Hi Samartha:

I agree. If you read my original post, I added a para that stipulated
a revision of The Flour Treatise on The Artisan to inform bakers of
same. I did that as a courtesy to bakers, and frankly I was a bit
lazy, and included it with a food upload rather than write a separate
message.

Now that I am here I will take a moment, and I hope you and the others
on this group will indulge me after 9 years of hosting our site, The
Artisan. It is important to correct all incorrect food/bread
information, especially when provided with an air of infallibility.
Consequently I will add a bit to this note to demonstrate that the
fellows who responded to me are both wrong and perhaps a bit
narrow-minded. Might they be as wrong in their bread related posts?

Carpaccio according to "The Silver Spoon" (Il Cucchiaio d'Argento),
the most successful cookbook in Italy, and originally published in
Italian in 1950 (and in English in 2005) the following are "Carpaccio"
recipes and are listed in the index: Carpaccio Cipriani (the original
beef carpaccio), celery root carpaccio, fish carpaccio, scamorza
carpaccio, and yellow fin tuna carpaccio. Celery root and scamorza
are vegetables.

Wikipedia, the on line encyclopedia offers the following
(http://en.wikipedia.org/wiki/Carpaccio) notation: "Carpaccio refers
to a dish made of thinly sliced raw beef or tuna, usually served as an
appetizer.....Today the term Carpaccio is used variably and often
refers to any very thinly sliced presentation of foods which can range
as widely as apple, kangaroo, tomatoes, langoustine, and trout-and a
great many more. Similarly the amount of cooking the "subject"
receives varies from none at all to searing, to rare cooking, to fully
cooked..."

We at The Artisan thank all of you bakers for allowing us to "pollute"
this group for a brief moment.

Regards

Jerry @ The Artisan



"Samartha Deva" > wrote in
message
news:mailman.25.1156038692.1438.rec.food.sourdough @www.mountainbitwarrior.com...
> Jerry DeAngelis wrote:
>> Hello All:
>>
>> You guys need to lighten up.
>
> I think you are in the wrong newsgroup. What's got zucchini yadaya
> to do with sourdough?
>
> If you want to make a starter out of it - maybe, but calling it
> names sure won't do it.
>
> S.