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Lefsa.
Making it solo is a monstrous pain in the butt. It's so easy to screw up too.
Ribs, just but them Ready for cook
A lot of French cuisine. Not talking about laminated dough here which I've done many times. More so the complete modern French meal involving multiple reductions and real demiglace and all the techniques that seem to require a full restaurant process. It's the one style of food I will go to a restaurant and happily pay for once in a while, I understand why it's expensive to make and respect the skill it takes.
The other style I food I do this with is the very opposite, shitty fast food I can't make at home.
mise en place ;) demi-glace you can make a couple of times a year in bulk and just freeze the little jello cubes, to have on hand whenever.
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Dried pasta is superior to fresh pasta. It is impossible to make it at home.
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Mashed potatoes.
The "just add hot water" things are just as good, if not better since they come in all sorts of flavors.
Edit: The snobbery here is astounding. They're potatoes!
No shade; it's just funny that mashed potatoes are so derisive lol
But making mashed potatoes from scratch is so easy and has way better texture.
Btw when you say "they come in all sorts of flavours", what does that mean? Like strawberry or something? I have never seen flavoured mashed potatoes. Is it an American thing?
Like "fully loaded baked potato" and "roasted garlic."
In terms of nutritional value it's actually quite a huge difference, with homemade mashed potatoes being a lot better for you. Something about food being healthier when it's less processed.
Still, the powder one is not the worst thing, and boiling up potatoes takes too long some days. I like keeping some texture though, so for me it's homemade whenever I feel like having it. :)
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this post was submitted on 25 Dec 2023
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