We shred 90% of our cheese but man it’s a pain in the ass cleaning the grater.
Not where I’m from. We use provolone.
Cleaning is the main reason why I don’t use certain things in the kitchen.
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This is the best reason to do it. It’s a straight time and inconvenience per dollar saved calculation and everyone, understandably, values these things differently.
The legitimate argument against it is because you often end up with a poorer quality product.
But if the ultimate quality was the same, the time and effort savings can plausibly offset the cost differential for many people.
It’s amazing people get take out from restaurants just to avoid a little extra work in the kitchen.
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I know you’re kidding, but I actually live by this. I haven’t gotten take-out since March, and before that maybe 1-2x per month for something difficult or impractical to make at home.
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After going through all these precautions, I’ll be damned if I allow some snot-nosed kid to give me a cheeseburger, especially when I know I can make a better one myself at home. I haven’t done any restaurant food at all since March either. And some things have disappeared from my diet as a result. Like french fries. Way too messy to make at home, and at this rate I may never have them again, but I’m good with that.
I don’t post in this thread a lot but my cooking has improved immensely the last 7-8 months. Most of the time I just follow a Youtube video.
But some things, like my local Thai restaurant, I go to once a month still.
I know it’s blasphemy but I absolutely hate dealing with garlic and will sometimes use the minced stuff in oil. It’s worse than fresh and I won’t use it in anything where the garlic plays a significant role (e.g. shakshuka as we have been ordered by Yuv, tomato sauce) but when a recipe has a lot of ingredients I’m happy not to have to handle the actual cloves. If I could buy onions and garlic precut and packaged I probably would, everything else is fine to cut myself.
I use a garlic press for this reason, even though the snobs recoil at them. It’s fast, efficient, and my fingers don’t smell like garlic for a week.
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lol i was just about to write that i can live with just about any shortcut other than pre-minced garlic, which is just the absolute nut low.
you can buy pre-peeled and that’s okay, but pre-minced is just a terrible product.
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results - pre peeled fine product. garlic powder fine for different jobs. pre-chopped is donald trump. I agree.
I should try the pre-peeled next time I see it. And/or a press. I want good garlic flavor but I don’t want to touch it if I can help it.
I should add I always refused to buy it because I assumed it was crap but then a friend who was visiting bought it and said she always uses it and I was partially converted. However in retrospect said friend made Cincinnati-style chili…
A pandemic is a great time to infuse large quantities of garlic into your diet since you’re not going to be around too many people. This is the quickest and easiest way.
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How I first learned about this dish (original release date 1995). It was Ragu and Prego for us Midwest kids.
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Me too. I didn’t find the recipe until a few years ago. There’s so much expensive cooking in this thread. Sometimes you gotta go on the cheap and this is that.
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Anyone thinking already about cooking Thanksgiving for one? I am considering buying a smoked turkey leg and concentrating on the sides.
Prechopped garlic is perfect for quick chinese food only. Somehow using better ingredients (other than, say, canned garlic or msg or cheap chinese cooking wine) doesn’t taste right. I kind of hate white pepper but use it constantly.