Happy one year of Excerpts of Awkwardness! Time sure has flown by!
Today I’m doing a roundup of my favorite foods to make from scratch (I’m resisting the urge to say the best foods to make from scratch, since I realize some people’s priorities might be different than mine).
I love trying out making foods from scratch because it fascinates me to learn more food science and how it works. But while I’ll try most things at least once, I have a pretty high standards for what it takes to start making something from scratch consistently.
I’m looking at price, taste, and effort. I only really need two out of three of those – either more inexpensive, better tasting, or pretty easy – but if it only has one I don’t generally go for it.
For example, these are the things I’ve tried making myself but once was enough:
Mozzarella (more expensive, tastes the same, time intensive)
Crackers (taste the same, kind of a pain to make)
Pasta (cheaper, but a much different taste – not bad, just different – and a huge pain without dedicated equipment)
So what do I recommend making from scratch?