Thanks for the quick and informative response - I am really looking forward to your post comparing bleached v unbleached. I get so frustrated with the contradictory information out there on this topic, and also so many authors brush it off and state that there is no difference. I would love a reference that told me when to use which by category, e.g. cookies? quick breads? lean yeast dough? rich yeast dough? biscuits/scones? cakes? I didn't realize that the issue was even more complicated by the selection of wheat used by the manufacturers.
Bleached or unbleached flour? I have read that bleached is far superior for pies - would love to hear your opinion.
Valhrona cocoa powder is not "natural" - it is dutched.
Raw beet salad
Chocolate covered pretzels.
a fresh fig tart
Nothing better than ratatouille with farmer's market veggies
Green beans and heirloom tomatoes
Fresh fruit pie.
Love roasted vegetables of all kinds
Falafel with homemade pita bread and various homemade pickled things.
I like making my own jams.
Vanilla cupcake, chocolate buttercream
Brisket and beer
latkes, borscht, and blintzes
Duarte's Tavern in Pescadero
India is high on my list right now
I grew up in a non observant Jewish home, but had some friends who kept kosher. I remember having dinner at a friend's house and being confused by the fact that they had schmaltz on the table instead of butter for bread, and that they wouldn't let you put cheese on a burger.
I don't see the note for the limes? (in the ingredient list for seedless limes, recipe says "see notes") I only see a note about the pan.
homemade pasta with fresh pesto
In the monkey bread recipe, the importance of bread flour for texture is emphasized. I'm often confused about which flour to use, I'd love to hear a description of the difference in texture obtained with bread flour v. all-purpose.
karen r hasn't favorited a post yet.