Upgrade your account to a Community Supporter account and remove most of the site ads.

Reply to thread

Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 7978895" data-attributes="member: 19675">I’ve been cooking a variety of cuisines for 40 years, some at a pretty high level.There’s very few classic French dishes I actually cook because many French recipes are either complex and time consuming, or because they require precision I don’t have the time or skill for.  Sometimes all of the above.  There are dishes in French cuisine that require days* of work.So the idea that you’d sell kits for some of this stuff is...stretching things.There is simpler fare in French cuisine, no doubt.  Julia Child did a couple hundred episodes of her show, mostly centered on teaching French cooking recipes and techniques to average home cooks....but that’s typically NOT the stuff you’re finding in the restaurants.Keeping it simpler, consider sushi or hibachi places, Brazilian churrascarias, or even the great American steakhouses serving things like tomahawk chops and marrow.Sushi isn’t just fish on Uncle Bens.  And takeout cannot in any way mimic the churrascaria experience,Hell, just looking at my native cuisine, how many people have the equipment (and skill) to safely fry a turkey or do a cajun seafood boil at home?  I certainly don’t- I leave that to a couple of particular relatives.**Some of these may not survive in a commercially viable form.  At least, not for Joe Middle Class.* ditto some of the creole recipes I know,,,and generally don’t mess with anymore.** who all moved back to Louisiana, the bastiches!</blockquote>

Verification