# Amateur home chefs: what dish have you never attempted, that you want to try soon?

**URL:** <https://boards.straightdope.com/t/amateur-home-chefs-what-dish-have-you-never-attempted-that-you-want-to-try-soon/1007523>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [September 20, 2024, 1:36pm UTC](https://boards.straightdope.com/t/amateur-home-chefs-what-dish-have-you-never-attempted-that-you-want-to-try-soon/1007523 "2024-09-20T13:36:49Z")\
**Posts on this page:** 1\
**Showing post:** 83

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**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\
**Post date:** [September 23, 2024, 1:08pm UTC](https://boards.straightdope.com/t/amateur-home-chefs-what-dish-have-you-never-attempted-that-you-want-to-try-soon/1007523/83 "2024-09-23T13:08:08Z")

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> [@puzzlegal](#):
>
> the very easiest way to cook duck is to buy a breast

Thanks! So this is the list I have so far for things I’ve never made, but will likely try this Fall / Winter:

- Beef Wellington
- Boeuf Bourguignon
- Duck
- Chefguy’s Green Chili Stew (I’ve made chilis and stews plenty of times, but this particular recipe sounds very tasty)

And, if I get _ **really** _ ambitious:

> [@Smapti](#):
>
> Tonkotsu broth for ramen

I’ve long wanted to make an authentic pho broth from scratch, and Tokostsu broth sounds like a similar process. This recipe I found sounds pretty authentic, at least in terms of process-- the rolling boil for 12 hours. The article itself contradicts the link preview text that says it’s easy to make at home… 🤣

> This is a descent into madness.

> **[tonkotsu ramen broth at home - glebe kitchen](https://glebekitchen.com/tonkotsu-ramen-broth-home/)**
>
> Tonkotsu ramen broth is easy to make at home. With just a few simple steps you can make tonkotsu ramen broth that rivals the best ramen restaurants.

Speaking of ramen, another thing I’ve been wanting to try is making my own ramen noodles from scratch-- stretching and folding the dough over and over until the noodles are thin enough, then the alkaline bath. But I suspect if I ever do try this I’ll have a contribution for the “[Amateur home chefs: what dish have you made once but will _never_ do again?](https://boards.straightdope.com/t/amateur-home-chefs-what-dish-have-you-made-once-but-will-never-do-again/1007532)” thread 😊

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