I’m generally proficient in the kitchen but never bake or work with sweet things.
I’ve started with mini cheesecake and after a couple failed attempts, they’ve come out so good as to share with coworkers who tell me to make more.
One of these days, I’ll graduate to full sized.
Bonus: I’ve learned to make lemon curd from scratch. Did lime curd as an experiment once I got the lemon down.
I enjoy kitchen undertakings that are far beyond my capabilities and actually enjoy the initial fuckups because they represent progress toward getting it right.
I also tend to listen to a mix of eighties alternative and sixties jazz while I’m doing it because why wouldn’t those two genres go together?
Nice. My variation is to try food from many different cultures and it’s really helped both my kitchen skills and the breadth of foods my kids enjoy. It goes without saying that I love them all.
It’s all worked surprisingly well, except my ad hoc “fusion” meals. This past weekend, preparing an Italian food in a French style, with chicken in an African/Portuguese inspired marinade, and a Jamaican Ginger beer. Each worked really well. The combination, not so much, but I’m happy I did it because I had so many meal parts I wanted to try even if I couldn’t put together a coherent combination.
I’ve been teaching myself to make cheesecake.
I’m generally proficient in the kitchen but never bake or work with sweet things.
I’ve started with mini cheesecake and after a couple failed attempts, they’ve come out so good as to share with coworkers who tell me to make more.
One of these days, I’ll graduate to full sized.
Bonus: I’ve learned to make lemon curd from scratch. Did lime curd as an experiment once I got the lemon down.
I enjoy kitchen undertakings that are far beyond my capabilities and actually enjoy the initial fuckups because they represent progress toward getting it right.
I also tend to listen to a mix of eighties alternative and sixties jazz while I’m doing it because why wouldn’t those two genres go together?
Nice. My variation is to try food from many different cultures and it’s really helped both my kitchen skills and the breadth of foods my kids enjoy. It goes without saying that I love them all.
It’s all worked surprisingly well, except my ad hoc “fusion” meals. This past weekend, preparing an Italian food in a French style, with chicken in an African/Portuguese inspired marinade, and a Jamaican Ginger beer. Each worked really well. The combination, not so much, but I’m happy I did it because I had so many meal parts I wanted to try even if I couldn’t put together a coherent combination.