What foods do you refuse to cook because they are too much trouble?
Too much hassle to bother with foods
- Thread starter Dilyida
- Start date
rice-a-roni.
cant be microwaved.
cant be microwaved.
Tamales
Whole moose. You know how hard it is to wrap those fuckers in banana leaves?
Lutefisk. I have a feeling if I start buying NaOH in the quantities needed to keep up with my lutefisk consumption, my name is gonna end up on some kinda list.
Dilyida said:
What kind of question is that?
If I want it, then its no trouble at all.
There's nothing I can't cook.
Only sheeit that I won't eat.
This for me.
Another Plague-water.
Take Rue, Agrimony, Wormwood, Celandine, Sage, Balm, Mugwort, Dragons, Pimpernel, Marigold, Fetherfew, Burnet, Sorrel, and Elecampane-roots scraped and sliced small, Scabious, Wood-betony, brown May-weed, Mints, Avence, Tormentil, Carduus Benedictus, and Rosemary as much as any thing else, and Angelica if you will. You must have like weight of all them, except Rosemary aforesaid, which you must have twice as much of as of any of the rest; then mingle them all together and shred them very small; then steep them in the best White-wine you can get three days and three nights, stirring them once or twice a day, putting no more Wine then will cover the herbs well; then still it in a common still, and take not too much of the first water, and but a little of the second, according as you feel the strength, else it will be sour. There must be but half to much Elecampane as of the rest.
Another Plague-water.
Take Rue, Agrimony, Wormwood, Celandine, Sage, Balm, Mugwort, Dragons, Pimpernel, Marigold, Fetherfew, Burnet, Sorrel, and Elecampane-roots scraped and sliced small, Scabious, Wood-betony, brown May-weed, Mints, Avence, Tormentil, Carduus Benedictus, and Rosemary as much as any thing else, and Angelica if you will. You must have like weight of all them, except Rosemary aforesaid, which you must have twice as much of as of any of the rest; then mingle them all together and shred them very small; then steep them in the best White-wine you can get three days and three nights, stirring them once or twice a day, putting no more Wine then will cover the herbs well; then still it in a common still, and take not too much of the first water, and but a little of the second, according as you feel the strength, else it will be sour. There must be but half to much Elecampane as of the rest.
Things I don't like to cook cause time/effort:
tamales
stuffed cabbage
perogi
dolmades
basically anything stuffed without a good amount of hands to make the work easy. Is what I'd say.
tamales
stuffed cabbage
perogi
dolmades
basically anything stuffed without a good amount of hands to make the work easy. Is what I'd say.
Probably the worst thing I ever tried to cook, that was a lot of time and effort was eggplant Parmesan. Was an epic fail. I normally wouldn't have made/eaten it anyway, but was trying to surprise my wife with a meatless entree, since she's vegetarian. She couldn't eat it either, or very much of it anyway.
Every (main) meal I seem to cook these days always ends up taking way longer than it should, including way too many ingredients and being far too much for my family to eat.
I love every minute of it!!
SR.
I love every minute of it!!
SR.
Ragù del portinaio = O rraú d''o guardaporta (neapolitan stuff ™)
It takes... I don't know, the more the better. Legend says that only doormen had enough time to stir for... 6 hours? 8?
Also filet is needed so it's also expensive (and that blocks me even more).
But i really want to cook it sooner or, more likely, later...
It takes... I don't know, the more the better. Legend says that only doormen had enough time to stir for... 6 hours? 8?
Also filet is needed so it's also expensive (and that blocks me even more).
But i really want to cook it sooner or, more likely, later...
muskymojo said:
Lol. No, not much actually. I do really like it, though. It started out as just something I had to eat at Lutheran church fundraiser dinners to make my dad and grandparents happy. (Very Norwegian…) I used to try to hide it under a piece of lefse. But that never worked because I always ate the lefse. But nowadays, I just crave it once in a while.
That reminds me, though. Add lefse to the list of foods I love but don't make. I really should learn some day. It's a dying art.
To me, the cooking of a great meal is more fun than the eating it, or at least as much. I can't think of a single meal that I wouldn't make because it is too much work.
Thanksgiving dinner is probably the most time consuming, but I wouldn't consider not making it, as nothing is better than a day of food and family.
Thanksgiving dinner is probably the most time consuming, but I wouldn't consider not making it, as nothing is better than a day of food and family.