Although I've had better sourdough and pizza from other establishments, I persist in making my own (pretty happy with my sourdough but pizza is enormously frustrating and I admit I've ben coveting an Ooni). Things I don't make myself tend to be condiments. Though I've tried my hand at making my own ketchup, sriracha, and Worcestershire sauce, in the end it's so much effort and store bought is often superior! I'll always make my own mayonnaise, though! (Following your tips in Substack!) ;-)
Agree with all of the above Fiona. And I also take what I believe is the French approach when having friends for dinner and buy a dessert. Not having a sweet tooth it’s not a big priority for me.
Stuffed eggs! I could never peel the shell from a hard boiled egg without taking lumps out of the white which ends up looking like something not worth eating never mind stuffing. I’ve learned that vinegar weakens the shell while boiling and then they’re easy to peel. But I used the last of my acv with the mother in it when there was a gallon of white vinegar standing on the floor by the cooker before I remembered “any vinegar will do”. So I tested one of the six eggs to check if it was perfectly boiled (it was) because I forgot to time them. Now I have only 5 eggs to stuff when I wanted 6. What have I learned? Well, I understand what it means if people say “get stuffed”
As conversation-generating posts go, this one is *genius*! Having tried more than half of the foods you list, I'm obviously possessed of stoical patience/tenacity. I did rather enjoy the lockdown comforts of sourdough baking, and I also think my shallow-fried chips are incredibly good (and with no real restaurant equivalent). My dad used to cook his thinly-sliced chips in lard, and my daughters love his spin, although I certainly couldn't keep the family alive if I cooked them any more regularly than a bi-monthly treat! It's also been a privilege to be around many great cooks and chefs to witness all of the above being done as well as it's possible to do them (except perhaps chips!)... it does make you think to defer or refrain from your own efforts!
Bagels, made them once but never again. Making the dough, bathing them in boiling water and then egg washing and baking, there are so many opportunities to go wrong!
Yep, chips. I’ll have a go at making most things, and don’t mind complication, but I have never, ever, mastered the chip. Like yourself I think it could be down to the equipment but really it’s just easier for me to go down to our really good local chippy after I’ve dealt with the complicated stuff like perfectly cooked rare/medium rare steak. Takes me 8 mins, there and back, and in that time the steak is resting.
I’ll make stuffed pasta several times a year. It’s such a joy to create your own fillings with something fresh and abundant. And chips - I use my wok (only cooking for 2), and mostly in potato harvest season because need another way to get another potato into dinner!
I enjoy baking the way some people enjoy knitting etc. I find croissants, Viennoiserie and sourdough fun. And puff pastry. Wouldn’t care to have to make them as routine to keep people fed every day though. Pizza I could do as routine. Definitely can’t be bothered to make pasta or strudel pastry, or anything deep fried
Loved Shirley Conran and her books ! I am almost 70 but I remember one about surviving on a desert island? Using bras and knicker elastic to survive. Dear Lord the things one remembers !!!!
I'd be interested to know how the nutritional value of restaurant chips compared to air fried chips. I'd suspect that most would be much unheathier for most of the UK population are contributing to the huge rise in obesitiy and type 2 diabetes
Not surprisingly, I enjoy making stuffed pasta. I find it a meditative process and always feel a sense of accomplishment when I’ve filled a tray or two with homemade tortellini. One pastry that I feel is best left to professionals is sfogliatelle. Paper thin dough that has to be stretched and rubbed with lard and rolled up tightly, then sliced, shaped and filled before baking. Makes croissants seem easy 😅
Sounds super lazy but oatcakes are something I crave cos can't buy them in France, and have resorted to making them myself, a bit hit and miss and sole spectacular failures. So it's my go-to request for any visitors from UK. Especially Nairn's cheese oatcakes ☺️
Sourdough every time and also experimenting with different flours too. I make sourdough weekly, very easy when you have the time pattern in your head. It makes delicious focaccia . You can make pizza which is amazing but not my personal go to. And above all else you can freeze it and provide for family visiting or you visiting them, I find I’m always welcome. I’m a huge fan of sourdough bread!
I do like to make home made pasta, and have regular friday pizza night dinners with friends (made in a hot oven) It's a great social activity. I provide the dough and tomato sauce and the guests bring their favourite toppings. I also like to make sourdough. It's great when it turns out picture perfect, with a good rise, less so when it's a chewy pancake (that I still make myself eat).
Although I've had better sourdough and pizza from other establishments, I persist in making my own (pretty happy with my sourdough but pizza is enormously frustrating and I admit I've ben coveting an Ooni). Things I don't make myself tend to be condiments. Though I've tried my hand at making my own ketchup, sriracha, and Worcestershire sauce, in the end it's so much effort and store bought is often superior! I'll always make my own mayonnaise, though! (Following your tips in Substack!) ;-)
Agree with all of the above Fiona. And I also take what I believe is the French approach when having friends for dinner and buy a dessert. Not having a sweet tooth it’s not a big priority for me.
Stuffed eggs! I could never peel the shell from a hard boiled egg without taking lumps out of the white which ends up looking like something not worth eating never mind stuffing. I’ve learned that vinegar weakens the shell while boiling and then they’re easy to peel. But I used the last of my acv with the mother in it when there was a gallon of white vinegar standing on the floor by the cooker before I remembered “any vinegar will do”. So I tested one of the six eggs to check if it was perfectly boiled (it was) because I forgot to time them. Now I have only 5 eggs to stuff when I wanted 6. What have I learned? Well, I understand what it means if people say “get stuffed”
As conversation-generating posts go, this one is *genius*! Having tried more than half of the foods you list, I'm obviously possessed of stoical patience/tenacity. I did rather enjoy the lockdown comforts of sourdough baking, and I also think my shallow-fried chips are incredibly good (and with no real restaurant equivalent). My dad used to cook his thinly-sliced chips in lard, and my daughters love his spin, although I certainly couldn't keep the family alive if I cooked them any more regularly than a bi-monthly treat! It's also been a privilege to be around many great cooks and chefs to witness all of the above being done as well as it's possible to do them (except perhaps chips!)... it does make you think to defer or refrain from your own efforts!
Bagels, made them once but never again. Making the dough, bathing them in boiling water and then egg washing and baking, there are so many opportunities to go wrong!
Yep, chips. I’ll have a go at making most things, and don’t mind complication, but I have never, ever, mastered the chip. Like yourself I think it could be down to the equipment but really it’s just easier for me to go down to our really good local chippy after I’ve dealt with the complicated stuff like perfectly cooked rare/medium rare steak. Takes me 8 mins, there and back, and in that time the steak is resting.
Chips!! Don’t even bother at home, every restaurant in the country makes better ones than I could ever make at home!
I regularly bake sourdough bread, pizza (sometimes in an Ooni) and have made croissants 😉
I’ll make stuffed pasta several times a year. It’s such a joy to create your own fillings with something fresh and abundant. And chips - I use my wok (only cooking for 2), and mostly in potato harvest season because need another way to get another potato into dinner!
I enjoy baking the way some people enjoy knitting etc. I find croissants, Viennoiserie and sourdough fun. And puff pastry. Wouldn’t care to have to make them as routine to keep people fed every day though. Pizza I could do as routine. Definitely can’t be bothered to make pasta or strudel pastry, or anything deep fried
Loved Shirley Conran and her books ! I am almost 70 but I remember one about surviving on a desert island? Using bras and knicker elastic to survive. Dear Lord the things one remembers !!!!
I'd be interested to know how the nutritional value of restaurant chips compared to air fried chips. I'd suspect that most would be much unheathier for most of the UK population are contributing to the huge rise in obesitiy and type 2 diabetes
Not surprisingly, I enjoy making stuffed pasta. I find it a meditative process and always feel a sense of accomplishment when I’ve filled a tray or two with homemade tortellini. One pastry that I feel is best left to professionals is sfogliatelle. Paper thin dough that has to be stretched and rubbed with lard and rolled up tightly, then sliced, shaped and filled before baking. Makes croissants seem easy 😅
Sounds super lazy but oatcakes are something I crave cos can't buy them in France, and have resorted to making them myself, a bit hit and miss and sole spectacular failures. So it's my go-to request for any visitors from UK. Especially Nairn's cheese oatcakes ☺️
Sourdough every time and also experimenting with different flours too. I make sourdough weekly, very easy when you have the time pattern in your head. It makes delicious focaccia . You can make pizza which is amazing but not my personal go to. And above all else you can freeze it and provide for family visiting or you visiting them, I find I’m always welcome. I’m a huge fan of sourdough bread!
I do like to make home made pasta, and have regular friday pizza night dinners with friends (made in a hot oven) It's a great social activity. I provide the dough and tomato sauce and the guests bring their favourite toppings. I also like to make sourdough. It's great when it turns out picture perfect, with a good rise, less so when it's a chewy pancake (that I still make myself eat).