Life's too short to....

[nkf]

Which things put you off a recipe? On the too much faff basis.
Mine would be:
toasting pine nuts
re-hydrating dried mushrooms.

oh i love butternut squash - but my life is so much better since i realised that the peeling is unneccessary.

Hang on do you not need to peel butternut squash???

Ooh please tell about butternut squash and not peeling!

wash it
chop it up
get the seeds out
roast it
you can eat the skin it softens enough to eat and be a bit chewy and toasty
or you can scoop out the insides if you only want the really soft stuff

Jamie (cooking guru) never peels his. If its good enough for him, its good enough for me.

I rarely have it because i can neve be bothered peeling it. thanks for the advice

Agree that life's too short to make your own pasta.

And tie up green beans in little parcels with chives or somesuch just so it looks "nice".

OMG you are all soo LAZY
Although I won't make puff pastry.

butternut squash - what about soup? don't you need to peel it first for that?

please tell, as I make lots of soup

Thanks Mazzy. So I could roast it and then soup it, could I?

well that's what i do janeite

Thanks.

Butternut squash takes one minute or less to peel with a decent veg peeler (like the good grips one). Chop the ends off first, scrape out the seeds after with a teaspoon ...
It would take longer to prepare the same weight of peeled carrots wouldn't it?

Puff pastry is definitely a bridge too far though.

i LIKE the peel

I like the peel too, but thinking they're tricky to peel puts people off buying them, I think. Don't you find people in the shopping queue tell you that they've seen it on cooking programmes and then ask you if it's tricky to peel? And that people on trains tell you their entire life stories?

Ok, that's just me then.

Soaking pulses no big deal. Get organised.
I can't believe you top and tail beansprouts Fishie. Madness. Mind you,who am I to talk? I was (attempting to) making my own phyllo pastry at 14.What a loon.

But moon its all that slimming off scum I can't abide.

Of course I meant skimming

Partly the faff of pine nuts and porcini is more dishes to deal with. For the same reason I don't like recipes that involve cooking two separate thigns and then combining with another in a gratin dish to put in teh oven or under the grill. I remember Annabel Karmel's recipes always involved this. Too many pans.

You don't have to soak red lentils but you do with all the other kinds.