Ask Lemmy
A Fediverse community for open-ended, thought provoking questions
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either !asklemmyafterdark@lemmy.world or !asklemmynsfw@lemmynsfw.com.
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email info@lemmy.world. For other questions check our partnered communities list, or use the search function.
6) No US Politics.
Please don't post about current US Politics. If you need to do this, try !politicaldiscussion@lemmy.world or !askusa@discuss.online
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
A lot of French cuisine. Not talking about laminated dough here which I've done many times. More so the complete modern French meal involving multiple reductions and real demiglace and all the techniques that seem to require a full restaurant process. It's the one style of food I will go to a restaurant and happily pay for once in a while, I understand why it's expensive to make and respect the skill it takes.
The other style I food I do this with is the very opposite, shitty fast food I can't make at home.
mise en place ;) demi-glace you can make a couple of times a year in bulk and just freeze the little jello cubes, to have on hand whenever.
Dried pasta is superior to fresh pasta. It is impossible to make it at home.
French Fries. For those who don't know, when starting with a potato, you have to fry them twice. Once at a low temp to cook through, then again at a high temp to crisp up and brown. The frozen fries at the grocery have already had the first fry.
The double frying is just too much effort when the frozen stuff is just as good, even in an air fryer. So long as they're hot, the drive thru can compete with anything you make at home.
I used to feel the same way about egg rolls, but the product you get from scratch is superior to frozen or even take out.
Mashed potatoes.
The "just add hot water" things are just as good, if not better since they come in all sorts of flavors.
Edit: The snobbery here is astounding. They're potatoes!
No shade; it's just funny that mashed potatoes are so derisive lol
In terms of nutritional value it's actually quite a huge difference, with homemade mashed potatoes being a lot better for you. Something about food being healthier when it's less processed.
Still, the powder one is not the worst thing, and boiling up potatoes takes too long some days. I like keeping some texture though, so for me it's homemade whenever I feel like having it. :)
Everything!
I didn't cook/bake growing up. I couldn't care less about doing it now. I have a handful of places that have yummy food from steak to sushi. And a great bakery. I need not to spend a moment of my time doing anything more than eating & enjoying.