On Tue, 29 Jun 2010 14:42:03 GMT, notbob > wrote:

>On 2010-06-29, Terry Pulliam Burd > wrote:
>
>> water, as it's overly wet, but the flavor is perfect.
>
>Couldn't be. NO CARDAMOM!!
>
>As a baklava freak, I'm definitely going to follow your lead. Never
>tried it before, but am working with phyllo for the first time, today
>(spanakopita). If I don't screw up, I'll try baklava. But, I've had
>the greatest baklava on the planet and it included cardamom. How
>much, I can't say. All I know is, as a long time baklava eater,
>cardamom takes it from lovely to sublime.

Didn't miss the cardamom <g> And Helpful Hint that I learned a while
back from working with filo: get yourself a small spritzer bottle and
*spray* the melted butter on the filo sheets. Quicker and keeps the
dough intact and you avoid "bunching up" the sheets. To keep the
butter melted throughout the process, I let it sit on a heating pad
that is covered with a dish towel.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


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