http://handsfreecooking.net/blog/2010/01/what-scares-you/ Eating green without recipes Tue, 06 Dec 2011 16:22:02 +0000 hourly 1 http://handsfreecooking.net/blog/2010/01/what-scares-you/comment-page-1/#comment-5231 Nathan Wed, 03 Feb 2010 17:05:39 +0000 http://handsfreecooking.net/blog/?p=443#comment-5231 I'm terrified of pastry. When I make bread, it usually comes out OK (though sometimes too dense) but pastry seems to always be so fragile. It falls, or doesn't cook through, or doesn't have the right texture... and it always takes so much work and expensive ingredients to make. Also, I'm usually looking forward to a tasty pastry, and when it doesn't come out, I end up disappointed! I’m terrified of pastry. When I make bread, it usually comes out OK (though sometimes too dense) but pastry seems to always be so fragile. It falls, or doesn’t cook through, or doesn’t have the right texture… and it always takes so much work and expensive ingredients to make. Also, I’m usually looking forward to a tasty pastry, and when it doesn’t come out, I end up disappointed!

]]> http://handsfreecooking.net/blog/2010/01/what-scares-you/comment-page-1/#comment-5132 jo Wed, 27 Jan 2010 02:56:59 +0000 http://handsfreecooking.net/blog/?p=443#comment-5132 That's a good point, Marissa. Whenever I'm using ingredients that are expensive or hard to come by, it always makes me worry. There's so much potential, which makes it so much more disappointing if something goes wrong! That’s a good point, Marissa. Whenever I’m using ingredients that are expensive or hard to come by, it always makes me worry. There’s so much potential, which makes it so much more disappointing if something goes wrong!

]]> http://handsfreecooking.net/blog/2010/01/what-scares-you/comment-page-1/#comment-5112 Marissa Mon, 25 Jan 2010 15:48:30 +0000 http://handsfreecooking.net/blog/?p=443#comment-5112 My Everest is a good steak fillet, and the reasons are threefold: 1) There are always issues of contamination/bacteria (which I guess is why it's good to be a vegetarian); 2) It's so difficult to make just right; 3) and if you don't make it just right, you've probably blown a lot of money on the meat. My Everest is a good steak fillet, and the reasons are threefold: 1) There are always issues of contamination/bacteria (which I guess is why it’s good to be a vegetarian); 2) It’s so difficult to make just right; 3) and if you don’t make it just right, you’ve probably blown a lot of money on the meat.

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