Re:Confessions of a Michelin Star Inspector
by pjc50 on Wednesday September 22, 2021 @06:39AM
(#28614846)
> I’d add on: anything that’s difficult/time-consuming/etc. to make at home even if you could, but scale makes it a lot easier.
True of restaurant food in general and even street food; what makes these things great is often lots of little bits and pieces of topping or flavoring that would be too time-consuming and wasteful to make at home.
But it's not limited to high end. "Indian" food is cheap but benefits from the scaling of cooking a lot of different spices in a large pot for a decent amount of time. Your borscht is another example.
(What the UK calls Indian food is often cooked by Bangladeshis and Pakistanis, the name is kind of a historical accident)
True of restaurant food in general and even street food; what makes these things great is often lots of little bits and pieces of topping or flavoring that would be too time-consuming and wasteful to make at home.
But it's not limited to high end. "Indian" food is cheap but benefits from the scaling of cooking a lot of different spices in a large pot for a decent amount of time. Your borscht is another example.
(What the UK calls Indian food is often cooked by Bangladeshis and Pakistanis, the name is kind of a historical accident)