Comic Strips
Comic Strips is a community for those who love comic stories.
Rules
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😇 Be Nice!
- Treat others with respect and dignity. Friendly banter is okay, as long as it is mutual; keyword: friendly.
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🏘️ Community Standards
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📽️ Credit Where Credit is Due
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📋 Post Formatting
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✅ Correct: https://xkcd.com/386/
❌ Incorrect: https://xkcd.com/
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📬 Post Frequency/SPAM
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🏴☠️ Internationalization (i18n)
- Non-English posts are welcome. Please tag the post title with the original language, and include an English translation in the body of the post; e.g.,
Sí, por favor [Spanish/Español]
- Non-English posts are welcome. Please tag the post title with the original language, and include an English translation in the body of the post; e.g.,
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🍿 Moderation
- We are human, just like most everybody else on Lemmy. If you feel a moderation decision was made in error, you are welcome to reach out to anybody on the moderation team for clarification. Keep in mind that moderation decisions may be final.
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Banned Artists
The following artists are banned from the community.
- Jago
- Stonetoss
It should be noted that when you make reports, it is your responsibility to provide rational reasoning why something should be removed. Saying it simply breaks community rules is not always good enough.
Web Accessibility
Note: This is not a rule, but a helpful suggestion.
When posting images, you should strive to add alt-text for screen readers to use to describe the image you're posting:
Another helpful thing to do is to provide a transcription of the text in your images, as well as brief descriptions of what's going on. (example)
Web of Links
- !linuxmemes@lemmy.world: "I use Arch btw"
- !memes@lemmy.world: memes (you don't say!)
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It does not take very many tries to start cooking better than a restaurant. And the best part is you can make sure that only your favorite ingredients get in there.
After like maybe half a year of cooking for myself a couple times a week (instead of frozen food or like canned food) it's seriously started to astound me how bad some restaurant food is.
I know take out is mostly for convenience, but if the problem is taste you're in luck because the bar to clear for tastier food than take out is really really low.
I can cook some reasonably decent chow, but most people are deluding themselves if they think their cooking is better than any restaurant that isn't totally terrible.
Restaurant-style cooking is very equipment intensive. A proper Chinese style stir fry needs a gas jet burner and a big wok. A proper pizza needs an oven hotter than home ovens can do. Proper rotisserie meats like gyros or kebab need, well, a rotisserie. You can try to emulate these at home with varying degrees of success, but typically you do more work for what is objectively an inferior product. Many restaurant dishes also require the kind of prep work that doesn't make sense unless you're making them at scale.
With home cooking you have to play to your strengths and accept the fact that a lot of restaurant dishes are not worth making. There's lots of great home cooked dishes you can make, and oftentimes making them yourself at home does make them feel better than at a restaurant, but let's be honest the overwhelming majority of us are not cooking tastier food than a restaurant.
i only order food i can’t/am not willing to make at home
Home cooked food is also going to taste a bit poorer because restaurants design their recipes to be appealing, not good for you. Full fat butter and too much sodium in everything.
You can, however, absolutely make better food at home. And it can be delicious if you know what youre doing and have a good grocery. But you've gotta put time and effort in.
I agree and disagree
If I’m making home shawarma I don’t have the meat kebab spinner, but that’s okay. I can swap in roast chicken and as long as I’ve got good garlic sauce and pickled veg, and a good pita it can still taste amazing. Is just not a proper shawarma.
Home cooking is better for stuff like a cheap steak house or a mid tier chain restaurant or whatever.
I’m not a Michelin star chef, the high quality restaurants are doing things I never would, and they’re amazing for that. But I don’t go to them often, and I’d rather spend money on that level of food than the common mid quality restaurant.
I disagree. I'm no expert, but I can make a better steak than any adorable restaurant. I can make pastas better, and my wife makes much better soups than I've had at restaurants. Many things we regularly make at home we can do better than restaurants. But you're right, I can make okay Asian food, but not better than a restaurant. But my Hmong friend makes better Chinese than anything I've had at a restaurant. I think it really depends what you make a lot of and get good at.
Absolutely true.
Very much depends, not an absolutely true. Other commenter’s example is good: I can absolutely cook better steaks than all but one restaurant in a 30km radius. Pizza, sushi, most non-fish seafood? Not so.
But truly the biggest win here is that you can choose what ingredients you use, and that usually results in “better” food than the restaurant simply because it’s cooked and spiced perfectly the way you like it.
I think food tastes worse if I put effort into it.
Step out of the kitchen for a few mins before eating, a lot of flavour is the smell and acclimatise to it as you cook.
I'm the exact opposite, if I put a decent amount of effort into it I'm more likely to enjoy it
I think you are deluding yourself in terms of quality you get at restaurants. It's almost always a bit stale because they have to buy in bulk and move inventory. People that I know that work in kitchens never recommended to me eating out.
Maybe this is a matter of where you live. I can imagine the average American chain restaurant (like Olive Garden which was mentioned elsewhere in this thread) being pretty terrible. Where I'm from, most restaurants aren't chains, and while there certainly are terrible restaurants the average is very good.
Yeah if you don't go to a lot of restaurants and realize the food is mid, you just aren't good at cooking yet.
High quality restaurants that can beat my cooking exist, and are in every town. I'm not just comparing myself to a Michelin star. Another thing restaurants have over me are deep fryers and other superior cooking equipment, which make food I just can't make myself.
And I would never deny, the way I make my home cooking taste better than a restaurant is by taking an hour or two to cook the food and being able to buy fresh, small quantity ingredients the day of.
But I mean come on. To your point, people who work in kitchens can make a better meal for themselves at the end of their shift than what they generally serve in a day. Restaurant food is designed for quantity and consistency, that's about it.
You're talking past each other, using "better" in different ways. Correct, my cooking is technically inferior to restaurant cooking for exactly the reasons you described. However, the recipes themselves are designed by an individual with preferences. Even if my cooking is technically inferior, it will be 'better' simply because I am cooking for my own palate and preferences. Same word, completely different meaning.
Fair, but there is also the matter of effort. A lot of restaurant classics are just not worth making at home except as a special treat because it's so much effort at home whereas a restaurant just does it at scale.
Ramen, for example (and yeah many westerners may consider it upscale but it is, in fact, street food) takes a really eclectic mix of ingredients and only a small amount of each ingredient ends up in each bowl. Perfect for restaurants, because they just batch prepare the ingredients and put a little bit of the batch in the bowl, but a ton of work to make at home.
At home one-pot dishes are king.
What makes you think we don't have any special kind of equipment? Home pizza ovens are quite cheap and effective these days. Rotisseries can be bought as well.
No, that is a dubious claim. There is nothing objective about that statement.
A restaurant specializing in something is going to have all the specialized equipment for their purpose. To match all restaurants you, a home chef, need more equipment than almost any restaurant.
No it's not, and yes there is. Since you didn't elaborate I also won't.
Where the heck do you live 😁, I mean better than takeout okay but in general better than a restaurant? No way.
For most things, I can make it as good or better than a restaurant because I can get better quality ingredients. The one thing I can't seem to get to be similar is a burger to fast food burgers. I've used super high quality beef, I've used even lower quality beef, tried various seasoning combos, etc. I can make a damn good burger, but it's nothing like the insanely addicting flavor of fast food burgers. IDK what they are doing, but it's not just the quality of the ingredients you can see. The only place that seemingly just makes homemade burgers is In-n-Out. I can replicate that taste all day.
They put a drug in it to make you crave it fortnightly!
Probably a combination of sugar and msg in different parts.
I find fast food burgers to be pretty boring - the flavor is kind of flat, simple.
My homemade ones are great because I use a spice mix for burgers (a copy of one Williams Sonoma used to sell, that has things like Worcestersher powder, garlic, onion, thyme, mustard powder, etc).
I have heard, tho I don't know if its true, that McDonald's injects the beef patties with beef broth to make it taste meatier. I will say, working there, the pickles smell extra pickle-y and have a much stronger flavor than any store brand I've ever had (never made my own so can't compare there). And they are also super bright green. Like almost neon. Their food also makes me feel full off a smaller portion of food than anywhere else, which I've questioned numerous times.
If anyone is doing weird shit with their food chemically, it's McDonald's.
Isn't there something like 17 ingredients in their french fries?
Man, now I want a really juicy double smash cheeseburger.
I think this has more to do with what kind of restaurants you go to
I started using "Chef's Plate" a little more than a year ago. I love knowing that my food was not mishandled and is cooked to my liking every time. It's convenient that I dont need much grocery shopping and the quality of my meals are waaayyyy better than takeout.
Goddam it must be some lousy restaurants in your area.
My wife cooks really good food, and I love her food. But a proper restaurant with a proper chef, they are better than good, they are professionals and also professionals at picking fresh produce and good cuts to use.
But I agree, it's pretty easy to learn to cook a decent meal.
It also means the food will have less variation. To appreciate good cooking properly, you need variation.
I meal prep for the week on sunday and make food for the week. Every week what I make is as good or better than the restaurant version. This week is Kenji Lopez's cochinita pibíl with which I make tacos. It is very good and took me like 3hrs to cook over the weekend.
Yeah this is what I don't get. Of course the first 2-3 times you try, it might be bad, but use your senses! Use ingredients you like, try adding a little something, look, taste, put more if you like, stop if you don't. If the texture seems weird, try to correct it (add a liquid if it's to dense, let cook if it's too liquid). Get that feedback loop running!
Ive refused to ever eat at an olive garden for goodness, goin on 20 years now because anything on their menu, I can make better
It's impossible to get better at cooking than eating in a restaurant. Already the fact that someone else is making that food is enough to make it better than any food i have and will ever cook and I've been cooking since teenage years, nearly 20 years. Every single day. Fuck. Eating, cooking, planning, balancing, considering others, basically everything involving it is a rather annoying chore and it has to be done whole life.
No I'm not bad at cooking, average, I've just grown to resent this activity.
I await the day we invent a food pill or at least one in all superfood or i can at least start eating current foods that claim to be all in one foods for every meal. Wife already looks at me weird when i eat my breakfast slop multiple times a day.
Yeah, I find that putting effort into a rote chore makes it feel terrible. Like the laundry. Making an exciting new meal, it can taste great. But once it becomes a chore, the taste is worse because of the memory of the work.
I've found the opposite. If something becomes a routine chore, it can be optimized and almost trained into muscle memory. So the effort put into it actually lowers. Like I've already done it for breakfast and it's one of the best foods, because it takes so little effort to make it, eat it, requires absolutely no thinking and can be repeated infinitely.