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.


> 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.