Oatmeal of Alford Organic Gluten Free Stone-Cut from Scotland
Every list of super foods has oats near the top. You've seen the commercials - eating oats is known to lower cholesterol and improve cardiovascular health. Oats are an excellent source of fiber and they even help stabilize blood sugar - at any time of day.
The unusual flavor and texture of these amazing Scottish pinhead oats may be attributed to the final drying process, carried out in the old fashioned 'flat kiln', which is believed to be the only one of its kind used in Britain today.
The oats are dried in the kiln for four hours, during which time they're turned twice by hand shovel. It is this very specialized process, perfected by the miller, which makes the flavor and texture unique.
The distinct oat grains are then stone-cut into small pieces - smaller than Irish "steel cut" oats - thus the name “pinhead. Unlike old-fashioned oatmeal, they're not steamed and rolled flat.
As part of a low fat-diet, oatmeal can help reduce cholesterol levels, and it is a natural food which contains NO additives, preservatives or colorings.
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Lakrids by Johan Bülow
On 07.07.07 (an auspicious day!) the first Lakrids by Johan Bülow shop...
COLD MOUNTAIN
Rice Koji
If anything can turn straw into gold, it would be Koji. I suspect that those who say Koji is not magic don't believe in magic, even when they see it right before their very eyes. For some things in life, explanations are only there to take the fear away from that which cannot be explained.
Koji was crafted 9,000 years ago, most likely under another name, in an earthen jar in China, and it has been a staple of food alchemy ever since. Just not so much here, at least not until recently.
To many, it is the newest food rage. In fact, it is not a food but a tool that harbors amazing little workers who can transform and change how and what we eat in ways that would never seem possible.
There is a lot of science in Koji. Papers have been written about the subject. Some are "dry," long-winded, and some so crusty they seem fermented themselves.
Italian Pasta
We love our pasta choices
The history of noodles and pasta is fascinating and intertwined with the development of various cultures across the world. Noodles, in their earliest form, date back over 4,000 years and are believed to have originated in China.
Meanwhile, in Italy, pasta has a more complex and somewhat debated history. It's often said that pasta was introduced to Italy by the Arabs during their conquest of Sicily in the 9th century, where they brought with them dried pasta in the form of itrya, a type of noodle.
However, there are references to pasta-like dishes in ancient Roman times, with lagane, a flat, wide dough, mentioned in texts. This suggests that the concept of pasta may have already existed in the Roman Empire, but it wasn’t until much later, in the Middle Ages, that it began to resemble modern pasta.
By the 12th century, pasta as we know it—made from durum wheat and water, then dried to preserve it—started gaining popularity in southern Italy, particularly in Sicily and Naples.
Incredible flavors
Chocolat Moderne
Behind the door is Chocolat Moderne, it is not what I expected, though I am not sure what that was.
When you first walk in, you see an L-shaped partition set up, and are greeted by the smell of chocolate!
There are trays upon trays of of freshly made chocolate as far as your eye can see. You are in the place that the chocolate is made!
This is the fun part of being in food!
Meeting Joan was wonderful. Seeing and hearing Joan talk about her flavors and her chocolate brings excitement and enthusiasm in yourself. It compels you to want to try the things for what she speaks. You expect great flavors, interesting taste, and when you do pop a bonbon in you get all of this and more.
She radiates the passion for the chocolate for which she makes!
Joan described the flavors and how they come together, what she looks for and how she experiments and comes up with flavors that share the essence of her vision. It is way, way cool!
Back-in Stock ChefShop Cocoa Powder
And NEW!
New! We have spent the last 2 years looking and testing for a new ChefShop cocoa powder to replace our original recipe and venerable favorite which is no longer available.
This Deep Dark Dutch-processed dark unsweetened cocoa powder is in a class unto itself. We have removed less fat from our cocoa (22-24% fat content), which results in a more intense and immediate chocolate flavor.
This "service pack" of ChefShop cocoa powder is designed for commercial users like baristas, bakers, and gelato makers. It is sealed in a thick zip-lock style bag for production baking with a Plain Jane label. Like many of the foods and ingredients that go to the back of the house, the contents are more important than being pretty.
And price relative to quantity is also a crucial
It's baking season!
Chocolate for Baking
Chocolate for baking! From desserts to a handful, organic baking chocolate is an essential pantry item to always have on hand. It's also a great place to hide your favorite chocolate in plain sight. "Disks" are perfect for melting (and eating by the handful)
Recipes we use
See our recipe box here
We have been collecting recipes for over 25 years from Chefs' and cookbooks to share with you.
Find the baking ingredients you need here
Baking Ingredients
From high cocoa butter content couverture chocolates (like Valhrona and Felchlin) and Cocoa Powders, to extracts Ginger, Lime, Orange, Lemon and Chocolate, organically-grown vanilla products extracts, paste and powder, specialty sugars, hard-to-find flours, and baking ingredients from professional kitchens.
Chef Brady Williams
Chef Brady Ishiwata Williams is a James Beard Award–winning chef whose culinary style blends Japanese-American heritage with hyper-local, seasonal Northwest ingredients... at TOMO in Seattle - click here to read more about the Chef.
