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To Cook or Not to Cook

Posted on Friday, December 21st, 2018

Dave!When I was a kid I wanted to be a chef (also a fireman, airline pilot, doctor, and astronaut). I loved cooking and would goof around in the kitchen whenever the mood struck me. But that was decades ago. With the exception of an occasional falafel, I haven't done any serious cooking in a very long time. But recently all that's been changing.

It all started when I saw the frozen burritos I used to buy for $1 were costing me $3 to $4, which is absurd. And so I started making my own. They ended up tasting far better than the frozen burritos I had been buying (and were far cheaper), so I started wondering what else I might be able to cook better for less money.

Bread was the easy answer. Before I moved, I was flirting with different kinds of bread-making, and found it tedious fun. But to start saving money, I'd have to branch out and start making my own hamburger buns and sandwich rolls too. That will take some research, because I'll want the same light-and-fluffy buns I get in the store and the same crusty rolls I get from the bakery.

Next up is pizza. I loathe every frozen pizza I have ever purchased, so coming up with my own recipe for the perfect crust, sauce, and seasoning is something I'm anxious to try.

Then there's pasta. This is one area where it would undoubtedly taste better, but I'm doubtful it will save any money.

Last up? Baked sweets. I'm not supposed to have them any more, but I do like an occasional cupcake, cinnamon roll, or sticky bun. This type of baking isn't that difficult once you find a recipe you like.

The trick is finding a recipe you like.

A Facebook friend sent me this video...

And so... sticky buns it is then!

I watched the complete video, wrote out the recipe, then I was off to the races. It was all fairly easy. Except for patting the dough out into a 15 x 18 rectangle. The stuff was springy and kept snapping back. Eventually I kinda managed it by scraping the flour from the edges so it would stick a little bit. Then it was time to rise...

Sticky Buns

They looked pretty great out of the oven...

Sticky Buns

And on the plate...

Sticky Buns

I cut the amount of pecans in half because I didn't want too much crunch intruding on the fluffy texture. It was perfect. I wouldn't want any more than half the nuts.

The flavor was really good. Not orgasmically good like they lead you to believe... but incredibly tasty. What lead me to try the recipe was the light, airy texture (I don't like dense sweet breads), and on that front it totally delivers.

Not sure how they'll freeze, but I'll be testing that out. There's no way I can (or should) eat an entire pan of these before they start to turn stale.

And... next up? I'm thinking hamburger buns.

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Categories: Food 2018Click To It: Permalink
   

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