What food would you buy rather than make?

Discussion in 'Miscellaneous Food Discussions' started by morning glory, Mar 26, 2019.

  1. Per your recommendation, I will have to give this another look. My experience has been one of uninspiring uniformity, but I'm happy to hear that there are differences out there. Thanks for that!
    MrsDangermouse likes this.
  2. morning glory

    morning glory Obsessive cook Staff Member

    The brands which are good are generally Italian imports so don't know how available in the US. They are more expensive but worth it...
  3. It's always nice to have something handy for a "no recipe" night. Dry pasta keeps forever, so it's ideal.
  4. medtran49

    medtran49 Über Member

    SE Florida
    The Italian markets we go to have a whole aisle dedicated to nothing but pasta and the vast majority of it is imported. I don't remember them even carrying Barilla until the last time we were there and I noticed it. I'm sure Detroit has an Italian community with similar markets. Even our regular grocery store has started carrying a couple of imported pasta brands.
  5. Yes...there certainly are plenty of places I can look. I had stopped trying to look because of bad experiences, but I'm happy to learn that not all dry pastas are created equal.
  6. Yorky

    Yorky Uncomfortably numb

    I try to make most things from scratch but there are foodstuffs that I'm useless at making.

    Soups (for sauces)
    Baked beans.
  7. morning glory

    morning glory Obsessive cook Staff Member

    The other things on your list I sort of understand - but soup has got to be one of the easiest things to make. What's the problem?
  8. Yorky

    Yorky Uncomfortably numb

    It's for sauce bases. We cannot get fresh cream here unless you count that stuff in an aerosol.
  9. morning glory

    morning glory Obsessive cook Staff Member

    Oh - well that explains it.
  10. StuVide

    StuVide New Member

    I would rather make than buy almost anything -- but, there are limits. Croissants, for example. I can make croissants just fine, but why? I can get perfectly good ones at the neighborhood bakery. So let them do what they do best. Likewise stuff like tofu, yogurt et al. If I can really do better than they do, I'll make it. If not, let them ply their trades.

    On the pasta thing, I used to be a homemade pasta snob. But some of the types are a real pain to make and after reading Marcella Hazan, who is just fine with commercial pasta, I decided to focus more on the sauces than the pastas. If she's OK with store bought, so am I.
    Mountain Cat and morning glory like this.
  11. Yorky

    Yorky Uncomfortably numb

    I am intending to cook a chicken supreme in the very near future and, because of the unavailability of cream I shall use yoghurt or condensed soup, more likely the latter. There is a chance that my wife will like it!

    The yoghurt will go in the chicken tikka masala this weekend.
    Mountain Cat likes this.
  12. Mountain Cat

    Mountain Cat Active Member

    I like tempeh, but I don't think I'd go to the bother or making it myself. Or, miso. At least as long as ConAgra isn't making either for me.

    Since I know of a couple local bakeries that make breads without all the additives, I'd generally go to them if I want bread (which isn't as often as most people do, to begin with.) I have, however, made onion bread and so forth, in the past.

    Right now, I'm actually working on making my own chickens and my own eggs (well, my chickens are making the eggs) so we will see where that goes!
  13. morning glory

    morning glory Obsessive cook Staff Member

    I agree. I made Seitan a few times but didn't do very well.

    @SatNavSaysStraightOn is an experienced chicken keeper.

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