In article >,
Dave Smith > wrote:

> Michael wrote:
>
> > I have no experience with phyllo, but I will give it a try some time
> > soon.
>
> I know that it can sound intimidating, but it's not that hard to work with.
> I buy it frozen and allow it to thaw in the fridge overnight. The trick is
> to be organized and to work quickly. Have lots of melted butter ready.
> Keep a damp towel over the unused Phyllo. Some of it will probably tear,
> but the stuff is very forgiving.
>
> > And I'll have to admit, Katra, that I am also totally unfamiliar with
> > rose water.
>
> Neither was I.

I found it in the baking section at Central Market in Austin. :-)
It was not terribly expensive if I remember correctly.
I bought it for my sister when she made baklava.

>
>
> > Shifting gears, was it you, Dave, who posted the recipe for saganaki
> > dredged in cornstarch and then chilled for 30 minutes in freezer?
> > I finally got a good cheese to use, Kashkaval, and I'm going to try
> > out your recipe today.
>
> Sorry. That wasn't me.
>

--
K.

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