I'd like to add in here that I never knew how to braise and now I do. I could never figure out how to stop the breading from cooking off anything and the schnitzel told me that I had to let rest for 10 minutes before cooking. Now anything I bread gets this treatment.
Spaetzel is self-explanitory (sp?) - It looked like baking to me because it involved dough. I'm not afraid anymore.
And I plan on using the Mississippi Mud Pie as an excuse to get a mixer - although I don't know how well that will go over.
The techniques in these recipes are invaluable because they are from everyday people who have busy lives. Not from some cooking show that assumes everyone has a gourmet kitchen and three helpers, including clean-up crew.
And they become transferable skills to so many other dishes.
Pour a glass of wine, or seven, take a Saturday or Sunday afternoon and give it a go. What's the worst that can happen? You'll have "phone" for dinner.
