What is the one dish that you've been intimidated to try? Why?
For some reason, I've been scared to make my own pasta. I have no valid excuse but for some unknown reason it has been my personal Everest. Others have said it's not difficult. I have flour. I have eggs. I even have the pretty, shiny pasta attachment for my Kitchenaid mixer. It sits all alone in the box it was given to me in. I vowed not to go into the office next week so I'm pledging right here that I will do it after Christmas.
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9 Comments:
Not to sidetrack the conversation, but pasta really is about the easiest thing to make, especially with the kitchenaid attachment.
3-2-1, alphabetical. 3 eggs, 2 cups flour, 1 tsp salt. Mix until everything makes a moist ball. Cover and refrig for about an hour. Take out, make shapes and drop in boiling water.
JonahM at 7:12PM on 12/20/06
To add to the conversation, I'm intimidated to cook calamari. The few times I have tried I end up with meat that is the texture of an old shoe. I would like to be able to make a delicious breaded calamari steak. Tips apreciated.
JonahM at 7:21PM on 12/20/06
I've also been intimidated by pasta, but the way JonahM describes the process I may have to give it a go.
Alaina Browne at 10:07AM on 12/21/06
Scallops scare the heck out of me. They're so delicate. I've actually made them a few times, and they've turned out alright each time, but I'm a wreck throughout the process. I also don't seem to have the ability to be able to prepare a "properly rare" piece of tuna.
Chaoss at 10:16AM on 12/21/06
I have conquored homemade pasta including lasagna and ravioli. My "Everest" is large pieces of meat. For some reason I am afraid to try a roast of any kind. Unless BBQing my meat seems bland and dry.
ThatGirl153 at 10:25AM on 12/21/06
By the way, I found making pasta much easier than I thought it was going to be. Just be organized and make sure you have a place to lay out or hang the pasta as you make it. And if you are going to try making lasagna with your fresh noodles, make all the sauces ( I use meat and bechamel) in advance so you don't have too many things going on in the kitchen at once. One last thing. Just try one small ball of dough as practice, then you wont feel so bad if it doesn't work out the way you wanted.
ThatGirl153 at 10:37AM on 12/21/06
Making pasta is really a lot of fun! The secret is to not get uptight about it and don't expect perfection -- because even when it's ugly homemade is still way better than anything you make from a box. Lasagna noodles might be a nice item to start with because you can hide them under layers of amazing sauces, spices, and cheese.
As for me, I'm terrified of steak. I hurry past it in the grocery store. I don't even attempt to make it. I suppose someday I'll have to give it a whirl.
Erin at 11:11AM on 12/21/06
Souffle's, would just hate it if it deflated on me. Ok tips for cooking seafood, Calamari either you cook it for 3 minutes or 30 minutes. If you are sauteeing 2 minutes one side, 30 seconds to one minute on the other. Breading will add a minute to each side in the process. One last tip if you are breading anything, stick it in the fridge for at least 15-20 to allow the breading to adhere to the meat so that it will not fall away from the meat as you are cooking it.
nelson5757 at 12:01PM on 12/21/06
I've made pasta (badly), made souffles (successfully!)...even cook with a pressure cooker (only had one mini-accident from a clogged vent). But I'm afraid of making sushi. I eat it often but I just don't trust myself and think I'll get gastroenteritis if I made it :( Also, has anyone tried making dulce de leche by placing a can of condensed milk on a stovetop? That, too, sounds terrifying.
femmebot at 10:00PM on 01/03/07