Common Dishes You'd Never Make at Home

[Wilfrid]

Sauerkraut I have made. Maybe twice. Charcuterie is a good one. Yes I have made pate, crepinettes and filled sausage skins — but those are things I rarely consider doing.

Not strictly charcuterie but I think the last “sausages” I made featured stuffed chitterlings.

[StephanieL]

N is planning to make sauerkraut tomorrow, but she's the queen of home fermentation.

I'm not making my own tortillas, creampuffs, or filo/streudel dough.  I suppose I could make pho if I really wanted to, but there are so many pho places here that there's no real point.

[AaronS]

fleischers would sell thinly sliced meat for cheese steaks if you asked them - they would freeze it for a bit first and then slice it.

I learned how to make pretty good fries during the pandemic. I have a lodge dutch oven that works pretty well, the oil lasts a really long time if you don't fry meat.

[Wilfrid]

Not rocket science. I submit you don’t even need the timer if you are conscious and own a clock.

 

[Diancecht]

pretzels?

[small h]

I would try, but lye. I'm trying to cut down on single use ingredients.