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Started By
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What’s the one thing you cook at home that you think you do better than most restaurant?
Posted on 8/5/19 at 8:32 pm
Posted on 8/5/19 at 8:32 pm
Possibly my burgers. What you got?
This post was edited on 8/5/19 at 8:33 pm
34
Posted on 8/5/19 at 8:34 pm to al_cajun
Steaks
Posted on 8/5/19 at 8:35 pm to al_cajun
Steak, gumbo, red beans... Plenty of places do burgers better than I do.
Posted on 8/5/19 at 8:35 pm to Caplewood
Steaks no doubt
Posted on 8/5/19 at 8:36 pm to al_cajun
Steak for sure. Especially for the cost.
Posted on 8/5/19 at 8:38 pm to TH03
quote:
Steak for sure. Especially for the cost.
I can't disagree with the cost part, but where are y'all getting your steaks from that you think you do it so much better at home? Applebee's? I cook a pretty good steak, but you just can't really buy the same quality meat that a good steak house is going to use.
Posted on 8/5/19 at 8:39 pm to al_cajun
Steak without a doubt, red beans, and spaghetti. I feel like spaghetti always sucks at a restaurant
Posted on 8/5/19 at 8:39 pm to Caplewood
quote:was just about to say this.
Steaks
I'm already not one to spend $40-50+ on a meal (per person), so good steaks in a restaurant are typically a no for me other than special occasions. And I can make a $10-20 steak from the grocery taste better than most I've had in restaurants
This post was edited on 8/5/19 at 8:43 pm
Posted on 8/5/19 at 8:39 pm to Mingo Was His NameO
quote:
I cook a pretty good steak, but you just can't really buy the same quality meat that a good steak house is going to use.
Depends on where you live. When I was in Virginia I'd definitely agree with that. At home in Texas simply not true. I can find great prime cuts at several markets in my city.
Posted on 8/5/19 at 8:40 pm to Mingo Was His NameO
I can order A5 wagyu and can get prime dry aged beef from multiple intown locations. Sous vide and brown butter basted, the exact method used in tons of high end restaurants.
This post was edited on 8/5/19 at 8:41 pm
Posted on 8/5/19 at 8:44 pm to Caplewood
quote:
wagyu and can get prime dry aged beef
There is a place right down the street that has both of these, but not A5 quality. It's still better quality than what is served at 95+% of restaurants.
Posted on 8/5/19 at 8:45 pm to Mingo Was His NameO
There are several places within 5 miles of my house that I can get damn good steaks to cook at home. It’s not that hard at all
Posted on 8/5/19 at 8:49 pm to Yat27
quote:I'd take most home cooked cajun/Louisiana dishes over most restaurants. I very rarely order rice n gravy, red beans, gumbo, etc in restaurants because very rarely does it live up to the expectations I have in my head/the way I make it
gumbo, red beans
Posted on 8/5/19 at 8:51 pm to al_cajun
Boiled shrimp
Posted on 8/5/19 at 8:57 pm to al_cajun
Chicken Fried Steak.....I can take a 4oz cutlet and mash it out to where it takes up your entire plate. A heaping pile of rice with creamy gravy smothering them both. Pretty much looks like Piccadilly’s...well I was a manager there many, many moons ago.
Posted on 8/5/19 at 8:59 pm to al_cajun
I bet everybody on this board cooks better jambalaya than restaurants.
Posted on 8/5/19 at 9:01 pm to al_cajun
steaks, jambalaya, any bbq or smoked meats (compared to anything i can get from a local restaurant)
This post was edited on 8/5/19 at 9:46 pm
Posted on 8/5/19 at 9:02 pm to al_cajun
Salmon
Fish Tacos
Lasagna
Gumbo
Jambalaya
Tuna Burger
Fish Tacos
Lasagna
Gumbo
Jambalaya
Tuna Burger
Posted on 8/5/19 at 9:03 pm to al_cajun
Gumbo
Posted on 8/5/19 at 9:07 pm to al_cajun
It isn't just one thing on this end. My gumbos, jambalaya, etouffe, sauce piquant, fettuccini, red gravy with meatballs and Italian Sausage, lasagna------this could go on for more time than I wish to donate to this thread.
Suffice it to say I have been told by many people I'm a very good cook and should have opened a restaurant years ago, but I didn't want to be married to a kitchen, and that is what it takes to make it in the culinary world.
Suffice it to say I have been told by many people I'm a very good cook and should have opened a restaurant years ago, but I didn't want to be married to a kitchen, and that is what it takes to make it in the culinary world.
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