Bean crackers: was Worcestershire for steak tartare

[Guest guest]

At 07:20 PM 1/29/2008, you wrote:

For some reason my emails are

taking three days to get through. I made the crackers but the dough

is not stiff. I put the bowl in the fridge to thicken it more so I

could wrap it in plastic and freeze it. Does this sound right to

you, the consistency? I used 2-1/2 c. of white bean paste and the

full amount of cheddar. I guess I'm wondering how the end result

will be. I may wait until tomorrow to cook them

though.

About your emails: for some reason, Yahoo's spam filters decided several

postings were spam and put them there to be checked -- I found them and

released them when I checked this afternoon, but I would swear they

weren't there yesterday when I looked...

Yes, the bean paste cracker dough is not stiff. It's not a dough, but

it's too thick to be a batter. I usually use 3 cups of bean paste, but

that's because I freeze bean paste in one-cup glops and thus pry out the

number of glops I need for anything. Doing both one cup and half cup

glops would be a royal pain!

<grin> Yours will just be cheesier, that's all.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund