Jun 02, 2010 19:39
Well Darlings, been a while but I have been busy. The cookbook is a bit more of a time consumer than I thought. Being hamstrung by what the normal person may have in the way of equipment is the biggest hurdle.
Personally, I do not own a food processor. Yeah, I know. I do have a small (1 cup) B&D Handychopper and 1 coffee grinder (used for dried herbs and spices). Certainly I have the required (made in the USA thankyousomuch) Kitchen-Aide but don't have as many attachments as I would like. I have a couple of hand crank pasta rollers. Numerous cast iron ware that were rescue from garage sales and the Goodwill. Knives of all sorts that were also rescue and sharpened.
There is no way I could get the average person to purchase and restore items from the second hand store. I know that. Drives me nuts when friends are happy to show me the great deal they got for a 15 pc non stick cookware for a slight 45.00 investment. Shame.
Back to the book. Currently, I have a stunt double trying to do the reci. Everything seems to be good but the one problem. Not fast enough. The cook is just over thinking. Just follow directions and instead of a dinner being 3 hours (2 ½ being prep work) it should be done in 45 minutes MAX!
I have decided to do one whole chapter on just Mise En Place. Spend 3 hours total getting all the stuff together so you don't have to do it per meal. Never considered that I would have to educate as much.
So, what is better than fried chicken? Cold fried chicken on a hot day!
PDD&D, be a chicken!