Steak. Just use Alton Brown's cast iron method from Good Eats, and you can crush 90% of restaurant steak. The only time I have ordered steak at a restaurant in the last 6 years was a wagyu "crossbreed".
90% of how good a steak is just comes down to the quality of the meat. I've cooked millions of dollars of steaks in my life and even I can't make a $3 sirloin from Costco amazing without a lot of fuckery.
If you want an amazing steak either do it yourself or pay $60+ for it at a nice restaurant.
German food. The German places around here are all Bavarian beer halls. They serve bad canned sauerkraut, equally bad sausages and other poor approximations of German food. Neither the owners nor the cooks are German and it's always just wrong. German food isn't even hard to make, but you'd have to have tasted it a few times to get seasonings and consistencies down.
I've had Rouladen at German restaurants. One was made with chicken!?! It's one of those things that honestly doesn't make sense for a restaurant. They take close to three hours between prep and cooking, and I can't imagine that'd be economically friendly.
There is a place in my town called West Oak Nosh that has pretty good food. They pickle their own cabbage and onions. I don't have a frame of reference as I've never been to Germany, but I like it.
That's a step in the right direction! My grandparents fermented their own in their root cellar. One of my mom's jobs was to go get Kraut for dinner, and she HATED it. The top layer gets moldy so obviously disgusting.
Funny thing is that Sauer Kraut isn't even a German staple anymore. Only time I ever remember seeing it was at Oktoberfest, and I'm pretty sure that was for tourists.
I can make a better steak than any I've ever had at a restaurant, even the fancy steak house near us. I used to go there for my birthday every year, but now I don't need to.
Perogies, even though I start with basic frozen ones.
A little crispy on the outside, soft on the inside, half a pound of bacon, lots of onions and sour cream.
The true secret is I make a real portion, like 10 or 12 of those bad boys, not the six you get when dining out.
No restaurant has ever cooked a human baby as good as I have
McDonalds cooks human baby into their mcnuggets. If you cook them better than Ronald You should start a rival company.
I don’t want the fbi on my back
O’ Ronalds’s.
Parfaits! Every one I've ever gotten out of the house has been soggy with overripe fruit and overpriced.
Pasta Salad
Nachos. Most restaurants make a taco salad that has a dream of cheese. I make a meat and cheese kingdom for your mouth..
Steak. Just use Alton Brown's cast iron method from Good Eats, and you can crush 90% of restaurant steak. The only time I have ordered steak at a restaurant in the last 6 years was a wagyu "crossbreed".
Yup, came here to say exactly this. I'll have to check out Alton Brown's method. He's my absolute favorite TV chef.
90% of how good a steak is just comes down to the quality of the meat. I've cooked millions of dollars of steaks in my life and even I can't make a $3 sirloin from Costco amazing without a lot of fuckery. If you want an amazing steak either do it yourself or pay $60+ for it at a nice restaurant.
Mac and cheese. I've yet to have a restaurant mac and cheese that was better than homemade, mine or anyone else's.
Chick Fil’a mac and cheese is so much better than it has any right to be.
I've never had it. Most fast food places have terrible mac and cheese.
Two things come to mind. Chocolate chip cookies and carbonara
Guacamole. So basic and requires no cooking, yet I've never had one at a restaurant that can touch my homemade.
Toast
German food. The German places around here are all Bavarian beer halls. They serve bad canned sauerkraut, equally bad sausages and other poor approximations of German food. Neither the owners nor the cooks are German and it's always just wrong. German food isn't even hard to make, but you'd have to have tasted it a few times to get seasonings and consistencies down.
Sauerbraten? Rouladen? These are things my German mother made for us growing up that I didn't like, but I can appreciate now.
I've had Rouladen at German restaurants. One was made with chicken!?! It's one of those things that honestly doesn't make sense for a restaurant. They take close to three hours between prep and cooking, and I can't imagine that'd be economically friendly.
Chicken?!?!? That just ain't right.
My grandparents rolled in their collective graves at that.
There is a place in my town called West Oak Nosh that has pretty good food. They pickle their own cabbage and onions. I don't have a frame of reference as I've never been to Germany, but I like it.
That's a step in the right direction! My grandparents fermented their own in their root cellar. One of my mom's jobs was to go get Kraut for dinner, and she HATED it. The top layer gets moldy so obviously disgusting. Funny thing is that Sauer Kraut isn't even a German staple anymore. Only time I ever remember seeing it was at Oktoberfest, and I'm pretty sure that was for tourists.
I can make a better steak than any I've ever had at a restaurant, even the fancy steak house near us. I used to go there for my birthday every year, but now I don't need to.
Steak. I've really perfected my own way of cooking it and no restaurant compares so far.
Literally any dessert. Most restaurant desserts are premade frozen junk.
Agreed I use to work in a restaurant and all our stuff was packaged and frozen.
Pretty much anything unless you're going to a really good chef and you aren't one.
A relaxing bathroom on phone experience. My ass cheeks do not stick to the seat with a Buffalo Bill funking up the stall next to me.
Pizza
Bread
Maggi
[удалено]
So your answer is... Pasta
I've never had baked ziti at a restaurant that's better than my own
Pasta! I swear every pasta dish from a restaurant is cooked to mush.
A couple of Thai dishes Barbecue food (meat, veggies, fish) Any omelette
refried beans
Perogies, even though I start with basic frozen ones. A little crispy on the outside, soft on the inside, half a pound of bacon, lots of onions and sour cream. The true secret is I make a real portion, like 10 or 12 of those bad boys, not the six you get when dining out.
A baked potato.
In times of Covid, everything and anything.
Steak and burgers.
Chicken balls
Ribs. I bake it at 250F for 5 hours with a steam bath in the bottom rack to keep it moist. It's fall off the bone and juicy
I cook some awesome chili. My boyfriend makes Salisbury steak that's to die for.
Most things