I’m so excited to announce my first blog competition!
This competition is sponsored by Finish Quantum – they develop dishwashing products so of course I LOVE them as I HATE doing dishes {as anyone who knows me knows!}.
The Finish Quantum product is the most premium product in the Finish dishwasher range – and designed with the latest technology that cleans even the yukkiest muck of dirty dishes. I especially love that it cleans off the remains of my scrambled egg that I cook in a bowl in the microwave {I can’t believe I just admitted I cook scrambled egg in the microwave…}. My hubby loves that too (he used to be the one who scrubbed it off!
Thanks to Finish Quantum I have been given $250 worth of prizes. What do you have to do to enter?? It’s simple.
Tell me, in 50 words or less {in the comments section below}, what ingredient you are too scared or intimidated to cook with and why.
The two answers I think are the best will win:
1st prize – a $150 gift voucher for your choice of Wheel & Barrow, Robins Kitchen or Taste for the Love of Cooking
2nd prize – a $100 gift voucher for your choice of Wheel & Barrow, Robins Kitchen or Taste for the Love of Cooking.
The competition closes at 5pm, AEST Sunday 23 January 2011. Winners will be notified by email and announced on this blog on Monday 24 January 2011.
One entry per person, Australian residents only {sorry readers overseas}.
Full terms and conditions can be viewed here.
Good luck!!!
I am too scared to cook with seafood, because 1. I am afraid that the smell of it will make me throw up, and 2. beacause I have never eaten it, I am unsure of what the end product is supposed to turn out like!!
It’s Robins Kitchen. No y, no apostrophe.
Whoops – thanks for that Anonymous – fixed now 🙂
Custard! Every time I’ve tried to make it I’ve managed to turn it into scrambled eggs. Which is a shame because we have lovely fresh eggs on tap from our chooks, and I’d love to be able to make a home made custard at the drop of a hat.
Any tips on how to do that would be MUCH appreciated.
I’m happier out in the garden with my wheel’d barrow, rather than filleting a fish. I’ll leave that to Rob’s [whos] in the kitchen.
Dishwashing liquid. Its never far away from cooking and I hate doing dishes. I am a fan of fresh fish.
Terrified of cooking calamari. I love it so much I don’t want to risk messing with that. Oh, and btw, think you’re doing a great job with baked relief! K
Fresh chilli. Love eating it, but cooking with it’s a serious PITA, especially making sure none of the chilli juices make contact with skin. Let me tell you, attempting to remove a contact lens from your eye after you’ve been cooking with the hot stuff isn’t that much fun.
Pomegranates! There are so many incredible sounding recipes with this glorious fruit, but if I do anything more than scoop, toss and serve, everything goes pear shaped. I don’t know why, but me, heat and Pomegranates just do not mix.
Toffee… Hot, unset, skin-blistering toffee. I’ve five scars to give good reason! Some like it hot – but no one enjoys a third degree burn.
This is pretty pathetic but I’m too scared to attempt cheesecake. I don’t really know why but I have visions of the whole thing imploding when I take it out of the tin.
Eggplant!! I buy it just because I Love the sumptuous look of it lol! I did have one sad attempt, only to see it fade into the stewy abyss. Ewwww Bad result :*. But it does look really good on the kitchen bench with fresh herbs!!. hahaha.
I cook a lot of Indian food and am absolutely scared of tumeric.. the colour is hard to get rid off especially when mixed with the other spices. Its really healthy though so I end up using it but my plastic containers have yellow stain on them 🙁
Hey Mel, I have been giving this some deep thought, in the back burner of my mind as I drive #bakedrelief around.
I decided that, for me, it’s fresh garlic. Sqweeeeezed through those little metal things.
I watch Jamie Oliver and think gee I’d like to be able to do that, and feel confident about all that garlic.
BUT I still want to be able to talk to people with out buring off their eyebrows.
Jane of Australia
http://janezworld.com/blog
‘Life @ Number 8’
the sign in things hate me – they do!
Large amounts of boiling oil! I wanted to fry calamari, I didn’t have a fryer, so used a pan. Got busy prepping & heard a ‘whoosh’ sound behind me (like a nuclear mushroom I imagine) & turned around to find my oil & pot on fire! The pot never recovered.
What the hell am I supposed to do with an artichoke. Is it some sort of spaced out martian flower. Or, is it a wimpy looking cactus. Either way it looks dangerous to me. Maybe not as dangerous as a pineapple, but still, if you fell on it the wrong way…
It seems that Lawyers Weekly agrees with me http://bit.ly/haR1EW
If you own a restaurant better get some artichoke insurance and provide an artichoke disclaimer and eating instructions or you too could be grilled and in hot water. “[I am] fearfully waiting for the day when each meal arrives with eating instructions as well as a calorie guide and chart regarding how much weight will be gained with dessert.” -FolkLaw-
Regards,
Dale Rogers
That’s @duds to you.
Strange and gory cuts of meat, like tongue and offal and liver..in fact weird fancy pants meat in general which is harsh considering i’m a massive foodie. So when someone rather elegant wants to serve me a ‘confit of duck gizzards’ i must politely decline admitting only to a full stomach rather than a squimish one. *sigh* i don’t think i’ll ever loose the hankering for my 20 something, student, tofu dish balanced poshly on a Paul’s milk crate- no matter how many Master Chef Finales i watch……..
Goat meat!
One day my husband returned from the organic butcher and told me he’d very kindly purchased me some goat mince. After much deliberation, I eventually tried making it into a lasagne. Wow, it was VERY strong! Not entirely unpleasant, but not totally nice either.
Thankfully, since then a very lovely person has left a comment on my blog giving me some helpful tips on cooking goat meat. I may try it again… one day. But maybe not soon!
This is a really basic ingredient, but I am intimidated by raw meat that is not pre-cut.
I have to buy it cubed, sliced or minced.
If I buy it whole it gets cooked whole. I end up knowing all my butchers well, as I have to get them to cut it according to the recipe.
Once it is cooked I can shred, cube, slice or dice it, but I hate touching raw meat, it is so cold and clammy.
Maybe the reason I am intimidated by raw meat is I am also not fond of kitchen knives and have some deep scars on my fingers to prove it!!
Mel, I always cook my eggs in the microwave- it’s a gentler more consistent way to cook! Glad another foodie does it too 🙂
I’m scared of (not cooking but preparing) beef carpaccio. It’s a little too raw and I angst about the quality of the beef. I’m sure it’s lovely and Dad would greatly appreciate it, being a butcher and all.
PS next time see if you can get Essential Ingredient gift vouchers for awards.