Terminalcoffee discussion

What dish or recipe is so complicated, or has so many ingredients, or requires so much time, or requires so many different pots and pans and kitchen tools, or so much prep time, that you will make it when pigs fly and only then?

For me many recipes fit the bill. Many, many. But one that pops to mind is croissants, the real kind, where you have to make the dough, rest the dough, chill the dough, roll the dough, chill the dough, put layers of butter between the layers of dough, roll it again, chill it again, etc. etc. There are about 4,345 steps involved. Then you end up with 15 or so croissants and it takes 20 seconds to eat each one.

Baklava. My great aunt use to make the dough from scratch and I would help her roll it out once in a blue moon. She was forever telling me to roll it more, it was never thin enough. Oh but how good it tasted when it was finished. She also made bonitsa, which is apparently a Bulgarian dish, with layers of phyllo dough similar to baklava. I loved bonitsa.

Who has room for ONE cookie sheet in their freezer? I don't. Fuck no. Peanut butter is a no go unless it is going to be stirred into something.

Pierogies take all day if you make them all by yourself. Then you eat 5 while you are boiling the batches and you are full (thus negating any sit-down dinner). But they make people very happy when I choose to make them.

I made bagels once. Once.

I made Martha Washington candy with my aunt once (only because she wasn't an old person and I wanted to be with her instead of the older adults - she was in her 20s, the rest were 40+). It was either that or watch her do it. I will never do that again. Gah, they were tedious... and my hands kept getting sticky. I don't like having sticky hands. I must've washed 'em no less than a gazillion times.

That might be an exaggeration.

Pigs do fly when my brother requests chocolate cheese cake for his birthday.

Spanikopita is a pain, all that tedious folding. But, I have done it when pigs weren't flying. I try not to though.

Baklava is much easier. But, I buy the dough.

Cheesecake is altogether too much trouble. It's the mr's favorite, but I just buy that too.

Flying pigs might scare the neighbors. It's selfless of me really.

Barb wrote: "I tried making perogies once. They wouldn't stick together at the edges. They all blew up. Wasn't pretty."

How did you make the dough? Flour, water and one egg...

Barb wrote: "Something like that ... it was a long time ago. I don't remember the recipe, but I do remember that it was pretty basic.
I'm thinking my troubles were in the crimping."

I don't crimp - too complicated... just pinch closed.

I can never get pie pastry edge pinching quite right.

:). I taught the Mr to make quiche. Crimping the edges was quite hilarious. He still does it his own way. It all tastes the same. Who started that anyway?

Also, I have favorite cookies - melomakarona, but I sure as hell wouldn't make them. I just want to eat them.

Too many sticky ingredients involved in the preparation. The cookies are not terribly sticky, though - just super soft and crumbly.