July 25, 2005
ERROR 0x00EEFF: INVALID FOOD OPERATION
Normally I'm pretty successful when I attempt to cook a meal. My track record on
GBSFood shows that I can typically
accomplish my planned culinary goals.
Not this week.
I decided on Sunday that I was going to attempt to make Pierogi. I got all of my
ingredients together, and got to the point where it was time to stuff the dough
with the potato filling. This is were it turned into one big mess, and my
attempt ended in disaster. My hands got mucky with dough several times, a
quarter of my kitchen ended up being touched by flour and dough, and the three
pierogi I actually managed to piece together refused to remain closed. Needless
to say, dinner that night was nowhere near what I planned. (A small serving of
mashed potatoes.)
I'm not sure I'll be trying that particular dish again anytime soon.
(12:49)
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Comment #1 by karmaflux
To keep your hands non-stick, I recommend wearing surgical latex gloves and spraying them with Pam.
If a glove becomes unmanageable, you can just discard it, whereas discarding your skin is nontrivial.
(A)bort, (R)etry, (F)ail? r
(26-JUL-05 - 01:40 EST)
Comment #2 by wonkodsane
Also, you shouldn't be disheartened by dough and flour getting everywhere when making something that uses either. It is just something that happens and we have to live with it.
You should talk to radlab0xxor, she is teh mastar of pie crust, or adoxochef, since that sort of thing is what she does for a living.
(26-JUL-05 - 11:27 EST)
Comment #3 by Accipiter
I imagine pie crust would be far easier than this, since you have gravity helping you out there, as well as the lack of a volatile environment such as boiling water. I think the problem is that the pierogi bits needed to be larger in diameter, and the dough as a whole needed to be flattened thinner. Bah.
Also, the latex gloves would have been nice. Took me a good 10 minutes of washing my hands to get that caked gunk off.
(26-JUL-05 - 19:43 EST)
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