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Started By
Message
Recipes or techniques you avoid?
Posted on 4/9/26 at 1:49 pm
Posted on 4/9/26 at 1:49 pm
Are there things you know you would like, but something about the process makes you say no? For me:
Involves a food processor or blender
Involves dried peppers
Meat pastries like Wellington
Uncooked pasta in the dish
Involves a food processor or blender
Involves dried peppers
Meat pastries like Wellington
Uncooked pasta in the dish
19
Posted on 4/9/26 at 1:50 pm to AlxTgr
quote:
Involves a food processor or blender
I agree on this unless it can be accomplished with an immersion blender. So much easier to use and clean.
Posted on 4/9/26 at 1:51 pm to KosmoCramer
quote:I would be much more open to that. We currently do not have one though.
unless it can be accomplished with an immersion blender
Posted on 4/9/26 at 1:52 pm to AlxTgr
I would definitely recommend. Cheap, easy to clean and use, and expands kitchen capabilities a decent amount.
This post was edited on 4/9/26 at 1:53 pm
Posted on 4/9/26 at 2:26 pm to AlxTgr
Puff pastry and I do not get along.
Posted on 4/9/26 at 2:43 pm to AlxTgr
quote:
Involves a food processor or blender
I use these every week
I don’t really ever make cakes or breads, it’s just not something I really enjoy. My baking consists of biscuits & cornbread, and every year or so I’ll attempt a pizza.
Posted on 4/9/26 at 2:50 pm to AlxTgr
Usually it's when it requires equipment or tools that I don't have.
Yes...this annoys me. Unless you are not planning on having leftovers, it's going to suck the next day as all the pasta will have absorbed a ton of liquid. I've learned to just keep the pasta separate and add what I need for each serving.
quote:
Uncooked pasta in the dish
Yes...this annoys me. Unless you are not planning on having leftovers, it's going to suck the next day as all the pasta will have absorbed a ton of liquid. I've learned to just keep the pasta separate and add what I need for each serving.
Posted on 4/9/26 at 2:53 pm to cssamerican
quote:There's that red bowl lady who has such good recipes. I start watching and there she goes making her own pasta, gnocchi, etc., and I'm immediately out.
I use these every week
I don’t really ever make cakes or breads, it’s just not something I really enjoy. My baking consists of biscuits & cornbread, and every year or so I’ll attempt a pizza.
Posted on 4/9/26 at 3:08 pm to AlxTgr
Using 16 different seasoning blends in the same recipe.
Posted on 4/9/26 at 4:59 pm to SixthAndBarone
quote:
Using 16 different seasoning blends in the same recipe.
I guess Indian food is a no go for you.
Posted on 4/9/26 at 5:53 pm to AlxTgr
I avoid baking.
Math is hard.
Math is hard.
Posted on 4/9/26 at 6:04 pm to TigerBait1971
quote:
I guess Indian food is a no go for you.
Seasoning blends. Like these people on social media. “Hit it with that Old Momma Seasoning, then hit it with that Crazy Cowboy Salt free seasoning, then come in with Joe’s Brisket Rub.”
Posted on 4/9/26 at 6:48 pm to SixthAndBarone
quote:
Seasoning blends. Like these people on social media. “Hit it with that Old Momma Seasoning, then hit it with that Crazy Cowboy Salt free seasoning, then come in with Joe’s Brisket Rub.”
100000%
Posted on 4/9/26 at 6:55 pm to AlxTgr
I avoid crockpots to cook in. Now, I will use them to keep chilli or gumbo hot. But to cook a chicken or a roast..... not my thing.
Posted on 4/9/26 at 8:12 pm to AlxTgr
quote:
Meat pastries like Wellington
Wellington is terribly overrated. I'd much rather a regular filet.
Posted on 4/9/26 at 8:52 pm to AlxTgr
Don't really fry anything at the house. Too much hassle and makes the house smell like grease. If I want fried foods, I go out for it.
Posted on 4/10/26 at 7:23 am to jfw3535
I rarely fry anymore, but if I do, I use the side burner on my Weber for that very reason.
Posted on 4/10/26 at 10:27 am to AlxTgr
Beef Wellington
my wife has never had it and wants to try it. I just know (or atleast, ive heard) that this is a real pain in the arse dish to make and honestly, doesnt seem worth it.
my wife has never had it and wants to try it. I just know (or atleast, ive heard) that this is a real pain in the arse dish to make and honestly, doesnt seem worth it.
Posted on 4/10/26 at 10:51 am to AlxTgr
I mentioned this in the onion ring thread but deep frying is typically something I avoid. If I had a full on outdoor kitchen set up I'd do it more, but in the house is a no no. I have a single burner that I'll use outside, but generally love fried chicken, donuts, etc, but it's just too much of a mess, makes the house stink.
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