More of a cooking technique than a recipe. I wanted to make a stir fry more substantial so I added flour to it. Strongly recommend against ever doing this.
this post was submitted on 02 Mar 2024
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I once made vegan Mac and cheese, and it was soooo good. But I will never make it again because it was just too much work for the pay off. I also hate cooking so…
What made it take a lot of work?
Regular mac and cheese you just boil noodles, make a sauce, dump it in a baking dish, put in the oven.
Was the vegan sauce extra complicated?
Yeah there were a ton of things I needed to buy for the sauce and all the prep.
I’m not vegan, I just wanted to try it. Compared to traditional Mac n cheese the payoff was not worth it (as long as eating non vegan isn’t an issue) imo.
Traditional ramen. I tried doing it when Covid hit and no one could go out to restaurants and I really missed ramen.
So I set out to do it. Takes two days to make. Which was ridiculous so I adapted it to be made with a slow cooker in a day so I could still enjoy it . It might not be ‘as good’ but it is way more healthier (less salt and sugar). I do that often with recipes. I’ll try the traditional way and then tweak it to be healthier cuz so many old styles are heavy on the fat, salt and sugar but also needlessly lengthy processes when we have all these new style cookers to make life easier.
Tonkotsu and similar styles take forever, but I've made this Dashi Ramen and in a couple hours it has turned out perfectly every time. Really tastyt too. (Donabe is just a clay pot. You can use a normal pot for this) https://happydonabelife.com/recipes/chicken-dashi-ramen/
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Liver pâté.
Either I don't like it in general, or I am bad at making it.
I had to acquire this taste while working in fancy service and horking down fois de gras leftovers. I love it now, but I longer work in service so... No free duck liver lollipops for me
I tried some asian dessert once. It took a lot of effort to make. It tasted like scrambled eggs with a hint of coconut. Nope, not again.
Moussaka I did a research project on it in high school chef training class. I made the dish, including soaking in salt and extracting the bitterness. By all accounts it was delicious for everyone except me. I had a bad reaction to the eggplant and was throwing up all night.
I stay away from that member of the nightshade family. I'll stick with potatoes and tomatoes.
No-bake cookies with Splenda instead of sugar. My wife made some and they turned out looking amazing, but had the taste of Bitrex. Absolutely foul.
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I just cannot get any clay pot recipe to work. Everything just tastes like early 90s brown and cheap run down council estate houses with peeling wall paper and damp infecting tye whole building. Not a flavour I am looking for in a good home cooked meal.
egg bites in the instant pot. The texture and flavour haunts me.