Pyzy Come, Pyzy Go

In addition to the Milk Bar(ish) cake, for my son’s birthday dinner we made pierogies, and one of my favorite cabbage recipes (and those recipes are forthcoming, I promise). We had also planned to make pyzy, which are a kind of dumpling with a potato dough and usually a meat filling. Unfortunately for us, they completely disintegrated in the hot water. Fortunately for us, the strained mashed potatoes with meat, mixed with the shallots fried in butter that were going to be the sauce for the pyzy, were honestly really good. So much so that, while I do intend to try making pyzy again with a different recipe, I’m also considering trying to make the failed pyzy again on purpose.

Alas, poor pyzy

My brother is a chef, and one time he had to fill in for the pastry chef while she went on leave. Macarons were on the menu, and he asked her for advice on how to make the finicky cookies all come out looking good. Her secret? “Buy a lot of extra almond flour.” Cooking can be unpredictable, and sometimes things just don’t turn out, even if you’ve got a lot of experience. If you’re lucky, you might create something new, or at least salvage dinner. If you’re not, and the only thing you made was a mess, then hopefully you learned a little, or have a funny story to tell on your blog. Look, if the popularity of BA’s Gourmet Makes teaches us anything, it’s that people love a good kitchen disaster, so I hope you enjoy mine.

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