Another random list, which I know some folks enjoy.
I was listening to an episode of KCRW’s Good Food this morning on my ride into work, and heard a segment about a food competition. The details of segment itself are not relevant, but the chefs involved were creating some dishes that I was familiar with, yet had never attempted in my own kitchen. Which then made me ask myself,
Why have you never tried making these things, woman?
I began to think about all of the techniques and classic recipes that I have never attempted – not because I don’t have the mad skillz (’cause I DO), but because I just never got around to them. Or maybe they just seem too complicated. Or perhaps they simply sound too ridiculous.
So, here’s my list, in no order of importance, of the techniques/recipes that I wish to learn:
- Crown Roast of Pork (Complete with paper panties. On the roast.)
- Confit (not duck, though. I don’t like duck.)
- Meringue (Seriously. I have never made a meringue.)
- Deboning a whole chicken
- Charcuterie (I want to learn how to make salumi)
- Growing my own sourdough starter
On the flipside, here are a few things that I can practically guarantee that I will never attempt or experience – because I think they are ridiculous and/or disgusting:
- Molecular Gastronomy (in the style of Ferran Adrià). Give me a break with this nonsense. And I’m speaking as a chemist.
- The brains of any animal
- Cooking a lobster
- Frogs, eels, snakes, worms, or bugs. Never.
I”d love to hear your experiences with any items on my lists, or about things you’d like to try, or not try.