You thought Flitwick/Mrs. Norris was bad? (And cooking/food.)

[thistlechaser]

How about Crookshanks/The Whomping Willow? (I quite like the idea of what to do when the tree needs a trim, as well as the interaction between the cat and tree (but not the translations). Other than that, I'm mostly linking to it for the uniqueness of the idea.)

-------

So at long last, I made elo_sf's Rachael Ray's calzones.

Recipe here.

It's sort of funny that I actually thought these might come out well, since it was *me* who would be cooking them. Other than leaving out the sausage, I followed the directions to the letter. (Though I did cut them in half, since I'm only one person eating.)

The first trouble came with the dough. It stuck to itself and to everything else, so I couldn't get it neat and looking nice. Who cares about that though, since I was intending just to eat it, not photograph it.

I chopped the garlic by hand, making it as fine and small as I could. This turned out not nearly not even close to small/fine enough. Biting into raw garlic is GROSS, even if it's a small piece of it. One whole clove of chopped garlic, blech.

So once I was done putting it all together, they weren't calzone-shaped at all. (But again, that's not too big of a deal, since they'd be even less calzone-shaped once I ate them.) Into the oven, out of the oven. While the "garlic knots" (made with the extra dough) were nothing like real garlic knots, they were semi-okay. The calzones were just icky. While I like ricotta cheese, plain dough stuffed with ricotta is a little (lot) too much. I put in as much of everything else as I was supposed to, but I tasted nothing but ricotta cheese and raw garlic. BLECH.

elo_sf, did you chop your garlic by hand? Is it just me having raw garlic issues, maybe?

Anyway, since I have another package of dough and a ton of cheese, I have another chance at this. Maybe I'll just make pizza rolls (or normal pizza) with it instead... It's really too bad this didn't work out, I was all set for yummy NY style calzones.

Oh the plus side, I'm now totally safe from vampires.

Comments

sausage + garlic

[elo-sf.livejournal.com]

(1) Ours ended up more stromboli shaped. The dough can be tough to manage, I didn't use flour though, just right onto the pan.

(2) I happened that day to use the pre-minced garlic, so that may have softened any issues. But you could always lightly toast the garlic.

(3) I suspect the sausage or something like it is pretty key to giving the thing taste... not sure. Ours came out great and about 10 people tried them and loved them.

Re: sausage + garlic

[thistle-chaser.livejournal.com]

2) I thought about toasting it, yeah. I wasn't sure if that'd have the right results though, so I didn't try it. Next time I shop, I'm getting a jar of it for sure.

3) I suspected that as well (at least after I was done cooking). Sausage is packed with taste and flavor...

Oh well! It was fun anyway.