Home Cooking

Triumphs or disasters? Mine have been equal in number........how bout you?

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Triumphs or disasters? Mine have been equal in number........how bout you?

iL Divo | Apr 24, 2010 08:36 AM

All my cooking career I've been amazed at what I can come up with out of nowhere, just by thinking a few ingredients may work. I try it out and sometimes it does. My husband often asks me while eating dinner, "Ok. So how did you get this to taste this way, I think I taste [whatever ingredient he can pick out that is unusual] in here. Tell me exactly how you made this "sauce" [again, or whatever]."
Now reverse that. Fully just as many times, I've thought, "What was I thinking to put this with that."

Does it happens to others or do most or many of you follow recipes so this won't happen. I read recipes and cookbooks entirely too much [have over 1,000 cookbooks] but only for the pleasure of reading and ingesting the great ideas of others.
I'm a shoot from the hip cook. How about the rest here?
Are you natural cooks talented in the creativity portion of the kitchen or wonderful cooks because you follow recipes well?

One such triumph for me that just happened out of necessity:
Easter was coming and our salon owner decided she wanted to throw a party to celebrate. Asked each of us to bring a side something to add to the party but wanted all the big stuff catered in. I'd brought deviled eggs a million times over the years so she asked me for deviled eggs, like 5 dozen. My pleasure. The party quickly approached and I busied myself the day before and then stuck all those eggs into the water. While they boiled away I got out my other ingredients. Mine are typical of the usual suspects so with all the food I have I knew they were all there "somewhere" weren't they? No mustard no sweet pickle relish no pickles no pickle juice no hot sauce. The only thing I had were the eggs and the mayonnaise. WHAT???? Way too late to go to the market to pick up items, it was pushing midnight of the day before the party, I had to scramble. You'll agree that apricot jam and Ortega chilies out of the jar wouldn't even begin to work, but one of the best batches of deviled eggs I've ever turned out. < As said so by the comments I received too.
Moral of the story here, look at what you do have, it just may work and be spectacular.

One oooopsie happened out of stupidity:
Mom asked me to make her a pear pie. She lived in pear country, it was fall, she had them growing on her property, I love pear pie so I said, "coming up". Did Pastry Chef grandmothers’ dough, perfect. Did the millions of pears, perfect. Seasoned the sauce for the pears to swim in, perfect. Preheated the oven to perfect temp, found the "perfect?" pie tin ;(
Made the pie, checked for doneness. Waited-smelled-dreamed of taste-anticipated the moment-pulled the masterpiece out of the oven for it to collapse into the heater vent in moms floor under the oven and go down in the works of the house somewhere for ever, never to be seen or heard from again. I turned the oven off, walked out of the house, into my car and drove the 50 miles home without a word.
Moral of the story here, never use a formed foil stupid store bought pie tin for a very very heavy pie without at least a cookie sheet under it.

What's your story?

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