>homemade italian sub >homemade ramen >homemade burritos >homemade sushi
Why on earth would you go to the trouble of collecting diverse ingredients, doing myriad prepwork, and having a ton of surplus that you dont know what to do with, to prepare something which is typically made to order in literal seconds in an assembly line fashion?
there are so many delicious dishes dishes where the opposite is true, where a home kitchen is vastly preferable to a restaurant kitchen, such as coq au vin or ossobuco or even just simple mashed potatoes.
Is it reddit?
Kayden Wilson
In order to want to make something you need some frame of reference in which that thing is somehow desirable
Some people have never been exposed to good food, so all they can think to do is recreate five guys sauce, or whatever
Landon Wilson
Sushi takes skill to make and roll properly so I imagine its about having that skillset
Noah Bailey
It's not like making a burrito is hard at all
Gabriel Howard
Because some people aren't lazy fucks, they know that they are using good quality ingredients and they also know that there is no one spitting on their food during the process.
Gabriel Hernandez
>and having a ton of surplus that you dont know what to do with This says all we need to know about you, especially in regards to cooking. You lack imagination user, and likely any real cooking knowledge/skill as well.
Luis Ramirez
lmfao wow
Nathaniel Turner
sushi, ramen, pho, curry.. asian food in general i prefer to go out for because it's always better than i can make burritos are 50/50 i can make great burritos at home but they are a pain in the ass and some places can make a half decent ones i've never had an italian sub better than i can make at home so i would never go out for one
Ian Clark
You can buy all the items needed to make those things by weight or as a single serving except maybe tortillas.
Hunter Turner
Burritos and a sub are way cheaper to make on your own. You can make a fuckton of spicy fried beef, some refried beans, rice and cheese and you can freeze it for months.
I can make a kilogram of meatballs for ~5 euros that are way better than what you get at subway or whatever the fuck.
Camden Brown
You are a retard.
Thomas Anderson
> why do you choose to practice and improve your skills at something you have to do three time a day for the rest of your life?
Gee, I don't know, goober.
Henry Cook
i can understand ramen and sushi but burrotos and italian subs? really nigga?
Jeremiah Harris
Same reasons I sometimes make my own cheese, or people make their own sauerkraut.
We can fine tune them to our tastes, and most importantly, it's fun.
Benjamin Reyes
>Sushi takes skill to make
Luke Howard
It does though. He never said how much skill, it still remains a skill. Like poaching an egg, or making a roux
Brayden Evans
practice. cooking is a life stat, everyone eats and enjoys good food so by leveling up your cooking stats you can influence others positively towards yourself.
>he doesn't know about life stats >constaza.jpg
John Clark
>homemade ramen It's true that it's just junk food but it actually takes a lot of time and experience to make a good ramen stock.
Jonathan Phillips
this is literal teenage tier with no exposure to actually cooking
>homeade italian sub bread - uh, make or buy beef and pork? - use and keep for later tomatoes - grow or buy spices - keep stock of parmesan? doesn't go bad
>burrito
chicken or beef or pork? (go exotic, but whatever) - freeze the meat.
beans? dry goods- they don't go bad. wheat/corn flour? doesn't go bad rice? dry goods
veggies? onions - always keep in the fridge chives - always keep in the fridge carrots- always keep in the fridge garlic - always keep in the fridge
cheese? - pick a few favorites in a bag and stick in the fridge. what the fuck
>ramen keep kombu and sardines (and really chicken, beek and pork stock)in stock keep "spices" in stock fish cake? Use and freeze for later shrimp? Use and freeze for later Pork? Use and freeze for lat keep "spices" in stock fish cake? Use and freeze for later shrimp? Use and freeze for later Pork? Use and freeze for later
>homemade sushi always keep mirin/soy sauce/rice vinegar in stock rice - doesn't go bad seaweed - doesn't fucking go bad fish - buy the nigher
>homemade sushi always keep mirin/soy sauce/rice vinegar in stock rice - doesn't go bad seaweed - doesn't fucking go bad fish - buy the night you're making sushi. Ask for .10 pounds or whatever the fuck or each kind of seafood
Veeky Forums ain't your personal place to learn how to cook. get off your ass, get a cookbook, and start cooking or keep spending 10 times the amount at a restaurant for inferior food.
Cameron Morgan
>Homemade sushi So I can have a decent selection without avocado in every fucking piece.
Ian Barnes
>Why on earth would you go to the trouble of collecting diverse ingredients, doing myriad prepwork, and having a ton of surplus that you dont know what to do with, to prepare something which is typically made to order in literal seconds in an assembly line fashion? so that you can control what's in it and how it's made. are you retarded? also don't abuse the word 'myriad' like that it's seriously triggering.
James Miller
>a ton of surplus that you don't know what to do with They're called leftovers and you're supposed to eat them.
James Bailey
Yeah I mean to make the broth from scratch you've got to boil pork knuckles for like 10 hours and if you want fresh cuts of pork to put into it then you've got to slow roast a whole joint just for those two or three slices.
Sebastian Powell
>Gf >Wife >Prostitutes
Why on earth would anyone go through the trouble, time and money with any of those when you can just jack off?
Carter Roberts
you make the pork stock and freeze it in freezer bags - 1 or 2 cups per bag. it doesn't go bad.
For the pork, you make a roast and then ...you fucking freeze it. Slice it up, then freeze it again. Take a slice or two out and throw it in your ramen soup after ten minutes thawing. You think all the ramen shops make fresh pork roast daily for their "authentic" bowl? Fuck no. You can go through the tenderloin roast in a month if you're eating ramen 2-3 times a week. 2 weeks or less if other people are having ramen.
Hunter Fisher
>Why on earth would you go to the trouble of collecting diverse ingredients, doing myriad prepwork, and having a ton of surplus that you dont know what to do with, to prepare something which is typically made to order in literal seconds in an assembly line fashion?
Because that's the shit people from kitchen nightmare does. And they fail.
Eli Jackson
Except tortillas (especially flour one) can be made of stuff you just keep around the house if you cook often, like you can make bomb flour tortillas with flour, water, and reserved fat from something you've cooked (I typically use bacon fat or beef tallow if I have it)
