ITT foods you like, but wouldn't make

[Anonymous No.16112478]

>Onion rings
Too much trouble

[Anonymous No.16112483]

>>16112478
I just buy the frozen ones you can bake in the oven. It's not as good as fresh but it's still good and I'd literally never make them fresh anyways.

[Anonymous No.16112484]

>every deep fried anything

/thread

[Anonymous No.16112501]

>>16112484
fuck off adam

[Anonymous No.16112568]

>>16112484
My problem with onion rings is that is too much work for little reward, so I'd rather buy them from a place or get them frozen. Other fried foods like cutlets will give you more reward for less work.

[Anonymous No.16112643]

>>16112484
This. I'd rather buy that shit every other week than to waste so much oil and potentially burn down my kitchen.
I suppose it's also better for my health.

[Anonymous No.16112912]

Pizza
Dumplings
Ice cream

[Anonymous No.16113014]

>>16112643
Deep frying isn't hard and I hate everyone who keeps spreading misinformation

[Anonymous No.16113045]

>>16113014
not that guy, but he never said it was hard. it's just too much troubles for the reasons he stated,and i must say i agree

[Anonymous No.16113095]

Pho was a pain in the ass to make

[Anonymous No.16113103]

>try to make onion rings
>batter doesnt stick to onions
>deep frier filled with batter
bitch to clean

[Anonymous No.16113223]

>>16113014
It's not but people still manage to fuck it up and create housefires.

[Anonymous No.16113363]

Seafood. Causes my place to stink for a while

[Anonymous No.16113548]

>>16112484
pleb

[Anonymous No.16113558]

>>16113014
It's fucking deep fried food, it's hardly 'misinformation' Captain Internet.

[Anonymous No.16113561]

Anything requiring specialty equipment I don't have. Gyros, shawarma, al pastor I'd love to make but its hard to replicate and the results aren't nearly as good without the rotisserie.

[Not a shill from /pol/ No.16113572]

>>16113014
It's not hard it just uses up lots of oil and stinks up the house

[Anonymous No.16113611]

>>16112478
Honestly, like 90% of all recipes are too much trouble to make. I live alone so all of the shopping, cooking, and cleaning up is 100% on me. While I do enjoy cooking, after years and years of it there just is not enough motive to do anything complicated. Not that we can't do it, or don't appreciate it, its just all so tiresome. There is nobody to share it with, or to impress, its just me. Repeat every day for 25 years, and its obvious where this is headed. Cooking is a highly repetitive activity with low reward that needs to be optimized for absolutely maximum efficiency. Imagine reaching the end of your life realizing a good 25% of your waking hours revolved around feeding yourself. What an extreme waste of effort. This is just as bad as burning 2 hours a day stuck in traffic.

[Anonymous No.16114038]

>>16112484
>>16112568
>>16112643
It’s no more ‘work’ than boiling a pot of water and cooking something in it.
But using an electric deep fryer does make it more work than it needs to be.
Just get a lidded tempura pot like pic and a container to pour oil into for reuse.
They aren’t good for huge batches, but are totally fine if you’re cooking for one or two.

[Anonymous No.16114054]

Baked Camembert, I just buy that shit frozen and throw it into the oven

[Anonymous No.16114066]

>>16114038
are you seriously comparing water to oil?

i mean, you make a fair point with the tempura pot thing. even so, i'd maybe invest in one for me, but come on, you can't be serious about water comparing to oil

[Anonymous No.16114068]

>>16114054
>buying frozen Camembert to put in the oven
For what purpose?
Why not just put regular non-frozen Camembert in the oven?

[Anonymous No.16114089]

>>16112478
Really any food that I need a deep fryer for.

[Anonymous No.16114098]

>>16114089
Also bread. Not hard to make but I hate the clean up afterwards.

[Anonymous No.16114121]

>>16114066
C’mon, anon. Don’t be silly.
I compared pouring a liquid into a pot, heating it, and cooking something in the hot liquid it to pouring liquid into a pot, heating it, and cooking something in the hot liquid. If one feels like a lot more work than the other, then someone is either doing something wrong, or using a poor choice of tool.
The fact that it’s oil shouldn’t matter unless the person is incapable of not making a huge mess or just generally shouldn’t be playing with hot things.

Yes I’ll concede it requires more attention to the food and temp than boiling instant ramen, but the design of those tempura pots makes it as easy as can be; the back of the pot even has a pour-spout for emptying without spilling.

[Anonymous No.16114143]

>>16114098
bread isn't so bad if you don't be a reddit memester and make your dough in a bowl instead of of right on the countertop

>>16114089
this, i dont even own a deep fryer. deep fried things should be a treat reserved for going out anyway

[Anonymous No.16114163]

>>16113611
>Honestly, like 90% of all recipes are too much trouble to make. cooking, and cleaning up is 100% on me

This is why, once upon a time, people got married and one of them went out to work, while the other stayed home and worked there. This stay at home person did almost all the cooking, cleaning and supported the person who went out to earn money the couple shared. It was a teamwork thing.

Can't do that anymore though, not in today's society.

[Anonymous No.16114176]

>>16114121
cleaning oily tools, surfaces, etc is a bitch on its own, so theres that.

a lot of times it requires a fuckload of oil, so unless you usually deep fry things and have a good stash of oil, that's a walk/drive to your supermarket.

finally, you can't just pour oil into the drain as you would with water, unless you're one of those people, which i hope not, anon

also, thanks for keeping it civilized

[Anonymous No.16114258]

>>16114176
>cleaning oily tools, surfaces, etc is a bitch on its own, so theres that.
Fair enough, I’m coming from the angle of having a dishwasher, and I know plenty of people don’t.

>a lot of times it requires a fuckload of oil
The tempura pot I use has a fill-line that’s about 1/2 of a ‘standard’ bottle of oil. I just keep it accordingly on-hand as I would any other ingredient, same as someone who bakes their own bread would keep enough flour.
Plus you can get a container like pic for dirt cheap and filter/reuse your oil at least 3 times unless you do something to ruin/burn it.

>finally, you can't just pour oil into the drain as you would with water, unless you're one of those people
Of course I’m not. When I have to get rid of oil that’s no longer reusable, I just pour it into a ziploc bag and take it out with the trash. Or if I have a bottle or some other empty container from my fridge I’m throwing away, I’ll use that instead. But at least in my case, it’s still no more ‘work’, as I have to take out the trash anyway.

[Anonymous No.16114455]

Most oriental dishes that are complex with ingredients I don't have readily available
Deep fried meats
Beef wellington

[Anonymous No.16114594]

>>16114258
>pic
this is genius, thanks for sharing this

i like you, anon. you made well explained points, even gave me new perspectives in the matter, and you're capable of debating without resorting to /b/ tier retardation, and that's a lot to ask in this board.

either way, this is still 4chan, so i guess ur mom's a hoe

[Anonymous No.16114597]

>>16114258
>I just pour it into a ziploc bag and take it out with the trash.
that is NOT where it goes

[Anonymous No.16116070]

>>16113095
How? It's just making broth. It really helps if you have a stockpot with a built in strainer and either cheesecloth or a container to put your spices in so you don't have to do any straining.

>>16114038
I never knew these existed and they seem really cool... except the ones on Amazon all look like trash quality.

[Anonymous No.16116098]

rather spend the $2.50 than be fucked making this

[Anonymous No.16116207]

I like deep frying shit in my cast iron pan, it's very easy. I think I might have the shit to fry onion rings literally just sitting in my kitchen right now.

[Anonymous No.16116250]

>>16114597
Don’t be a turbo-retard. Throwing a household amount of cooking oil out with normal garbage is more than fine. It isn’t used motor oil.

>>16116070
>except the ones on Amazon all look like trash quality.
Specifically look for ones made in Japan. The quality difference between them and Chinese clones are insane.
I bought a Chinese one and promptly returned it, and currently own https://www.amazon.com/dp/B005LKIAD8

[Anonymous No.16116287]

>>16116207
>I like deep frying shit in my cast iron pan

Jesus christ that's fucking nasty.

[Anonymous No.16116299]

>>16114038
>>16114121
I have never heard of a tempura pot but I think this may be that answer to my troubles. I'll have to look more into these.

[Anonymous No.16116554]

>>16116299
It’s really just a Japanese-style stovetop fry pot.
But “tempura pot” will return more relevant results when searching in English or on western Amazon sites.

[Anonymous No.16116588]

>>16116098
>kike hummus

[Anonymous No.16116858]

>>16116250
>scroll down to reviews
>lots of people saying it's a cheap piece of shit

[Anonymous No.16116876]

>>16113572
if you don't have an outdoor cook station for deep frying and other messy cooking tasks, you are indeed a cooklet

[Anonymous No.16116973]

>>16116858
>4+ star rating with overwhelmingly good reviews
>bad reviews left by retards who don’t pay attention to what they’re buying
>multiple bad reviews complaint “the instructions are in Japanese” for an imported Japanese product
Are you new to Amazon? The router I use has a bunch of bad reviews too; they pretty much all claim that having to configure it beyond plugging it in is too difficult.

[Anonymous No.16117290]

>>16114258
The other big angle is that boiling water has a consistent temperature that is scientifically impossible to fuck up, and most fried foods will need cooked in batches to ensure an even browning. Cooking 4 servings of fries may take 4 or more batches, and onion rings are way worse in that regard than fries.

[Anonymous No.16117301]

One thing I really like is a vegetable tempura. When I make it, I definitely include onions as well as a variety of other vegetables.

[Anonymous No.16117308]

>>16113103
>>batter doesnt stick to onions

I've had that problem with other things. My solution when I batter anything is to wait at least 15 minutes before I put it in oil. That's usually enough to get the batter to stick better.

[Anonymous No.16117313]

>>16114597
>that is NOT where it goes

Agreed. But it is better than pouring it down the drain.

What I do is take the oil to the nearest restaurant and dump it into their used kitchen oil vat to be picked up later.

[Anonymous No.16117332]

>>16117290
That’s why the frying pot I posted has a thermometer. Furthermore, it has a nicely-illustrated range in bright red of “this is the temperature window to stay in where you won’t fuck up”.
>Cooking 4 servings of fries may take 4 or more batches
I also stated that the pot I suggested is ideal for one or two people, but not more.
>onion rings are way worse in that regard than fries.
It may seem counterintuitive, but onion rings are actually easier. You aren’t having to cook a starchy root to tenderness while trying to avoid burning the exterior surface; unless you’re trying to make a retardedly thick onion ring, once the batter is appropriately gold/brown to your liking, the onion within is equally done.
But once again, this applies to making one or two servings. Making more is easy enough, but you wouldn’t be able to serve them all together equally hot/fresh.

[Anonymous No.16117334]

>>16112478
i wish i could recreate the onion rings you get at carls. jr.

[Anonymous No.16117406]

>onion rings are hard to make
lol

[Anonymous No.16117416]

One thing to remember about onion rings, is that no frozen onion rings that you cook yourself are ever worth eating.

If you want good onion rings, you have to make them yourself from scratch.

[Anonymous No.16117442]

>>16117406
Too much trouble isn't the same thing as difficult.

[Anonymous No.16117459]

God, I miss working at Sonic so much. The feels.

[Anonymous No.16117482]

>>16114258
>dishwasher
What’s that? You mean the thing Asians use as an extra storage shelf?

[Anonymous No.16117484]

[Anonymous No.16117487]

>>16117484
.

[Anonymous No.16117488]

>>16112478
Fried calamari. The one time I tried to make squid I smelled so bad at work they made me go home and change.

[Anonymous No.16117489]

>>16117487
..

[Anonymous No.16117492]

>>16117489
...

[Anonymous No.16117493]

>>16117492
Just put this in the dishwasher.

[Anonymous No.16118134]

>>16113611
To me its the thing that the ingredients are expensive, spoil easy and the whole portion becomes too much, i would need like 2-3 portions and its almost always like 6-8 portions

[Anonymous No.16118549]

>>16114089
Just fill a pan with oil.
What do you need a deep fryer for?

[Anonymous No.16118575]

a lot of indian curries, they’re one of my favourite dishes but they’re time consuming and need a fuck load of ingredients that I often don’t have on hand

[Anonymous No.16119312]

Stews. Im hongry now I dont want to wait.

[Anonymous No.16119807]

>>16118549
I use a small saucepan for deep frying and it works great but there is one annoyance I have. After I'm done and pour out the oil, there's a film of grease in the pot that stays around. Even one pass of boiling water in the pot doesn't fully get rid of it. It's kind of unappealing to make soup later when a film of fry grease forms on top. I tried boiling with baking soda and it seems to help at least.

I'd never bother with a deep fryer though, way too much trouble

[Anonymous No.16119834]

Won Ton soup
Try looking that recipe up.
Then call for take out

[Anonymous No.16120145]

>>16112484
This.
Not only is the oil a hassle, but making a batter/breading station and getting your hands and counter messy is too much effort for too little reward, unless you're cooking for 4 or more people.
That being said home made onion bhajis are far superior to take away bhajis.

[Anonymous No.16120348]

>>16117489
>Reusing cooking oil
Enjoy your acrylamides and cancer with your off tasting french fries.

>>16112478
Made panko bread crumb onion rings a week ago. Came out exactly like pic related and is only a slight pain for the fact I could be using the same method on a thin cut of meat for the same effort. Trick with them is that theyre done in 1/2 the time of french fries so don't burn them.

https://www.allrecipes.com/recipe/82659/old-fashioned-onion-rings/

Oh and fuck beer batter onion rings

[Anonymous No.16120368]

>>16112478
Pizza. I tried like 5 times. It was more “fun” but given I only use shit like Ragu, I’d rather just go order local or dominos

[Anonymous No.16120436]

>>16120348
>Enjoy your acrylamides and cancer
You might want to pay better attention to your oil temperature, anon.

[Anonymous No.16120933]

>>16116287
Why would that be nasty? OH "deep frying shit", LMAO.
No, I don't mean literally "shit". Just deep frying various foods that you would normally deep fry.

[Anonymous No.16120979]

>>16114163
it's not that hard to clean after yourself and cook meals.
people who say that it's too hard are low evergy

[Anonymous No.16121053]

>>16112478
I usually buy frozen brand of some sort, but the Publix hot deli area has delicious beer battered onion rings that warm up in the oven nicely. They're as good as a restaurant.

What I love the most are the kind they used to sell in that loaf at the Tony Romas, or those fine haystack onion rings, super thin.

[Anonymous No.16121198]

>>16112478
Bagels, lot of work and probably don't taste a lot better than storebought