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So, I had a go at this ... I kept the idea of 'crepe' in mind, and made a thinnish batter of gram flour and water, with just a splash of oil. (And some salt and oregano.)

Hot skillet, but not hot enough for the amount of batter I put in - so I got a little sticking. Little oil in the skillet, too.

I'm pretty happy with it, though.

I had a look at a few recipes - lots of variation in quantities of oil and some in water to flour ratio.

I've made fritters with chickpea flour but they were stupidly dry. Pancake is probably a better model ...

@Goldie @BasilDragonstrike

I would think you could do it in any reasonable skillet, the trick would be getting a thin layer. I may have to have a play with this. I tend to keep gram flour around.

@BasilDragonstrike @Goldie

As 'gram flour' chickpea flour shows up a lot in Indian cooking.

Peas in bread also show up in medieval horsebread. There's a whole article about it here - - which I hope is publically available. And it cites a 14th century London ordinance to the bakers - no “horse-bread be made except of pure beans
and peas, without mixture of other grains or bran”

food, history 


Yep. You make your edits and request a merge. The authorizing parties approve it and *boom*. It offloads most of the writing work onto people who care, while allowing the web admins to review and approve changes instead of writing them.

It seems pretty nifty.

food, history 

So, @maeleoin , I know this is up your alley in the - the website has recently been rebooted using gitlab. And one of the features is a page with rss feeds of members websites/blogs/etc -


Fair enough then. If it was from Windows 8 it would clearly be an improvement ...

my dad is uninvited from the wedding lol 


Sounds tasty. Cambridge Beer Festival is coming up in a few weeks. @TheAntiM is coming over from the States for it. (We'll do some other things, too;-)

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Medievalists and Medieval-adjacent. Sort-of.