Food that you hate to prepare, but love to eat

[HUBSTER]

Tuna noodle casserole.

 

[Edisto_Tiger]

Some prawns have giant poop chutes! You're eating poop if you don't devein! It's gross and by far one of the most tedious food prep tasks. That, and popping their heads off. I hate when I get stabbed by one.

We catch our shrimp fresh. Eat some and freeze the rest for the rest of the year. Shrimpin' season starts here about the 2nd week of Sept and runs for about 6-8 weeks.

We head all our shrimp while we're still in the boat and I have NEVER deveined a shrimp. It just doesn't effect the taste or anything.

Yes, it hurts like like hell when they get you with the horn or pop you with the tail. Every once in a while I'll have to wear gloves while heading them, because the iodine in them will start making my hands itch like fire.

 

[Edisto_Tiger]

I love liver and onions, but Gawwwwwd, it can stink up a kitchen.

Sometimes, I'll throw a skillet on the outdoor grill, and fry it in the open air.

I hear ya, but the payoff .....

 

[Win TWINS!!!]

none of it really bothers me. I hate dealing with raw meat, just because I typically go through a ton of paper towels and then go through and have to wipe down everything in the kitchen because I'm afraid of cross-contamination

Soulmate?

 

[night]

Does Pico de Gallo count? Lots of prep work, but I love that shit.

I make it every week. I use it in a lot of dishes but mostly in my eggs and also always mix a part of it with avocado to make guac. It's amazing how much salt brings out the taste of guac.

 

[TDs3nOut]

Love to eat green chile with pork, but cutting the fat off the pork shoulder and removing the skins from the roasted chiles is tedious labor. Still, can't wait till the weather cools off enough for the first batch of the fall.

 

[Edisto_Tiger]

I make it every week. I use it in a lot of dishes but mostly in my eggs and also always mix a part of it with avocado to make guac. It's amazing how much salt brings out the taste of guac.

I do the same. I love some pico in my omelet and I also mix it with avocado to make my guac.
Cilantro rocks.

 

[night]

I do the same. I love some pico in my omelet and I also mix it with avocado to make my guac.
Cilantro rocks.

Yea cilantro is pretty amazing. Serranos are the way to go for the peppers though. Jalapenos don't quite have the spiciness I'm looking for.

 

[Edisto_Tiger]

Yea cilantro is pretty amazing. Serranos are the way to go for the peppers though. Jalapenos don't quite have the spiciness I'm looking for.

I have to hang with the japs. They're all I can stand. Anything hotter will burn me up.

 

[whywork2]

lasagna

 

[whywork2]

Tuna noodle casserole.

that's some good sheet.

 

[sooner78wakeboard]

lasagna

good call...lasagna is good, but if you are going to make a good one it takes a while to make.

 

[mrwallace2ku]

I love liver and onions, but Gawwwwwd, it can stink up a kitchen.

Sometimes, I'll throw a skillet on the outdoor grill, and fry it in the open air.

I too love chicken liver, Walla Walla sweet onions and bacon together. Damn good eating right there good sir.

Livers are dirt cheap compared to anything thing else in the market these days.



Matter a fact...tinkle I'll do some skews tonight using the above-mentioned ingrediants...WTF...tanks for the idea here NCSF. 6 bucks should do a couple of days worth of liver eatin.

 

[nolehusker]

Brisket or pork butts. Mainly because it takes up soooooo much room in my fridge while they brine or marinate in a dry rub for a few days.

 

[Edisto_Tiger]

Brisket or pork butts. Mainly because it takes up soooooo much room in my fridge while they brine or marinate in a dry rub for a few days.

no doubt, but a brisket done right can't be beat. Good lawd that's good eatin'!

 

[Gooch1034]

Pomodoro sauce in particular but really any red sauce made from scratch is a pain in the ass.

 

[Grue]

Random topic drive-by.

I just cooked a lasagna this past weekend. I'm insanely impatient with the roux and Bechamel sauce that topped it. Rue the roux.

 

[Gooch1034]

Random topic drive-by.

I just cooked a lasagna this past weekend. I'm insanely impatient with the roux and Bechamel sauce that topped it. Rue the roux.

What is to be impatient about with the roux in Béchamel? Waiting on it to thicken?

 

[Grue]

What is to be impatient about with the roux in Béchamel? Waiting on it to thicken?

Stirring the flour in and adding the milk slowly to avoid the lumps. It's annoying even if only a few minutes.

I wanna dump it all in and BLAM. Sauce.

 

[Gooch1034]

Stirring the flour in and adding the milk slowly to avoid the lumps. It's annoying even if only a few minutes.

I wanna dump it all in and BLAM. Sauce.

Make the roux separate with some heat. Once the milk/cream etc is simmering, add roux as needed. No cold temps to lump up the roux if its nice and smooth.


This is making me hungry!