[Sca-cooks] Murri

Sue Boone caitrionarussell at hotmail.com
Wed Aug 31 07:54:46 PDT 2011

I haven't tasted the real thing. Didn't know about it until this started. The group I play with will NEVER go for anything "rotted". The Byzantine substitute is preferred to soy sauce, I think. If a recipe calls for murri, then use murri or as close as you can get.


> I believe you have a worked out recipe for "Byzantine murri"-- itself a 
> substitute for real murri.
> What is the basis of your disagreement?  Have you made/tasted the real 
> stuff?

> Antonia di Benedetto Calvo

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