"I've noticed something lately: the older I get and the more life experience I rack up in the kitchen from cooking every night, the less impressed I am when I go out to eat. When I was younger, dining out always felt like an event, like I was getting something I couldn't make myself. But now, after years of cooking at home, experimenting with flavors, and learning techniques, I find myself thinking,"
"It definitely impacts what kinds of restaurants we go to. I tend to avoid steakhouses or Italian restaurants - those are two categories of food that I can cook at home myself with the same or better quality (including making my own pasta from scratch) for a fraction of the price. A $60 steak? A $25 pasta dish? Give me a break. Some foods are so time-consuming that I appreciate them in restaurants, like ramen, mole, and many Asian cuisines."
More frequent home cooking and accumulated kitchen experience reduce enthusiasm for typical restaurant meals. Home cooks often find restaurant dishes replicable or improvable at lower cost. Restaurants still offer convenience and occasional unique or labor-intensive items that justify dining out. Time-consuming preparations such as ramen and mole benefit from restaurant kitchens. Some dishes remain difficult to reproduce at home, for example French onion soup. Preferences influence restaurant choices, with home cooks avoiding steakhouses and many Italian restaurants because they can match or exceed quality while saving money. Dining out becomes reserved for special occasions or for foods that require specialized skills or equipment.
Read at BuzzFeed
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