In article >,
Nancy Young > wrote:
>
>For me it's Chinese food. And! I can't get good Chinese food takeout
>here. Well, I'm thinking of trying one new place. Anyway.
>
>My stepmother says, nacy, just make it yourself. Easy for her to say,
>she made fried rice every night, she's Japanese.
>
>Mom. I would have to make the pork fried rice, egg rolls, beef &
>broccoli, shrimp in lobster sauce, wonton soup, and maybe egg drop
>soup, plus fortune cookies.
>
>No WAY. Don't forget the ribs.
>
>It's way too much work for dinner and lunch the next day. I'd be
>cleaning pots for hours. No, thank you.

I did learn to make hot and sour soup, which is a favored cold
remedy. But after trying potstickers I'll stick with Trader Joe's frozen
chicken ones or Chinese take-out.

>Anything you wouldn't consider making for dinner?

Deep-fried anything. That is strictly for professionals IMO.

Ribs.

Elaborate baked goods and sourdough bread. We have good bakeries out
here.

Some things like sushi, spring rolls, and dinner rolls I plan to
experiment with though. And I will probably change my
mind on braised shanks since I have a Le Crueset French oven now.

I changed my mind about making pita after tasting Ranee's. I hope to get
a baking stone for Christmas :-). Ditto tamales after making them with
Kay. Yes it was a production but I plan to rope my friends in (and divvy
the results).

And I used to never cook fish (I like it but was scared to ruin the
expensive raw materials) but I got over it.

Charlotte