"Cheryl" > wrote in message
b.com...
> 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.

They do make it look easy. It never is. I never tried pierogi but I have
made faux ones using those shells for stuffing. Tastes the same unless you
want fried. You couldn't fry those very well.