> wrote in message
...
> On Sat, 5 Apr 2014 15:10:31 +0100, "Ophelia"
> > wrote:
>
>>
>>
> 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?
>
> In one of the boxes somewhere, pre-digital days

That's ok, so long as you have it)

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