Paste, Dough, and Batter (with flour)

ChrisGreaves · Post by **ChrisGreaves** » 31 Mar 2016, 17:32

I liked this footnote. I can get the name of the book if anyone wants. I read it quite recently.

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Post by **Rudi** » 31 Mar 2016, 17:42

And here I always thought that for a paste, one needed to copy?

ChrisGreaves · Post by **ChrisGreaves** » 31 Mar 2016, 17:45

Rudi wrote:..., one needed to copy?

Well, Rudi, since this is the Cooking Forum, here you go ....

Post by **Rudi** » 31 Mar 2016, 18:44

9 cups of copy!
Wow; how much dough do I owe you for that?

BobH · Post by **BobH** » 31 Mar 2016, 20:43

I prefer to cut the paste then make dough.

Post by **Rudi** » 01 Apr 2016, 04:40

BobH wrote:I prefer to cut the paste then make dough.

Hmmmm....agreed! That seems to be a batter method than mine!

ChrisGreaves · Post by **ChrisGreaves** » 02 Apr 2016, 18:06

Rudi wrote:9 cups of copy!
Wow; how much dough do I owe you for that?

Oh No!
Are we going down the bread-pun route again?
How ill-bred.

We did this only yeasterday :lame:

Post by **Rudi** » 02 Apr 2016, 19:03

ChrisGreaves wrote:We did this only yeasterday

Come now, don't loaf around...tomorrows approaching!

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