Nathalie Chiva wrote:

> Mussels (cleaning them is a pain)

Having seen my wife get violently sick from Mussles, I lost my taste for
them. I never was really crazy about them anyway.

> Fried stuff (I don't have nor want a fryer)

Pity. Lots of good things come out of my deep fryer; Buffalo wings, French
fries, Calamari, donuts, apple fritters.

> Oysters (I'm the only one at home who likes them *and* they're a pain to
> open)

I leave them for a treat.

> Complicated sauces (we're talking high-end restaurant stuff here, takes
> too much time, I don't have assistant cooks)

Most sauces aren't that complicated. They are often based on techniques and
ingredients found in well stocked kitchens.

> I can also say what I make and never eat in a restaurant:
> Pizzas (so easy and cheap to make, and so much better than in a
> restaurant), except in Italy
> Pasta, ditto
> Really easy stuff

Unfortunately, I live in an area where a "good Italian restaurant" usually
means more than three different types of pasta and, at least one that
doesn't come with a tomato sauce and using a slightly better grade of canned
Parmesan.