Mianjin (seitan) or vegan ramen. Both super time consuming and hard but awesome!
this post was submitted on 07 Mar 2025
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https://www.kitchentreaty.com/40-cloves-of-garlic-soup/
I made it once for Thanksgiving years ago. Everyone loved it. It was a pain. Especially since I didn't have an immersion blender.
Looks pretty easy, assuming you have the blender. I'm not even sure how you'd make this without a blender of some sort. How did you do it?
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The only reason i do any cooking at all is because it's too expensive to buy food.
I hate cooking. It takes so much effort.
Pavlova.
Working in the kitchen requires good coordination and an intuition I will never have in my current setting because it's not the form of intuition I was raised on. The ability to cook to precision without everything spelled out comes off to me as almost psychic, and I don't have that. So I will never be making myself my favorite dish.
Pavlova is almost boringly simple, though.
Beat eggwhites and sugar for ages with a little vinegar along the way, dump onto a parchment lined baking sheet, bake - then turn off the oven, leave the door open a crack and leave a few hours to slowly cool.
Instead of making a big intricate arrangement with the fruit, go rustic with it - bowl of sugared berries, bowl of whipped cream, dollop of each on each slice.
Spring rolls. They are so much work. If you wanna do them right you have to start the night before. So many ingredients, the sauce. But they're soooo good.
My mom makes these cottege cheese and bread crumbs dumplings that she boils until they float and then you cut them in half and drizzle melted butter and brown sugar on them.
I could never pronounce or spell the name of the dish but she claims it's a traditional German dessert.
I tried explain it to chat gpt and it had no clue what the hell I was talking about. It kept telling me about Turkish dishes that have the right ingredients but look nothing like the baseball sized dumplings she would make.
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Khao soi
mainly foods that have a key ingredient that I would only use for that dish and not very often. an example being something that needs a cup of flour. can't buy a cup of flour, gotta buy the whole goddamn 3 pounds.
Get in the habit of making bread. It's not tough, especially when you get a system that works for you and your kitchen. There are few things in life as satisfying and wholesome as a fresh baked loaf!
you really don't have flour? how do you make roux-baseed sauces?
Ramen, but it takes so God damn long to make.
I once made borscht. That is a labour of love I'll never go through again. I also made a hot chocolate layer cake, including making the marshmallows, and that was a lot of work.
Tofu.
Pressing the water out, marinating for hours, then cooking properly so it's delicious and not a rubbery mess is just too much hassle.
I rarely even marinate my tofu, and have never really had issues with it getting rubbery, but the hassle of pressing the water out is enough of a deterrent for me. I've considered buying a tofu presser, but I have a small kitchen, so I don't really like owning such specialized tools.
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Just dice or slice it, dust it with corn starch and fry it until crispy. Serve with sauce or in a stirfry. No need for pressing water out. It won’t be rubbery.
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Soup dumplings. The broth for the soup has to be make in a specific way to solidify and I think there's also a complex method of incorporating the soup into the meat and veggies in the dumplings. It's just a very time consuming process all around. It's sucks tho because I love soup dumplings and being able to make a huge portion of them would be amazing.
It’s not that hard to get the stock to solidify. You just need to reduce it enough and pop it in the fridge.
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