MovieChat Forums > General Discussion > Do you ever feel like cooking isn’t alwa...

Do you ever feel like cooking isn’t always worth the effort?

posted 4 years ago by MovieBuff224 (5053)
66 replies | jump to latest

I just spent over an hour preparing a meal that was at best mediocre. I bought good quality stuff from a gourmet grocery store, followed the instructions for the recipe, but it just wasn’t that satisfying. Definitely not for the effort I put into it, and I doubt I saved much if any money. By the time I was done preparing and ready to eat I had almost lost my appetite.

I grilled rainbow trout and made roasted garlic potatoes and broccoli. I barely finished it. It wasn’t “bad,” it just wasn’t all that enjoyable. Maybe I’m just too accustomed to comfort food and eating out, idk. I’m not sure what it is exactly they do at restaurants to make the food taste so good but they’ve got something figured out that’s for sure.

[–] Otter (24464) 4 years ago

This is why sandwiches exist.

[–] AnubisRaydeen (7897) 4 years ago

I cook a lot. I almost always enjoy what I cook. If it is ever not worth it, it is because of the time it takes. My favorite dish I make is chicken curry but it takes me about 2.5 hours to make.

Fish can be tricky to make yummy sometimes. A fatty cream sauce and/or LOTS of seasoning is key. Baked potatoe is not high on my list. Broccoli is hard to mess up. Practice and experiment. I hear ya on cost. Most of the time I spend close to the same amount I would have for me and the wife to eat out.

[–] MovieBuff224 (5053) 4 years ago

Yeah I thought about making a creamy sauce but had never tried rainbow trout before and wanted to taste it with mild seasoning, just some garlic and paprika. Looking back, no fish is that unique tasting really just different degrees of fishiness so I should’ve. Broccoli was ok but I think the main course kind of sunk the entire experience for me.

[–] AnubisRaydeen (7897) 4 years ago

Some fish are not so fishy to taste as long as fresh enough. I personally love Halibut (which can live up to 100 yrs).

[–] Moonglum9 (10711) 4 years ago

Yes, blackened Halibut is my favorite fish dish

[–] Stratego (29252) 4 years ago

So even microwave dinners are above your head?

[–] moviechatterer (13284) 4 years ago

He didnt say "I find it impossible to cook the simplest of things"
he's not starving due to an inability to get cooked food into his body.

[–] Stratego (29252) 4 years ago

No, he said he "just spent over an hour preparing a meal that was at best mediocre".

[–] [email protected] (5497) 4 years ago

Sorry about your bad experience.

It's worth the effort when I cook! And that's not because I am a gourmet cook by any means! It's just that I have a few sure fire "go to" recipes which I always like.

I have a meatloaf recipe and a chili recipe that I make when it's cold weather. I have a few other recipes. I don't fuss with anything fancy. Just make what I'm in the mood for that day.

Don't put such a heavy burden on yourself. Make what you like.

[–] MovieBuff224 (5053) 4 years ago

Yeah good point, thanks! I thought about that immediately after actually, maybe I’m trying too hard and should stick to what I like.

[–] [deleted] 4 years ago

About the meatloaf recipe...don’t know if it’s a family secret, but I’ve been looking for a good meatloaf recipe forever. Cold meatloaf sandwiches are bomb.

[–] [email protected] (5497) 4 years ago

froggy- I love cold meatloaf sandwiches too! I would pack them for lunch.

My mom made meatloaf a lot. I liked her recipe. But one time I saw a recipe in Ann Landers' column. Someone wrote in and asked her to reprint her recipe.

I've tweaked it for myself and it also depends on how big of a meatloaf you want to make. Some people use the meat that's specifically for meatloaf, a beef, veal, pork mix. I just use about a pound and a half of ground hamburger, the good kind. The high fat stuff just shrinks.

I put in one egg, an 8 ounce can of tomato sauce and about a half cup of hot water and mix it up. It's mushy!

I add some salt, pepper and parsley. The recipe also calls for a sprinkle of Accent.

The recipe calls for an envelope of onion soup mix (Lipton's or I use generic). It calls for a cup of bread crumbs. I add bread crumbs until I get it to the right consistency that I like, i.e., I can mold it into a loaf.

I usually put some more tomato sauce on top of the meatloaf. You can also put a few strips of bacon on top. I usually omit that because I rarely have bacon!

I bake it at 375 for about fifty minutes.

Now those are the ingredients. I've played around with the proportions depending on how BIG of a meatloaf I am making. It's very moist. I hate dry meatloaf. My sister's is like a meatrock, but I hate to tell her. lol

[–] GlenEllyn (21085) 4 years ago

That's the thing about meatloaf - you can tweak the recipe to your taste. Instead of bread crumbs, I use oatmeal flakes in mine. I top mine with strips of bacon. Onion gives me heartburn, so I skip it. Mrs Neighbor adds garlic to hers. Mine is made with 50/50 ground pork/beef. It all depends on what you like.

[–] [email protected] (5497) 4 years ago

Oatmeal flakes? Sounds interesting. Does it change the flavor of the meatloaf at all? I might try it.

I'm glad onion doesn't give me heartburn. I like it too much!

[–] GlenEllyn (21085) 4 years ago

I don't know if it changes the flavor since I've never made meatloaf with bread crumbs, but I don't think so - I never taste the oatmeal. It's just easier. I use regular flakes - not the "quick" oatmeal version. I just dump some in when I'm mixing and it works for me. Learned this trick from my mom - don't we all? I think oatmeal is better for you anyway, so why not?

[–] [deleted] 4 years ago

Thank you! That’s very kind, and it sounds like we’re on the same page with how we like our meatloaf. Uh, I never even considered putting bacon on it, hell yeah.
I have no idea what Accent is but I’ll look it up. Other than that it sounds easy enough. Tomato sauce on top is essential. I’ll let you know how it turns out, thanks again!

[–] [email protected] (5497) 4 years ago

You're welcome! Accent is called a 'flavor enhancer'. You can find it where the spices, salt, pepper are located.

Hope it turns out tasty for you!

[–] GlenEllyn (21085) 4 years ago

I know about Accent, but haven't tried it. I may have to give it a go.

[–] GlenEllyn (21085) 4 years ago

I love the taste of bacon, so... If by chance, the bacon isn't done enough, I'll cook it for a few extra minutes on "broil" in my oven until the bacon is crispy. I prefer crisp bacon (not black, like my dad did) and it's a nice addition to my meatloaf - and my meatloaf is never dry, either.

[–] [deleted] 4 years ago

Glenellyn, I’d think you were a bit strange if you didn’t like the taste of bacon. I like mine the exact same way. Not burnt, but falling apart crispy. I’ve never had it on meatloaf but I feel like I need to try that.

[–] GlenEllyn (21085) 4 years ago

Thank you! I can't stand "jiggly" bacon. It's gotta be crispy. The few times I do eat out, I usually skip bacon on my order because it's never really crispy. Sorry, under-cooked bacon makes me gag.

[–] [deleted] 4 years ago

I know. I love everything my man cooks, except the bacon. He gets that thick cut kind and leaves it all chewy. I always try to sneak in and cook it longer but he’s the chef. I’ll be preparing my own bacon for the meatloaf.

[–] jonathan_k80 (6436) 4 years ago

Be advised that Accent is a brand name for monosodium glutamate. If you are sensitive to MSG you may wish to avoid this product.

[–] [deleted] 4 years ago

Thank you. I just avoid words like monosodium glutamate. There are foods I don’t like, but nothing I’m sensitive to.

[–] jonathan_k80 (6436) 4 years ago

You're welcome. Scientific studies have concluded that MSG is safe, but some people claim it causes headaches. https://en.wikipedia.org/wiki/Monosodium_glutamate#Safety

[–] [deleted] 4 years ago

I’m drinking mikes harder lemonade right now. Cranberry. On occasion it gives me headaches in the morning, but I drink it anyway.

[–] GlenEllyn (21085) 4 years ago

Why can't I find Mike's cranberry lemonade where I live? That's my favorite flavor! I like the limeade flavor, too, but it's hard to find around here.

[–] [deleted] 4 years ago

You gotta get the single tall boys. They have them at all the gas stations around here.

[–] GlenEllyn (21085) 4 years ago

Apparently this is not a thing around here. Gas stations here do not sell alcoholic beverages. Sometimes I think cranberry flavor is more a fall thing.

[–] chilone (17266) 4 years ago

MSG sensitivity is a myth.

[–] jonathan_k80 (6436) 4 years ago

I've read about that. Some people still like to avoid it, though.

I never use it.

[–] FredBurroughs (19702) 4 years ago

Best meatloaf recipe I've ever made is a mix of ground bison and ostrich, but you can get similar results from beef and turkey.

Saute some diced onions, bell peppers and carrots, then put them in the fridge to chill. Later on mix those with meat along with a couple eggs, bread crumbs (just throw a few slices of crust-free sourdough into a blender), ketchup, mustard, salt, pepper, and Worcestershire sauce along with whatever else sounds good.

Make sure to shape the loaf so that it is not touching the edge of the pan. There should be plenty of space on all sides between the edge of the loaf and the walls of the pan. This is important. Once shaped, cover liberally with ketchup and layer a bacon lattice on top. Bake for a couple hours at 350 or 375, depending on your altitude. Occasionally baste some of the accumulated juices over the top of the loaf. Once baked it should be moist but firm.

While it's in the oven, you can make a simple sauce of 1:1 water and ketchup with a splash of Worcestershire sauce to taste. Simmer and reduce until thick. Serve it all with mashed potatoes and peas or whatever veggies you like to complement the dish.

[–] [deleted] 4 years ago

Burroughs, this sounds like some fancy meatloaf. I’ve had bison, but not ostrich. Where does one get ostrich?
Thank you, this sounds really delicious. If pjpurple’s meatloaf is a success, I will try to make your advanced meatloaf. You had me at mashed potatoes.

[–] [deleted] 4 years ago

Yes, I suck at cooking. I can make a mean pot roast in the slow cooker, but my talent ends there.
Thankfully my dude is a chef and loves to cook. He’ll turn scraps in our kitchen into a gourmet meal.

[–] MovieBuff224 (5053) 4 years ago

Yeah I wish I could cook, did he go to school?

[–] [deleted] 4 years ago

Nah. He didn’t have a lot of money growing up so his grandma taught him to cook with what little they had. Then he just worked his way up at restaurants. His steaks are ridiculous.

[–] [deleted] 4 years ago

I find my cooking always tastes better when I enjoy the process. Pour yourself a big glass of red, crank up your favourite music and just enjoy the creative process. So what if it isn't always gourmet quality? I find the more you try new things the more confident you get with the basic methods and the results just naturally improve.

Have fun, is what I'm basically trying to say.

[–] MovieBuff224 (5053) 4 years ago

Right on, yeah you’re prob right. I usually do pour some wine and get into the prep it just falls flat sometimes.

[–] ShogunofYonkers (71739) 4 years ago

Good attitude and a proper ritual tim👍
Music, a glass or two and the aromas of the kitchen

Cooking can sometimes be a pain (that's why they started canning soup:) but usually it's relaxing and fun, most especially with good company

[–] Mrmojo4700 (20440) 4 years ago

There’s something about cooking and preparing a meal that is rewarding when you sit down to eat it. It’s so much more fulfilling in comparison to going out to eat or takeout any day to me. The next step is cooking a meal with fruits and vegetables you’ve grown, and even past that is with fish you’ve caught or animals you have hunted and cleaned.

Every step away from constant fast food consumerism is a step in the right direction. It’s cheaper, healthier and more meaningful in my opinion.

[–] Artisan (3464) 4 years ago

Sounds like you cooked the wrong food for your tastes. If you like comfort food then make something along those lines. Personally one of the bonuses of CoVid for me is not having fast food since February. I don't think I can go back to that crap either. I would sooner make eggs on toast for dinner if I didn't feel like going to much effort.

Lots of good food is simple to make though.