Posts by apinchof

I favor whole wheat pastry flour as a way to add whole grains to baked goods without making them coarse. I've also noticed regular whole wheat has a tendency to make things go stale more quickly than when I use the ww pastry flour.

I call for whole wheat pastry flour in many of the recipes I write. It is a wonderful product, my brand is Bob's Red Mill, and I thought it was widely available. Recently I was in Portland, Oregon (where Bob's Red Mill is...

I learned a great scone trick from the Baking with Julia cookbook. Freeze the butter and then grate it (on the coarse side of four sided box grater) into the flour. Works great, makes the mixing quick and ensures the butter...

I have to chime in with three more unusual suspects. Chervil, shiso and epazote. Maybe you know them already. Chervil is like basil, not worth much dried, but it is such a pretty little plant to grow. Shiso is easy as basil and...

Avocados. They are the perfect food.

This has turned into a really interesting discussion. I was curious why vegans would want to eat things that looked like chicken and bacon but when no one came along I changed it to HVP and stevia.  On the stevia, I'm interested in...

Okay, so we have no vegans out there. How about this? What do you "regular" food people think about prepared products that are made to stand in for real foods? For instance, this new stevia-based Pure Via as a sugar...

I will second King Arthur and add Riedel glassware.

I would like to know how vegan cooks feel about prepared items like Gardien, enger-G, and New Balance? Do you rely on this sort of product or are you more dedicated to whole foods? And, of course, why?

Chervil would be a good choice. Mints are fairly tolerant of some shade as is parsley. You might also have some fun with gourmet greens like lettuces and arugula. I often grow these in the garage during winter when the light is low and...