Anonymous wrote:Anonymous wrote:While I don't find thanksgiving dinner hard per se, I find the traditional meal to be...not worth the effort you put in?
Yes! I’ve come to realize I don’t really like that meal. I find it boring and repetitive to eat the same thing every year in the name of “tradition”. DH agrees with me. We have made some changes over the years but it’s still just meh to me.
Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:Mashed potatoes. These days I just buy the frozen kind and reheat.
Wow, there are a lot of really bad cooks on here. Mashed potatoes? Chocolate chip cookies? I made these well as a preteen.
We all have our hangups.
I can make impeccable French macarons and brioche loaves and still can’t do mashed potatoes that I like.
And frozen ar better🤢?
Anonymous wrote:Anonymous wrote:Mashed potatoes. These days I just buy the frozen kind and reheat.
What is hard about mashed potatos?
I don’t even peel mine- just wash and cut up, boil, drain, add milk butter and salt and smash with hand
Smasher
Anonymous wrote:Anonymous wrote:Anonymous wrote:Mashed potatoes. These days I just buy the frozen kind and reheat.
Wow, there are a lot of really bad cooks on here. Mashed potatoes? Chocolate chip cookies? I made these well as a preteen.
We all have our hangups.
I can make impeccable French macarons and brioche loaves and still can’t do mashed potatoes that I like.
Anonymous wrote:Anonymous wrote:Mashed potatoes. These days I just buy the frozen kind and reheat.
Wow, there are a lot of really bad cooks on here. Mashed potatoes? Chocolate chip cookies? I made these well as a preteen.
Anonymous wrote:For the deviled egg poster: have a big bowl ready, full of cold water and ice cubes. When you take the eggs off the stove, immediately put them in the cold water to blanch them. The shells will expand and the eggs will contract. Wait a few minutes. Knock them against the counter to break the shells and peel.
I boil the water, put the eggs in, turn down the heat to a low boil and cook for 12 minutes.
Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:I find lasagna to be a PITA
Yes. Definitely if you are making your own red sauce with meat and béchamel sauce and have to par boil the noodles. Total PIA and makes huge kitchen mess
YES. boiling those impossible large flappy noodles makes it just a no-go. The move is no-boil noodles and use sausage. That gives enough energy to make your own marina if desired.
I'll let you in on a secret...you don't have to boil the noodles. Even if you are using the regular kind, not the no-boil kind.
Really?? Tell me more.
You just layer the lasagna up just like you would if they were boiled except be careful to make sure they are covered with sauce and make sure to cook it with foil over the top and it will need a little extra cook time. If this makes you nervous, you can take the extra step of soaking them in hot water for a bit. Just put them into a tray and boil water in the kettle and pour it over the noodles and soak them while you are getting everything else together. You really don't need to, though.
Anonymous wrote:While I don't find thanksgiving dinner hard per se, I find the traditional meal to be...not worth the effort you put in?
Anonymous wrote:Anonymous wrote:Anonymous wrote:Pie crust.
This definitely. Pie crust is a pain in the arse.
YES. I keep thinking at some point it will get easier with repetition but it's a PITA every single time no matter what.
Anonymous wrote:Anonymous wrote:Deep frying. It takes SO much oil, no matter what I do I can't avoid splatters, and it's one of the few things I can't do better than a restaurant. Not worth it.
And you and the house stink afterward. I agree its' not worth it.
Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:Pie crust.
This definitely. Pie crust is a pain in the arse.
Completely agree and I don’t think homemade pie crust tastes much better than premade. Not worth the effort.
I guess this is where I truly differ! This one is just practice and studying. I read a couple different recipes and after making like 3-4 pies in a month or two during the pandemic I had it figured out. And homemade is MUCH better than packaged. The last time I tried packaged it literally tasted like a cracker and had the texture of one too.
rolling it out is annoying and never looks as nice as packaged - that’s true!
I agree, it tastes a lot better and it's not that hard (food processor is essential) but I can never roll it out into a good circle. I hate peeling and slicing all the apples more than dealing with crust.
OMFG, I hate cleaning my processor. For grating cheese in bulk, or doing a giant vat of hummus or pesto, I'll do it.
For pie crust? F no. Pastry knife, or even just two knives. Or, if you're really feeling lazy, freeze and grate your butter.
Anonymous wrote:Mashed potatoes. These days I just buy the frozen kind and reheat.
Anonymous wrote:Anonymous wrote:Mashed potatoes. These days I just buy the frozen kind and reheat.
Wow, there are a lot of really bad cooks on here. Mashed potatoes? Chocolate chip cookies? I made these well as a preteen.