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“It’s Not Worth It”: 30 Expensive, Complex Or Smelly Dishes That People Prefer Not To Cook At Home
Interview With Author
It’s a brand new year! And if you’re anything like us, Pandas, some of your resolutions for 2023 probably sound the same as ours. Eat healthier. Save money. Cook at home. There is a massive ‘however!’ here, though. Just because you can make something at home doesn’t mean that you should.
Some dishes are incredibly expensive or very time-consuming to prepare. Others stink up your home, leaving your fancy clothes smelling of cooking oil for weeks. In those cases, it’s actually smarter to go out for a meal or get something to take away.
Redditor u/That_Smell_You_Know started up an interesting thread on the r/Cooking subreddit. They asked the members of the community about the meals they tried making at home, only to realize that it totally wasn’t worth all the hassle. Check out what they shared below, dear Pandas. Upvote the posts that really resonated with you. And share your own tales about cooking tragedies in the comments.
We got in touch with redditor u/That_Smell_You_Know, the author of the thread, to ask a few questions. They were kind enough to share what inspired them to make the Reddit post in the first place and explained exactly what happened with their ill-fated attempt to make tonkotsu ramen from scratch. The OP also shared a fantastic tip to help you save some cash the next time you go grocery shopping. Read on for Bored Panda's full interview with them.
This post may include affiliate links.
#1
I cried so many times when I attempted croissants for the first time. I now live next to a bakery that makes fabulous laminated pastries. Why cause myself such distress ever again?
Jiminy 3 years ago
Anything puff pastry for me. We have fresh, pretty good puff pastry in the grocery stores, with 23% real butter, I just don't care anymore. Croissants I buy at the bakery.
Michelle Carlson 3 years ago
We had a bakery that was making its own croissants and they were amazing. But the shop specialized in donuts and the croissants didn't sell great and took too long to make so they dropped them. I don't go to that shop anymore - I'm not a donut person and I loved their croissants. :'(
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CrazyCatLady 3 years ago (edited)
We make croissants at home using dough, that we buy already made and cut. I know that’s not the same as making them from scratch but it’s good for people who aren’t specialists at this.
RandomHumanBean 3 years ago
i love baking so much, and really want to try croissants. i dont think it would work though. the most complex thing i have ever made is macarons (they were succesful :)) but i doubt i would be good at croissants
TotallyNOTaFox 3 years ago (edited)
The trick is to get the puff paste right - and to work several layers of butter into it. One layer of butter on top then folding, rolling and repeat folding and rolling a few times
OmBoyGanesh 3 years ago (edited)
I have seen this struggle on the Great British Bake-Off and it’s a huge “no” from me. I love baking, but any laminated, puff, short type of pastry is just too much work for me.
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Kim Lorton 3 years ago
The closest i have ever come to making these is making galette pie crusts! I make the initial crust in the mixer til just combined then pull it out and fold it over and over like a laminate dough. Then roll out gently and then chill, and then make the pie. When it is done it is flaky and crispy but tender! I also add a bit more sugar to it to help crisp it up. Cook on parchment paper after adding the filling yummy!
Paul Sanders 3 years ago
The only plausible reason to not pull off a good croissant recipe is not following the directions. Kinda weird this would make a list like this.
Zeta Thompson 3 years ago (edited)
All sorts of things can go wrong for a first timer making croissants. First is the butter, you must use butter not margarine, at the right temperature. Has it been stored properly from shipping to the grocery store, to transport to home. Second how fresh is the flour. Is it the right type of flour? Third is the technique, making certain that each fold is dotted with butter folded over, repeated several times, put back in the fridge, pulled out, repeated. There are lots of steps to making any type of flakey pastry that may elude the home cook, filo, croissants, etc. A newer cook or even those of us who are more experienced may find it easier to just buy them from the bakery or the store and then make things like baklava to fill the filo rather than spending all that time to make the layers that makes the pastry that flakey.
Load More Replies...We were very curious to find out the inspiration behind the r/Cooking thread. The author of the post, u/That_Smell_You_Know, shared a bit of context with Bored Panda.
"I tend to gravitate towards meals that take a long time to cook. Stews and really rich broths that take hours on the stove are extremely satisfying when done properly, but sometimes those types of meals aren't worth the effort and hours," they explained.
"I recently made Galbi-tang at home which did not turn out as well as I had hoped. There's a local restaurant that I was comparing mine to, and it made me realize that it was something that it just makes more sense to have it there instead of trying to recreate it at home."
RELATED:
#2
Tonkotsu Ramen. I boiled pigs feet for 2 days to make the gelatinous broth, I even added the cream. I roasted the pork bell until crispy. I roasted corn on the grill. I made the soy sauce soft boiled eggs. I charred the greens. I bought real organic buckwheat ramen. Then I made a few bowls. I have mad respect for ramen shops and all the work that goes in to it. Pho is a walk in the park by comparison.
The Scout 3 years ago
While Ramen has gotten a bad reputation because of the cheap "Instant Ramen" (that really has no resemblance with Ramen), "original" Ramen is more of an art form than a dish.
I'mNotARoboat 3 years ago
"Ramen is more of an art form than a dish." (if I'm not mistaken) could be said about the general Japanese philosophy of how to live life. (This is coming from someone who has never been there and doesn't know nearly as much as she could about Japan, Japanese people, and culture.
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Firstname Lastname 3 years ago
I second this. My man spent a good bit of money and time to make ramen, enjoyed it and the leftover ingredients sat around for a year until he tossed them because it was just too much as he went and bought premade packs.
Kurtz Frausun 3 years ago
Same. During the lockdown, I wanted to learn how to make it. Watched shows, read recipes, etc. Really tried. Nope. Never again.
Lemon Beans 3 years ago
Considering I think cheap instant ramen is yummy, I can only imagine how good the real stuff is
Weirdest Bi You’ll Ever Meet 3 years ago
Ramen is sooo good thought. The cheap Instant Ramen is absolutely awful, though.
#3
Breaded or deep fried stuff. It makes the entire apartment smell like oil, the entire process is messy (even with one hand for dry and one for wet), there are more dishes after and it's just not worth the trouble to me.
Lem Johnson 3 years ago
Absolutely not comparable to deep fried. I love my air fryer, but you can't replicate deep frying in it.
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InvincibleRodent 3 years ago
I always feel like it's such a waste to use so much oil on just one thing, too.
Anyone-for-tea? 3 years ago
You don’t strain it and keep it? I used to when I had my mini deep fat fryer, but I only ever used it for chips.
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WhiteClawOfDeath 3 years ago
Fresh, homemade fries are the best! Maybe do it outside if possible?
N Miller 3 years ago
Feels like this is a practice issue. I make breaded goujons a fair bit - they're shallow fried, so not an excess of oil either (plus, closing doors and using extractor fans really makes a difference). And it's not that messy beyond having the wet hand. If I'm interrupted there might be a few drips of egg on the counter, but that's it. I make far more mess making homemade pizza dough
Kate Jones 3 years ago
Gotta disagree. I bought a little deep fryer and it's one of the best things I've bought. And there's just nothing better than homemade french fries. Throw a little Lowry's seasoning salt on them right out of the oil....delicious. Plus, it's much less time consuming even if you use frozen fries or frozen chicken strips, etc. In for 3 minutes and done. In the oven it's like 20 minutes and they don't end up tasting as good.
Jan Rosier 3 years ago (edited)
Homemade, handcut fries. Fried in oxenfat (no idea how to translate, animal fat of an ox...) Starchy potatoes, rince fries ONCE, dry off, then first fry at lower temp for 5 minuts (160°C) just to seal the outside and cook the insides (they need to be soft and remain pale). Put in collander to drip out and cool off. After 30 minutes, fry a second time at 180°C until golden brown. If no animal fat available, vegetable oil works as well but will taste less. Serve immediately, cannot beat storebought or chipshop.
Meanwhile, we just had to know about the time that the OP decided to make tonkotsu ramen. Our jaws literally dropped when we learned how much effort went into that!
"I tried making tonkotsu ramen over a weekend a few years ago. After about $80 dollars in ingredients, and roughly 14 hours of cooking time, the ramen that I had created was mediocre at best," u/That_Smell_You_Know detailed just how much they sacrificed for that ramen.
"I did enjoy the process of creating the broth myself, but it was just too much work and time for home cooking. I also am lucky enough to live in a location where there's plenty of great ramen places nearby, so I'd much rather give them my money to save on the hassle," they told Bored Panda.
#4
Donuts 🍩 🍩 it took hours and hours to make them and the glaze and toppings and then people walked through and they were gone in less than 2 min.
HelluvaHedgehogAlien 3 years ago (edited)
That sounds frustrating. Yesterday I made lots of nice cinnamon cookies and put it onto the counter and told my roommates to not touch it yet since it’s still burning hot (I was planning to share). They promised not to eat it. I left for a few minutes and came back to see the whole lot of them snarfing down the cookies with some of their BFFs, who they probably invited over. They literally demolished the three whole goddamn bowls and left none for me, and that made me very sad because I suck at cooking and finally made something nice, and then I didn’t even get to eat one cookie. They were all like, ‘oops, sorry! Our bad!’ And said it’s not a big deal, it’s just some cookies, etc. And they argued that the cookies were for them obviously 🙄. Then one of the BFFs had the audacity to complain about the cookies being too hot and burning her mouth. (But I wasn’t surprised, since this was the same person who tried to feed chocolate to my dog.)
Bob La Capra 3 years ago
First Christmas with the family of a woman I was serious with. Everyone is looking forward to the annual donut making. Worst. Donuts. Ever.
Grrr Girl 3 years ago
Wondering how they made them. My nanny makes them sometimes and it doesn't take that long.
Mega Karen 3 years ago
They're made from a yeast dough so proofing alone usually takes at least an hour. Then you gotta cut out the donuts and give them a 2nd proof or you'll have a dense donut.
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Kate Jones 3 years ago
Yes can confirm. I love french crullers and they just stopped selling them near where I live. I used to be able to get them at Dunkin but not any more. So I tried my hand. Hours of work and super messy. Plus you end up with like 12 or more and I kind of just wanted a couple but I couldn't make the batch less. This and homemade pizza are just not worth the cost of all the ingredients you have to buy and the time and energy you need to make it.
ThreeAngryLlamas 3 years ago
I make pizza dough in a bread maker. It takes very little work and the final product is far superior to any pizza I have eaten outside of Italy.
Load More Replies... #5
I've been living in Japan for 7 years and nobody in their right mind makes tonkotsu from scratch at home here. There are restaurants that specialize in ramen and ramen only for a reason.
Pumpkin Spice 3 years ago
I want to try real ramen someday! But I can't find vegetarian versions :(
Jennifer Lynn 3 years ago
And you likely won't as real ramen is a pork based broth. If you mean ramen noodles, then you can ask a restaurant that makes thier own noodles to sell you some just plain and add your own broth/veggies.
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Thegoodboi 3 years ago
STOP TALKING ABOUT RAMEN, I'M SO HUNGRY FOR IT! (jk keep talking about it)
Ray Carrillo 3 years ago
I have had ramen in a few restaurants and it is so much better than the instant soup version. The many versions tasted sumptuous and satisfying.
Duane Ringlein 3 years ago
During my first tour of duty in Japan in the early 70s, ramen was our go to meal when traveling through the country. I never eat the cheap packaged ramen here in the US, tastes like nothing.
JayWantsACat 3 years ago
Why spend all that time and energy making a typically inferior version of something that's already amazing, affordable, and ubiquitous.
#6
Macarons. I like macarons but I don't like them enough to go through the trouble of ever making them again. I hate how careful you have to be so that you don't screw them up. Even making the slightest mistake could end in disaster.
wifeofweasley 3 years ago
These little f***ers aren't worth even considering making them at home. I tried it once and got so mad at the process I yeeted the cookbook in the corner and went to McDonalds.
Pittsburgh rare 3 years ago
I'm surely missing something, but l've never understood what y'all see in macarons. Even the nice ones aren't that good imo. A really forgettable dessert if you ask me.
Remi (He/Him) 3 years ago
I think one of the reasons they're valued is the difficulty in making them right. It's not a good reason, but anyway
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Domi 3 years ago
I want to buy when I was in Paris, when I saw the price for one piece and I thought, ok Domi, you don't have to have everything.
Robert McKenzie 3 years ago
In Paris, macarons are a special treat. You deserve at least ONE if you have made it there!
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Whimsical Duckling 3 years ago
I have one recipe that always works, at 4,226 feet. I hope this works for you! If you're new at baking, or have tried before, i suggest taking a class. Also, sift the powdered sugar and almond flour! :) (put any buttercream between them :) Screen-Sho...c7-png.jpg 
JoJo Anisko 3 years ago (edited)
I'm addicted to macarons, which as a diabetic, is problematic. However, in my teeny tiny studio kitchen, they will never be made.
Rob Williams 3 years ago
I think "disaster" might be a wee bit over the top! At worst you'll end up with something inedible.
The redditor shared a great cost-saving tip the next time you go shopping for food. In short, you should consider buying meat using a slightly different approach.
"Most of the time that you go to the store, you can find a pretty good deal on different cuts of meat. Most of the time, it's going to be the tougher cuts, but with some time and love, those turn into really hearty and tender dishes that are extremely filling," the OP explained.
"While there were all different types of responses to my post, what was great to see and read were all the different 'hacks' that people were commenting. As a home chef, with most dishes, there will always be ways to cheat to reduce cooking time, and effort. But 1,200+ comments later, no one disagreed with me that tonkotsu ramen is not worth making at home," they added.
#7
Not a meal, but baklava. Even with prepared phyllo dough, it will test your patience and your cleaning supply cabinet, because the sticky honey/lemon stuff gets everywhere. Plus by the time you buy the butter, nuts, spices, etc and the phyllo (unless you're a real masochist and want to make your own) you might as well spring for a whole pan full already prepared from a restaurant. Not to mention if you just want enough for one or two people.
JoJo Anisko 3 years ago
I did make it once. Was very satisfying, but that was 40 years ago. Ngl, don't see it in my future.
Ralitza Patchéva-Alexandrova 3 years ago
I don't get it. The baclava is one of the easiest desserts to made. A layer of filo, a layer of nuts, a layer of filo. You boil the butter and put it over the preparation. Bake it until golden. Let it get cold. Prepare a syrup 50% sugar, 50% honey and the equal amount of water + the juice of a lemon. Purr the hot syrup over the cold filo/nut preparation. Let it get cold and soak the syrup. That's not a rocket science
XenoMurph 3 years ago
I've made it a few times, I paint melted butter on each layer of filo. A bit time consuming. But easy with bought filo. After 2 times it's easy. Nuts are expensive though, and yes you have to share, unless you have a huge family.
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CrunChewy McSandybutt 3 years ago
I've made it many times. The honey and lemon didn't get everywhere because it is added after baking. The butter, however, does splatter around as you brush it on the layers. It is a labor-intensive dish that takes about an hour to prep.
Mary Kelly 3 years ago
i find that it is very easy if you use premade phyllo....there are tricks to it that are very easy to learn, but most cookbooks don't contain them...and, it freezes and stores well.
Helen Bird 3 years ago (edited)
I disagree… it is a lot of work, but it is totally worth it. I usually have all of the ingredients at home already except the Fillo, which can just be picked up at the market. Brushing the melted butter on each fragile layer is time consuming. Mixing and pouring honey, lemon juice, and rosewater over the baked baklava isn’t exactly messy, I use a pitcher. This results in pastry better than any that I’ve ever purchased or tasted anywhere. It’s not some thing I do often, but for special occasions, it’s really worth it!
Groaver Andout 3 years ago
Amazing what you learn on here. I'd never seen it spelled that way despite learning many of the different ways of spelling other words (UK/US).
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Thomas Jones 3 years ago
Used to have Greek friend as a kid whose grandmother made it all the time. No clue how much time she might have spent on it, but it was so good ...and the stuff I get as an adult from restaurants usually isn't nearly as good (usually way too sweet).
Robert McKenzie 3 years ago
Totally understand; have always bought 'commercial' baklava and loved it.
#8
Shawarma. Love the stuff. Can't get enough of it. Looked up various recipes and tried to make different ones. And not a single one of them turned out as good as the stuff I can buy from the joint on the east side of town.
Juririn 3 years ago (edited)
I have a no-fail shawarma recipe (although time consuming, but you get leftovers, if you please), tastes the best, if anyone is interested?
Anne 3 years ago
YES please. I live in a country without shawarma (well.. it's a 5 hour drive)
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Robert McKenzie 3 years ago
I have NO idea what 'shawarma' is! In Australia we have 'kebabs'. Is that the same thing?
#9
I will never clean whole squid and cook them every again. It's a smelly messy nightmare.
BlueEyesWhiteDragon 3 years ago
Fun fact: many squid are cannibalistic. Zara may not mind a little calamari. Roaches are cannibalistic, too...
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Zedrapazia 3 years ago
Just buy a squid that's already cleaned out and it'll be delicious and easy to cook.
Luna Crow 3 years ago
Yup, this. And octopus too. I get so excited when I find these at the store!
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Coffee panda 3 years ago
Exactly. Thats what i thought too. What did they do to make it hard?
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Robin Barber 3 years ago
I used to work at a seafood restaurant and cleaned/cooked lots and lots of calamari. The tough part is getting all the little plasticky-like pieces out of them. And I have the easiest recipe for cooking them!
David 3 years ago
If you are making a brothy savory dish (as opposed to deep fried) try leaving the ink in the dish. It adds a different but nice flavor. For my Filipino relatives that is the norm. Here in the US they are typically already cleaned / de-inked unless you go to a specifically asian store. TLDR: Fried squid gets its flavor from the seasoned breading and any dip but a squid dish is enhanced by keeping the ink.
It can be quite difficult to cook at home and avoid stinking up your home when you work with certain ingredients... or have a tendency to burn everything you try to make. Maybe you decided to give cooking broccoli another chance. Perhaps you simply forgot that you had a roast in the oven.
Or, just like some redditors, you might have decided to deep fry some delicious snacks, only to realize that your apartment will be smelling of fish and chips and fried Mars bars for a loooong while now.
The best way to fight against nasty kitchen smells is prevention (pretty much like fighting fires). If you’re a fan of getting some deep-fried food from time to time, simply go to your local take-away or chippy, instead of doing everything at home.
#10
Puff pastry.
Phil Green 3 years ago
As a young, freshly made, chef, one of my first jobs was to produce 50lbs of puff pastry - hand-rolled as we didn't have a pastry roller (a sort of giant pasta machine). That's 50lbs of flour, not the entire thing! I had shoulders like Schwarzenegger after doing that twice. I have made it since but it is not worth the hassle, just buy pre-made and save yourself the tears of frustration.
Michelle Carlson 3 years ago
I have made it twice: the first time it turned out AMAZING (used Paul Hollywood's recipe) and the second time it was an utter fail (different recipe). I'm definitely going to do this again. Puff pastry things are my favorite.
TotallyNOTaFox 3 years ago
That was part of my job when I worked at a bakery, to be fair we had a lot of machines that made the work a lot easier
Celeste Grant 3 years ago
I make my own lactose free. gluten free puff pasty so I can still enjoy my old treats. It's a pain but worth it sometimes!
Mr. Toast 3 years ago
Would not waste time. In UK just shop for premade fresh all butter stuff. Works a treat just remember to chill before cooking. Anything else has palm oil. There is a cheat puff pastry were you grate frozen butter. Delia Smith cheat puff pastry good place to start looking.
Bored foof 3 years ago
Mum tried making some with half the butter substituted with quark. I brought my pasta roller. Made things so much quicker. Even the scraps only needed to be roughly joined in the right alignment, then passed through and folded twice, to become a lovely, even sheet. The dough worked well, but looking back, it would have benefited from a misting of water before the final doubling. The thickest setting on the pasta mill was about half as thick as the sheet needed to be. The final fold did separate a bit in the oven. But it was yummy, and not as heavy and greasy as normal puff pastry.
#11
Vietnamese fish sauce chicken wings. Goddamn delicious but boiling fish sauce until it's a syrup has major lasting effects on your house! I could still smell it 2 weeks later.
Jason 3 years ago
I use a turkey fryer as a burner out on mine. Use it to cook high heat, wok, and smelly stuff
Load More Replies... #12
Gnocchi. Far too much work for so little.
InvincibleRodent 3 years ago
I disagree with this one! If you get a potato ricer, gnocchi are super easy to make, they're very filling, and they don't need an elaborate sauce to be delicious.
Susan Green 3 years ago
I agree and it’s best to use a potato ricer. So much better than store bought.
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Florencia Renedo 3 years ago
I used to make them with my great-grandma for the whole family when I was a kid. It took a long bonding time with her. Totally worth it for the memories!
Annacris1111 3 years ago
Same here. I used to make with my nonna when I was a kid!
Load More Replies... Undercover 3 years ago
I don't get it...? Gnocchi are pretty easy to make 🤔 greetings from Italy!
JoJo Anisko 3 years ago
"So little"?!? They're little pillows of deliciousness. But you're right. Trader Joe's, here I come.
Thankfully, there are a few things you can do to neutralize the smell. Obviously, start by opening all of the windows and airing out your home. Meanwhile, cut a lemon in half and plop it into a pop of boiling water. This should help you eliminate the odor. You can even try adding a bit of baking soda into the pot to improve the effect.
Something else that you can do is leave a couple of bowls of baking soda or vinegar on your kitchen counter. ‘All Recipes’ also suggests simmering some homemade potpourri to keep your home smelling fresh. For instance, you can add some citrus and apple peels, cinnamon sticks, rosemary, and cloves to a pot of hot water.
#13
Defo Sushi.
It's labor intensive, easy to mess up, and you need too many pricey components to make a satisfying platter that it's cheaper just to get from a proper sushi place.
Can be a fun time with friends, but it's best left to the stocked up pros.
Performingyak 3 years ago
Depends on the level of sushi you want to make. Simple nori rolls are very easy and not very time consuming once you get the rolling method right. (Considering with many other meals you'd be slicing ingredients anyway)
WindySwede 3 years ago
When I do sushi it's not rather difficult. Just little tricky to cook rice in a pot. Just watch some Youtube videos for good tips.
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Max Fox 3 years ago
Nigiri are sushi rice with a slice or raw fish over them, a bit of wasabi in between and wrap it with a bit of nori. Or you could do Sashimi and simply eat a piece of raw fish (mmmmmmm...)
Luna Crow 3 years ago
This is my favorite kind of sushi anyway, and it is pretty easy to make! However it's quite difficult to find sushi grade fish, so I still go to a restaurant when I get the craving
Load More Replies... David 3 years ago
agree with @Performingyak It would be a pain to recreate a sushi restaurant spread at home but if you are happy with low level sushi it can be done easy peezy at home on the cheap. I get the 50 pack nori at the Asian market (cheaper than at mainstream grocery). Ingredients can be as low as you want to go. I've made knock off spicy california rolls with tuna fish salad made from canned tuna and mayo and some thinly sliced cucumber. The soy / hot mustard and pickled ginger keep forever so easy to have on hand. Not a King's meal but I feel better after eating it than a lot of other carb heavy stuff. If I want to be pampered I do go to a sushi place and let the pros do it.
Luz Henstra 3 years ago
We always make sushi with our student house. It's definitely more time consuming and expensive than a normal meal but it wasn't that bad. It is a great socializing event for us
Premislaus de Colo 3 years ago
While I agree it's a lot of work, I cannot agree that it's cheaper to get them from sushi place, at least in Poland
Huddo's sister 3 years ago
I disagree. I don't find them that difficult. I don't do overly complicated ones, but still. Plus it means I don't have to stand around working out which rolls I can actually eat, because I have so many food intolerances (including avocado which sucks).
#14
Gyros from scratch. I made the meat, the pitas, the tzatziki, made homemade french fries, and a caramelized rice pudding for dessert. It was delicious... but getting it at a dive is just as good.
Jennifer Germain 3 years ago
the meat is the hard part, took a long time but it freezes really well and we had quick gyros for several meals. That being said who put fries on it? it was way more healthy before you did that.
Hutt'nKloas 3 years ago
Gyros we make from scratch. Tzatziki & carrot-cabbage salad like wise. Pita bread I do buy. All together it's really not that much work. If a garlic sauce is required I'll dive some homemade Libanese Toum out of the fridge. Toum is a must have if you like a good base for garlic sauces.
Megan Curl 3 years ago (edited)
Kenji Lopez Alt did a great recipe for gyros when he was at Serious Eats. Makes a bunch and freezes really well.
#15
Pierogi's. Making that dough, getting it just fhe right thickness, cutting out dozens of little circles, making a filling, stuffing each little circle and then closing it up in such a way that it won't pop back open.... No thanks. I live in Cleveland so there are plenty of Polish immigrants around that make them better than I could.
Isabella 3 years ago
Well, I am Polish too and I strongly agree. It is one of those dishes that you either make for a whole army or not worth the fuss if you can buy them good quality
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OCD Mom 3 years ago
Are the pictures of dumplings and pierogis been interchanged? These are definitely dumplings, and the description of poerogis matches the picture under dumplings
Juririn 3 years ago
The picture is of Chinese dumplings (gyouza), indeed, peirogis are bigger and definitely different.
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Jill Hojnacki 3 years ago
They couldn’t find a picture of pierogi and had to use pot stickers, instead?
I'mNotARoboat 3 years ago (edited)
Image is not pierogi. Image is potsticker/asian style dumpling/gyoza . The only thing they have in common is the shape and that it's stuff in a wrapper.
Yeah, okay. 3 years ago
I've never been able to replicatec my granny's recipe for the dough. Her family was from Odessa on one side and Romania on the other and she did this mash-up between the two. She never wrote down the darn recipe so I've been trying recipes here and there, but nothing is like hers - white, pillowy-yet-firm dough that boiled up beautifully but held together when you fry them in butter and crumbs after.
Nikkie Nothing 3 years ago
As an Italian, I can understand. I feel the same way about making ravioli from scratch.
Meanwhile, some dishes and foods are just not worth making at home anymore because of how expensive the ingredients have become. Things aren’t looking great right now if you’re an amateur or professional baker living in the United States.
For example, the Bureau of Labor Statistics has found that the price of flour has risen by 25% between November 2021 and November 2022. The cost of eggs has risen by 49%; sugar and sweets are 13% more expensive; butter is up by 27%; and milk costs 15% more compared to a year ago.
#16
Bread. I'm from Germany and our bakeries are pretty good and not too expensive.
Baking a bread at home is so much work until it gets really good but even then, it is rarely better than bakery stuff.
It's easy for me to bake better cake and cookies etc, but with bread, it doesn't seem to be worth it.
Ka Se 3 years ago
So you keep your Sauerteig nice and cozy and feed it regularly? Cause you need Sauerteig for the real nice bread.
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Matias Marczak 3 years ago
It's not worth to make all the time, but sometimes it is. Nothing beats a fluffy and warm slice of bread fresh from the oven if do it right.
Marie Dahme 3 years ago
Especially the heal ! With a big slab of butter, it’s heaven.
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OmBoyGanesh 3 years ago
I disagree. I bake bread every week. It really does get easier over time. &It helps if you have a sourdough starter, too. The day before lockdown, when it seemed eminent, we went shopping to stock up (assuming it would be food items, not toilet paper) with all things we weren’t or couldn’t grow. I bought enough flour, yeast, oil, butter, etc to bake for a meal a day for at least a year. I went overboard. Started making doughs for everything & now I spend every Saturday making a weeks worth of breads, doughs and pastry items.
Premislaus de Colo 3 years ago
I bake bread out of principle, regardless of having pretty decent bread in shops. I baked out of necessity in the UK, but in Germany you have quite good bread indeed
MalP 3 years ago
homemade bread makes your whole house smell amazing! It's worth it just for that!
Robert McKenzie 3 years ago
Upvote x 100! It is a *surefire* way to make your house sell! That and soothing music.
Load More Replies... Marie Dahme 3 years ago
When I lived in Wyoming back in the day, there weren’t a lot of options to just run out and grab a loaf or two when you lived in very remote areas. Making bread and canning your own food was a must. And it’s relaxing.
Pamela Blue 3 years ago (edited)
I make my own sourdough bread. It's delicious, and even though it takes all day (and sometimes all night) I personally don't spend a lot of time dealing with it. SO MUCH CHEAPER than buying artisan bread from a bakery and tastes wonderful! You just need to watch how-to videos and practice! I also make my own ordinary sandwich bread, which is good, too. It has more flavour than the sliced stuff you buy at the store.
Rob Williams 3 years ago
I remember back in the early 70's there was a bread shortage and my mother made some from scratch. It was wonderful…too wonderful! It smelt delicious and we just sat and ate the lot before it had even gone cold. My father came home and we still had no bread!
Marissa Taylor 3 years ago
I make milk bread at home . Having a kitchen aid mixer is a freaking blessing tho ! But id recommend it for first time bread makers. If yall want the recipe i can give it to you :) but you DO need a kitchen aid mixer^^;
#17
Remember when "bacon everything" was a trend, like ten years ago? I weaved a bunch of bacon into a circle and broiled it to make a "bacon pizza crust". It was a huge pain in the a*s, the resulting pizza was gross and disappointing, and I'll never do it again.
Luna Crow 3 years ago
This one sounds more like the OP just had a bad idea, than any sort of actual dish that's better to buy complete
Kate Jones 3 years ago
The bacon in that picture is exactly how I like my bacon. I just want to eat that whole thing. I know this will sound stupid but cutting the bacon in half before frying it changed my life and it just never occurred to me to do that. It never cooked evenly keeping it whole. the middle was always more cooked than the ends because they extended to the end of my burners under the pan. And baking it in the oven has never really worked for me, either. It finally dawned on me to cut it in half and it cooked perfectly, evenly and quicker.
Huddo's sister 3 years ago
I really don't get why people cook bacon to the state it is in this picture. Way overdone in my opinion.
#18
For years, it's been tacos. Why would I do it myself when there's a taco truck I can walk to that makes them better than I do and only charges like $1.50 or $2.00 each? But now that I live in an area without great tacos, I'm starting to think maybe I should go back to making them at home again.
bagels and beagles 3 years ago
But tacos are easy, you just put some meat and veggies in a pre made taco shell and maybe some sauce, and there you go! They’re delicious too
GoGoPDX 3 years ago
I believe he is talking about authentic tacos that are not quick and easy. The meats like carne asada, pastor, and carnitas take a long time to prepare, and have many ingredients, not to mention the fresh tortillas made from scratch.
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Ray Carrillo 3 years ago
It is hard to make good tacos, from fresh tortillas to the fillings and having a great salsa. Taco shell tacos are not real tacos. They are big Doritos filled with stuff.
Luna Crow 3 years ago
Love those last couple sentences, never heard it described so succinctly
Load More Replies... Kate Jones 3 years ago
I make white girl tacos, lol. They aren't too complicated. I don't like anything spicy so I usually just buy a 3 pack of multicolored bell peppers, black and green olives, scallions, iceberg lettuce and tomato. Chop it all up. Cook the hamburger and chopped onions in old el paso taco powder. Sometimes I put a little cheese on the mixture to met in the pan. I also add cheese and sour cream as I make them. I just put it all in 2 bowls and grab a pack of taco shells and usually make them as I eat them. I know some people like to premake them but it's just too hard, even with one of those taco stand things. I just make them as I eat them, lol. It's my favorite meal and I make it probably twice a week.
Heather 3 years ago
I can't even cook and I can make tacos easy. What are you doing to your tacos?
Kate DeMarrais 3 years ago
making actual authentic tacos! no offense to the whitewashed version...they're yummy too but they are not the same and real tacos require lengthy preperation of various components
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Peeka_Mimi 3 years ago
I guess I'm a Chicana but how are tacos hard to make? Tamales are harder than tacos.
Huddo's sister 3 years ago
I don't really like tacos, but we make them regularly for the kids at the after school care and I haven't had many complaints, except for one child who just wanted the shell and some grated cheese.
#19
Because I’m an a*****e, my request for Father’s Day dinner a couple of years back was beef Wellington. My partner & kids spent all goddamn day searing, chopping, rolling & baking. And it was… pretty good. But for all the effort that went into it, was it better than a nicely done steak with mustard on top & mushrooms on the side? It was not.
Jason 3 years ago
Seems like this post is certainly an a***** my wife and kiddo spend that much love and time making me something it would be the best thing I ever ate. No matter how it turned out
JMil 3 years ago
Calling himself an a-hole was self-aware and tongue-in-cheek. Sounds like he is a good guy and regretted what he did, not realizing the amount of effort. And he never said he did not profusely thank them and appreciate it. Also, work on your grammar and composition, the comment is borderline unintelligible.
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N. 3 years ago
I don't think the poster necessarily means his food was bad, he just means he would have EQUALLY enjoyed a less labor intensive meal and he regrets working his family so hard.
Amused panda 3 years ago
I took it the same way, that he was saying he should not have requested something which took his family all day to prepare.
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bagels and beagles 3 years ago
So basically this is someone saying they want beef wellington then when their wife and kids spend ALL DAY making it, they say it’s not great. I don’t think this is the beef wellingtons fault
Mary Kelly 3 years ago
finally perfected my beef wellington technique last year...and, for all the work, it is just not worth it...cook the tenderloin with mushrooms and be done with it
SilverSkyCloud 2 years ago
i certainly hope you werent "a*****e" enough to actually tell them that otherwise the next "wellington" you'd have gotten wouldve been the boot version up your a*s lol
Huddo's sister 3 years ago
I made a salmon wellington (haven't tried beef yet) using frozen pastry sheets and thought it was fairly easy and not too time consuming. I will definitely be cooking it again.
Robert McKenzie 3 years ago
A stunning beef Wellington is SERIOUSLY worthwhile! We live in Canberra, Australia and our local French restaurant makes a beef wellington to DIE for! Do NOT try this at home, kids!
#20
Definitely dumplings, they tasted amazing but took me hours and hours to roll and fill them. Never again
AppletreeChild 3 years ago
But there are so many handy little gadgets to help you with those. And there are so may varieties, how can you not try make em all qwq Starting to feel like this is just a page for people who dont like cooking/baking/prepare food in general ^^"
steaky 3 years ago
That is my thought exactly. Why make it? It is time consuming. Lol. I love cooking. On busy days it is easy food, but during weekend or holidays i love to make something that really shows effort.
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Daria 3 years ago
There are tools to make many dumplings in batches. It only takes me about an hour to prepare over 100 dumplings, and this includes making the dough and filling. pelmennits...cf2339.jpg 
Premislaus de Colo 3 years ago
Depends of what you can get from the shop/restaurant nearby. I always make a tone of them with different fillings and then deepfreeze in portions. Main reason is that fillings from the ones I got from shop once were gross
Mama Penguin 3 years ago (edited)
I love making wontons. But I'm not about to make the wrappers from scratch when there's an Asian supermarket walking distance from my apartment selling all kinds of dumpling wrappers.
Michelle Carlson 3 years ago
We do these and wontons as a big family affair for a special dinner. It's easier when you've got many hands.
RoanTheMad 3 years ago
depends on the type of dumpling your making. British dumplings (aka big suet dough balls we have with a roast dinner stew or with gravy) are probably the simplest xD plus they may not seem like much but they're filling and delicious... but then, so are gyoza, xiaolongbao, coxinhas, pitha... great now im hungry
Kate Jones 3 years ago
I agree. Potstickers are my favorite thing in the world but it is labor intensive for sure. I use the premade wonton wrappers in the salad aisle and god knows I don't put that much effort into making the ends perfect. But even then, cutting and prepping all the filling ingredients is a workout, lol. But I guess it depends on what ingredients you use. Some people I know just use pork and cabbage. I use like 20 ingredients in mine, lol.
Marie Dahme 3 years ago
I got something years ago that saved me time with dumplings from the perfect chef I think it was. It cuts and crimps all at once !
#21
Phyllo dough, which I then turned into pastilla. It's a pain to roll anything that thin, even using a pasta maker, and it wasn't as thin as the store-bought stuff. I should probably try making pastilla again with store-bought dough.
Bored foof 3 years ago
The traditional way it's made is throwing a very specific weight of dough like pizza dough until it's almost transparent in the centre. It's landed on a large table and the baker goes around and around, stretching the thicker edges out slowly until the dough is stretched film-thin. It's a skilled craft and attempting to get dough anywhere that thin using another method would be an exercise in madness. So buy factory made, unless you live close to that one remaining old couple in Greece that have the last operating shop making handmade filo.
Milan Chleborád 3 years ago
Yeah, I don't think pasta makers go that thin. It would never cross my mind to make phyllo at home.
Luciana Bellino 3 years ago
I learned a trick you put flour then you roll out the dough in 7 small/medium circles. Then you put them one by one on top of each other. When you doing so you need to brush some oil except the last one. It will look like when you do pancakes. After roll it out and the phylo pastry will look thinner.
Mary Kelly 3 years ago
YES!!! Used to watch my grandmother and aunts make it by hand. No actual difference in end product.
#22
Birria tacos. It took so long to make something I scarfed down in 10 minutes. I’d rather just support a local establishment and not have the cleanup.
Nino Fernandez 3 years ago
I used to live near a place that me the best birria tacos. Jerk chicken seems to be the local specialty in my new neighborhood. A lot of the restaurants have the smokers outside.
#23
I once made vegetarian burgers which involved multiple steps of preparing lots of different vegetables and finally cooking them and the overall result was underwhelming..
Fat Harry 3 years ago
On the other hand, I made vege burgers from kidney beans, carrots, and breadcrumbs (and maybe other things, I don't remember) and they were perfectly decent.
Kevin Sutton 3 years ago
I made similar for my newly veggie son, they're really nice..... Under a beef burger!! I did a massive batch, wasn't that much work for a really, really cheap protein
Load More Replies... Robert McKenzie 3 years ago
I think the core issue of vegan meals is NOT to make something that resembles meat, but rather serve what works for a vegan diet. It need not be uninteresting! Personally, I am loathe to eschew meat, eggs and poultry from *every* meal. The alternatives are simply not interesting enough.
Hobby Hopper 3 years ago
As a counter to this story, I once forgot to put the deli meat on my sandwich and didn't even notice.
Ovata Acronicta 3 years ago
Black bean burgers are the way to go! And nowadays you can just grab a meat alternative at the store, but IMO black bean burgers are best.
KimB 3 years ago
Agree and I'm not vegan or vegetarian they're just delicious!
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MrsFettesVette 3 years ago
I did this once too, I was so proud of myself for being healthy and thinking ahead, and they weren't great
Huddo's sister 3 years ago
My mum has tried making lentil burgers and a couple of other veggie ones a few times, but it has been hard to get them the right consistency so they don't fall apart. Don't know whether she has given up, or is going to keep trying though :)
Best Behave 3 years ago
Sounds like unnecessary complication. Bread crumbs, onions, beans, spices, potato masher. Make into patties and fry or bake.
Sabrina Longo 3 years ago
Can of black beans, egg, bread crumbs, salt, pepper. Mash mix and fry. Cheap, easy, healthy.
Michelle Carlson 3 years ago
Some veggie burger recipes are too complex and precious and ones like @fatHarry mentioned are perfectly good.
urbibestie 3 years ago
i made these amazing black bean burgers two years ago and they were sooo good
#24
Eggs Benedict. Everything about it is fussy. And it turned out fine, but I’ll happily pay for it at a restaurant instead.
InvincibleRodent 3 years ago
I don't know, I'm not on the same page on this one... it's just bacon (toss it in a pan), hollandaise (easily made in a blender), and a poached egg. The egg is the fussiest part, but if you learn how to poach eggs, even that's kinda peaceful. But I do prefer to make it for a light dinner, because it doesn't feel worth the effort for a breakfast.
A B 3 years ago
I discovered you can poach eggs in the microwave. Take a very large mug and add 2/3 full of warm tap water. Add a tsp of vinegar. Crack and add your egg in the mug. Microwave about one minute and check. Different microwaves take different amounts of time but usually one to two minutes. Stir the water gently after the first minute then add 20 second increments until done to your liking. Drain the water out… perfect poached egg in less then a couple minutes.
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OCD Mom 3 years ago
The only benefit of making it at home is I can tweak the hollandaise sauce according to my taste. I usually add a bit of garlic powder to it just for the taste.
JMil 3 years ago
Agree about the customization. I like my English muffins more toasted than most restaurants offer (gets too soggy for me) and you can't always trust poached eggs or hollandaise you don't make yourself.
Load More Replies... Mike Ray 3 years ago
I just watched a YouTube video by Chef John-Pierre making Eggs Benedict. Granted, he skipped over assembling his mise en place but the actual cooking (including making the Hollandaise Sauce while the eggs were poaching) took only 3 minutes
Powerful Katrinka 3 years ago
Making Hollandaise may take a little practice, but it's so much better than you can get in a restaurant. I've gotten so that I can make without really thinking about it. I make it very lemony, and usually have to fight off guests trying to eat it right out of the double boiler.
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Andy-Pandy-Panda 3 years ago
Worthwhile putting in a bit of practice/experimenting and you will then find it a quick, easy and delicious meal you can have any time of day.
fair_weather_rose 3 years ago
My mom makes really good eggs benedict! It doesn't seem to be hard for her, but she's probably been doing it for decades, so idk
Robert McKenzie 3 years ago
I envy her! So I go to my local cafe which makes it perfectly!
Load More Replies... BlueEyesWhiteDragon 3 years ago
It's a lot of different cooking techniques (poaching, saucing, toasting, frying) for what is essentially an open-face egg sandwich.
R Dennis 3 years ago
The hardest part is poaching the egg. My wife and I knock out variations of this all the time: with spam, corned beef, avocado, streaky bacon, crab cakes... anything you want to swap for the bacon. I make my hollandaise with a stick blender and it is fast and minimal cleanup.
SadTrashPanda 3 years ago
You need a water stove, aka sous vide, to be able to reach the required temperature reliably.
#25
Tikka Masala. If you take the time to toast all the numerous whole spices and grind them, you'll find thay your time is better spent letting your local Indian restaurant make it better.
OCD Mom 3 years ago
Tikka masala is actually really easy to make, and not that time consuming. But it might be because this is a usual recipe and I have been cooking this for years. It's a common dish in the North Indian household.
Jill Rhodry 3 years ago
Maybe not if you purchase the spices ready to use or prepare them bulk ahead of time but it sounds as though the OP toasted whole spices and then ground them on the day for one dish instead of doing it ahead of time.
Load More Replies... Michelle Carlson 3 years ago
Oh heck no on this one. I have found that most Indian food is a delight to prepare and the toasting spices thing can be done in one pan. Adds maybe 15 minutes tops, including cooling and grinding time.
T'Mar of Vulcan 3 years ago
In South Africa there are take away places and spice shops that will sell you a pack of ingredients along with the recipe just so you can make it at home, but cut out all the extra prep.
Page intentially left blank 3 years ago (edited)
Using packaged spice blends (from your local spice shop) makes a world of difference. And it's not cheating.
Robert McKenzie 3 years ago
Please note that chicken tikka masala was invented in Scotland, along with the fried Mars bar. It is NOT a traditional Indian dish! Indian restaurants serving this are catering to their clientele, NOT the original Indian recipes! That said, I really love most Indian dishes, including Chicken Tikka Masala and lamb roman josh., plus their pakoras and samosas.
Milan Chleborád 3 years ago
??? Toasting spices takes just a moment, and electric grinders are super cheap and well worth it, it takes you like 5 seconds to grind everything. Indian food in general is the most fun to cook at home.
Mary Lou 3 years ago (edited)
If you do it all for one recipe, it's a drag. But I love making/ mixing my own spices like curry powders, 5spice, baharat aso, still got some Tikka mix. It doesn't take THAT long and once you got them, you got a good and cheap way to pimp your otherwise basic weekday rice with vegetables dinner. (Along wi things like hoisin sauce or coconut milk+ fish sauce and such) Aaand baharat for example is also good on fries, to season minzed meat, greek yoghurt aso. Just experiment with the curries in coconut and/ or tomato sauce to use them.
#26
Any Heston Blumenthal recipe. My husband took two days and melted the light on our extractor fan cooking an overly complicated Blumenthal chili con carne recipe and it wasn't as good as the chili he normally makes.
Ninnanator 3 years ago
You expected a Heston Blumehthal recipe to be simple or easy?! He also has sous chefs and a professional kitchen 🤦♀️
Milan Chleborád 3 years ago
Those are not really meant to be viable recipes for home cooking. These are more of science projects.
#27
Homemade ravioli. Super tedious and most of them exploded while boiling. Totally worth having a pro make them for me.
Jrog 3 years ago
They exploded because OP did them wrong and left air inside. To me making ravioli and tortellini is an amazing stress reliever. You can experiment with fillings and flavors. You can make tons at a time and freeze them so they could be ready in ten minutes for a quick dinner, just put them in water, brown some butter and add parmigiano cheese.
Undercover 3 years ago
You already said what I wanted to say 🥰 I always make lots of them and put them in the freezer. My favorite filling is ricotta and dried tomatoes
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Ell Bee 3 years ago
My husband's family made homemade ravioli for Christmas every year. Sooo good. Then one year for Thanksgiving we added butternut sage ravioli to the menu and that also was a huge hit. It's done as a family activity, with everyone joining in. Lots of fun!
XenoMurph 3 years ago
I wish people would read this whole article then come back to your comment, and realise they missed the whole point of cooking. I don't see my daughter nearly as much as I'd like. But when I do I cook for her. She doesn't always like everything I make, but she says "Food is love" and "Dad always makes everything from scratch" She can truly HATE a dish I make, but still see the love I put into making something new for her. Mostly she likes it, and every bite is a tiny bond between us.
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Angela Turrall 3 years ago
Used to make them a lot, you just have to make sure there’s no air and they won’t explode, much nicer than store bought!
Robert McKenzie 3 years ago
Yes, we go for Latina ravioli from the supermarket, with a sauce of our choice. Lazy, but good!
#28
Beef Wellington.
Took all day, and it wasn't even that nice.
Roberto Alonso Lago 3 years ago
I beg to differ on this one. A lot of work yes, but my wife makes one that has not been surpassed so far by any restaurant I know. Tender, juicy and full of flavor. Gordon Ramsey has a nice recipe on Youtube, by the way.
Kristine Masta 3 years ago
I will disagree as well on this post. I make killer beef welly in individual portions. It does take a bit of time and is great for dinner parties. If you have non-beef eaters, you can also do with salmon or portobello. Make it the night before and then just pop in the oven and hang with your guests. I use the pepperidge farm pastry, "Welly" worth it!
Patrick Whittington 3 years ago
Yeah Im always surprised at the obsession. Its good but not worth all that.
Trisec Tebeakesse 3 years ago
pshaw. I made individual beef wellingtons for Thanksgiving this year - they were a big hit. And not a lot of effort, either. You must be doing it wrong if it took all day.
Robert McKenzie 3 years ago
Beef Wellington made by our local French restaurant is to DIE for! This would explain why we always have difficulty making a booking there.
Nila Griffin 3 years ago
I just make a filing with beef and veg and gravy and make little single serve pockets of goodness.
#29
Not a meal, but homemade marshmallows. They can be finicky… (And they end up tasting the same anyway)
Edit: Ok sure you can customize them and stuff, but the bigger problem is that they can be easy to mess up. Candy making can be my Achilles' heel, so personally I can't seem to get them right (and yes, I use a thermometer). Instead of me hoping they'd come out ok, I'd rather just buy some.
Elita One 3 years ago
Finicky? Don't know what elaborate recipe this person is using, they're so easy to make! I've made them so many times, simple ingredients, never used a thermometer, beat the s**t out if it, put the mixture into a baking paper lined loaf/sheet pan into the fridge, cut into cubes and cover in coconut or icing sugar, easy as.
Hobby Hopper 3 years ago
The best s'mores I ever ate were completely from scratch (not mine). The cook did the marshmallows, the graham cracker, and the chocolate all completely from scratch. They were amazing!
Huddo's sister 3 years ago
I've made them well before. Though many years ago. Turned out much better than the Turkish delight I made.
Heather Scott-Penselin 3 years ago
Marshmallows are one of the easier candies. Caramel on the other hand is hard (at least for me) to get to the right temp. without tipping it into burnt.
Marissa Taylor 3 years ago
Ive made mashmellows before .they were so easy :) just depends on the recipe i guess. They tasred great too
#30
Mussels. Did it once, and the debearding and scraping off the barnacles was a ridiculous amount of work. Never again.
Jan Rosier 3 years ago
Buy them cleaned, perhaps? Will not cost more... then, about 1.5 kg per person combined with the fries I described higher up, cannot get any better than this.
Debby Keir 3 years ago
I rinse them, but don't bother 'barnacle scraping'. I cook them and then remove the beards when eating - when closed (which fresh should be) it's really difficult to get all the beard out.
Luna Crow 3 years ago
Agreed, no need to knock yourself out with the cleaning. I've gathered them fresh from the ocean and boiled them in a little sea water, super easy and delicious
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Huddo's sister 3 years ago
That's how I discovered I'm allergic to prawns!
Load More Replies... Robert McKenzie 3 years ago
Plus the vile taste of mussels, let alone the work to eat them, means I will NEVER order them again!
#31
Apfelstrudel from scratch. Stretching the dough was a nightmare. Every tiny irregularity became a gaping hole which was impossible to patch.The end result didn't even taste very good. I'll just stick to store bought strudel.
Flowers 3 years ago
Depends on recipe/instructions and how often you make it (typical grandma skill...). It doesn't take the whole day! And beating the dough is a great way to deal with anger :) Tiny holes can be ignored, since you roll it up anyway. Problem imo is the mess in the kitchen, flour everywhere, and you need the whole table in order to stretch it. That's why I hate having the kitchen in the living room.
#32
Pho. Definitely pho. Homemade was the best I've ever had, but it wasn't worth the price. I'm sure it was $15-20 per bowl, easily. I think most bowls of restaurant Pho here are $6.
Pho (and many other soups) are a good value when you already have the bones on-hand from previous meals. Buying all that stuff to make it is just too damn expensive.
Gogubaci 3 years ago
I think this is one of those dishes that work best made in large quantities, like 20l+ at a time. there's also a specific romanian soup that is insanely good, but comes out delicious only if you cook for like a batallion, anything less is just a huge fuss
Aubrie Allen 3 years ago
I wish I lived somewhere that pho was that cheap! It's my favorite food and I order it once a week, and most places have them for close to $20 bucks a pop.
#33
Tamales. I'm still cleaning up
Marie Dahme 3 years ago
I used to buy mine in gallon baggies by the dozens in the parking lot of the grocery store. Can always find some old lady selling them in Arizona and New Mexico.
CrunChewy McSandybutt 3 years ago
There is a reason why abuelas only make them for Christmas. LOL.
Carlos 3 years ago
100 % with this one. Just watching my grandma spend all day making these is enough to leave me tired. People that make tamales either sell them, or do it to brag about the fact that they can make tamales lol
The Deez 3 years ago
My husband would be the happiest man in the world if I learned to make tamales! However, I'm like, "There's a reason that women have some kind of tamale-making party and make tons of them all at one time! I don't think it's a one-woman undertaking!"
Load More Replies... #34
Sous vide steaks then finishing them on the grill. It was so worthless and stupid. I’d rather just grill it from the beginning.
Ripley 3 years ago
I'm on the fence on this. I've done really thick steaks (doesn't work with thin) in the sous vide and then grilled and they were amazing. But searing and finishing in the oven is nearly as good. OTOH, I cook pork tenderloins in the sous vide and then finish them in a searing hot pan - they are to die for. Tender, juicy, delicious. I think it depends on the meat and the cut.
Jason 3 years ago
Sous vide takes some extra time but is great for reheating even. Scallops and fish are great seared after it
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#35
I have a category name for those types of food. “50 in the kitchen, 5 on the plate” Things like sushi, dumplings and so on. It takes a lot of effort and you go through it in seconds. Also, those with a lot of single use ingredients are good candidates but every now and then I’ll do them.
#36
This will be unpopular but French onion soup. It was so much more hands on work than I expected and I was so over it by the time it was done I didn’t even care what it tasted like.
Jrog 3 years ago
Onion soup is literally the easiest and simplest french recipe! Heat a bit of oil, a bit of butter, add chopped onions until start browining. A tablespoon of sugar, add a cup of white wine and cook until evaporates, then add beef stock and let it simmer for half an hour while sipping the rest of the wine. For pro result, give a quick pass with an immersion mixer, put in a flat wide bowl and add some parmigiano on top, 5 minutes in the oven on grill mode. Done.
Ace 3 years ago
Parmesan on French Onion Soup? NOOOO. Gruyere or similar french mountain cheese, on top of a large crouton.
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#37
I nearly set my mom's kitchen on fire five years ago because I was attempting to make jollof rice with chicken .... There were soot marks all the way to the ceiling Won't do that again but I've become a much better cook since.
Powerful Katrinka 3 years ago
I've only had jollof rice a couple of times, and I've been craving it ever since. Maybe it's time for me to learn how to make it myself.
MrsFettesVette 3 years ago
This is a dish I dream of making one day; the recipes I've seen don't seem too difficult, even if they are time consuming
#38
Opera cake. I think it took me 6 hours from start to finish. Looked horrible, tasted great though.
#39
Curry. So many good places in town its usually just disappointing when I make it at home. I also don't have the spices on hand most of the time.
Huddo's sister 3 years ago
I have successfully made many types of curry, most of which I would never buy when eating out. Not all exactly traditional, due to food intollerances, but as close to as possible. It makes a huge difference making your own curry pastes from scratch using fresh ingredients and even grinding your own spices. I make up a big lot of curry paste in one go and freeze it in portions, so you aren't constantly grinding/blending small amounts.
CG 3 years ago (edited)
I tried making a Japanese styled curry (with beef, carrots, onion and potatoes over a bed of rice, and pre-packaged Gold Curry Spice), but I got a step wrong, and the curry came out more like a soup. It tasted fine, but it didn't have that thick, sauce like consistency. First time attempting it, though, so I wasn't expecting perfection.
Michelle Carlson 3 years ago
Homemade spice mixes are best, but don't be afraid to just buy one! I have found Indian food to be an amazing door into some of the best food in the world and many of the recipes (especially dals) are quite easy to make. 1. Cook the dal 2. while the dal is cooking, saute your spices and whatnot in a pan 3. when the dal is done, put the spices and oil in the dal and let simmer to meld the flavors. 4. enjoy
Rougarou Cher 3 years ago
Got a curry recipe from a friend that came from her family in Pakistan and finding the spices was a hunt. It was a lot of work, but it was so different than anything I've had that I would do it again.
Anyone-for-tea? 3 years ago
I love making curry! I’d never use a jar of sauce though, even when making from scratch it wasn’t that bad?
#40
Enchiladas, maybe. It's one of my favorites, but by the time I've shredded the chicken, cooked the vegetables, and made the sauce, then filled the corn tortillas by dipping them in the oil and filling them, I want to be done. But then there's still the baking. I should have just said, I am bad at doing things ahead of time
Powerful Katrinka 3 years ago
Like most of these, it's a matter of practice. I make enchiladas all the time, and it's not all that time consuming. And there are some great shortcuts: I use shredded rotisserie chicken and no one seems to notice any difference.
SpookyPanda 3 years ago
Enchiladas are actually one of the easiest things to make, although it is quite messy. Try layering the tortillas with the meat and cheese like you would a lasagna instead of rolling, New Mexican style. The most time consuming part is dipping each tortilla in the sauce before layering. Shred chicken with a hand blender. Layering saves a lot of times and just as delicious.
Kenny Kulbiski 3 years ago
They are a hassle. When I asked my Mexican friends for advice they said you need to make lots and lots of them at a time, preferably with friends so you can have an assembly line. They freeze well. They told me this after they stopped laughing at this old gringo.
#41
Fried rice. No matter what recipe I try, it comes absolutely no where near as tasty as any Chinese restaurant in my town. I even have a bag of MSG in the pantry because I thought maybe that was the missing ingredient.
Ches Yamada 3 years ago
Day old rice, oyster sauce, and *white* pepper. If you skip those ingredients it won't come out the same.
Lord Mysticlaw 3 years ago
I have no idea if it's authentic, but my trick for fried rice is to fry everything separately and then combine it all at the end. If you fry everything together it all tastes the same.
InvincibleRodent 3 years ago
This may just mean that your local Chinese restaurants are very good, lol.
Nirdavo 3 years ago
The key to good fried rice is that the cooked rice needs to spend a night in the refrigerator. Apart from that, only a few spashes of good soy sauce, a bit of sambal and the rest of the desired ingredients. Oh, and you really need good high heat in a heavy pan, while constantly stirring and flipping.
Kate Jones 3 years ago
I can make really good fried rice. But I can't make char siu pork. It's usually called boneless spare ribs on the menu, but it's also known as char siu. I've tried a lot of different recipes i've found online but it's just not quite right. Nothing compares to the little hole-in-the-wall chinese food places near me. I don't know what mysterious ingredients they're using to make that stuff but I just can't figure it out anywhere.
#42
There was an avocado egg roll (copy cat recipe for the ones made at cheesecake factory) recipe that I made once. They came out great but took way too much time and a few of the ingredients were not something we normally keep around.
#43
Beef Bourguignon. Too expensive and too many steps.
OnAFreakingRollercoaster 3 years ago
I make it in my Thermomix and we all love it. I could never make it work before I got the TM.
Marissa Taylor 3 years ago
My mom makes this its pretty eays but never again will we us feesh pearled onions those can go to the devil =_=
#44
I’m a bread baker, yet I find cookies wholly annoying.
Huddo's sister 3 years ago
Depends what type. Any biscuit dough that I have to knead, refrigerate and then knead again, I find annoying, but there are so many types that don't require that.
Punk Princess Sheena 3 years ago
I add dry instant pudding mix to my cookies. It gives them the perfect texture...crunchy outside and chewy inside. Plus you can play around with the flavors. I love to use the fudge pudding mix and add espresso chips.
RoanTheMad 3 years ago
Cookies are my go to when I know i have guests, super quick and easy for me. My mother loves my cranberry and dark chocolate ones. the best part about cookies is that I don't have to wait for proving etc, or ice them when they come out the oven.
Ray Carrillo 3 years ago
Cookies are easy, if you spend the time on creaming the butter. That was my mistake for years, spend more than 5 minutes creaming the butter.
#45
Neapolitan-style pizza. I won’t say I’ll never do it again, though, but will reserve it for special occasions.
I purchased a Gozney Roccbox last year and thought I’d use it every other week. In reality it’s such a huge hassle and time commitment that it’s not worth the trouble to do often. Prepping the dough and letting it bulk ferment and proof can take hours or days depending on the recipe you follow. It takes about 45 minutes just to get the oven up to temperature (~900F). Also, not to mention the stress involved with not messing up a pizza if you’re cooking for a crowd.
This summer I brought my oven to a lake house rental with some friends and the first two pizzas turned into accidental calzones. Still turned out well, but being that stressed preparing for about a dozen people was the exact opposite intention of hanging out at a lake house.
Sander 3 years ago
It's definitely worth it. The pizzas I make at home are the best in town (we don't have real good pizza places where I live) and you should treat baking them as a fun exercise. Just bake one or two at a time and share those with all people. Finished? Time for a new flavor!
Kate Jones 3 years ago
For me it's the dough. The rest is a bit of work, too but nothing as intensive as making the dough. I like new york style pizza and it's never quite come out right and I can't get the ends to rise properly no matter how closely I follow the recipe. And it ends up being really time consuming. And expensive if you don't plan to use all the ingredients you have to buy. It sounds like you make them all the time so it ends up being cost effective for you but unless you're going to make 10 pizzas a month, it's a lot of money to spend on ingredients, some of which will go bad before you use them all.
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#46
Moussaka. It is so so so so good but I would rather go to the closest Greek restaurant and pay $15 for one portion than spend like 4 hours doing that again
Noltha 3 years ago
4 hours? Did you include shopping? Never took me more than 2, including baking.
Ace 3 years ago
Did you make the ragout from scratch? That takes a couple of hours cooking just in itself. But home-made is the best I've ever found outside of Greece.
Load More Replies... Debby Keir 3 years ago
It's virtually the same as lasagna, but potato slices and aubergine - not difficult. If you want it quicker, then top direct with grated English cheddar cheese and don't bother with the bechemel....
DuchessDegu 3 years ago
It's one of my to-go dishes when I can't be bothered to cook, no way it takes 4 hours!
JoJo Anisko 3 years ago (edited)
Closest Greek restaurant is many miles from me. But it sounds sooo good.
Mary Kelly 3 years ago
the only thing that takes a long time is roasting the eggplant...homemade moussaka is better than any restaurant moussaka
#47
Sea bass. It was delicious and cost a fair amount at the store, but after cooking it at home, the entire house stunk like fish for several weeks. I’ve never had that happen with something like salmon or tuna. So, when given a chance to eat a nice dinner OUT, sea bass is definitely back on the menu.
#48
ribs. never been able to make ones the way i like them, and it's so time consuming. it barely costs anymore to just buy them done perfectly from a bbq place so why bother.
Jason 3 years ago
Extra wtf. It takes like 20 minutes of effort to make ribs and do much cheaper than a restaurant. 40$ for 3 full racks (I live in expensive col). Mix a few spices together for a dry rub. Start a fire with some apple wood. Leave alone for like 5 hours at 225 and you are done. So much better than "BBQ" places around here for 25$ for half a rack
Luna Crow 3 years ago
Ok, yes, but this is assuming the skill of using a smoker is already a known factor. I've been dabbling on and off last couple years and still don't have it down perfectly. Still have to keep checking back to adjust the temperature, spritz the meat, add wood, etc..
Load More Replies... Michelle Carlson 3 years ago
So this will probably be considered heretical, but I've cooked them in the Instant Pot before and finished them under the broiler (I don't have a grill) and they were delicious and tender.
Punk Princess Sheena 3 years ago
I've made them in my instant pot and they turn out so tender! Add a couple drops of liquid smoke then cook on high pressure twenty to twenty five minutes with full natural release. Add sauce then broil for a few minutes in the oven.
Duane Ringlein 3 years ago
Ii buy my ribs when they are on sale in the grocery store, then freeze them, before defrosting and smoking on my little home charcoal smoker with a good rub. Takes about 4 hours to smoke and they are so tender, flavorful and delicious.
CG 3 years ago (edited)
Ribs are very easy to make. I have this spice that my mom provided, and I dry rub it into the meat. Set it in my oven for 3 hours at 275, and it comes out amazing (granted on two trays, due to the size of the actual ribs). Add on some hickory barbecue sauce afterwards, and you've got awesome ribs. Serve it with some coleslaw, and air fried French Fries with canola oil, and you've got yourself an awesome meal. Granted, there might be more involved if you are doing this on a barbecue, vs in an apartment oven, but I don't have much work involved in the prep/cooking.
Rougarou Cher 3 years ago
I do them in a slow cooker. When I get them at a store that has an actual butcher I'll ask them to get them prepared by cutting and seasoning them. The best part is trying them with different sauces. There's a locally made one that's a pecan garlic sauce that's good.
Mike Ray 3 years ago
Pro tip: you can skip the hours long smoker fire tending. Use a good dry rub, sear them quickly on a hot charcoal fire throwing some wood chips (apple, Oak) then bake them on a pan covered in foil in the oven at 250'ish F for an hour or two. Falling off the bone tender Maybe not 1st tier ribs like from a pro barbecue joint but easily good enough
Jessica Morin 3 years ago
I just put them in my slow cooker and they are so tender and delicious. Not worth to eat in restaurant.
#49
Risotto. So much stirring.
Sander 3 years ago
News flash: constant stirring is not necessary. Just make sure you stir occasionally to cook the rice evenly. And you don't have to add broth a ladle at a time, you can dump half of it at the beginning and just wait til it's reduced down. I once tried both methods at the same time and the results were identical.
Ripley 3 years ago
Agreed! I make risotto a lot because it's so bloody delicious!
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Elvia Szymanski 3 years ago
Risotto made in a pressure cooker / instant pot takes less time and is delicious. I would always prefer to make it at home than paying an arm and a leg in a restaurant
InvincibleRodent 3 years ago
I think making risotto is kinda fun. It's a pretty easy, versatile dish, so I like to make it every few weeks to take to work as lunch!
Ozzyols 3 years ago
I’m not sure were you are, but here in Australia one of our small appliances companies (Breville) do a rice cooker that has a risotto setting. Takes me about 5-10 minutes to get everything into the cooker in order, then *bang* set it on its merry way and about 30 minutes later, perfect risotto… no stirring required!
Mary August 3 years ago
It does take time, but I love risottos so much so that I'm willing to take the time... occasionally
Huddo's sister 3 years ago
It's not something I would do on a day my fibromyalgia is flaring up, but otherwise I will.
Marissa Taylor 3 years ago
Omg i love naking rissoto ! I first made it in culinary arts and its the only recipe i know by heart ! I dont mind the stiring i listen to podcast to pass the time. Once you het the hang of it string dosnt take long
#50
Shrimp preparation is really pain in a$s. Slow cooking meat, love the result but not worth time.
Lord Mysticlaw 3 years ago
My mom believes that all meat (red meat, chicken, fish, other seafood) gets softer and better the longer you cook it... she'll cook shrimp to the consistency of rubber and then say oh no, i should have cooked it for longer 😭
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Casey McAlister 3 years ago
Slow cooking?They are cooked in a few minutes. They will become rubbery if you keep cooking them longer.
Sander 3 years ago
This is literally the fastest dish you can make. Sure, peeling takes a little while but not much more than peeling some onions and you can use the shells to make an excellent broth. And peeled shrimp is a thing so you just need to sauté them in butter for 2 minutes tops with some garlic, and sprinkle some parsley and a squeeze of lemon juice on top,
Luna Crow 3 years ago
This is what I was hoping they meant, even though the word was in the wrong sentence. Shelling/deveining can take a minute. Also, hadn't thought about using the shells for broth, but I'll be doing that next time, thanks for that!
Load More Replies... Ovata Acronicta 3 years ago
I wouldn't get whole shrimps myself. Already peeled and deveined, even if raw. Helps that we're totally landlocked so my options are just frozen. Then pulling the shell over the tail off is easy.
Kate Jones 3 years ago
Not sure why you got downvoted because I feel the same way if you have to clean, devein and prep the shrimp first. I generally buy the ones that are already prepped and cleaned but they're sometimes more expensive. Especially if you're buying from the grocery store. A bag of shrimp that are raw and uncleaned are like 3 dollars less than the prepped ones. I'm lucky to live right near the water so there are a lot of seafood delis here and you can get great quality shrimp and they'll clean/devein and butterfly them for you for like a dollar more. It's so worth the time an effort.
#51
Lasagna. No matter what recipe I use - it doesn’t taste as good as a restaurant
Ripley 3 years ago
Nope. Never had one out that was a patch on mine, even if I do say so myself.
Kate Jones 3 years ago
For some people lasagna is like... it's home specific. It's *mom* specific, lol. You generally make it the way you grew up eating it if applicable, and then no lasagna you ever eat elsewhere is going to be good enough.
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Jan Schweikert 2 years ago
Restaurant lasagna is horrible; homemade is easy & much better but make your own sauce-tomato juice, oregano, & onion & garlic.
Huddo's sister 3 years ago
My step dad's lasagne is the best, but mine is pretty good too. It's definitely worth making at home, as all gluten free ones I have bought have not had the top layer of bechamel for some reason!
Diana Robison 3 years ago
Is lasagna a little involved... Sure... But I've never had a store bought or restaurant made that touches homemade for taste
Undercover 3 years ago
Lasagna is a two - day - project. On the first day I make the ragu (which takes at least 2 hours) and we eat spaghetti bolognese, the second day I cook the bechamel-sauce and assemble the lasagna
What do you think ?
Anony Mouse 3 years ago
Drink every time the first comment is "What? It's so easy I do it all the time! Here's my recipe you didn't ask for!"
Powerful Katrinka 3 years ago
This Panda really appreciated the recipes. I'll probably use at least one in the next few weeks.
Load More Replies... Casey McAlister 3 years ago (edited)
Half of them just sharing their culinary misfortunes. I agree that cooking something that takes a lot of time to prepare and tons of sophisticated ingredients maybe not worth it, but it doesn't mean you can't make a delicious lasagna or curry at home. Or dumplings. It's not nearly as hard and tedious as they make it sound.
Rose the Cook 3 years ago
The unwritten ingredient to many recipes is patience.
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Lara Verne 3 years ago
My cousin went to school of gastronomy. He had to cook a lot of overly complicated meals, looking for ingredients that he never heard of before, impossible to find in regular supermarkets. Results were actually very tasty, but he had very long list of meals he will never cook at home.
DuchessDegu 3 years ago
Bakewell tart! It looked ok and it tasted amazing, but it took me about 6 hours, from scratch. Everything has to cook/bake then cool down before assembly, I really don't have the patience! IMG_202201...45a325.jpg 
Loki’s Lil Butter Knife 3 years ago
That looks lovely and delicious! Bakewell tarts look quite tricky.
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Jilltdcatlady 3 years ago
I hate making all these things because I'm a party of one. And yeah I have 2 deep freezers that are almost full because "you can freeze the leftovers and eat them later". I could. OR I can go out to get one portion and spend way less money, time, and clean up.
Mike Loux 3 years ago
Tamales - there's a reason it's a family affair and done only at holidays. Did it once, they were absolutely delicious, but never again. And to the person who said "Fried Rice" (didn't make the final cut, but I remember) - two words, my friend - Wok Hey. That's what makes it taste awesome, and most home kitchens are not equipped for that sort of thing.
tl gmc 3 years ago
Southern American tamales are even more difficult. It's so hard to find honduran or el Salvadoran restaurants so I might have to make them but they have more ingredients than the Mexican ones. Won't make Mexican since it's so easy to buy them
Load More Replies... BoredPandaSucks 3 years ago
i would add brewing beer., at least in small batches anyway. I did it a few times. the end result was good, but the effort and the wait for it to ferment, then age, etc. it wasn't worth it for the 20 or so bottles it yielded. Buying a couple of 12 packs is a better value IMO.
Trisec Tebeakesse 3 years ago
Sounds like a lot of whining about cooking. If you don't like it, don't do it. I tend to spend my days off finding ridiculously elaborate things to cook, just because it's fun!
Whimsical Duckling 3 years ago
Really, a lot of this is from people who don't want to do the work, but i think it's just more fun to make it. I posted it on the macaron picture, but heres my recipe for macarons- always works. I suggest taking a class, too though. (Sift the powdered sugar and almond flour!) there are many tips online as well. :) Screen-Sho...cc-png.jpg 
Anony Mouse 3 years ago
Drink every time the first comment is "What? It's so easy I do it all the time! Here's my recipe you didn't ask for!"
Powerful Katrinka 3 years ago
This Panda really appreciated the recipes. I'll probably use at least one in the next few weeks.
Load More Replies... Casey McAlister 3 years ago (edited)
Half of them just sharing their culinary misfortunes. I agree that cooking something that takes a lot of time to prepare and tons of sophisticated ingredients maybe not worth it, but it doesn't mean you can't make a delicious lasagna or curry at home. Or dumplings. It's not nearly as hard and tedious as they make it sound.
Rose the Cook 3 years ago
The unwritten ingredient to many recipes is patience.
Load More Replies... Lara Verne 3 years ago
My cousin went to school of gastronomy. He had to cook a lot of overly complicated meals, looking for ingredients that he never heard of before, impossible to find in regular supermarkets. Results were actually very tasty, but he had very long list of meals he will never cook at home.
DuchessDegu 3 years ago
Bakewell tart! It looked ok and it tasted amazing, but it took me about 6 hours, from scratch. Everything has to cook/bake then cool down before assembly, I really don't have the patience! IMG_202201...45a325.jpg
Loki’s Lil Butter Knife 3 years ago
That looks lovely and delicious! Bakewell tarts look quite tricky.
Load More Replies... Jilltdcatlady 3 years ago
I hate making all these things because I'm a party of one. And yeah I have 2 deep freezers that are almost full because "you can freeze the leftovers and eat them later". I could. OR I can go out to get one portion and spend way less money, time, and clean up.
Mike Loux 3 years ago
Tamales - there's a reason it's a family affair and done only at holidays. Did it once, they were absolutely delicious, but never again. And to the person who said "Fried Rice" (didn't make the final cut, but I remember) - two words, my friend - Wok Hey. That's what makes it taste awesome, and most home kitchens are not equipped for that sort of thing.
tl gmc 3 years ago
Southern American tamales are even more difficult. It's so hard to find honduran or el Salvadoran restaurants so I might have to make them but they have more ingredients than the Mexican ones. Won't make Mexican since it's so easy to buy them
Load More Replies... BoredPandaSucks 3 years ago
i would add brewing beer., at least in small batches anyway. I did it a few times. the end result was good, but the effort and the wait for it to ferment, then age, etc. it wasn't worth it for the 20 or so bottles it yielded. Buying a couple of 12 packs is a better value IMO.
Trisec Tebeakesse 3 years ago
Sounds like a lot of whining about cooking. If you don't like it, don't do it. I tend to spend my days off finding ridiculously elaborate things to cook, just because it's fun!
Whimsical Duckling 3 years ago
Really, a lot of this is from people who don't want to do the work, but i think it's just more fun to make it. I posted it on the macaron picture, but heres my recipe for macarons- always works. I suggest taking a class, too though. (Sift the powdered sugar and almond flour!) there are many tips online as well. :) Screen-Sho...cc-png.jpg
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