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[–] 3 points 5 months ago* (last edited 5 months ago) (2 children)

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.

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  • [–] 1 point 5 months ago (1 child)

    I actually don't agree with this. You can also do the prep the restaurant does. Stir-fry, I pre-cut veggies and make various stir fries all week. Pho, I make a huge batch of broth and eat pho every day for a week. Sushi, I pre-slice the veggies and pre-cool the rice then, you guessed it, I make it for about a week.

    If you need to have wildly different meals every night then I agree with you. But I'm content to have the same meal 5 to 7 times before switching.

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  • [–] 1 point 5 months ago*

    I absolutely hate eating the same stuff for a week straight and I don't know how people do it. No matter how delicious the first serving is, repeated servings get progressively more bland and after the 3rd serving in a row I'm ready to throw it in the bin.

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