Foods that are easy, but a pain in the butt to make?

[nearwildheaven]

@DavidwithanR

… though I think with pouring over enough water for the regular noodles, it might be easy to adversely affect the texture (and the wet-factor if there is such a thing) of everything else in the dish.

Not if you use dry noodles.

[terentii]

@DavidwithanR

… though I think with pouring over enough water for the regular noodles, it might be easy to adversely affect the texture (and the wet-factor if there is such a thing) of everything else in the dish.

In my experience, there’s enough moisture in the sauce and other ingredients to cook the noodles without adding water.

I always make my own sauce (pureed tomatoes, diced tomatoes, and tomato paste—all seasoned, of course, and with EVOO), and I never precook the noodles.

[actualliberalnotoneofthose]

@zombywoof

Well, if you think mashed potatoes are a pain, then surely french fries are worse - you still have the peeling and the cutting, but a bunch of messy oil to deal with and dispose of rather than a pot of water you can just pour down the drain.

I would argue that peels are more “OK” on fries than mashed potatoes, at least. Also easier to slice, IMHO. Some of the best ones have the peels on. But, I parboil them AND fry them twice when I make them. So it is pretty messy and time consuming but requires less equipment and mashing/blending prowess.

[pulykamell]

@terentii

In my experience, there’s enough moisture in the sauce and other ingredients to cook the noodles without adding water.

It does, but the texture is definitely different. I think 95% of people won’t give a damn, but it’s different.