this year i have discovered a couple of recipe sites and i've had just a blast trying to recreate them. some have been divinely successful (to die for pork chops, pumpkin cheesecake, ...) and others have been nothing short of disastrous. so what makes the difference?! i am no kitchen scientist. to be honest, i wouldn't know what spices go w/ginger or when to use cumin. abt the only food combination i'm confident of, is meat and salt and sugar (in all it's glorious forms) and milk. think: cookies and milk, sugar cereal and milk, cake and frosting and milk. :) and when you think abt that milk, make sure it's chilled WHOLE milk. anything less is disappointing. but i digress again...
last wk i made "texas roadhouse rolls". i haven't ever eaten at texas roadhouse, but i HAVE heard abt their rolls. and the picture alone made me gain 3 pounds. so it was w/anxious anticipation that i whipped up the recipe EXACTLY as it appeared on the magic website screen. it rose perfectly. i remembered every detail. i didn't even lose count when i was counting out the flour cups w/my 1/3 cupper bcs i couldn't find the stinkin' whole cupper cup. and when i baked them in the oven, the entire house was engulfed in the most amazing homemade bread smell i've ever encountered from my own doing. so why was it that when i popped them out of the oven....lightly golden and covered in butter, they were crispier than a saltine?! why? o why do i disappoint myself so?? i was salivating enough to fill a swimming pool, and one crunch into the roll, i was ready to swear off eating for a month.
but there WAS a silver lining....on that same recipe page, there was a recipe for whipped cinnamon butter that alex threw together. we were licking the bowl. i don't know if it's me? the oven? or the recipe, but next time i'll use the spread for the appetizer, and just serve saltines to dip...
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