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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 so................no........

                            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....

                              2. I'm not big on roasts. I realize you can get several meals out of them, but I cringe when I see the price tag on them at the store.

                                I also only rarely cook with potatoes. Not sure why, because I love them and they're easy. Maybe I should find some new recipes...

                                3 Replies
                                1. re: writingislove

                                  Since they come in my meat CSA I have done more roasts and braises but years of sticker shock stopped menin the past.

                                  1. re: writingislove

                                    well writingislove...............and you're right by the way, writing is love, I agree whole heartedly....

                                    now about the potatoes, if you're willing to gain a boatload of weight, wash, peel, slice thin-ish Idaho potatoes, heavy 2-3 qt sauce pan, I use LeCreuset, melt 2-3 STICKS butter, not margarine, lay potatoes in, turn fire to lowest low, salt and pepper top of ingreds, place [1] 4" sprig of fresh rosemary in on top, lid on, poach for 1--2 hours. oh my..........

                                    1. re: writingislove

                                      Earlier this week, I splurged and bought a rib roast (massively on sale but still quite a bit more expensive than the roasts I usually buy). My husband put the roast in the microwave during dinner (on Tuesday) so the cat wouldn't get at it, which is where I found it - this morning. Thankfully there wasn't all that much left, but I still almost cried.

                                    2. Pasta salad. Cold pasta soaking up liquid for hours and hours until it is mushy when eaten is just not appealing to me.

                                      2 Replies
                                      1. re: sbp

                                        Absolutely, however, the key is to dress the pasta just before serving. Never before.
                                        Pasta can practically absorb its weight in dressing!
                                        I redress leftovers, too.

                                        1. re: sbp

                                          i could not agree more. pasta salad is an abomination, whenever it is dressed.
                                          many other grains make much better salads.

                                        2. Grilled foods. I prefer the all-over sear I get from a cast-iron skillet.

                                          I do make chili (albeit mild, with beef and beans) but no other Mexican food. I only like lime with tonic water and I hate cilantro.

                                          I don't deep-fry anything, and rarely broil.

                                          1 Reply
                                          1. re: greygarious

                                            I don't deep fry, rarely make hamburgers, rarely make any kind of appetizers.

                                          2. I do not make Mac@Cheese not because I do not like it but because I cannot make it well.
                                            Do not like stews and almost never make them.
                                            Hate most leftovers and more times than not have no idea how to re-purpose them to taste yummy.

                                            1. I've never cooked a pork chop. Or a ham. Or a pork tenderloin or shoulder roast or anything pork other than bacon (which I didn't eat until I was in my 30's and its still a rare occasion and only one certain kind of bacon,) and prosciutto. No health or religious reasons- I just don't like it.

                                              1. ditto on the creamy dips - i also don't do salad dressings. i don't bother with baked beans 'cause my epicurean boys enjoy the heinz so much more. i don't make white sauce or baked mac and cheese 'cause my fam prefers plain macaroni with meltzed mozzarella on top. low maintenance, in that regard.

                                                1. I don't cook much fish. I have cooked salmon and catfish a few times.
                                                  I never cook burgers (OK in 1969 I was a grill man at McDonald's) and very seldom hot dogs (maybe once in 20 years).
                                                  I never poach eggs. I may change that... just because.
                                                  I don't cook eggplant. Is that an everyday item? God, I hope not.
                                                  I don't do hummus. I don't do meatballs ( I do meatloaves. I use ground beef and sausage in spaghetti sauce).
                                                  I have never cooked a fritata. I hope to change that.
                                                  Never cooked polenta ( I have cooked corn meal mush before.)
                                                  Never cooked wild rice, quinoa, cous cous, or lentils.

                                                  14 Replies
                                                  1. re: Hank Hanover

                                                    My husband plops two poached eggs on top of a bowl of dry corn flakes, mixes it all up, adds S&P, and enjoys. Oddly enough it's quite good!

                                                    1. re: Hank Hanover

                                                      Yeah. I never do hotdogs but my SO will buy a pack every so often and eat microwaved as snack.

                                                      1. re: Hank Hanover

                                                        oh so funny............
                                                        "I don't cook eggplant. Is that an everyday item? Gawd, I hope not."
                                                        you made me laugh...................^^^
                                                        about hummus, I do understand that.
                                                        about fritata, I still don't get the gyst of why people think this food item is ingenious. I think of it as leftovers/reruns in scrambled eggs, I'm just sayin....'
                                                        cous cous is ok, nothing tremendous on my end but lentils, OH I LOVE THEM, as does my little bod

                                                        1. re: iL Divo

                                                          I do plan to try lentils, sometime, I am concerned that because gourmets have discovered them, the price has gone up (sorta like shortribs, baby back ribs skirt steaks and flank steak).

                                                          Lentils are more expensive by weight and calorie than rice. Poor people in the middle east used to eat lentils because they couldn't afford rice. If the price of lentils goes up, what do they eat? I suspect that those riots during the "Arab Spring" were driven more by hunger than a driving need for new leadership. Look... I will be the first to admit that I don't know all this for sure but I suspect it.

                                                          1. re: Hank Hanover

                                                            basic lentils remain krazee cheap. a 1-pound bag is under $1. cooked they about triple in volume, so that makes MANY servings.

                                                            there were food riots a few years back, but they were more in response to a shortage of cooking oil. the major source of calories for much of the world's super-poor. much of the arab spring agitation was generated by the unemployed under 30-year-olds with little prospect for employment, regardless of education. their jobless rates exceed 20% and 30% in many of those nations.

                                                            1. re: hotoynoodle

                                                              You are probably right... but at my grocery stores bulk bins, Lentils are $1.29 per pound. Long grain white rice is $1.00 per pound.

                                                              Lentils are 25 cents per 1 cup serving (cooked) (226 calories).
                                                              Rice is 14 cents per 1 cup serving (cooked) (205 calories).

                                                              A high unemployment rate in that part of the world means you don't eat. It means you don't have anything to lose.

                                                              1. re: Hank Hanover

                                                                as i said, lentils triple in volume, so 1 cup cooked cannot cost 25 cents. that would mean your dry pound only makes about 5 cooked cups. 1 cup raw cooks into at least 3 cups cooked, even more if you leave it brothy.

                                                                1. re: hotoynoodle

                                                                  Those are the numbers I found on the web. Perhaps you are right.

                                                                  I have never cooked lentils so I can't say with authority.

                                                            2. re: Hank Hanover

                                                              You are assuming that lentils are more expensive than rice the world over because they cost more in the bulk bin at your market? Anyway, notwithstanding that white rice is an aspirational purchase in some places (in the way that white flour was for centuries in Europe, i.e., something the poor could not afford), comparing cost in terms of calories misses the fact that lentils and rice are apples and oranges, so to speak. Lentils are a good source of protein and fiber (unlike rice), and the cost it makes sense to compare them to is that of other dried legumes (i.e., beans). They're all cheap for what they bring to the table, nutrition-wise. Plus, they're delicious.

                                                              1. re: Caitlin McGrath

                                                                It's true that they are a different class of food but both are a primary source of sustenance for millions of people and so it is appropriate to compare them at least by calorie and cost. Interestingly, I have found articles saying that together they form a near perfect food.

                                                                You bring up a very good point that the price at my grocery store may have little to do with the price of both in the markets of Egypt or Syria. However, eventually world prices do have an effect. If the richer part of the world suddenly sees good value both nutritionally and economically. It will consume more of whatever supply there is in the world leaving less for the poorest nations and raising the prices everyone has to pay.

                                                                I do understand that Arabs probably don't eat long grain white rice. Long grain white rice is fairly expensive compared to other styles of rice except for Arborrio, I'll never understand that.

                                                                Now, what I have done is compared a great many basic foods by cost per calorie and rice is cheapest by far. I think all this is extremely interesting and wanted to get it out and let it be discussed. If I am way wrong, fine. I don't happen to think so and it is getting all of us to think about it.

                                                                1. re: Hank Hanover

                                                                  I think there are a number of foods in the world that have a low cost per calorie, but that doesn't take into account other nutritional values.

                                                                  1. re: Hank Hanover

                                                                    Actually, I think you will find that long grain white rice is most common in the Middle East, so yes, Arabs do eat it. And again, its cost relative to other types of rice in your local market isn't necessarily something that would be reflected in other parts of the world where it is the most common type and a subsistence food. Indeed, rice is a subsistence food in so much of the world because of its low cost per calorie, and where rice is not other grains such as corn and millet are. However, the greatest nutritional value these foods provide is calories, so while legumes may cost more a per calorie, the calories they provide are more nutritionally dense.

                                                                    At any rate, with regard to Egypt and Syria, it is not rice which provides the subsistence calorie load for the poor in those countries but bread, the cost of which is subsidized by the government. The Arab Spring uprisings were about lots more than food cost, but threats to bread subsidies and rising prices (due to climate-derived wheat shortages and recently escalated fuel costs) are the reason bread riots are called bread riots.

                                                                    It is true that together lentils and rice (or other grain + legume combos) provide complete protein, with the full complement of amino acids. A dish common in several Middle Eastern cuisines is mujadara (there are many variant spellings), made from long grain rice, lentils, and caramelized onions: http://www.cdkitchen.com/recipes/recs...

                                                              2. re: iL Divo

                                                                frittata well prepared is a real treat, healthy and great the next day.

                                                              3. re: Hank Hanover

                                                                You've just listed a few of my favourite comfort foods! From your list I regularly cook:


                                                                homemade burgers

                                                                poached eggs

                                                                hummus (but I prefer roasted carrot hummus)

                                                                meatballs (made some Finnish meatballs with partridge berry sauce two nights ago)

                                                                meatloaf (but then you do, too)

                                                                frittatas, especially asparagus and caramelized onion

                                                                polenta, especially soft

                                                                wild rice, quinoa and lentils - often

                                                                I'm adding:

                                                                chicken and dumplings
                                                                all sorts of stews and tagines
                                                                all my preserves
                                                                condiments (i.e. BBQ sauces, ketchups)
                                                                breads (gluten free)
                                                                vinaigrettes and dressings

                                                                Well, most things.

                                                                But never, ever wieners! Ever.

                                                              4. No dippy things besides guac or salsa (not even hummus!), historically no salad dressings or vinaigrettes although this is a no-brainer SHOULD-make.

                                                                No pasta sauce, no BBQ -- city gal, like hotoynoodle mentioned -- and nearly nothing with beef (because as it's an occasional indulgence, I'll enjoy it prepared by professionals).

                                                                1. Interesting topic!

                                                                  My "never makes":

                                                                  pot roast
                                                                  fish (I leave that to the husband)
                                                                  homemade mac and cheese
                                                                  meat loaf
                                                                  fried anything (it makes the house smell too bad)

                                                                  I also can't make a good biscuit to save my life. I won't give up, though.

                                                                  1. Interesting topic. I never make mac and cheese, pot roast or beef stew, or lasagna because I don't really care for them (possibly just never had a good one, who knows). I don't make ribs or eggplant parm because I have access to really good versions I don't have to make. Rarely make any casseroles although I have nothing against them. Never make Mexican-type stuff because I didn't grow up with it and don't have much access to it here in the Greater Boston area so it is not in my food vocabulary, as it were. That last recently shocked my sister who moved out West 15 or so years ago and had forgotten she never used to find tortillas a standard staple in her kitchen.

                                                                    1. This part applies only to southerners, because I have lived in Georgia for 10 years and don't make:
                                                                      Not because I don't like them, but because as a Midwestern gal, I just can't make them as well as a born southern cook can. I'd much rather enjoy theirs.

                                                                      As far as non-southern food, I don't make baked beans, or deep fry, or make skillet fried chicken, or green bean casserole. I don't make guacamole. Or french onion soup, though it's on my list to make someday. I don't bake my own bread, though I don't know why.

                                                                      It's funny, but many of the items on other's posters lists are things I make regularly.

                                                                      2 Replies
                                                                      1. re: jmcarthur8

                                                                        Add fried chicken to my list. My mom always made "oven dried" which is basically baked chicken and apart from not really liking fried chicken I never think of it. I live to make breaded chcickem cutlet though (fried).

                                                                        1. re: melpy

                                                                          Until about a year ago, I'd never even tried fried chicken.

                                                                          I also don't make:

                                                                          chicken and dumplings
                                                                          meatloaf (although my boyfriend loves it and makes it on occasion and it turns out I really like it too)
                                                                          eggplant parmesan (my favourite as a child, never get around to it now)
                                                                          tuna noodle casserole (not even sure if I've eaten it)

                                                                      2. fish other than tuna salad
                                                                        dried beans
                                                                        anything with hot peppers
                                                                        desserts from scratch
                                                                        martinis and other fancy drinks
                                                                        anything with peanut butter
                                                                        anything deep fried

                                                                        1 Reply
                                                                        1. re: Berheenia

                                                                          very funny, Batheenia, because with the exception of drinks and deep fried things this could be my go to food list!

                                                                        2. Mexican rice, red salsa and green salsa. Although I have good recipes, most of the time we go to the local restaurant to order a side of rice and a couple containers of salsa.

                                                                          1. This is an interesting topic.

                                                                            I never make stir-fry's.

                                                                            I never make pork ribs. Occasional beef ribs with a thai lime-chili marinade in the summer on the grill.

                                                                            Never make baked beans.

                                                                            Almost never make a casserole, but exclude moussaka, and other eggplant dishes from that category, and lasagna.

                                                                            I never deep fry.

                                                                            1. Ditto the ribs, the baked potato, and homemade baked beans.

                                                                              Hard boiled, soft boiled eggs
                                                                              Pasta with meat sauce (not bolognese but the red sauce ground beef concoction)
                                                                              Chili (used to but it has been years)
                                                                              Stuffed bell peppers
                                                                              Tuna melts
                                                                              Soup from a can
                                                                              Stuffed cabbage
                                                                              Raw carrot sticks for snacking
                                                                              Desserts (unless I'm asked to bring one)

                                                                              1. I don't deep fry and seldom broil, or grill.

                                                                                I don't do desserts or breads.

                                                                                I don't make fried chicken.

                                                                                1. fried chicken--haven't made it in years because it makes such a mess
                                                                                  Chinese or any other Asian food--but I will happily eat it at a restaurant
                                                                                  meat loaf, almost never--I guess I don't like it well enough to make it
                                                                                  candied yams--never!
                                                                                  green bean casserole--not in 30 years, and never will again
                                                                                  pasta salad--agree with everyone here, I hate it too
                                                                                  mayo--but I may change that
                                                                                  cream soups
                                                                                  bbq--I've never learned. But I happily eat bbq.

                                                                                  1. most things that traditionally make large batches i shy away from, since i live by myself. this means my list is things like:
                                                                                    lasagna, mac n cheese, most casseroles, pot roasts, brownies, cakes, pies, etc.

                                                                                    this all changes when i am visiting home though...
                                                                                    however, if anyone has a good way to make small batches of any of these, please let me know cuz i love them all!

                                                                                    oh, also, count me in on the deep frying. but fried chicken biscuits is one of my all time favorite meals

                                                                                    3 Replies
                                                                                    1. re: mattstolz

                                                                                      Mac and cheese for one or two, just cut the proportions and use a smaller container--there are great small gratin dishes. In fact, the Cucina Simpatica cookbook from Al Forno i n Providence recommends doing their baked pastas--the best M & C in the world--in shallow gratin dishes for one/two. As to pot roasts, we cook one for two of us and then use the leftovers for a shepherds pie and a filling for ravioli....not a bit goes to waste.

                                                                                      1. re: mattstolz

                                                                                        For lasagna, just make it in a loaf pan! Then you can divide the recipe into several loaf-pan sized batches and freeze the ones you won't make right away. Tis also means you get a much higher crusty edge ratio (my favorite part of lasagna).

                                                                                        If you have a really small appetite you can make it in mini-loaf pans!

                                                                                        1. re: IndyGirl

                                                                                          small appetite actually is the OPPOSITE of my problem...

                                                                                          most of the things on my list of what i dont tend to make are major comfort foods for me. if there is a lasagna around, especially if it is made with homemade noodles like mine are, i will eat it until i cant move. tends to be an issue.

                                                                                      2. I never do ground beef dishes - hamburgers, meat sauce, meatballs, meatloaf. It's a texture thing for me, haven't liked the feel of ground beef pretty much ever. Very rarely, I will make a meatloaf for DH, who loves my mashed potato stuffed meatloaf. I can't vouch for the taste of it, because I won't eat it.

                                                                                        Also don't make chicken/tuna/egg salad. I've never liked them, or mayo, and being egg allergic means that I don't even have a safe mayo option (also allergic to soy, so vegannaise is out.)

                                                                                        1 Reply
                                                                                        1. re: jw615

                                                                                          You can make a curried chicken salad, using plain yogurt. There are no eggs involved. I've also made a good tuna salad using a cilantro yogurt dip I buy at Trader Joe's. I don't add eggs to that tuna salad. Usually add celery, onions, sometimes corn or olives.

                                                                                        2. Depending on your reasons for not making meatloaf (too large? too long to bake? no oven?) , I would urge people who make meatballs to try making frikadellen/fricadellen. You make up your favorite mealball/meatloaf mixture, but form it into serving sized patties a half to three-quarter inch thick. Then saute in a pan on medium-low heat for a total of about 20 minutes, depending on thickness, turning once. Unless you are using a non-stick pan, you'll need a little oil to get things started, until the meat releases its own fat. The patties will have that nice meat-loaf crust on both sides, and you will have all the drippings in the pan to turn into gravy without having to deglaze a loaf pan. Make extra patties and serve hot or cold on round buns for subsequent lunches.

                                                                                          7 Replies
                                                                                          1. re: greygarious

                                                                                            frikadellen/fricadellen?? If I caramelize some onions and saute some sliced mushrooms and make a gravy out of beef broth and put it all together, don't I have Salisbury Steak? or is that Salisbury frikadellen/fricadellen? Ahh... Is frikadellen German for Salisbury Steak?

                                                                                            1. re: Hank Hanover

                                                                                              I've only had Swanson's Salisbury Steak, so the Frikadellen and Boulette I've eaten in restaurants in Germany have tasted better than any Salisbury Steak I've eaten, and they tend to be thicker than Swanson's Salisbury Steak. Sort of halfway between a big meatball and a hamburger, but they can contain various types of ground meat.

                                                                                              But yep, they're quite similar in concept, in that they're both a type of ground meat patty.


                                                                                              re: what I don't make

                                                                                              I don't make meatloaf (I've never tried meatloaf, unless I count Bavarian leberkaese as meatloaf), hamburgers or Salisbury steak. I usually make meatballs with ground meat.

                                                                                              I also don't make mashed or baked potatoes, or fries. I usually make roasted potatoes or scalloped potatoes.

                                                                                              1. re: prima

                                                                                                Trying to imagine world without mashed potatoes.....

                                                                                                When I first saw your comment, I was worried it was greygarious stomping on me for picking on her comment. Luckily, I suspect she is too gracious to do what she was probably tempted to do.

                                                                                                Sorry grey.

                                                                                                1. re: Hank Hanover


                                                                                                  My world still includes mashed potatoes. I like good mashed potatoes. I just don't make them at home.

                                                                                              2. re: Hank Hanover

                                                                                                I don't want to start another brouhaha along the lines of defining a burger as including/excluding filler, but the few times I've had Salisbury Steak, it has been either plain ground beef patties or thin steaks pricked all over (the proper names for that stabbing and the tool escape me), seared and then simmered in a lot of beefy mushroom gravy. Not what is commonly understood as a meatloaf mixture, which would have bread, egg, and various vegetables, herbs, and spices. You build a gravy from the drippings after the patties are done and removed from the pan, and there isn't a lot of it - just enough for the mashed potatoes!

                                                                                              3. re: greygarious

                                                                                                This is almost the way we do meatballs except for the shape. Interested intryung to make frikadellen now.

                                                                                                1. re: greygarious

                                                                                                  I had no idea that Chilean fricandelas were the local version of this German dish. Makes perfect sense. I always prepare them on the drier side, with rice and tomato/onion salad.

                                                                                                2. I am a vegetarian so I don't make a LOT fo things that most people consider everyday. I do, however, make tofu or tempeh versions of those dishes on occasion--tempeh rueben, tofu or tempeh fajitas, tofu cobb salad, etc.

                                                                                                  1. Agree with the creamy dips but I do the rest often, especially many kinds of ribs, baked beans and meatloaf. I'm on a retro kick right now and have been having several kinds of chicken wings, onion rings, meatballs, meatloaf...

                                                                                                    I am a scratch cook and could not even imagine cooking mac and cheese (or nearly anything else for that matter) from a box or can. I do not deep fry or make macaroni salad. ICK.

                                                                                                    1. There are so many I don't make - but one really, really common everyday standard American (and Western) dish I don't make is mashed potatoes. Never have, at least that I can remember. Not even from a box. Oh, I'll eat it elsewhere but I have never cared to make it myself.

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                                                                                                      1. re: huiray

                                                                                                        I wouldn't waste my time on the box. First time I had it knowingly from a box it was some flavored abomination that I may have spit out. Now I can tell when a place is using fake mash and don't bother with that either. Used to eat in te caf at school but it wasn't so obvious back then to me.