(Closed) Favorite foods that you can’t cook yourself?

posted 11 years ago in The Lounge
Post # 32
Member
241 posts
Helper bee
  • Wedding: August 2010

Gnocchi- I am great at preparing gnocchi just not making them from scratch. They turned out out be a disaster and were falling apart as I boiled them. I think they took a turn for the worse when I was ricing the potatoes anyways… Maybe next time.

I am also terrible at cooking scallops so I always order them out.

Post # 33
Member
123 posts
Blushing bee
  • Wedding: January 2011

Definitely Chinese food!  I think I’m in the majority there! Smile

Post # 34
Member
14181 posts
Honey Beekeeper
  • Wedding: June 2009

Oooo I’ve made gnocchi from scratch. It turned out AWFUL and only has like, 3 ingredients so I have no idea how I messed it up.

By The Way, my new favorite post is this one. It’s making everything sound so delicious!

I think any “real” ethnic food is definitely a challenge. If anybody needs a kungnamool recipe (korean sprouts) hit me up! I’ve perfected mine =].

Here’s my next pad thai recipe I can’t wait to try. It looks more consistently like “real” pad thai (a la Pei Wei Diner style) than any of the other ones I’ve tried. Or any of the premade sauces (which are awful). I don’t know where to buy tamarind though (there’s a middle eastern spice store near me) although the rest of the ingredients I could get at the korean grocery market near my house. I got it from a Thai lady’s personal blog (not sure where though, sorry!) so I hope it’s really good!

2 handfuls of dried thin rice stick (about half a pack of 16 oz dry medium size rice stick noodles)

2 tablespoon brown sugar

1 tablespoon white sugar

2 tablespoon tamarind water (see notes below)

2 tablespoons fish sauce (substitute with soy sauce and soy bean paste for the same amount for vegetarian)

2 small bunch Chinese chives/leeks (you can substitute green onions but it won’t taste the same but it will give a little color to your Pad Thai)

2 teaspoon oil

1red shallot

minced 2 eggs

4 oz extra firm tofu, cut into small cubes and deep fry

4 shrimp, peeled and deveined (optional)

1/2 teaspoon of salted radish, chopped (this is salted daikon, the white raddish. You can skip it if you can’t find it. It usually comes in a plastic bag whole or in a tub already minced)

pinch of roasted Thai chili flakes (see notes below) or substitute red pepper flakes. It won’t be as spicy but will work fine.

2handfuls of bean sprouts

2 tablespoons of crushed

roasted peanuts & lime wedges

Soak noodles in tap water for about an hour until soft. To check the noodles if they are ready, bend a noodle and if it breaks without any force, it’s ready. If not, you have to soak a little longer. Mix palm sugar, white sugar, tamarind water and fish sauce and simmer until dissolved. Chopped Chinese chives into small lengths about 2 inches.

Heat a wok or big pot (Dutch Oven is my favorite, or a big saute pan will do) over medium heat until very hot, add oil and wait until the oil is hot and fry shallots until fragrant and colored. Crack in eggs and scramble. Mix in tofu (and shrimp if using), chili flakes and radish. Stir fry until the tofu is thoroughly heated up and then add noodles. Stir-fry for a while until the noodle is softer and change color. Add the prepared sauce and a pinch of chili flakes. Stir for a few moments. Finally, add most of the bean sprouts and Chinese chives and cook for another 30 seconds. The noodles should be a little sweet, sour and salty.

When served, top the noodles with crushed peanut, fresh Chinese chives, bean sprouts, a wedge or two of lime and chili flakes(if want it a little hotter).

Note: to make Thai chili flakes, buy dry Thai chilies and dry roast them in a pan on the stove for 10 minutes, stirring constantly, or toast them in a 350 degree oven for 10 minutes. Put the chilies in a food processor and pulse until they become flakes.

:to make tamarind water, take about a golf ball size tamarind paste, put water in it and let

Post # 35
Member
76 posts
Worker bee
  • Wedding: May 2009

Definitely sushi and Indian food…I know they are possible to make at home, but it’s too many ingredients to bother with. 

Post # 36
Member
299 posts
Helper bee

I can make anything and everything overly complicated and difficult French/British/American/Modern/Mexican/Italian/Spanish/German-wise (down to the last detail, all from scratch, buttter, cheese, jams, curds, etc. etc.), but I flat out stink at making ANY Asian food 😛 Sucks every time, lol

Post # 37
Member
948 posts
Busy bee
  • Wedding: May 2020 - Coyaba Resort, Montego Bay

@ejs4y8 – THANK YOU!!!  I am going to give it a go, perhaps this weekend.  yum.  yum.  YUM!

Post # 39
Member
2365 posts
Buzzing bee
  • Wedding: October 2009

oops supposed to say steakhouSe =)

I’m hungry!!!

Post # 40
Member
107 posts
Blushing bee
  • Wedding: October 2010

Eggs Benedict…I try and try and try and no matter how delicious it turns out in my own kitchen, it is NEVER as good as at a restaurant. 

Post # 41
Member
14181 posts
Honey Beekeeper
  • Wedding: June 2009

@jduck, thanks! there is a korean store RIGHT by me, but it’s so authentically korean I can’t read half the stuff so I just go off of what looks familiar to me and the people who own it don’t speak much english. There is a chinese grocery store somewhere near me at work….I just have to dig around. If i must, i’ll buy it online. But, the K store did have curry paste (red and green) so i bet it was probably right there in front of my face

Post # 42
Member
815 posts
Busy bee

Pad Thai, Tom Yum Goong, sweet and sour soup.  I used to be able to make sushi when I lived in NYC, but there aren’t any good fish markets around here.  So I’ll add that to the list.  Boo.

Post # 43
Member
2365 posts
Buzzing bee
  • Wedding: October 2009

Oh Amy13: My fiances favorite breakfast is eggs benedict …I cannot for the life of me make poached eggs. I’ve tried and tried … even googled all the tricks and still cannot do it right.

The day we got engaged, my fiance woke me up to say he must have eggs benedict from his favorite place for brunch … thats how he got me out of the house … lol =) It was the day after Valentines day and we partied really hard the night before and I was so mad that he made me get up … haha. Not anymore.

Post # 44
Member
567 posts
Busy bee

pork belly dumplings! creme brulee!

Post # 45
Member
999 posts
Busy bee
  • Wedding: January 2010 - Mr. P's Grandparents’ Ranch

SUSHI!! they alway taste better  when the one rolling them “really” knows what they are doing lol

Post # 46
Member
7052 posts
Busy Beekeeper
  • Wedding: July 2010

Sushi and my fave dessert of all time and it’s only b/c I don’t have their recipe or I swear I’d get thineself into the kitchen and try to re-create, although nobody could do it as good as they do it:  Chez Phillipe’s (in the Hotel Peabody, Memphis) Grand Mariner Souffle!!!  IT IS HEAVEN!!!

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