ITT: foods that should never be cooked at home and be left to experts
pic related , its birria (goat stew)
Haha no but my dad lives near Guadalajara.but man , jaliscienses take pride in their birria! Was looking around town for lamb birria while I was gdl and was given a lecture on how it is only made with goat and on a clay pot. Great stuff though.
It may not be difficult but it really is a hassle to do especially if you're not used to making sushi. There's a reason why sushi bars are set up the way that they are.
>Need sticky/left-over rice that would be useless for almost anything else besides sushi
>Need raw fish that would need to be left out of the fridge for more than a few minutes
>Have to eat all the sushi almost immediately after making it
It's just not worth it to make sushi, even if it is fucking expensive in restaurants.
You are actually clinically retarded aren't you?
>special ovens and shit
>or whatever you call it
I wouldn't there is anything that should never be cooked at home, especially if you want to become a better cook. There are things that are a hassle if you aren't cooking for a group or even just for yourself. Burritos for one, I cook mexican food sometimes but a decent burrito calls for too many individual items when the point is really to mash them all together for a convenient meal.
Eh...I don't make a lot of sushi at home, but I do make a lot of sashimi. I live close to a sashimi grade fish market, so I'll buy a small chunk of hamachi and small chunk or otoro or aji (if they have it) and some uni, along with shiso leaves, and pickled wasabi, and go home, thinly slice some lemon, and go at it. But yeah, you can't buy more than you can eat in one day.
I don't understand the controversy. The number of contrarian faggots replying to you is hilarious. It's one of the reasons I keep coming back to /ck/. This board has more butthurt than any other.
I like to do barbecue at home, but I agree with you anyways.
I'm going to suggest burgers. I want fries and I can't be bothered to deep fry. I don't see the point in having potato chips. I also like lettuce, tomato, onion, pickle, cheese, mayonnaise, mustard as toppings. Most of it I already have, but I'm not going to buy a head of lettuce and bag of buns. I just want one fucking burger. Not eight.
Same with barbecue. I don't want pulled pork and ribs 7 days a week no matter how nice that might sound.
>>Need sticky/left-over rice that would be useless for almost anything else besides sushi
Sure, the rice (and nori) are kind of single-purpose ingredients but we have enough space in the kitcehn for them
>>Need raw fish that would need to be left out of the fridge for more than a few minutes
This is the only difficult bit; getting decent sushi fish entails a special trip to the arse end of Kingston for us.
>>Have to eat all the sushi almost immediately after making it
You say that like it's a hardship. Worst case, if there is an excess of rice left over you can make some oh niggery for breakfast the next morning.
I usually make so much rice it lasts for 2 days. When i'm out of fish, i just press the rice into balls and wrap it in nori, and eat it as a snack/breakfast/etc the next day. And it taste just as delicious 24 hours later. I may even brew some rice wine if i have yeast lying around.
You don't have a freezer?
>cooked bbq freezes
>hamburger buns freeze
>extra patties freeze
>extra ground beef for tacos
>lettuce on tacos
You can also buy lettuce by the pound at your grocery store's salad bar.
even if you have homemade dough, sauce, and primo toppings, your home oven can't reach the same temperatures as a brick oven (600-700 F). the high temperature is what makes pizza unique from other oven-baked dishes, especially the way the crust is cooked. ill grant that your homemade dough, slow-cooked sauce and premium toppings baked in a home oven will be better than little ceasars, but it still won't approach the results achieved with a brick oven. a pizza pan or pizza stone can't mimic the effect of high heat. im ashamed to be posting on the same forum as idiots like you
>if you aren't willing to go the distance
I think this is the key phrase. There are tons of things that you can only make/only make well with special equipment, and generally that special equipment isn't nearly worth it unless you're going to get serious about it.
>Says he's ashamed to be posting on the same forum as idiots
>Doesn't understand the difference between temperature and heat transfer
Basic sushi is not that difficult, only takes time and right ingredients and preparation. Make it look presentable is another thing
I've made a sushi with some friends for a proyect back in highschool (we had to make a report about sintoism and some general japanese culture), took us a lot of time to made them, like 4 or 5 hours
that was the biggest hurdle for me, no idea where to begin to find decent fish for sushi around here
i already said you can do better than shitty takeout in the very post you quoted, you cocky, arrogant, autistic twat. not everyone's oven can reach 900F. please die in a fire. hopefully one started when youre so drunk you forgot you put in pork belly
>Use same exact ingredients
>Arrange them in the exact same way
>No cooking or other preparation apart from combining ingredients
It might not look as pretty, but it'll taste the same.