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What is the most complicated thing you've made?
> 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 )-- http://www.helpforheroes.org.uk/shop/ |
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