Serious Eats - seriouseats.com

I never initiate it, but somehow, I always get asked...

Just eat it. How much are you buying, anyway?

Really can't tolerate any of these raw myself.

chgoeditor - Kanesaka sounds amazing and just the kind of recommendation I was looking for. Waiting to see your other post.

I measure all the time, even for stuff I make over and over - savory cooking and baking as well. I don't see why it's a big deal to measure - I have some friends who take great pride in never measuring, like it's somehow a superior method. Consistency in the result is key for me.

The thing to remember is that SR flour has a shelf life - its leavening power definitely decreases as time passes.

That said, you'd be safe just subbing it out for AP flour in any cake kind of recipe that includes baking powder - just leave the baking powder out. Also, there are plenty of British recipes that specify SR flour - a fairly easy search.

I agree with lemons!

I did a renovation of my condo kitchen last year, leaving everything pretty much in the same place. I had custom cabinets built to take advantage of every inch, as the stock cabinets that were there wasted a lot of space - the only change I made to the basic layout was to "deepen" a set of cabinets and make them into drawers rather than cupboards - much more useful. To replace ugly linoleum, I went with cork (it's GREAT - so much so that I'm extending it throughout the condo). This was a prefinished floor, so minimum mess and labor. Also to save money, I have white laminate countertops - LOVE the white (bit of a clean freak).

One of the best threads I've read here on SE!

MBE says: "I see food as a pleasure to eat, but really could care less about all the ambience & experience. If I'm paying a good amount for food, I want the FOOD to be the star."

Of course, but the ambiance and experience are key aspects as to why people go to restaurants rather than eat at home. These are integral to and directly affect the enjoyment of the food. We all have these experiences all the time - lovely meals you had as a child at your grandmother's, for example. Every year since, the family says "oh, but remember Grandma's goulash? Nobody makes it like she did..." But I'll tell you - it was the ambiance and the experience that made it. The food tastes better when the surroundings are "right" - and that's why we go to restaurants - fancy or otherwise. I've been to plenty of restaurants (high-end and otherwise) where the ambiance/service KILLS the enjoyment of otherwise-good food - we all have.

I've used it for a few years now - it's great. Panettone, of course, but I also use it in pound cake, cheesecake (makes it taste sort of like a cannoli). It's much more than orange flower water, but I can see where someone would make that comparison.

Red Stripe is really excellent. Go without hesitation.

As far as taste: they taste like zucchini - but a bit fainter and sweeter. Of course, when you're frying something, it tastes good. I like the flowers better than the actual zucchini.

I grew up eating this at least once a week, but always with shell pasta rather than capellini - the shell shape holds the ricotta.