Let me loose in a specialty food store and I’m like a kid in an ice cream parlour — giddy and over-excited. Last week, my co-worker Leah and I squeezed in a lunch time trip to Galloway’s Specialty Foods. If you’re a food nerd and haven’t been to Galloway’s, you must. Every ingredient you could possibly need for cooking and baking can be found here. French super-blue lavender flowers? Yes. Gluten free chestnut flour? Yes. Xanthan gum? They’ve got that too. If we weren’t pinched for time, I could have spent hours combing through all the aisles, looking at all the products, and learning ohhhh, so *this* is where I can buy beet powder!
I wasn’t looking for anything particularly obscure during this shopping trip though — just unsulphured blackstrap molasses, the key ingredient in Week #40’s Gingerbread Ice Cream.
Molasses are typically made from sugar cane and come…
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