Cooking woes

[tahnan]

You know, I've been making this asparagus salad for years, and I'm really starting to get skeptical of step 4:

Step 3. Take 3 Tbsp pine nuts. Put into toaster oven and lightly toast.

Step 4. Let the pine nuts burn. Repeat step 3, properly this time.

Some day I'll learn how to skip that step.

Comments

[colorwheel]

a one-minute timer, perhaps?

[tahnan]

Doesn't matter. Whether I set a timer or not, the first time I check the pine nuts they're not quite toasted, so I say, "OK, a little longer," and then the second time I check them, they're blackened. It seems to be how pine nuts work.

[colorwheel]

ah. in that case, there's only one answer. i have one recipe that includes in its instructions that once the pasta goes into the pan, i am literally not allowed to turn away. i'm convinced that some sneaksy cooking items willl leap over that not-burnt/burnt line literally based upon us taking our eyes off them.

[in_parentheses]

This is also, in my experience, how brown rice works. One minute it's undercooked in a pot full of water, the next it's hopelessly burned to the bottom of the pot.

[lsl.livejournal.com]

Will you share the rest of the recipe? :) I'm always looking for new recipes.

[tahnan]

It's this "Springtime Asparagus Salad" recipe; darned if I can remember what cookbook I actually originally got it from.

Mind you, I tend to forget to buy parsley. I also, when I transcribed it from whatever source I found it in, didn't actually write down how much garlic to put in it, so I tended to go with, you know, nine or ten cloves rather than one clove. Mostly that means you end up with this nicely marinated raw garlic, if you're into that sort of thing.