Cooking meth, I almost got intoxicated and exploded..

I once made vegan Mac and cheese, and it was soooo good. But I will never make it again because it was just too much work for the pay off. I also hate cooking so…

Liver pâté.

Either I don't like it in general, or I am bad at making it.

No-bake cookies with Splenda instead of sugar. My wife made some and they turned out looking amazing, but had the taste of Bitrex. Absolutely foul.

I tried some asian dessert once. It took a lot of effort to make. It tasted like scrambled eggs with a hint of coconut. Nope, not again.

Traditional ramen. I tried doing it when Covid hit and no one could go out to restaurants and I really missed ramen.

So I set out to do it. Takes two days to make. Which was ridiculous so I adapted it to be made with a slow cooker in a day so I could still enjoy it . It might not be ‘as good’ but it is way more healthier (less salt and sugar). I do that often with recipes. I’ll try the traditional way and then tweak it to be healthier cuz so many old styles are heavy on the fat, salt and sugar but also needlessly lengthy processes when we have all these new style cookers to make life easier.

Moussaka I did a research project on it in high school chef training class. I made the dish, including soaking in salt and extracting the bitterness. By all accounts it was delicious for everyone except me. I had a bad reaction to the eggplant and was throwing up all night.

I stay away from that member of the nightshade family. I'll stick with potatoes and tomatoes.

egg bites in the instant pot. The texture and flavour haunts me.

I just cannot get any clay pot recipe to work. Everything just tastes like early 90s brown and cheap run down council estate houses with peeling wall paper and damp infecting tye whole building. Not a flavour I am looking for in a good home cooked meal.

I don't cook or bake often, but I love watching other people do it. I watched a video last week of a dude making "Thousand Layer Pancakes" which were layered thinly sliced potatoes. IDK how many he used, but he halfway vertically filled up a large sheet cake/lasagna pan with paper thin slices of potatoes, coated each layer with oil or butter and then baked it for like an hour or two. He said just layering the potatoes took like a half hour or so.

It looked good, but definitely not worth the effort.