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Crazy/Most Difficult

I did some searches on here, but wanted some more input. I enjoy cooking unusual foods and am starting to run out of crazy or difficult dishes to make. Any suggestions? Anything is welcome. To give you an idea, I've made homemade dosas, injera, paddlefish caviar, peaking duck, mountain oysters 6 ways, cooked paella for 40 over a fire, roasted a yearling bison, guanciale, ect. It's relaxing to me. For my birthday last year, my girlfriend "let" me cook a 12 course seafood dinner. I grew up butchering of our own meats, making sausage, bacon, ect, so go crazy! Family dishes, things that sound awful, but aren't, post!

I don't really buy processed foods, so most everything is homemade. I've been on a big kick lately of taking casseroles and making them wholesome, so any dirty casserole recipes are welcome too.

Thanks!

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  1. Make Thomas Keller's smoked salmon cornets (French Laundry Cookbook) and see how long it takes the burns on your fingers to heal from rolling the tuiles around the cornet mold. Or just get a copy of the 11 Madison Park cookbook and do any of their incredibly fussy dishes. Should keep you busy for awhile.

    1. There was a thread on this subject that started about a year ago (?), but I can't remember the title to help you search, unfortunately. Bear paw was one item, I remember.

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      1. Any other ideas? I've read through that post in the past. I'll be visiting a friend in a few weeks, and were planning on butchering one of her sheep and making haggis.

        1. Try growing your own sourdough culture from scratch and then start putting it to use. Minutiae (that a lot of people are never consciously aware of) differentiates good bread from great bread, but it's the Grand Canyon for learning and mastery, even if we're only talking about one kind of bread.

          Do you like pastry work? There are some pretty insanely complicated cake and torte things you could come up with. The perfect macaron? Trying to duplicate some kind of favorite junk food at home? Making aged cheeses?

          1. How about cassoulet? Do your own confit (duck legs and gizzards), sausage, bacon, veal stock. I did a traditional one a while back... I did source the meat from D'Artagnan (and it still took days to make), but sounds like you are up to the challenge!