Wednesday, February 6, 2013

Things I have learned:

-          You really do need to pierce an eggplant before you roast it in the oven
-          Turkeys take way longer then you think they will to cook
-          A souffle is not a difficult thing to make.  Unless you have issues separating the eggs…
-          Duck stock has a very interesting flavor
-          No matter how many I save from whole roasting chickens, I will never use the livers.  They will sit in my freezer until they become a grey blob covered in frost and I have no idea what they started out as
-          Yogurt makes a lovely sauce for hot food – until you add acid.  Then it becomes a watery, lumpy mess

And finally -     Deep-frying lasagna is not a good idea



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