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Post by Mrs David Tennant on Apr 7, 2017 14:57:47 GMT -5
I'm fully on board with hating breading stuff (for the mess and the fuss) and with stuffing pastas or whatever. My big annoyance is cookies that involve any more work than scooping dough. Rolling chilled dough, cutting shapes, decorating before baking, decorating after baking... I can't be bothered with any of it. I loathe all the fussy shit, especially when there's dozens and dozens of a thing to be repeated. ::shudder:: Any cookie more complicated than Toll House chocolate chip is a non-starter for me. Hugs always gets all excited by the cookies in Martha Stewart magazines, and I'm always like, "Tell me how it went, once you're done making them." You'd probably like my mom's recipe for chocolate chip cookies that are cooked in a pan like brownies. They're really good and so easy. (They do have oatmeal in them and probably some people wouldn't like that.) We'd cut them up, throw them in the freezer and take out one or two (or four) at a time.
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Trurl
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Post by Trurl on Apr 7, 2017 15:47:29 GMT -5
Also, by far the *worst* food prep operation is cleaning squid. Messy, smelly, and a pain-in-the-ass when you can just buy squid tubes and be done with it. Yeah I can't even remember the last time I actually saw whole, unprepped squid that you'd have to clean yourself. I can't even imagine. Think of it as like cleaning a used condom that someone had stuffed with thin, saffron-coloured oatmeal that reeks of fish.
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Trurl
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Post by Trurl on Apr 7, 2017 15:48:20 GMT -5
I'm fully on board with hating breading stuff (for the mess and the fuss) and with stuffing pastas or whatever. My big annoyance is cookies that involve any more work than scooping dough. Rolling chilled dough, cutting shapes, decorating before baking, decorating after baking... I can't be bothered with any of it. I loathe all the fussy shit, especially when there's dozens and dozens of a thing to be repeated. ::shudder:: Any cookie more complicated than Toll House chocolate chip is a non-starter for me. Hugs always gets all excited by the cookies in Martha Stewart magazines, and I'm always like, "Tell me how it went, once you're done making them." You'd probably like my mom's recipe for chocolate chip cookies that are cooked in a pan like brownies. They're really good and so easy. (They do have oatmeal in them and probably some people wouldn't like that.) We'd cut them up, throw them in the freezer and take out one or two (or four) at a time. Oatmeal in chocolate chip cookies is the best - gives it a bit of texture and loft.
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Post by MrsLangdonAlger on Apr 7, 2017 21:42:56 GMT -5
Baking with molasses. I love the flavor, but whatever dish or measuring implement I use will be HELL to clean. Same goes for shortening.
But that's more to do with cleaning. I think for cooking operations it'd just be anything that involves getting my hands very greasy. There's one recipe I bake that has the perfect storm of these two things, because it calls for molasses AND shortening and the dough works best if I finish mixing it by hand.
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dLᵒ
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Post by dLᵒ on Apr 7, 2017 23:19:56 GMT -5
Also, by far the *worst* food prep operation is cleaning squid. Messy, smelly, and a pain-in-the-ass when you can just buy squid tubes and be done with it. And you could buy some astroglide and a cosmo to freak out the cashier.
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Post by songstarliner on Apr 7, 2017 23:40:53 GMT -5
Yeah I can't even remember the last time I actually saw whole, unprepped squid that you'd have to clean yourself. I can't even imagine. Think of it as like cleaning a used condom that someone had stuffed with thin, saffron-coloured oatmeal that reeks of fish. Deeeelicious. Can't wait to eat that (blaaaarf). Which brings me to another question: why eat a food that is disgusting to prepare? And which are the worst to prepare but the best to eat? I won't eat veal, but my mom loves it. I've given up trying to shame her, because she invariably says 'Yes, but it's vealllly good,' and I can't argue with that logic. Still: squick.
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Post by King Charles’s Butterfly on Apr 9, 2017 10:31:27 GMT -5
Which brings me to another question: why eat a food that is disgusting to prepare? I can only guess with all the warfare between the city-states and the Gods who boned up and down the family tree cleaning a squid didn’t faze the ancient Greeks.
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Post by pairesta on Apr 9, 2017 11:30:52 GMT -5
Think of it as like cleaning a used condom that someone had stuffed with thin, saffron-coloured oatmeal that reeks of fish. Oatmeal in chocolate chip cookies is the best - gives it a bit of texture and loft. This is a little jarring to read back to back like that.
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LazBro
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Post by LazBro on Apr 10, 2017 9:50:43 GMT -5
And which are the worst to prepare but the best to eat? Prepping/de-veining shrimp is pretty gross compared to how delicious it is.
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Post by The Sensational She-Hulk on Apr 10, 2017 9:56:12 GMT -5
And which are the worst to prepare but the best to eat? Prepping/de-veining shrimp is pretty gross compared to how delicious it is. See, I find it slightly tedious and time-consuming, but not particularly gross. But then, (fresh) raw shrimp doesn't really smell like much aside from brine. However, I really, really dislike dealing with squid, even the tubes that are already cleaned. I'll do it because calamari is fucking delicious, but one of my most hated jobs when I was a prep cook was to have to slice up the squid for fried calamari. I could rinse and drain that stuff a million times and I still would come home stinking of squid because the liquid would wind up all over me no matter what I did. MrsLangdonAlger, when measuring out anything sticky like molasses or honey, spray your measuring cup with a little bit of Pam first. It'll make things so much easier to deal with, especially the cleanup.
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dLᵒ
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Post by dLᵒ on Apr 10, 2017 21:35:24 GMT -5
I know it's really stupid and lazy of me to say, but I find making a salad more tedious than it's worth.
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Post by Mrs David Tennant on Apr 10, 2017 22:15:28 GMT -5
I know it's really stupid and lazy of me to say, but I find making a salad more tedious than it's worth. I totally agree. And I get bored eating it way before I actually eat enough to keep me going for a while.
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Post by Logoboros on Apr 11, 2017 10:35:55 GMT -5
I have one of these little guys for mincing garlic: While it does stick you with an extra (and fiddly) thing to clean, it minces pretty beautifully (and makes quick work of large or small cloves in equal measure). I actually find the more irritating thing about garlic is just getting it peeled (even with a silicon peeler mat). Little papery skins stick everywhere and whatnot. That what's occasionally drives me to buy some pre-minced garlic (or at least keep some around for when I'm feeling lazy). Also, on the onion-chopping front, it won't earn you any cool points, but I actually keep a pair of swim goggles in the kitchen to put on for chopping especially potent onions (or more than one or two). They completely eliminate any eye burning. ETA: Thinking about it, if one ever really want to own a pair of honest-to-goodness steampunk goggles, onion-chopping would at least provide a legitimate excuse for having them around.
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Post by The Sensational She-Hulk on Apr 11, 2017 10:37:31 GMT -5
I know it's really stupid and lazy of me to say, but I find making a salad more tedious than it's worth. I totally agree. And I get bored eating it way before I actually eat enough to keep me going for a while. I love salad, but if I have to wash and tear lettuce at night when I get home from work, I just go without because it's too much trouble. I buy the triple-washed bagged lettuce and just try to eat it before it goes bad. Sometimes I...don't succeed. And then I hate myself for wasting good food.
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Post by Pedantic Editor Type on Apr 11, 2017 10:48:53 GMT -5
I totally agree. And I get bored eating it way before I actually eat enough to keep me going for a while. I love salad, but if I have to wash and tear lettuce at night when I get home from work, I just go without because it's too much trouble. I buy the triple-washed bagged lettuce and just try to eat it before it goes bad. Sometimes I...don't succeed. And then I hate myself for wasting good food. I am the world's laziest salad maker. I buy a bag of greens and a bag of the pre-shredded carrots and cherry tomatoes. I rinse the tomatoes well. I toss as much as I want in a bowl. Sometimes I slice a little bell pepper into the mix. But hey, I eat a lot more salad than I used to.
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LazBro
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Post by LazBro on Apr 11, 2017 10:50:01 GMT -5
I have one of these little guys for mincing garlic: While it does stick you with an extra (and fiddly) thing to clean, it minces pretty beautifully (and makes quick work of large or small cloves in equal measure). I actually find the more irritating thing about garlic is just getting it peeled (even with a silicon peeler mat). Little papery skins stick everywhere and whatnot. That what's occasionally drives me to buy some pre-minced garlic (or at least keep some around for when I'm feeling lazy). Also, on the onion-chopping front, it won't earn you any cool points, but I actually keep a pair of swim goggles in the kitchen to put on for chopping especially potent onions (or more than one or two). They completely eliminate any eye burning. One of my proudest milestones as a home cook was building a tolerance for onions. I remember how when I first started cooking, chopping even a single onion would debilitate me. Now I can do a bushel with nary a tickle, unless like you say it's a curiously strong specimen. It's weird how you can develop a tolerance for sulfenic acid on your eyeballs but I'll take it.
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Post by The Sensational She-Hulk on Apr 11, 2017 10:54:23 GMT -5
I must be an alien. The worst an onion has ever done to me is make me blink a bit more than usual. It did win me points with dudes in professional kitchens, though, so that's something?
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Post by Pedantic Editor Type on Apr 11, 2017 10:56:22 GMT -5
I must be an alien. The worst an onion has ever done to me is make me blink a bit more than usual. It did win me points with dudes in professional kitchens, though, so that's something? Yeah, I've occasionally gotten a little eye-sting but otherwise chopping onions doesn't bother me. I do use a lot of them. Alex Guarnaschelli once said "onions are like underpants" which I like.
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Gumbercules
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Post by Gumbercules on Apr 11, 2017 10:58:00 GMT -5
I must be an alien. The worst an onion has ever done to me is make me blink a bit more than usual. It did win me points with dudes in professional kitchens, though, so that's something? How much were you already crying prior to cutting the onions? But no, I'm similar to you. It rarely bothers me. I can only recall one occasion of being blinded by it, and shoving my head into the freezer seemed to do the trick. I've heard about breathing in through your mouth rather than nose helps.
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Post by Liz n Dick on Apr 11, 2017 11:37:49 GMT -5
I've never managed to build up a consistent immunity to onions, no matter how many I chop. So I, too, have onion goggles. It's odd how some onions will wreck me and others have no effect at all, but it's good to be armed, just in case.
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Post by Pastafarian on Apr 11, 2017 13:13:05 GMT -5
I'm not crazy about debearding mussels, or dealing with oysters. Love to eat them, will gladly pay for someone else to do the prep.
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Post by pairesta on Apr 11, 2017 13:32:50 GMT -5
I'm not crazy about debearding mussels, or dealing with oysters. Love to eat them, will gladly pay for someone else to do the prep. I'm incapable of cleaning and shucking oysters properly. I don't know what to clean, or how much (do you get all those barnacle things off? How?) I always break the shell.
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Post by Mrs David Tennant on Apr 11, 2017 13:33:07 GMT -5
I can't deal with pulling apart a chicken (or turkey, not that I've ever cooked a turkey). I know I'm wasting perfectly good chicken but I just can't deal with the feel of it. I pretty much don't cook anything that I have to use my hands to mix or whatever.
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Post by The Sensational She-Hulk on Apr 11, 2017 13:52:10 GMT -5
I'm incapable of cleaning and shucking oysters properly. I don't know what to clean, or how much (do you get all those barnacle things off? How?) I always break the shell. I just rinse them off to get rid of any mud and leave the barnacles. They don't really matter in the end. One thing I'll suggest is getting a wide-blade oyster knife. It gives you better leverage, especially when you go in through the hinge.
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Gumbercules
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Post by Gumbercules on Apr 11, 2017 13:52:38 GMT -5
I hate the feeling of flour hands. I love the end result, but that really dry skin feeling is the worst.
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LazBro
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Post by LazBro on Apr 11, 2017 13:57:07 GMT -5
Cleaning/prepping my coffee pot might be up there for me. It's not particularly hard, and it's not particularly time consuming, but it's the every day nature of it that irks me. Sometimes I "just can't even" and I'll get coffee at the gas station on the way to work instead. You get the refill discount if you bring your own thermos, any size, so it's affordable too.
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Post by The Sensational She-Hulk on Apr 11, 2017 14:05:12 GMT -5
I hate the feeling of flour hands. I love the end result, but that really dry skin feeling is the worst. I THOUGHT I WAS THE ONLY ONE.
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Post by Liz n Dick on Apr 11, 2017 14:20:23 GMT -5
I hate the feeling of flour hands. I love the end result, but that really dry skin feeling is the worst. Okay, I love floury hands, but I hate hate hate butternut squash hands. I wear gloves when I handle butternut squash.
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Post by pairesta on Apr 11, 2017 14:54:56 GMT -5
I'm incapable of cleaning and shucking oysters properly. I don't know what to clean, or how much (do you get all those barnacle things off? How?) I always break the shell. I just rinse them off to get rid of any mud and leave the barnacles. They don't really matter in the end. One thing I'll suggest is getting a wide-blade oyster knife. It gives you better leverage, especially when you go in through the hinge. I have one; doesn't do me a lick of good.
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Post by Pastafarian on Apr 11, 2017 15:39:54 GMT -5
I'm incapable of cleaning and shucking oysters properly. I don't know what to clean, or how much (do you get all those barnacle things off? How?) I always break the shell. I just rinse them off to get rid of any mud and leave the barnacles. They don't really matter in the end. One thing I'll suggest is getting a wide-blade oyster knife. It gives you better leverage, especially when you go in through the hinge. You lost me at hinge. What? Am I a wannabe fishmonger or a damned carpenter?
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