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I never knew ____ could be so complicated!
Frosting a cake. It doesn't matter what I do, or what fancy tools I use, or even if I just grab a spatula and smear - every cake I touch looks like a big, lumpy monster from Mars.
I have problems with the appearance of most of the foods I make - it all tastes good, at least, but I just seem to lack that artistic touch!
Fondue Made Healthy with ... Puréed Beans?
If - and that's a big if - but if this works, and it really does taste good, I would love to use this same technique on a low-fat version of macaroni and cheese. As long as it's not too grainy, it would probably taste really good.
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Recent Comments | Response to Comments
I never knew ____ could be so complicated!
@ Pavlov - thanks for the tip, but I've done both those things already! The crumb coat does keep the crumbs out of the frosting, but it certainly doesn't make it any prettier. And I have an offset spatula -- two, in fact, in different sizes. I'm just decorating impaired or something. I could never color inside the lines either, for that matter!
I never knew ____ could be so complicated!
Frosting a cake. It doesn't matter what I do, or what fancy tools I use, or even if I just grab a spatula and smear - every cake I touch looks like a big, lumpy monster from Mars.
I have problems with the appearance of most of the foods I make - it all tastes good, at least, but I just seem to lack that artistic touch!
Fondue Made Healthy with ... Puréed Beans?
If - and that's a big if - but if this works, and it really does taste good, I would love to use this same technique on a low-fat version of macaroni and cheese. As long as it's not too grainy, it would probably taste really good.
Fondue Made Healthy with ... Puréed Beans?
Sounds to me like a really excellent recipe for bean and cheese soup...but I don't know about it working as fondue. The cheese content also adds the "goo-ness" to fondue...at least it does when I make it... =)
Fondue Made Healthy with ... Puréed Beans?
Adding pureed beans to a variety of dishes for added flavor, texture, and health benefits is a great way to eat well. We do it all the time and think of it as "two-fers" when we add a little something extra that is healthful to a dish that already tastes good, but might lack high nutritional value. So long as it's real food, why not? As far as cheese fondue being high in saturated fats, I'd rather eat a small amount of the real thing, that is a cheese fondue made with real cheese, good wine or beer, and a puree of organic beans - with a side of organic apples and good bread for dipping.
I never knew ____ could be so complicated!
@wookie - I haven't been able to find White Lily flour in MI (Ann Arbor) either and we have a lot of gourmet markets! I'm thinking I may have to order online. Cake flour can be substituted or Arrowhead Mills makes a white pastry flour which is suitable, as well.
I never knew ____ could be so complicated!
Right now, it's also any yeast bread. I can make a quick bread fine, but I am just finally getting over my fear of baking with yeast.
I never knew ____ could be so complicated!
I second Baha...
I never knew ____ could be so complicated!
@heartnibbler have you tried the no knead bread? NY Times Recipe
It's supposedly changed alot of people's lives. o.o
I never knew ____ could be so complicated!
@BaHa.......Good one!
I never knew ____ could be so complicated!
@ Chew....I always burn the Jiffy Pop. >:(
I never knew ____ could be so complicated!
I'm with Wookie, good Southern Buttermilk Biscuits. You'd think someone who goes by Breadchick and writes a blog pretty much devoted to breads of all types could master these but something happens when I make them. No matter the recipe, how little or much I handle the dough, mine turn out to be hockey pucks...
I never knew ____ could be so complicated!
Cooking popcorn! ::holds head in shame::
I have a tendency to burn it...and I'm talking about the bagged kind :(
Hillary
Chew on That
I never knew ____ could be so complicated!
Foccacia. I can do a lot of yeast dough recipes, just haven't gotten a handle on foccacia.
I never knew ____ could be so complicated!
Before clicking on that link from beagle72's "boiled water" post, I thought for a split second that was an actual article. Yes, I am gullible! Man, that was funny. Thanks beagle!
Fondue Made Healthy with ... Puréed Beans?
Ellie Krieger's new book has a recipe for lowfat mac-n-cheese that uses pureed yellow squash. Same idea, no?
Dominic
the zen kitchen
I never knew ____ could be so complicated!
@frederika--thanks for the tip! I have not used much of Corriher's recipes, but I have seen great reviews of Cookwise, so I'm encouraged. Hopefully we will be enjoying biscuits and gravy this weekend. If the biscuits do not turn out well, I will fight the urge to throw them b/c I don't want to damage the drywall or my husband or my dog or any innocent bystanders. If they turn out well, I will make biscuits everyday for a week, just to make sure it wasn't a fluke...
OMG--I just realized that I have not seen White Lily flour since I moved here (Indianapolis)! I must be mistaken...surely, I've merely overlooked it because biscuits are so traumatizing. yes, I'm sure that's it.
I never knew ____ could be so complicated!
@jenilowrance: I'm pretty sure that's because of the cheese available in this country. Maybe it's a myth, but someone once told me that the all the requirements and so on for cheese in the country result in alfredo that is rubbery rather than creamy and amazing. So it might have nothing at all to do with your skill, and everything to do with the fact that the USDA or the FDA or someone else equally evil had say over what kind of cheese you can get your hands on.
I never knew ____ could be so complicated!
Yeah! I can relate to the pancake thing. I can make good batter- I can plop them on the griddle and they look perfect - but when I try to flip them -eeeeeck! I can't seem to do it without flopping one on top of the edges of another one. They look like figure eights, Abe Lincoln's head, the state of Rhode Island....... crazy.
@wookie - Check out Shirley O. Corriher's "Touch of Grace Biscuits" in Cookwise. They are like lovely, fluffy clouds from heaven. They're my hubby's favorites. After you do the recipe a couple of times, you really get the hang of it.
I never knew ____ could be so complicated!
Life. Not the cereal, either.
I never knew ____ could be so complicated!
@ rickieBeth... Try using a crumb coat of icing before the final coat. Also, get an offset spatula for the icing.
I never knew ____ could be so complicated!
uh,.... head cheese.... not the kind from pigs though.... I've never been able to make a truly gelatinous head cheese from hamsters.... A LITTLE HELP OVER HERE!
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@ Pavlov - thanks for the tip, but I've done both those things already! The crumb coat does keep the crumbs out of the frosting, but it certainly doesn't make it any prettier. And I have an offset spatula -- two, in fact, in different sizes. I'm just decorating impaired or something. I could never color inside the lines either, for that matter!