> wrote in message
...
> On Fri, 04 Apr 2014 22:44:47 -0400, James Silverton
> > wrote:
>
>>On 4/4/2014 10:15 PM, Julie Bove wrote:
>>>
>>> "John Kuthe" > wrote in message
>>> ...
>>>> On Fri, 4 Apr 2014 17:16:43 -0700, "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 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.
>>>>
>>>> Probably in total my Cghristmas Candy. Many varieties, and I've done a
>>>> lot of expermentatikon over the 29 years I've been making it. And of
>>>> course my always challenging quintessential creation, my Chocolate
>>>> Covered Cheries! I REALLY do want to find a good way to keep them from
>>>> leaking! They certainly are a lot of exacting work!
>>>>
>>>> And about your taffy: do you use a candy thermometer? They are quite
>>>> crucial to getting a candy syrup cooked to just the right
>>>> temp=hardness when cool. Except for my nephew, he makes his English
>>>> Toffee without one! He just seems to know when it's cooked enough!
>>>>
>>>> John Kuthe...
>>>
>>> I have tried the taffy with and without the thermometer. Several
>>> different thermometers. I finally gave up. I don't even like taffy so
>>> much. Some candies can be complicated. Like fondant. Not so hard to
>>> make but needs a few days to mellow before use.
>>
>>I'm not very ambitious and seldom make anything more complicated than
>>Indian, Chinese or Mexican food for supper. I guess I regard cakes as my
>>most complicated foods but, since I have long adhered to a fat-free
>>regime, I don't make them often. About my most common effort is
>>gingerbread, incorporating fresh ginger root.
>
> I once made a leg of lamb in aspic - made my own aspic, time consuming
> - then after the lamb was gently cooked and cold, I decorated it with
> carrot flowers, leek leaves and all sorts of things. Then the aspic
> had to be applied, very carefully, and left to set. It did look
> lovely, probably not worth the hours of labour though.

I hope took photos of that after all that work?

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