Reply to “I can make that at home” while looking at restaurant menu

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I think this way when looking at menus and so did my mother. Neither of us were “raised lower class.”[/quote]

I think it when deciding on a restaurant choice.  These are items where restaurants rarely outperform:

Steak
Salmon in minimalist sauces
Most burgers
Green salads with no unique ingredients
Pasta with red sauce
Pasta with alfredo or white creamy sauce

I live in flyover country somewhere most "nice" but not "gourmet" restaurants focus on a menu with all of the above items.  But I'm not interested in spending real money on those foods away from home.

My favorite restaurants here are small, inexpensive Asian and Middle Eastern places.  In DC, I liked a more eclectic mix of all cuisines.[/quote]

I'm totally with you. I'd add eggs to that list because eggs are best just cooked, not waiting for the whole party's food to be done.

I moved out of DC and really miss Ethiopian food. Some of the dishes are not difficult but I don't even know where to source teff flour, much less make injera. [/quote]
https://www.brundo.com/
And a copy of Teff Love.[/quote]

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