I'd love go make chana masala, my favorite indian dish. but it just takes too long to make...
this post was submitted on 07 Mar 2025
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Croissants - 3 days prep time minimum? You have to be very precise with everything and it's just such a bother.
Lamb Vindaloo.
God I wanna be good at making that. And veggie samosas
I just made that this week and think I may agree with you, or at least I'd not try on a workday again. I didn't have the right peppers and used dried ancho, jarred roasted red pepper and a little fresh red pepper and it came out really good, sorta new world /old world delicious fusion but my God, toasting, grinding, processing, tasting, resting the paste. Started in the morning and let it rest while I was at work. Also started sourdough naan in the morning & of course made a vegetable dish to go with the meat - everything was good but I was exhausted by the end of the day!
I've never even tried to make it, so you've done much more than I!
Its my favourite dish whenever I go out to eat... but I just couldn't put aside the time, money or effort to make it...
I once made borscht. That is a labour of love I'll never go through again. I also made a hot chocolate layer cake, including making the marshmallows, and that was a lot of work.
Tofu.
Pressing the water out, marinating for hours, then cooking properly so it's delicious and not a rubbery mess is just too much hassle.
Just dice or slice it, dust it with corn starch and fry it until crispy. Serve with sauce or in a stirfry. No need for pressing water out. It won’t be rubbery.
I rarely even marinate my tofu, and have never really had issues with it getting rubbery, but the hassle of pressing the water out is enough of a deterrent for me. I've considered buying a tofu presser, but I have a small kitchen, so I don't really like owning such specialized tools.
but the hassle of pressing the water out is enough of a deterrent for me
Get super firm, they are vacuum sealed and pre-pressed. You can skip the pressing step entirely.
Really? That's what I usually buy, but there's still some liquid in the package, so I've always pressed it. I guess I'll have to try it without pressing some time.
Cake. Orange cake.
Mmm, that's not too hard to make. Orange-olive oil cake is so good.
Beef Wellington.
I was thinking about making this to surprise ans impress my wife. Watched a video on how to make it and decided that there are easier ways to impress her.
I made one for new years and while there are alot of steps, but the steps themselves are very doable. I prepped mine the day before and just had to cook in the oven on the day.
a *lot of steps
I like to do a bunch of baking for the holidays, and usually do a mix of easy/familiar recipes, plus some new/challenging recipes. I made caramels, and while I was pretty happy with them, I never heard one person comment on them, and they were a lot of effort compared to things like chocolate chip cookies, so I've never made them again.
Edit: Another is pumpkin pie from fresh pumpkins. I've done it, it's not that difficult, but it's also not any cheaper or better tasting than just buying good canned pumpkin.
Homemade pizza. Making the dough creates a mess and requires delicate manual labor in several steps at precise times over more than 24 hours. Looks great on YouTube but that's just not me.
Edit: thanks for the suggestions, guys. Who knows, maybe one day... 😉
A middle ground I do often is buy frozen pizzas and then add my own extra toppings. They're usually so cheap and skimp anyhow that I look at it like buying a starter pizza shell.
That's what I always do since there are decent options available nowadays.
It takes me an hour to make pizza from scratch at home. I'll grant it's messy but it's pretty easy!
- Prepare dough following steps 1-8 in the dough recipe above
- While your dough is rising, prepare the pizza sauce
- Liberally dust your pizza peel with corn meal (use more than you think you need!)
- Transfer the rolled-out dough onto the pizza peel and pinch the edges to form a crust
- Assemble and cook the pizza following steps 10-12 in the dough recipe above. I tend to use about 1/2 cup of pizza sauce, 4oz grated mozzarella, fresh basil leaves, and pepperoni, but the sky's the limit really
- Enjoy!
The pizza dough tastes better when allowed to rest and rise slowly in the fridge. Using a ton of store bought yeast for a quick rise is fine, but planning out the dough the night before is better.
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