The wife and I used to like to go out to breakfast on weekends at local diners. Used to cost about $25+ tip for the both of us. These days, it's in the $40-$50 range. So that's gone by the wayside.
We almost never go for fast food...especially since it's just me and the wife now and I've been smoking, grilling, sous vide and pizza oven. Meals have become way more about making them than eating them...and I can buy top notch food for less vs. shelling out $15/per at Culver's or some other ff joint. And what you make at home...is probably much healthier.
Buy a sleeve of hb patties @Costco, buns and some frozen fries for the air fryer...better and 1/10 the price. And...no access to a shake...which is a good thing.
Agree on the wok, we are lucky enough to have several oriental markets near by. Their ingredients have stepped up my game and velveting of the protein is a great addition. But, my electric wok can't get to the temps to reduce the sauce as fast as needed. I am thinking about a carbon steel wok for my gas stove top, but I don't think that will do it.One of the foods that I have never been able to perfect at home is Chinese. I'm not talking about the Americanized stuff you see on nearly every takeout menu (General Tso's Chicken is not an authentic Chinese dish), I'm talking about actual Chinese food, more specifically Szechuan or Sichuan Chinese food. There are a couple restaurants out of the gazillion Chinese places in the city nearest me that actually serve authentic Chinese food. A real treat once in a while.
I learned that part of the reason for not bieng able to replicate the food is I dont have a burner large enough to create the "breath of the wok". I have tried and tried and made some fine food...it just never stands up to the real deal. If you ever get a glimpse of Asians stir frying, that burner is big and really hot.
I'm a bit of a burger snob. I like my burgers a bit pink in the middle and I dont trust packaged burgers or even supermarket ground beef cooked medium or med/rare. I grind all my burger meat from whole muscle chuck roast. And you're right, I almost never order a burger anywhere. I know mine at home came from one muscle of one cow and I have essentially perfected cooking them. Not many burgers out there better than mine! I'm sure almost everyone here says that!
Velveting meats is a real game changer. I only wish all the Asian and Mexican restaurants did it! I've gotten some tough-arsed meats out there, its like most places just dont give a rip, they still sell plenty of food to the clueless. Most people have no idea what actual Chinese food tastes like and it never occurs to them why the menus almost all look the same. Similar with Mexican restaurants. I like to pay attention when I see any of the employees eating...usually looks very different than the plates of the swollen Americans.Agree on the wok, we are lucky enough to have several oriental markets near by. Their ingredients have stepped up my game and velveting of the protein is a great addition. But, my electric wok can't get to the temps to reduce the sauce as fast as needed. I am thinking about a carbon steel wok for my gas stove top, but I don't think that will do it.
It's definitely a "destination" event to go and eat the best Chinese food. The places nearby here are just pathetic. I think its a chain but there is one place nearby called "Made in Asia". Yea, not so much, they put hoisin sauce in almost everything and the locals love it because Americans are stuck on "sweet". As long as they can get their "bang bang shrimp" with that nasty sweetened mayo and their General Tso's chicken, they are happy. Neither of which are actual Chinese food.I am in the same boat as not finding the right combination to duplicate the fine Chinese flavor. Have to drive 60+ miles to find a good Chinese restaurant so reserve the Chinese dining to those occasions when other business takes us in their area. Can replicate but never duplicate.
We had it so good......$5 boxes, $1 mcchickens, $5 footlongs, $1.29 Bacon jrs, 2 for $6 big fish, 5 for $5 roast beef, .99 rodeo burgers, $1.50 beam and coke on fridays, 2 for $6 mix n mtch gyros/roast beef, $1.50 miller lite pounders on sat, dollar/value menus........ALL GONE....
I am in the same boat as not finding the right combination to duplicate the fine Chinese flavor. Have to drive 60+ miles to find a good Chinese restaurant so reserve the Chinese dining to those occasions when other business takes us in their area. Can replicate but never duplicate.
oh I bought a pound of it from the Chinese grocery.
Man I remember when the bacon jr’s were $.99 a piece. $.29 burger day and $.39 cheeseburger day at McDonald’s. I remember when they first started the $5 Footlongs. Remember the $5 Footlong commercials and jingle? Actual $1 menu’s. Penny pitchers of natty light on thirsty thursdays and $1 PBR tall boys all day. Good ole days.
When I was working, I always carried leftovers for lunch and everyone would ask, "What you got today? That sure smells good."He rags me about makin my lunches but drools over what I bring. LoL
Old skool pizza hut was the bomb! We always went there after high school BBall games!Also remember the old Pizza Hut deal...Regular price 4 bucks, 4 bucks, 4 bucks.
That's funny you say that...I always say to my wife that Chinese food (even the Americanized stuff) is something I've not been able to make at home...and I love Chinese food. Although...I've taken a stab at a few things after watching a tiktok channel...but that's basic stuff.One of the foods that I have never been able to perfect at home is Chinese. I'm not talking about the Americanized stuff you see on nearly every takeout menu (General Tso's Chicken is not an authentic Chinese dish), I'm talking about actual Chinese food, more specifically Szechuan or Sichuan Chinese food. There are a couple restaurants out of the gazillion Chinese places in the city nearest me that actually serve authentic Chinese food. A real treat once in a while.
I learned that part of the reason for not bieng able to replicate the food is I dont have a burner large enough to create the "breath of the wok". I have tried and tried and made some fine food...it just never stands up to the real deal. If you ever get a glimpse of Asians stir frying, that burner is big and really hot.
I'm a bit of a burger snob. I like my burgers a bit pink in the middle and I dont trust packaged burgers or even supermarket ground beef cooked medium or med/rare. I grind all my burger meat from whole muscle chuck roast. And you're right, I almost never order a burger anywhere. I know mine at home came from one muscle of one cow and I have essentially perfected cooking them. Not many burgers out there better than mine! I'm sure almost everyone here says that!