You’re contemplating closing your ask box, because you highly doubt anyone could top this ask. Perhaps you should hook myturtlespeedy up with the person who asked about hard tack…
Most of the time there isn’t really a need to sift, as today’s flower is already pre-sifted. That said, it can be important in more delicate or particular recipes, for involved cakes and pastries, as the purpose of sifting flour is to incorporate more air. Two cups sifted is actually less by weight though the volume is equal. So, while it probably won’t make a difference in chocolate chip cookies, it absolutely could in croissants.
All that aside, you’d probably eat a boll weevil if it showed up in your flour—it’s protein. Heck, if there are enough of ‘em in there, your cake is practically Atkins Diet approved.
This might be the most puzzling question you’ve ever received. From what you can tell it was something like a really tough, unpleasant cracker. Or… Lembas bread! As everyone knows, one small bite will fill the stomach of a grown man. You’ve already eaten four.
You’ve discovered someone who cooked their way through Middle Earth and made a shortbread-esque variation on Elven Lembas bread that can be found here.
Ohio lemon pie involves lots of maceration, so neither the texture nor tartness are quite as frightening as expected. Though admittedly, you’ve never found a pie frightening. Well, except for cow pies, but you’ve been trying really hard to *never* eat one of those.
You might suggest Key Lime pie instead of a standard lemon meringue. It still goes well with a meringue topping, should satisfy the citrus craving and involves zero rinds. JoyofBaking has a nice demo here. Do go the extra mile to find actual Key limes instead of Persian limes. The difference in taste is entirely worth it.