On 4/4/2014 8:16 PM, Julie Bove wrote:

> Not sure how you'd figure the complicated part. Number of ingredients?
> Number of steps? Length of time in the kitchen?
>
> I find it hard to pin on any one thing. I made pot stickers once. The
> recipe made a ton and it took me many hours to do it. Same for ravioli
> when I made a lot. Made puff pastry from scratch. That wasn't worth
> it. Have also made Chinese Tomato Beef. Although it wasn't hard, it
> was a lot of prep work. You have to partially freeze the beef to slice
> it and there are so many different vegetables that need to be stir fried
> for different lengths of time. Then there is the sauce. Baklava is
> time consuming. So are hominy croquettes.
>
> I think probably the one thing that gave me the most difficulty aside
> from pie crust is taffy. I have tried assorted recipes and I somehow
> always manage to cook it for too long. Turns into a potential tooth
> breaker.

Two things. One was ravioli about 30 years ago and I swore I'd never
make it from scratch again. But the TV chefs make it look so easy that
I'd probably try it again sometime. The second was perogi. That one
I'll never do again.


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Cheryl