28 July 2008

Something to Ponder...

So, I've had 1.5 glasses of wine and I must be an old lady cause I'm feeling a little funny ... tee hee. So, anyway, what else does one do when one is a little tipsy, but read The Bread Baker's Apprentice and then spend half an hour trying to find somewhere online to buy things like diastatic malt powder? I was looking at King Arthur's Flour shop and noticed their selection of flour. I commented to Shane, with much enthusiasm, that I would feel very accomplished if I was one day able to make pumpernickel bread. I adore pumpernickel bread toasted with cream cheese. But at this point, I feel that pumpernickel bread is beyond my baking skills and think it will be quite some time before I dare attempt such a feat. Maybe it isn't actually so difficult, maybe it's that the ingredients are more exotic than the typical all-purpose flour I'm used to having. But it is one of those things that I wouldn't think twice about purchasing rather than trying to make myself. And so, I inevitably thought of all of you, my cooking friends, and wondered if you too have some "holy grail" of cooking. Something you love and appreciate and are intimidated by. Do you?

5 comments:

Joanna said...

Hmmm...truthfully there are things I wouldn't like to try because they are difficult to accomplish and I really don't care if I ever eat them, like a souffle; could not possibly care less. But I think I could do it. At this point with cooking I think I can make anything, it's just a matter of being prepared and understanding that I'll probably have to do it more than once. And also that I'm not a professional so some stuff is just off limits for me. This is an interesting switch for me in the kitchen. Not too long ago I was convinced I was stuck making boxed stuff.

There is the cake though. Cakes are fussy and sensitive. But these are like a souffle for me. I just don't really care that much about cakes.

Joanna said...

Okay I figured it out. I think that the thing I'd like to make the most but am too intimidated to make is...real macaroni and cheese. It takes something like 4 - 7 different types of cheeses and for some reason I just don't think the kids will eat it and I don't want to waste all that cheese. So far, even Alton Brown hasn't convinced me that I can make real macaroni and cheese. Isn't that dumb?

When I was a kid we were really poor so we used to get this stuff called "Government cheese" and it made THE best macaroni and cheese in the world and I've never EVER met a macaroni and cheese that could compare ever since.

Marie said...

I know what you mean. I've made real macaroni and cheese twice. I made this and this mac and cheese, but I was sorely disappointed with the first despite the word "Perfect" being in its' name. And although I really did like the second, it was ruined for me after Josef complained that it tasted like vomit (from the parm). When I do want mac and cheese, I drool over the manufactured Velveeta variety, but just can't do it after looking at the ingredients and nutritional value. I'm sure someone has a good, simple, wholesome recipe out there. Help us out!

Johanna said...

Marie, I keep thinking about this question, and I don't think there is anything I wouldn't try at least once if I really wanted to see if I could do it. I do cakes from scratch, souffles - don't really like mac & cheese enough to try it...I'm thinking though.

Leah said...

I'm still in the stage where there are a lot of foods I feel like are beyond my ability. I've never made any kind of bread before. exotic foreign foods, things with complicated directions, etc... but I'm learning.