I just looked at a recipe for a "flourless" chocolate torte, and was surprised to see matzoh cake meal listed among the ingredients. I'm familiar with matzoh meal of course, but I've never/seen or heard of the cake meal before--I presume it's matzoh meal in a finer grind, but perhaps it's more than that. Too, it's entirely likely that it's not something available in my neck of the woods, but I'm still curious about it's usefullness as a replacement for refined white flour. Has anyone here ever used it in this manner, and what would the resulting flavor/texture be?
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov