I told my girls the other day that I was becoming a Food Snob. They laughed....go figure. I have been reading quite a few food blogs, and have spent so much time on tastespotting that it's riduculous. I've been making some of the recipes from there as well as other places.
Trouble is, I want to make almost everything I see on these various blogs, except maybe those with foods I can't pronounce and not sure where they come from. I'm not about tofu, or tripe, although I wouldn't mind cooking ramps and maybe some morel's, or meyers. But alas, those things aren't available to me. And what about the stuff called matcha powder. You get my drift anyway. So maybe I'm not becoming a Food Snob, just someone who likes to try different things.
I have a real delimma that I just can't ask any of the real 'Foodies', so I'm going to pose my question to those who understand and love me for who I really am--a confused old cook.
Could someone tell me the difference between cake flour and regular flour? And if a recipe calls for cake flour, can I substitute regular flour in it's place. I already have plain flour and self-rising flour. It's just me there most of the time, and I just can't seem to justify buying yet another kind of flour just to bake with.
I promise if you answer my question, I'll answer one for you sometime.
Have a tremendous Tuesday. Do something silly. Make someone laugh.