"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 01-24-2006, 07:12 PM   #1
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
From scratch or not

I hope I did this right, I never post. Apologies if I screwed it up.

But there are two things I have slaved over and now just buy.

One is red cabbage, now just buy it in the jar, and the other is pumpkin pie mix which I purchase in the can.

I see little difference between the stuff I used to work for hours to make and the products I can buy in the store.

Would like to know if people think the homemade version of either of these is worth the effort.

And are there any other foods that you think are not worth preparing because the store bought version is about as good, equal to, or better than, the product you make at home?

Edited for the question mark.

__________________

__________________
auntdot is offline   Reply With Quote
Old 01-24-2006, 07:15 PM   #2
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I say go for the canned pumpkin pie mix.

For me I tried making hummus a few times. It came out very good, but no better than most of the store bought kind which I can easily doctor up if needed. It is not worth the effort for me to make it when the store bought is very good to begin with.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 01-24-2006, 07:23 PM   #3
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
I think if you can find a brand that is as good or almost and there isn't a problem with preservatives, etc, go for it. Now that my children are gone, I don't like reinventing the wheel each time we have a meal. Some things I make a good bit of and we have leftovers. Some things I start with a good mix, or a frozen version at least in part. We still eat a lot of fresh stuff, but I don't fret if we don't get it every meal. Cut yourself some slack and enjoy what you cook, whether from scratch or with a head start. The things I am taking to the tea tomorrow are a good example of some of the changes I've made. Since I'm going to the gym 3 days a week and Curves 3 days a week, I don't have time to start at the beginning on everything. For the petit fours, I'm using a bought pound cake, apricot preserves and frosting. I bought the mini eclairs, frozen. I did get fresh fruit for the tray. I don't feel bad about it at all. We will have a great time and I didn't have to run myself ragged to do it.
__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 01-24-2006, 07:28 PM   #4
Senior Cook
 
Join Date: Jan 2006
Location: Bulldog Country
Posts: 156
recently for me, yogurt. I love plain yogurt without the fruit and extra sugar. I saw an episode of Martha where she made it homemade. It looked so easy so I gave it a shot. Ok, disaster! It never set up. I tried twice. Since what I really prefer is Greek style yogurt, I just buy the organic stuff from a whole foods market. Now, if anyone can tell me how to pull off this homemade yogurt business without having to buy another machine, I am ALL EARS!!! Until then....just easier to buy it made!
__________________
Jenny is offline   Reply With Quote
Old 01-24-2006, 07:29 PM   #5
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
I am forever grateful to Pillsbury for their refrigerated pie crusts!!!
__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 01-24-2006, 07:31 PM   #6
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
Me, too and believe me my family is.
__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 01-24-2006, 07:54 PM   #7
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
I couldn't live without "Aunt Nellie's Sweet & Sour Red Cabbage"! Sear 4 or 5 country style pork ribs (or pork chops), toss in a jar of red cabbage and a little water or apple juice, lower the heat, slap on a lid, let braise for about 30-mins. Also works with jarred (never canned) sauerkraut - something else I'm not going to waste the time making from scratch.

I have always used canned pumpkin pie filling - although I'm more likely to make a sweet potato pie. But this year my DIL make a pumpkin pie from scratch from pumpkins they had grown. It had a slightly different texture, was more yellow than orange, and had more of a winter squash flavor than just cinnamon and nutmeg. Humm ... the canned stuff comes "pre-seasoned" so from scratch might be worth the effort here if I can get my DIL's recipe.

Spinach - unless I'm using it for a salad, I buy it frozen. Does that count?

I would NEVER try to make phyllo dough! Same for "puff pastry" dough 99% of the time.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 01-24-2006, 09:50 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
I always buy the One Pie brand of canned pumpkin. I figure you can't go wrong when the only ingredient listed is pumpkin.

I also don't make my own sauerkraut. I use bottled salad dressings some of the time.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-24-2006, 09:58 PM   #9
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
There is a Pennsylvania Dutch Pumpkin Pie recipe that really needs fresh pumpkin...flavored with butter, lemon, and the natural pumpkin. So you don't want a canned item there, but other spicey pies I see no reason not to go with the canned.

Frozen SPinach is another for so many recipes.

I do like to gently saute fresh cabbage, but if were cooking it with chops or sausage in the oven and highly flavoring it with meat, I see no reson not to go with the jar.

THe pilsbury ready crust is a great time saver etc, but it doesn't taste like home made crust. But in a pinch, better than nothing , and certainly edible. So is frozen puff pastry!
__________________
Robo410 is offline   Reply With Quote
Old 01-24-2006, 11:28 PM   #10
Sous Chef
 
subfuscpersona's Avatar
 
Join Date: Aug 2004
Posts: 562
I notice a few posters to this thread mention pie crusts...

Pastry dough is easily made in quantity and can be frozen for future use. If you settle on a good, all-purpose recipe, the pastry dough can be used for sweet or savory pies. (Examples of savory pies could be a quiche or a chicken pot pie).

Frankly, doughs for many purposes freeze well. In addition to pastry dough, I would include in this list yeast-rising bread dough and pasta dough.

I routinely make and freeze pastry, bread and pasta dough in quantity and freeze them for future use.

It seems a shame that the practice and art of making dough is fast becoming a vanishing skill.
__________________

__________________
subfuscpersona is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:48 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.