I consider myself a pretty decent cook. Alright, a good cook. I’m not sure how much of what I know was learned in culinary school versus by experimentation and reading many a food magazine and book, but nonetheless, I feel pretty comfortable making most things. Su-prem-ing? I’ve got that in the bag. Homemade pumpernickel? Hells yeah. Even gorgeous marshmallows, which are soft and pillowy and not hard on the outside like the ones from the store. Crêpes? They scare(d) the bejeezuz out of me. You see, in culinary school we were forced to make certain “must-knows”, and crêpes were one of them. That’s what I get for having a French instructor right? Fortunately, it was only a few miserable hours of my precious time, and after a few duds and torn pieces of what would have been a crêpe had I pieced it together, I was able to move on...
