Anonymous wrote:I never thought of it as a low class thing. More of a technical proficiency/foodie thing. So if anything, someone of a higher social standing would perhaps a not snobbishly say they could make a chef's dish at home benadryl they could source all the fancy ingredients and have the high end cookery wares at home. Plus plating and presentation

Anonymous wrote:This is why I never order chicken at restaurants.

Anonymous wrote:

Anonymous wrote:Maybe I'm lower class, but I often think the same. I don't want to order (for example) basic fettuccini alfredo when I can make this in 10m at home. If I'm paying to eat out, which is often 3-10x more than what it costs to eat at home, I want something different or special.

Thinking it is fine.

Voicing it is low class.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I think this way when looking at menus and so did my mother. Neither of us were “raised lower class.”

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.

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.

Anonymous wrote:It’s hardly “low class” to know how to cook dishes that are on restaurant menus.

If given choices of several restaurants, I often would prefer to go to a Japanese, Indian or Thai restaurant because those are not foods I cook often or well. Italian, American, French and Mexican are more in my wheelhouse, so I love going to places with foods and ingredients I don’t often get to enjoy.

Anonymous wrote:Is this a raised lower class thing? I’ve never thought that while looking at a menu but sometimes my guests will say that out loud.

Anonymous wrote:

Anonymous wrote:Maybe I'm lower class, but I often think the same. I don't want to order (for example) basic fettuccini alfredo when I can make this in 10m at home. If I'm paying to eat out, which is often 3-10x more than what it costs to eat at home, I want something different or special.

Thinking it is fine.

Voicing it is low class.

Anonymous wrote:Cooking. It at home is one thing.
Making it taste Michelin star quality is another.

Anonymous wrote:

Anonymous wrote:I think this way when looking at menus and so did my mother. Neither of us were “raised lower class.”

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.