I just finished listening to a stockpile of old Splendid Table podcasts that got me thinking of my next learning project…
I’ve never made a soufflé.
Homemade hot dogs could be interesting in my kitchen (I’m thinking studded with jalapenos, or a shrimp hot dog).
I have dandelion greens in my yard I should stir fry one of these days.
And I really need to get off my butt and make bacon.
What’s tickling your noggin?
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Do-overs on the Liège waffles I attempted last week. They were really yeasty, and I don’t think my (cheap) waffle iron gets hot enough.
Also, giving popovers a shot.
And making a crazy jam with vegetables.
Hummm…I’ve been thinking of Soufflés as well, either chocolate or cheese. What would make a hotdog different from sausage when you make your own?
Well, hotdogs are an emulsified type of sausage. That’s why their cross-section looks even and has no chunkies of different colors and textures.
–McAuliflower
Hotdogs? umm…none for me, even fancy ones!
Sausage I can do.
but you’ve got me to thinking that I don’t have any major culinary aspirations right now.. I have a few small food projects in mind, but nothing really big. (Except that my son wants a Star Wars cake for his birthday, and if I do that, I have to make something totally awesomely nerdy.)
ps:If you make bacon I am so doing an adjunct post at Foodwhirl!
Soufflés are fun! And the basic form lends itself to so much.
I made choux pastries for cream puffs and was inspired by that form to try those for something savory rather than sweet. Not sure what yet, maybe I need to make cream puffs again to see what leaps out at me.
On the dandelion greens, I’m told that the cultivated ones are a different species than what you pick in the yard. I’ve had the ones from the yard, and they tend towards the too bitter unless you pick ‘em way early.
And I’m also thinking that I need to make sure we plant enough dill to make gravlax this summer…
Finally got a candy/deep-fry thermometer, so I think the time is right to attempt your marshmallow recipe. Also: candied bacon ice cream and bacon toffee are in the offing.
I’ve been thinking about homemade English muffins. I also like the idea of a soufflé or pots de crème.
I’m still hoping to tackle macarons since the one time I tried to make them, I failed miserably.
I might have to try a jam of dandelion greens… but our tortoise would probably eat me for breakfast if I stole his dandelions!
Souffles are simple, but they didn’t excite me the way I thought they would. Now, clafoutis get me excited. My family loves them, too. I’ve been thinking of clafoutis and peach pie with homemade pate brise this week. I haven’t made either since I’ve been canning this week, but the peach pie is slated to be made on Monday for certain.
Afghani lasagna. Usually called Aushak by those who make dumplings.
What
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What’s tickling your noggin?
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