I love potatoes and I can eat them just about anyway they are cooked. However, I was never a really big fan of hash browns. I think it had something to do with the grated hash browns you get often in restaurants. Whenever I tried them they were either soaked in grease or they were overly moist because they weren’t cooked long enough after being frozen. At some point, I was introduced to the hash browns where you use nice diced chunks of potatoes and I instantly like this rendition, probably because they taste a lot like diced up French fries.
When I got more into cooking, one of the things that fascinated me a lot was bread. So few ingredients come together to make something so delicious. You would think more people would make it at home but that’s not the case. Most people are either afraid of using yeast or have had a bad experience working with dough. I’ve had my share of bread debacles but each time I’ve made a recipe that called for some type of dough, yeast or not, I’ve learned more about how to work with dough and make the end result successful. I’ve definitely had some failures along the way; all have been edible so far even though they didn’t come out just right. 🙂
I’ve always loved pickles since I was a kid and thought it was fascinating when I learned (at a young age) they actually came from cucumbers. At the time, I didn’t like cucumbers at all but I loved pickles, and I thought it was curious something I like could be made from something I didn’t like so much. Well nowadays, I like both cucumbers and pickles but I would probably lean slightly towards pickles if I had to choose. I love to try new things in the kitchen and I’ve wanted to make homemade pickles for about two years. In theory, they aren’t terribly hard to make if you follow the instructions and you aren’t doing old school fermented pickles.