I make a great Chili Cheese Chowder. I don’t have the recipe at hand, but it’s potato soup with chili’s and lots of other veggies. When I make it, I make a double batch. The chopping and pealing takes hours.
Another one that isn’t quite as bad would be Mulligatawny soup. I always make a double batch of that too.
In fact one of these would be good to do on Sunday…
You should probably put the bells away. 
Ah. I had an uncle like that. He had the magic kitchen hands. He had loads of cash — was the head of the surgery dept at a major Cleveland hospital — and lived in one of those huge grim Arts-and-Crafts mansions in Shaker Heights. His kitchen was like a witch’s den, spacious and dim, with a butler’s pantry, filled with exotic delicious aromas like garlic, which my mother never used. He was really into the 1960s-70s “gourmet” fad, but also made his own sour dill pickles and lots of ethnic-peasant food. Really good cook, but it was basically his hobby; he never concerned himself with the daily drudgery of producing dinner for his six kids.
Years after he died, my cousins told me his evil secret…all the dirty pots and pans were left for my aunt. “What if he, like, only used one pot?” Sad headshakes all around. “Dad never knew from one pot…”
The reason I asked is because in the US, the term is “shit load.” (I do not know its origin.)
And I shit you not! 
In cooking, the British term is the same as the French: aubergine.
In Italian slang, I don’t know. 
Could have been derived from “shed load,” though.
Eggplant/aubergine is “melanzana” in Italian.
New York Italian Americans use the word as derogatory slang for African Americans. It’s the black skin, I’ll bet.
Hey, I watched The Sopranos too! 
Pirozhki is another one that is time consuming. This is a Russian dish which requires making a raised dough and a meat/veg filling, letting the dough rise, then cutting and rolling it out into rectangles, making little stuffed dough packets, letting it rise again, then deep frying.
I love this fake krab quiche and I always make a double batch. I don’t know that it’s complicated, but there are lots of steps that take time, so it can’t just be thrown together. I’ve also been known to jazz it up with mushrooms or spinach or green peas. I don’t make my own crust, tho. I know how to, I just don’t like to mess with it. Frozen or rolled out crust works just fine.
The other takes-a-long-time-to-make is my grandmother’s stuffed cabbage. Again, not difficult, but lots of time-consuming steps, especially if I decide to make potatoes with it. Even longer and more involved is her pierogi recipe - I can’t remember the last time I made it. Maybe after I retire…
I didn’t. I just know a lot of Italian Americans in NYC. Some of them are jerks!
They can also be baked.
Just pretty much any stuffed dumpling/dough thing is a PITA. The most annoying one I ever made, but truly the most delicious, were tiny Turkish manti, each about an inch by an inch square, stuffed with a spiced lamb filling, and tucked into a little pillow. Now, I don’t make this regularly. In fact, I only made them once. But oh my, how delicious they were. This is pretty close to the recipe I used. Note that one hundred of these bastards only serves 4-5.
The better example of that is from True Romance during Dennis Hopper’s interrogation by Christopher Walken.
Making lumpia used to be a love/hate operation. Nowadays, the wrappers come already separated, so making them is a breeze, but back in the day the damn things were packaged without separation. Since they are paper thin, peeling them apart was something that required extreme patience and care to avoid ripping them to shreds. There were times when I would make 100-150 of the buggers for a large group and it would take me a couple of hours just to peel the wrappers apart. People would say (while stuffing their faces and moaning about how good they were) “Well why don’t you just use egg roll wrappers?”, which would nearly send me into a Sam Kinison rage. IF I WANTED FUCKING EGG ROLLS, I’D MAKE FUCKING EGG ROLLS, YOU MORON! GIVE THOSE BACK! NOW! NOW! AAAAGH!
Terentii: cooking them is the easy part. It’s the prep that’s the PITA.
http://http://ruthreichl.com/2010/05/coquilles-st-jacques.html/
This which is so good, but the man thinks it’s a waste of good scallops. Arrgghhh.
Any of you guys see Bao yet? The animated short shown before The Incredibles 2?
Sometimes a stuffed dumpling is more than just a stuffed dumpling.
I got a kitchenaid pasta roller and my first try making Uova da Raviolo. Pretty damn good on the first try if I do say so myself. These didn’t seem overly difficult but then again I am also an accomplished Chinese dumpling maker, which seems to share a skill set. It will take a lot more tries to perfect but that is my current cooking goal.
Any tips or tricks you suggest?
Hmm, I opened the thread planning to say lemon angle pie, which involves making lemon curd as well as folding said lemon curd into whipped cream, and takes a few hours. But I only do that for Passover.
So then I was going to say chicken with ginger and scallion, because there’s a lot of chopping and slicing. But then I saw this:
I sometimes make oxtail soup. It involves making broth, then laboriously separating the oxtail meat from the bones, then chilling everything overnight and skimming the fat, and then actually making the soup, with a bunch of vegetables and stuff. But it’s delicious, and also beautiful.
Be prepared to waste a few as you get the feel for handling the egg barehanded. My dogs watched me work and helped out by eating a few raw eggs in the process.