Culinary Challenges

Thursday, March 11, 2010

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?

14 Comments

posted March 11th, 2010 at 3:04 pm

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.

- oregoncoastgirl
posted March 11th, 2010 at 4:12 pm

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

- MoM
posted March 11th, 2010 at 7:13 pm

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!

- dot
posted March 12th, 2010 at 8:30 am

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…

posted March 12th, 2010 at 11:18 am

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.

- Fiona
posted March 16th, 2010 at 6:21 pm

I’ve been thinking about homemade English muffins. I also like the idea of a soufflé or pots de crème.

posted March 17th, 2010 at 7:38 am

I’m still hoping to tackle macarons since the one time I tried to make them, I failed miserably.

posted April 28th, 2010 at 6:33 pm

I might have to try a jam of dandelion greens… but our tortoise would probably eat me for breakfast if I stole his dandelions!

- Rebecca
posted July 30th, 2010 at 10:28 am

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.

posted January 6th, 2011 at 10:36 am

Afghani lasagna. Usually called Aushak by those who make dumplings.

- Kaede
posted May 31st, 2011 at 3:30 pm

What

- davie34
posted June 3rd, 2011 at 9:07 am

This looks really delicious. Yummy. I just loved your recipe. Keep it up, keep sharing more recipes. I have some amazing recipes too. For sure you will love it. Waiting for your visit to there. Don’t forget to visit. Have a good day guys.

posted August 4th, 2011 at 11:02 pm

A number of us learn all of the compelling way you produce rewarding information through this blog and as well strongly encourage contribution from others on the area so my girl is in fact being taught a lot of things. A number of us learn all of the compelling way you produce rewarding information through this blog and as well strongly encourage contribution from others on the area so my girl is in fact being taught a lot of things.

posted October 18th, 2011 at 5:06 am

What’s tickling your noggin?

Leave a comment