour in
> more batter, do you tend to have a lot of overflow which you
> need to break off after the fish have cooked?

There was some overflow on a couple of them, but it breaks off easily. More practice equals less overflow :-)

> I really like the article with it's photographs. I'm not
> that familiar with blogs. Is that link you gave likely to
> good for some years?  

Until the Russians completely shut down Live Journal :-) (Sorry, in-joke for LJ users ... There was a Russian based denial of service attack recently on the site.) 

> I'd like to have this available
> in the Florilegium, but if the link is going to not work
> after a while, it might be better to have an actual article
> and photos that I host on the Florilegium itself. This would
> also give you the chance to elaborate further or answer some
> of the questions that others have asked.

OK, I'll send that to you.

Juana Isabella
West