The Joy of Cooking – redux

After a multi-year hiatus, I have resumed my quest to to cook my way through every recipe in Joy of Cooking. Notable things I’ve learned in the past few weeks:

  • I like tomato sauce. This greatly surprised me, as I’ve had no special affinity towards foods with tomato sauce. What I learned is that I don’t dislike tomato sauce, I dislike Prego, Ragu, and other ‘canned’ tomato sauces. When made fresh from raw ingredients, I like tomato sauce. I really like it.
  • I learned how to make a good puffed pastry. The secret is persistence. Just like with making bread, accept that the first few times will end in disappointment. So start with something like an apple turnover, so even a disappointing result is good.
  • (My) kids don’t like soups. It don’t recall liking them much as a kid either, so I shouldn’t be surprised. But I’ve found a greater affinity towards them in my middle years.
  • Kids love, love, love familiarity. I’ve made a dozen types of pancakes and several were excellent. But they still prefer “my” whole wheat banana buttermilk pancakes.


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