For me it's Chinese food. And! I can't get good Chinese food takeout
here. Well, I'm thinking of trying one new place. Anyway.

My stepmother says, nacy, just make it yourself. Easy for her to say,
she made fried rice every night, she's Japanese.

Mom. I would have to make the pork fried rice, egg rolls, beef &
broccoli, shrimp in lobster sauce, wonton soup, and maybe egg drop
soup, plus fortune cookies.

No WAY. Don't forget the ribs.

It's way too much work for dinner and lunch the next day. I'd be
cleaning pots for hours. No, thank you.

Anything you wouldn't consider making for dinner?

nancy

"Nancy Young" > wrote in message
...
:
: For me it's Chinese food. And! I can't get good Chinese food
takeout
: here. Well, I'm thinking of trying one new place. Anyway.
:
: My stepmother says, nacy, just make it yourself. Easy for her
to say,
: she made fried rice every night, she's Japanese.
:
<snip>
==========

Nacy... <giggle>...

Nancy, you wrote that excellently! I 'heard' her telling you
that.

I'm with you. Asian fare is just too much work for me, too.

Gosh, that last time I can remember doing an all Asian/Oriental
(here we go....) meal was... ummm, lemme think..., ! Oh my
stars - can you say 1985? Yeah. Too much work. But I have to
say, the Oven BBQ Beef with a marinade of Teriyaki Sauce, honey
and 5-Spice powder... Whoa! Quite excellent. Hmm, I even made
my own fortune cookies, too. I suppose if I didn't do a lot of
dishes that required lots of prep work it wouldn't be so bad...
but I have a tendency to most things 'all out' so there are a lot
of banner meals that don't get repeated much. Feh. Whatever.

--
Cyndi
<Remove a "b" to reply>

Nancy Young wrote:
> Anything you wouldn't consider making for dinner?


Fugu.

Best regards,
Bob

There's probably not much I wouldn't make at home, except pizza, as I don't
have the oven setup for it.

Nancy Young wrote:

> Anything you wouldn't consider making for dinner?


Deep fried anything. I like fried food now and then. Fried chicken or
fish and chips or plain french fries are good-- but not when I have to
heat all that oil and strain it when I'm done with it. It'd be easier
if I were set up for it, but I'm not and don't want to be for all the
use the special equipment would get.

Then there are the foods that set off the smoke alarm. Around here that
tends to be Thai curries.

--Lia

"Nancy Young" > wrote in message
...
>
> For me it's Chinese food. And! I can't get good Chinese food takeout
> Anything you wouldn't consider making for dinner?
>
> nancy

Tamales. Did that once; it took *hours* to do all inclusive cooking the
beef, cooling the beef, shredding the beef, then make the masa dough and let
it stand while seasoning the beef... and *hours* to roll up the tamales by
hand in soaked corn husks then steam them over the remaining stock. They
were delicious, but no thanks to all that work.

Jill

On Fri, 05 Dec 2003 22:12:20 -0500,
Nancy Young > wrote:
>
> For me it's Chinese food. And! I can't get good Chinese food takeout
> here. Well, I'm thinking of trying one new place. Anyway.
>
> My stepmother says, nacy, just make it yourself. Easy for her to say,
> she made fried rice every night, she's Japanese.
>
> Mom. I would have to make the pork fried rice, egg rolls, beef &
> broccoli, shrimp in lobster sauce, wonton soup, and maybe egg drop
> soup, plus fortune cookies.
>
> No WAY. Don't forget the ribs.

*laughs* Well, some of those dishes are pretty easy, but
making them all in one night might be a pain in the butt.

> It's way too much work for dinner and lunch the next day. I'd be
> cleaning pots for hours. No, thank you.
>
> Anything you wouldn't consider making for dinner?

Sushi. We do make California rolls at home sometimes, but
assembling the raw fish ingredients, making sure the rice turns out
okay AND clumsily trying to put it all together is too much for us to
handle. Besides, we have a pretty good sushi bar about 20 minutes
from here.

Also tend not to make Thai food, unless it's shortcut recipes
with storebought curry paste, etc. Getting all the ingredients in
this area is a bit of a challenge.

Ariane

Nancy Young wrote:
> Anything you wouldn't consider making for dinner?

Seafood. For dinner, or lunch, or breakfast, or a snack, or brunch, or...

"sea food" is an oxymoron.

--
John Gaughan
http://www.johngaughan.net/

In article >,
Nancy Young > wrote:

> Anything you wouldn't consider making for dinner?

I'd buy it prepared - bhel poori.
I can't really describe it, but it is my favorite Indian dish. Think
crispy, spicy, sweet, filling.

-r

"Julia Altshuler" > wrote in message
news:SMcAb.241554$Dw6.840184@attbi_s02...
> Nancy Young wrote:
>
> > Anything you wouldn't consider making for dinner?
>
> Deep fried anything. I like fried food now and then. Fried chicken or
> fish and chips or plain french fries are good-- but not when I have to
> heat all that oil and strain it when I'm done with it. It'd be easier
> if I were set up for it, but I'm not and don't want to be for all the
> use the special equipment would get.
>
> Then there are the foods that set off the smoke alarm. Around here that
> tends to be Thai curries.
>
> --Lia

I'll second the deep-fried anything. There is no way on earth I'm going to
have a pot of hotter-than-boiling oil in my kitchen. And when my SIL does
his deep-fry thing, I leave the room.

As for the smoke alarm -- think Paul Prudhomme and his blackened whatever.

Felice

jmcquown wrote:
> "Nancy Young" > wrote in message
> ...
>
>>For me it's Chinese food. And! I can't get good Chinese food takeout
>>Anything you wouldn't consider making for dinner?
>>
>>nancy
>
>
> Tamales. Did that once; it took *hours* to do all inclusive cooking the
> beef, cooling the beef, shredding the beef, then make the masa dough and let
> it stand while seasoning the beef... and *hours* to roll up the tamales by
> hand in soaked corn husks then steam them over the remaining stock. They
> were delicious, but no thanks to all that work.
>
> Jill
>

I want to make tamales with my daughter between Christmas and New Year's
some year just to try it (once), but I agree that they are a *lot* of work.

Bob

Nancy Young wrote:
>
>Anything you wouldn't consider making for dinner?

Fish.
I never cook any kind of fish/sea food in my house, makes everything STINK!
Why do yoose think sea food restauants exist?


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

zxcvbob wrote:
> jmcquown wrote:
>> "Nancy Young" > wrote in message
>> ...
>>
>>> For me it's Chinese food. And! I can't get good Chinese food
>>> takeout Anything you wouldn't consider making for dinner?
>>>
>>> nancy
>>
>>
>> Tamales. Did that once; it took *hours* to do all inclusive cooking
>> the beef, cooling the beef, shredding the beef, then make the masa
>> dough and let it stand while seasoning the beef... and *hours* to
>> roll up the tamales by hand in soaked corn husks then steam them
>> over the remaining stock. They were delicious, but no thanks to all
>> that work.
>>
>> Jill
>>
>
> I want to make tamales with my daughter between Christmas and New
> Year's
> some year just to try it (once), but I agree that they are a *lot* of
> work.
>
> Bob

If you would like my recipe, please let me know. It's on the other
computer. They were delicious but very time-consuming. I got some hints
from my (in the other apartment complex) Mexican neighbors.

Jill

jmcquown wrote:

> zxcvbob wrote:
>
>>jmcquown wrote:
>>
>>>"Nancy Young" > wrote in message
...
>>>
>>>
>>>>For me it's Chinese food. And! I can't get good Chinese food
>>>>takeout Anything you wouldn't consider making for dinner?
>>>>
>>>>nancy
>>>
>>>
>>>Tamales. Did that once; it took *hours* to do all inclusive cooking
>>>the beef, cooling the beef, shredding the beef, then make the masa
>>>dough and let it stand while seasoning the beef... and *hours* to
>>>roll up the tamales by hand in soaked corn husks then steam them
>>>over the remaining stock. They were delicious, but no thanks to all
>>>that work.
>>>
>>>Jill
>>>
>>
>>I want to make tamales with my daughter between Christmas and New
>>Year's
>>some year just to try it (once), but I agree that they are a *lot* of
>>work.
>>
>>Bob
>
>
> If you would like my recipe, please let me know. It's on the other
> computer. They were delicious but very time-consuming. I got some hints
> from my (in the other apartment complex) Mexican neighbors.
>
> Jill
>
>
Yes, I'd like the recipe. Thanks!
I have some recipes around here somewhere, but I can always use another
tested recipe. (and I'm not sure where I could buy a frozen hog head
around here anyway to use my recipe (if I can even find it))

Best regards,
Bob

In article >, Ariane Jenkins > wrote:
>> Anything you wouldn't consider making for dinner?
>
> Sushi. We do make California rolls at home sometimes, but
>assembling the raw fish ingredients, making sure the rice turns out
>okay AND clumsily trying to put it all together is too much for us to
>handle. Besides, we have a pretty good sushi bar about 20 minutes
>from here.
>
> Also tend not to make Thai food, unless it's shortcut recipes
>with storebought curry paste, etc. Getting all the ingredients in
>this area is a bit of a challenge.
>
>Ariane

Try this.

Take a tortilla, slather on some wasabi mayonaisse, place a knorri on the
mayo. Lay down a bed of rice. Slice up your favorite goodies and place on top.
Roll up burrito style.

Sushi burrito - and since it has a nice tortilla holder nothing has to be
perfect to be held together.


--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

On Sat, 06 Dec 2003 10:54:22 -0600, zxcvbob
> wrote:
> >
>
> I want to make tamales with my daughter between Christmas and New Year's
> some year just to try it (once), but I agree that they are a *lot* of work.
>
Many hands make light work! Enlist the entire family...
that's the traditional way to make tamales.

Practice safe eating - always use condiments

zxcvbob wrote:
>> If you would like my recipe, please let me know. It's on the other
>> computer. They were delicious but very time-consuming. I got some
>> hints from my (in the other apartment complex) Mexican neighbors.
>>
>> Jill
>>
>>
> Yes, I'd like the recipe. Thanks!

4 lb. beef roast (pork shoulder roast) (I used a chuck roast)
6-7 c. water
8 Tbs. chili powder
1/2 tsp. oregano
1/2 tsp. ground cumin
4-5 cloves garlic, minced
1 tsp. salt
5 lbs. masa harina
1 lb. lard or shortening (I used shortening)
broth from the cooked beef or pork
1 pkg. dried corn husks, soaked in cold water until pliable

Boil the meat in water about 3 hours or until very tender (you want the meat
to be shreddable). Remove the meat to a platter and let cool. Chop into
1/4-inch pieces, shredding the meat as you go. Place in a deep pot. In a
separate pot, dissolve the chili powder in about 1-1/2 c. of broth and pour
over the shredded meat. Add the garlic and other seasonings and cook until
seasonings are well incorporated with the meat and the broth is reduced.

Pour the remaining broth into the bottom of a deep kettle and place a
steamer basket inside. Heat the broth gently.

Cream lard or shortening in a large mixing bowl. Add masa a cup at a time
and mix well. Add enough of the broth to make the dough thick but
spreadable with a table knife.

Drain the soaked corn husks well. Holding a husk in one hand, spread the
masa dough onto the husk in a thin layer, about 1/4" thick. Add a spoonful
of the meat mixture. Tuck in the bottom of the husk, then carefully roll up
until the husk surrounds the dough and meat filling. Continue this way
until all the tamales are rolled.

Place them, tucked side down, in the steamer basket in the deep kettle to
which you have added the remaining broth. Steam the tamales, covered, for
45 minutes to 1 hour or until the corn husk peels easily away from the masa
dough. You may need to add water to the broth; keep an eye on the kettle.

Makes at least 50 tamales. They freeze well.

Jill

sf wrote:
> On Sat, 06 Dec 2003 10:54:22 -0600, zxcvbob
> > wrote:
>> >
>>
>> I want to make tamales with my daughter between Christmas and New
>> Year's some year just to try it (once), but I agree that they are a
>> *lot* of work.
>>
> Many hands make light work! Enlist the entire family...
> that's the traditional way to make tamales.
>
You're assuming everyone has a big family with willing hands. I live by
myself. I'm guessing Bob does, too, although he will have his daughter's
help for this dish.

Jill

In article >,
(PENMART01) wrote:

> Nancy Young wrote:
> >
> >Anything you wouldn't consider making for dinner?
>
> Fish.
> I never cook any kind of fish/sea food in my house, makes everything
> STINK!
> Why do yoose think sea food restauants exist?
>

> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

I'm with you. No fish usually. Been breaking that rule with shrimp,
though.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

In article >,
(PENMART01) wrote:

> Nancy Young wrote:
> >
> >Anything you wouldn't consider making for dinner?
>
> Fish.
> I never cook any kind of fish/sea food in my house, makes everything STINK!
> Why do yoose think sea food restauants exist?
>
>
Seafood restaurants are few and far between in your new neck of the
woods, unless you count Red Lobster (I don't). I make seafood and fish
at home because I figure that's why windows and ventilation fans were
invented. Our current house has a legit ventilation fan that doesn't
spit the stench back into the room. And good fish and seafood are
plentiful here in Seattle, whereas we had slim pickings in NC.

We're in the no home deep-fat-frying camp. I also haven't made tamales
at home, but I might do it someday just to say that I've tried it.

Cindy

--
C.J. Fuller

Change the sprinkle to a spring to email me

jmcquown wrote:
> sf wrote:
>
>>On Sat, 06 Dec 2003 10:54:22 -0600, zxcvbob
> wrote:
>>
>>> >
>>>
>>> I want to make tamales with my daughter between Christmas and New
>>> Year's some year just to try it (once), but I agree that they are a
>>>*lot* of work.
>>>
>>
>>Many hands make light work! Enlist the entire family...
>>that's the traditional way to make tamales.
>>
>
> You're assuming everyone has a big family with willing hands. I live by
> myself. I'm guessing Bob does, too, although he will have his daughter's
> help for this dish.
>
> Jill
>

Not my myself; just a small family and an even smaller kitchen.

Thanks for the recipe. (I can't believe you used shortening instead of
lard!) BTW, one of the secrets to making good tamales is incorporating
lots of air when you cream the lard or shortening -- at least that's what
I've heard from multiple sources.

Best regards,
Bob

In article >,
Nancy Young > wrote:
>
>For me it's Chinese food. And! I can't get good Chinese food takeout
>here. Well, I'm thinking of trying one new place. Anyway.
>
>My stepmother says, nacy, just make it yourself. Easy for her to say,
>she made fried rice every night, she's Japanese.
>
>Mom. I would have to make the pork fried rice, egg rolls, beef &
>broccoli, shrimp in lobster sauce, wonton soup, and maybe egg drop
>soup, plus fortune cookies.
>
>No WAY. Don't forget the ribs.
>
>It's way too much work for dinner and lunch the next day. I'd be
>cleaning pots for hours. No, thank you.

I did learn to make hot and sour soup, which is a favored cold
remedy. But after trying potstickers I'll stick with Trader Joe's frozen
chicken ones or Chinese take-out.

>Anything you wouldn't consider making for dinner?

Deep-fried anything. That is strictly for professionals IMO.

Ribs.

Elaborate baked goods and sourdough bread. We have good bakeries out
here.

Some things like sushi, spring rolls, and dinner rolls I plan to
experiment with though. And I will probably change my
mind on braised shanks since I have a Le Crueset French oven now.

I changed my mind about making pita after tasting Ranee's. I hope to get
a baking stone for Christmas :-). Ditto tamales after making them with
Kay. Yes it was a production but I plan to rope my friends in (and divvy
the results).

And I used to never cook fish (I like it but was scared to ruin the
expensive raw materials) but I got over it.

Charlotte

Nancy Howells wrote:

> I'm with you. No fish usually. Been breaking that rule with shrimp,
> though.

My neighbor fries fish in the garage in an electric skillet. It works
for them.

Becca

On Sat, 06 Dec 2003 19:46:36 GMT,
Charles Quinn > wrote:
>
> Try this.
>
> Take a tortilla, slather on some wasabi mayonaisse, place a knorri on the
> mayo. Lay down a bed of rice. Slice up your favorite goodies and place on top.
> Roll up burrito style.
>
> Sushi burrito - and since it has a nice tortilla holder nothing has to be
> perfect to be held together.

*laughs* You're scaring me, Charles!

Ariane

Becca > wrote in :

> Nancy Howells wrote:
>
>> I'm with you. No fish usually. Been breaking that rule with shrimp,
>> though.
>
> My neighbor fries fish in the garage in an electric skillet. It works
> for them.
>
> Becca

Simiarly, virtually all fried foods we prepare are done on the patio in an
electric skillet, deep fryer, or on the side-burner of our grill. We don't
like having the grease vapor pervading the house and coating the cabinets,
wallpaper, etc. I don't think a ventilation system captures all of it.

Wayne

Cindy Fuller > writes:

>(PENMART01) wrote:
>
>> Nancy Young wrote:
>> >
>> >Anything you wouldn't consider making for dinner?
>>
>> Fish.
>> I never cook any kind of fish/sea food in my house, makes everything STINK!
>> Why do yoose think sea food restauants exist?
>>
>>
>Seafood restaurants are few and far between in your new neck of the
>woods, unless you count Red Lobster (I don't).

I don't think there is a Red Lobster near me... but I haven't looked because I
don't consider their food fit for human consumption... but there is an
excellent seafood restaurant not more than ten miles down the road, "Reds". Of
course I won't find seafood joints here nearly as plentiful or a good as on
Lung Guyland, but then again regardless of where one lives on this planet they
won't find anything even close, and that is a fact.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Cindy Fuller saw Sally selling seashells by the seashore and told us
all about it on Sat, 06 Dec 2003 23:27:53 GMT:

>In article >,
> (PENMART01) wrote:
>
>> Nancy Young wrote:
>> >
>> >Anything you wouldn't consider making for dinner?
>>
>> Fish.
>> I never cook any kind of fish/sea food in my house, makes everything STINK!
>> Why do yoose think sea food restauants exist?
>>
>>
>Seafood restaurants are few and far between in your new neck of the
>woods, unless you count Red Lobster (I don't). I make seafood and fish
>at home because I figure that's why windows and ventilation fans were
>invented. Our current house has a legit ventilation fan that doesn't
>spit the stench back into the room. And good fish and seafood are
>plentiful here in Seattle, whereas we had slim pickings in NC.

If your fish is really fresh it should have a MINIMAL smell to it. I
don't know why people are saying it stinks. Yes it smells a bit but
it's hardly a stench. We have fish on a regular basis but we always
eat it the same day we buy it from the fishmongers, the rubbish is
taken out as soon as the fish scraps go into the bin, and the dishes
have to be done immediately after the meal instead of the next
morning. Fish only stinks if it sits around mouldering...

I will NOT deepfry because we have a gas stove and I don't want to set
the house on fire by accident. And I won't cook a dish that requires
more than two hours of continuous preperation time. If I can do a bit
and then put it in the fridge till next day that's fine, or get it
into the pot and onto the stove at lunchtime and leave it simmering...
but I'm not standing in the kitchen for three hours straight just so I
can say I made X, Y or Z by hand (eg.the time I made spring rolls, or
the time I made pasta by hand). It's not worth it because by the time
I've finished messing around I can't face eating it!

(huggles)

~Karen AKA Kajikit

Nobody outstubborns a cat...

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

In article >, Kajikit
> writes:

>(PENMART01) wrote:
>>
>>> Nancy Young wrote:
>>> >
>>> >Anything you wouldn't consider making for dinner?
>>>
>>> Fish.
>>> I never cook any kind of fish/sea food in my house, makes everything
>STINK!
>>> Why do yoose think sea food restauants exist?
>
>If your fish is really fresh it should have a MINIMAL smell to it.

You're talking raw fish... ALL fish STINKS while cooking.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

zxcvbob wrote:
> jmcquown wrote:
>> sf wrote:
>>
>>> On Sat, 06 Dec 2003 10:54:22 -0600, zxcvbob
>>> > wrote:
>>>
>>>>>
>>>>
>>>> I want to make tamales with my daughter

>>> Many hands make light work! Enlist the entire family...
>>
>> You're assuming everyone has a big family with willing hands.
> Not my myself; just a small family and an even smaller kitchen.
>
> Thanks for the recipe. (I can't believe you used shortening instead of
> lard!)

There are some things at which this transplanted Southern gal must draw the
line! Enjoy the tamales. They were really delicious.

Jill

On Sat, 06 Dec 2003 20:32:48 GMT, Nancy Howells
> wrote:

>In article >,
(PENMART01) wrote:
>
>> Nancy Young wrote:
>> >
>> >Anything you wouldn't consider making for dinner?
>>
>> Fish.
>> I never cook any kind of fish/sea food in my house, makes everything
>> STINK!
>> Why do yoose think sea food restauants exist?
>>
>
>> ````````````
>> "Life would be devoid of all meaning were it without tribulation."
>>
>
>I'm with you. No fish usually. Been breaking that rule with shrimp,
>though.

If it stinks, it has been dead too long. You need a supply chain
revision.



Rodney Myrvaagnes NYC J36 Gjo/a


The sound of a Great Blue Heron's wingbeats going by your head

"Nancy Young" > wrote in message
...
>
> For me it's Chinese food. And! I can't get good Chinese food takeout
> here. Well, I'm thinking of trying one new place. Anyway.
>
> My stepmother says, nacy, just make it yourself. Easy for her to say,
> she made fried rice every night, she's Japanese.

Chinese food for me too except for simple stir frys and fried rice. I prefer
Mandarin style Chinese which is complicated. I also like American
Chow-Mien-restaurant foods. Home made is easy but doesn't capture the
essence of this old time style treat.


Charlie

Becca > wrote in :

> Nancy Howells wrote:
>
>> I'm with you. No fish usually. Been breaking that rule with shrimp,
>> though.
>
> My neighbor fries fish in the garage in an electric skillet. It works
> for them.
>
> Becca
>

Or on the grill burner OUTSIDE

In article >, "c.dossman"
> wrote:

> Becca > wrote in :
>
> > Nancy Howells wrote:
> >
> >> I'm with you. No fish usually. Been breaking that rule with shrimp,
> >> though.
> >
> > My neighbor fries fish in the garage in an electric skillet. It works
> > for them.
> >
> > Becca
> >
>
> Or on the grill burner OUTSIDE

Oh, yes. And I've been grilling seafood outside as well, when possible.
Won't be doing that in the near future, though - the house is buried in
snow at the moment.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

In article >, Rodney
Myrvaagnes > wrote:

> On Sat, 06 Dec 2003 20:32:48 GMT, Nancy Howells
> > wrote:
>
> >In article >,
> (PENMART01) wrote:
> >
> >> Nancy Young wrote:
> >> >
> >> >Anything you wouldn't consider making for dinner?
> >>
> >> Fish.
> >> I never cook any kind of fish/sea food in my house, makes everything
> >> STINK!
> >> Why do yoose think sea food restauants exist?
> >>
> >
> >> ````````````
> >> "Life would be devoid of all meaning were it without tribulation."
> >>
> >
> >I'm with you. No fish usually. Been breaking that rule with shrimp,
> >though.
>
> If it stinks, it has been dead too long. You need a supply chain
> revision.

I beg to differ. I get my fish very fresh in the Boston area - some of
it is still kicking (lobsters) but they still smell like cooked fish in
the house - a scent I don't like to linger. Additionally, the cats will
go nuts, which is something I don't need.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

Nancy Young > wrote:

> For me it's Chinese food. And! I can't get good Chinese food takeout
> here. Well, I'm thinking of trying one new place. Anyway.

What kind of Chinese food? Oddly enough, Chinese food (stir fry type
dishes) is something I make at home for myself once in a while.

Being as though I usually cook only for one, I tend to cook things that I
can eat in one or two sittings. I don't do leftovers well. So that leaves
out a lot of dishes I won't cook for myself such as roast turkey, roast
beef, a pot of beef stew, and so on.

> My stepmother says, nacy, just make it yourself. Easy for her to say,
> she made fried rice every night, she's Japanese.

> Mom. I would have to make the pork fried rice, egg rolls, beef &
> broccoli, shrimp in lobster sauce, wonton soup, and maybe egg drop
> soup, plus fortune cookies.

Oh. I have never made myself egg rolls, at least not from scratch,
but I buy the frozen kind from Trader Joe's every once in a while. I won't
make egg drop soup at home, but that's because I don't like egg drop soup.
Fortune cookies? Who makes those from scratch? I do buy a box of fortune
cookies ocassionally. In fact, I have a box sitting on my counter right
now. You can find fortune cookies in the ethnic foods section of a decent
supermarket.

I tend to make small items at home, such as one or two lamb chops, a small
steak, a couple of pieces of chicken, and so on. These are things I can
reasonably finish in one or two meals.

wrote:

> Nancy Young > wrote:
>
>
>>For me it's Chinese food. And! I can't get good Chinese food takeout
>>here. Well, I'm thinking of trying one new place. Anyway.
>
>
> What kind of Chinese food? Oddly enough, Chinese food (stir fry type
> dishes) is something I make at home for myself once in a while.
>
> Being as though I usually cook only for one, I tend to cook things that I
> can eat in one or two sittings. I don't do leftovers well. So that leaves
> out a lot of dishes I won't cook for myself such as roast turkey, roast
> beef, a pot of beef stew, and so on.
>

I make quick basic stirfries, often using ramen noodles and mix of fresh
and frozen vegs. Or I make just *one* complicated dish and try to make it
carefully and as well as possible -- and I try to figure out all the steps
I can leave out or simplify next time.

Best regards,
Bob

Nancy Young a écrit :

> Anything you wouldn't consider making for dinner?

Mussels (cleaning them is a pain)
Fried stuff (I don't have nor want a fryer)
Oysters (I'm the only one at home who likes them *and* they're a pain to
open)
Complicated sauces (we're talking high-end restaurant stuff here, takes
too much time, I don't have assistant cooks)

I can also say what I make and never eat in a restaurant:
Pizzas (so easy and cheap to make, and so much better than in a
restaurant), except in Italy
Pasta, ditto
Really easy stuff

Nathalie in Switzerland

In rec.food.cooking, PENMART01 > wrote:

> Why do yoose think sea food restauants exist?


So that people can overpay for mediocre preparation? I never order Salmon
out anymore. I make it better at home.

--
....I'm an air-conditioned gypsy...

- The Who

Nathalie Chiva wrote:

> Mussels (cleaning them is a pain)

Having seen my wife get violently sick from Mussles, I lost my taste for
them. I never was really crazy about them anyway.

> Fried stuff (I don't have nor want a fryer)

Pity. Lots of good things come out of my deep fryer; Buffalo wings, French
fries, Calamari, donuts, apple fritters.

> Oysters (I'm the only one at home who likes them *and* they're a pain to
> open)

I leave them for a treat.

> Complicated sauces (we're talking high-end restaurant stuff here, takes
> too much time, I don't have assistant cooks)

Most sauces aren't that complicated. They are often based on techniques and
ingredients found in well stocked kitchens.

> I can also say what I make and never eat in a restaurant:
> Pizzas (so easy and cheap to make, and so much better than in a
> restaurant), except in Italy
> Pasta, ditto
> Really easy stuff

Unfortunately, I live in an area where a "good Italian restaurant" usually
means more than three different types of pasta and, at least one that
doesn't come with a tomato sauce and using a slightly better grade of canned
Parmesan.

>From: Dave Smith

>Pity. Lots of good things come out of my deep fryer; Buffalo wings, French
>fries, Calamari, donuts, apple fritters

We don't even use a deep fryer. Just a large heavy fry pan. Miraculously
fantastic coconut shrimp, tempura and churros are our favorites.

>Most sauces aren't that complicated. They are often based on techniques and
>ingredients found in well stocked kitchens.

And not even that well stocked kitchens...lol! We have a postage stamp sized
kitchen with very little room for stores and a tiny fridge. We do keep an herb
garden and a few select dry herbs around for flavorings. But butter based
sauces like buerre blanc, hollandaise, bernaise are a snap with even the most
meager of space; roux based sauces are also simply made from the usual
ingredients found in most kitchens. Now glace based sauces are a challenge, but
reliant only on a small tin of expensive but excellent glace, and the usual
ingredients plus maybe shallots, but small sweet red onions work in a pinch. We
keep sherry, marsala, red and white wine and a nip or two of liquors such as
Cointreau and Brandy for deglazing and flavor.

Yeah, many sauces aren't difficult or requiring unique ingredients, they are
like anything else...practice makes perfect.

Ellen