Ramen. Like true, 14+ hrs of effort tonkotsu broth.
It's been a dream of mine for a long time, but fuck is that a long time.
this post was submitted on 07 Mar 2025
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So I have this problem... I enjoy cooking and when my grandmother passed away, I inherited her recipe book and her Le Creuset dutch oven.
THEN I discovered I lived a short drive from a Le Creuset outlet store AND they have a mailing list that regularly delivers 30% to 70% off coupon deals.
So I'll find a pan that makes me go "Oooh!" then I look for excuses to use it.
So it's not really a lack of motivation, but rather I want people to cook for. Cooking just for me? Incredibly lazy. "More time to make and clean up than eat? I'm not making it." Cooking for OTHER people?
Chuck roast:
Shakshuka:
Chocolate hazelnut chocolate chip cheesecake:
Beef roast:
Pork loin w/ scalloped potatoes:
Ableskievers:
Ableskievers
Where are you from? I didn't realize anyone outside Denmark or maybe some nordic countries made these. :)
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woah
sweet takoyaki
Hello it's me ur friend I'm coming over for dinner
Find a homeless shelter and cook for them? Idk, just an idea. Food looks amazing
Cooking at scale is a much, much bigger deal. Hard to maintain quality, both in terms of ingredients and end product.
There's a good reason why school lunches are garbage. :(
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As much as I love barbecue I don't and won't own a smoker.
I have made some fussy dishes, including sourdough puff pastry. I'm pretty motivated to make food homemade.
Baklava is the one I'd like to make but never will, even if I bought the dough - layering phyllo sheets one by one would kill me.
Croissant
This, I love, LOVE croissants, and have basically baked and made every other thing I love that much at some point or another. Flattening a giant sheet of butter again and again into a dough sheet? Ain't nobody got time for that
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Buying tortillas is getting kind of expensive, but making tortillas seems like such a damn pain uuugh
Homemade flour tortillas are unbelievably good though. I don't know what it is that makes them taste so different from storebought, but it makes all the difference.
I don't have the tools or energy to make my own either though :/
It's so hard to get a good texture too, to get a nice soft foldable one that is thin but tough enough not to rip is an art. My attempts, and I did give it a good damn few tries, were all sad failures and, well, I decided pre-packaged wraps/tortillas are worth the cost to save my sanity lol.
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Sourdough
Sourdough is super easy though! Probably barely an hour of actual hands-on time from start to finish with no-knead methods.
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Saaaaame.
Billionaire
Croissants. Tasty and pretty, but a ridiculous amount of fiddly work with all the rolling and folding.
Ditto puff pastry from scratch.
Traditional versions also contain ~50% butter by total pre-cooking weight. (Hello heart-health my old friend...)
Dunno about your area, but there's some pretty awesome frozen puff pastry sold in thin-ish sheets at most stores around here. It bakes up quick and almost magically multi-layered, and I would not for a million years be able to tell it from scratch puff pastry from une belle boulangerie.
Yeah, frozen puff pastry is a go-to ingredient. You just won't catch me making it by hand because as my grandmother used to say, bugger that for a game of soldiers.
Chicken Biryani. I keep getting the ingredients and making simpler things.
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Gonna take a detour here and mention the time that I tried to make tofu from scratch, starting with making soy milk from dried beans that I'd ordered just for the task:
The soy milk turned out surprisingly well, with the help of a semi-automated device, but I realised on the spot that most commercial soy milk has a tonne of sugar added to it, and I didn't want to go down that route. In fact, it just about turned me off of soy milk permanently.
Anyway, I moved on to the tofu-making stage, and realised that both coagulants I tested (lemon juice and nigari powder) imparted a huge, unwanted taste to the tofu, on top of neither being all that great at coagulating the soy milk. In the end, I think I could have improved on this cooking disaster, but my motivation was gone at that point, and I wanted to move on.
There's also the fact that no matter what a versatile food tofu is, it's also a significantly processed one, and I wanted to move in the opposite direction. That said, I understand that fresh-made tofu in Japan and other places can be incredibly tasty, almost worth wolfing down straight with no cooking or spices.
Khao soi
Papa reyeñas(sp?). They're so good, it's basically mashed potatoes with ground beef mix inside, then fried/seared and baked until it sorta looks like a potato again. Then you take finely sliced red onions and soak them in lime juice for 12 hours so they get less harsh and use it like a topping
Honestly, I know how to do all off the top of my head except how long to boil the potatoes...I just would never put that much effort into my meals, so I would need a reason to cook it for others. There's also a lot of cleanup, you need a frying pan you need a frying pan you wash twice, a big bowl, a masher, an oven dish, a lime squeezer, Tupperware (or a ziplock, but I get enough plastic), a knife, a spatula, and whatever serving dishes
I don't enjoy cooking, but I'm pretty good at it when I want to be... But I have to want to be
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My mom makes these cottege cheese and bread crumbs dumplings that she boils until they float and then you cut them in half and drizzle melted butter and brown sugar on them.
I could never pronounce or spell the name of the dish but she claims it's a traditional German dessert.
I tried explain it to chat gpt and it had no clue what the hell I was talking about. It kept telling me about Turkish dishes that have the right ingredients but look nothing like the baseball sized dumplings she would make.
It could easily be a family recipe. It looks like riffs on this theme are pretty common. Maybe it was a Hungarian recipe? Sounds like a great mystery!
She responded immediately. It's called "Quark Klöße" according to her.
Looks like the specific ingredients and prep are a family thing, but that's definitely what it's based on.
Now I can rest easy. It was gonna drive me crazy if I couldn't remember the name of the food. Haha
This seems pretty close to what you described: https://www.chefkoch.de/rezepte/166041072019596/Suesse-Quarkkloesse.html
It sounds good / I'm thinking about giving them a go. If you find a better recipe let me know.
I think my mom's recipe is all in her head. I do know that she tends to add some lemon peel zest into the dumpling mix which gives it just the faintest citrus smell/taste prior to the butter and brown sugar being added at the end.
Bed of luck. Let me know how you like em.
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That Hungarian dish looks visually the closest but it was definitely made with wet cottage cheese.
I am absolutely going to butcher the name/spelling but it was called "cvlockclusa" in my house. I'll ask my mom how it's spelt.
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Doughnuts. I made doughnuts by hand recently, and kneading the dough. For. 30. Minutes. By. Hand. Fuck, never again. I usually don't mind kneading dough by hand, but this was the first time I wish I had a mashine for it
All food is like that to me. I only cook because otherwise I'd die of starvation. I eat to live - food has always just been fuel for me. I don't want to put any more effort into cooking than what is absolutely necessary. If money was not an issue, then personal chef would be the first person I'd hire. Hell, if it was possible I'd hire someone to eat it for me too.
I feel this so hard. If I could just have a pill that would properly supply my body with all the nutrients and sustenance it needs I would 100% do it and then just eat one or two actual meals a week for the flavours.