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Apr 10, 2012 12:28 PM

What everyday dishes don't you make?

From the thread on garlic/onion powder, I realized there were a number of standard American dishes that I just don't make. Not that I don't like them, but they just don't beat out other ones. Here's my short list, what's yours?

Creamy dips for chips (I do guacamole/salsa)
Meat loaf (I do meatballs)
Baked potatoes (I do roasted/mashed)
Baked beans (I buy a can once a year)
Baked ham

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  1. lol, my list is the same, but i do make ribs. not bbq, cuz i am a city gal with no yard.

    also am not a casserole person.

    i love eggplant parm but never make it because of the time and mess.

    1. I don't make mac and cheese from scratch because when I do I'm not happy with it. It's always too dry when baked in the oven and more trouble than it's worth. If I have a craving I tear open the blue box and I'm ok with that, even though I cook everything else from scratch.

      I don't use dry beans very much, but I'm thinking I might work more on that. I know they're better than canned.

      I rarely deep fry.

      2 Replies
      1. re: noodlepoodle

        Dry making the mac and cheese sauce in an oven safe dish and then just putting it under the broiler to brown and crisp up--more difficult to get dry. (I have the blue box for lunch when the craving hits me.)

        1. re: noodlepoodle

          Better tasting than the blue box is making your own cheese sauce on the stove using land o lakes American cheese to pour over your noodles. No need to bake and dry out and better tasting than the blue box

        2. Egg salad
          Macaroni salad

          Apologies to those who love them. Texture, smell, flavor, color, even the icky noise they make being stirred or served... nothing but unappealing.

          French onion soup -- don't need it enough to bother. I have a spoonful of husband's once a year at a restaurant.

          Potato soup - tasty but too heavy to have around.

          6 Replies
            1. re: DuchessNukem

              i HATE macaroni salad and pasta salad. yuk a thousand times. i never make them cuz i would never eat them.

                1. re: hotoynoodle

                  I remember back in the late 80's or early 90's that pasta salad with the orange-ish red-ish dressing was used and the long spaghetti noodles were the usual suspects in so far as the noodles were concerned and McCormicks Salad Sureme was the only real must ingredient. loved that stuff, so easy to make and whatever you had on hand for cheese or fresh veg went in.

                  1. re: iL Divo

                    i have no idea what that mccormick's stuff is.

                    growing up as an italian-american, cold pasta was perceived as a crime against humanity. pasta salad was always a "protestant" thing to us, lol and never served at any kind of family gathering.

                    1. re: iL Divo

                      Never saw this until we moved to MD and is alway had an Italian dressing tomato and cucumber with the salad sensation.

                2. Interesting change of perspective, what we don't' make!

                  pasta from scratch.
                  Homemade sausage.
                  Veal cutlets

                  8 Replies
                  1. re: HillJ

                    So you consider pasta from scratch and homemade sausage everyday? Wow, the rest of your cooking must be very impressive.

                    1. re: escondido123

                      Sure I do. For some of my family & friends these scratch recipes are ones they make at home every month or so. Like putting up a large batch of tomato sauce. They are impressive home cooks using their goodies every day, every week. It didn't occur to me that my list was unusual. Funny.

                      I bake different homemade breads every couple of days. For a few decades now...

                      1. re: HillJ

                        I do homemade pasta at least once a month and my husband and I make the same bread--KitchenAid mixer not bread machine--every couple of day. Not much on freezing so rarely do large quantities since there are only two of us.

                        1. re: HillJ

                          Somehow I have difficulty envisioning "pasta from scratch" and "homemade sausage" as everyday "standard American" dishes - stuff which the average Joe or Jane in the USA would make as a matter of course as a ho-hum everyday dish. =0 As opposed to CHers or foodies.

                          1. re: huiray

                            Ah, the average joe or jane...well, you lost me there huiray.
                            When asked "what everday dishes don't you make" I responded with what I don't make. Needless to say, YMMV.

                        1. re: HillJ

                          me either. I've made sausage before, once.

                          Never made pasta, don't eat veal

                          1. re: HillJ

                            It is interesting as these are things we make regularly from scratch. Well, except for veal cutlets which is only a few times a year.

                          2. I make all you don't make Escondido. as far as ribs, not our favorite, so not often, but I do make them. a friend gave me her specialty recipe.

                            I just made salmon patty's with cream sauce for hubby cuz he loves them, but I don't.
                            they're a rarity for him now but his mom made them often on Friday nights.
                            Pot roast because I'm underwhelmed at them usually and they're an effort if lack lustery.
                            Fish and chips because I've not found a good [really good] breading for the fish that I like.
                            Fish stews or soups, not my bag.
                            Sauerkraut, just because 'why'?
                            don't do a lot of shrimp dishes because unless I wrap them in bacon and deep fry, we're not huge fans.
                            husband loves sausage of any kind, me, not so much

                            7 Replies
                            1. re: iL Divo

                              And, if the weather is cools, pot roast of some sort--usually Italian--is an "everyday" dish for us. Interesting to see the differences.

                              1. re: escondido123

                                well then escondido, could you PLEASE post your pot roast recipe.
                                I'm more than a willing subject, just let me in on your secret.

                                1. re: iL Divo

                                  I don't think it is very secret. Brown the beef--I often use London Broil--remove from pan. Saute chopped onion, celery and carrot until just starting to brown. Add sliced garlic to taste, handfuls of fresh herbs (usually rosemary, sage, thyme and marjoram), deglaze with red wine and a can of tomatoes--either crushed by hand or milled. Add meat back and cook until fork tender, removing lid at the end to reduce the liquid. Serve with pasta, polenta or mashed potatoes. PS I use olive oil for the sauteing.

                                  1. re: escondido123

                                    I have been using that recepie for years.....the only variations might be the cut of meat, say brisket....and adding more onions sliced instead of chopping them...easy...

                                    Meatloaf....maybe once a year.
                                    Baked apples
                                    Deep frying

                                    1. re: PHREDDY

                                      Around here brisket tends to be expensive but London Broil is often on sale. Also a great dish made with pork shoulder.

                                      1. re: escondido123

                                        Have done it with both, the only adjustments I make is the amount of liquid I include....obviously the pork shoulder is fattier and thus less liquid...but it all is so simple....