I don’t eat steak very often and, when I do, it’s almost never the fillet. It just doesnt have the flavour of other cuts. But there are two dishes where it’s essential - Beef Wellington and Chateaubriand - both way above my skill level to cook at home.
I’m the opposite…I eat steak often and almost exclusively buy tenderloin. I used to be a ribeye man with an occasional NY, just not any more.
LOL! There are things that when I read a recipe, I said impossible to do.
Recently, I made the choux pastry with orange blossom cream, a dessert that needs 6 components. I guess I was a bit naive and saw the video demonstration of the chef that I think I might be able to handle. It’s not only about technical skills and time, but also if you have space in the fridge to accommodate all these preparation. It was a mess, but I’m glad I’ve tried it. I’ve made Wellington beef and scotch eggs, both underestimated the work. They didn’t come out perfectly, wellington beef was good.
At times, ignorance is a bliss.
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For a long time homemade flan was in this wanna learn-reluctant to try category. My wife orders it every time it appears on a menu. It’s her favorite dessert, indulgence, pick me up. She can talk comparison versions for days.
I’ve made it 3x’s and while it was ok, I’m leaving flan making to the experts.
Reminds me of the custard tart that H loves. I wasn’t hot with it, and had not much initiative to make it. Every other time he goes to the supermarket, he buys that $#¡T, super sweet and full of colorings etc, this upsets me a lot. I found a good recipe and tried it several times, and have an acceptable successful version now, and I end up even liking it more. Homemade version are much better… Well, he still buys that $#¡T… just less.
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I have the same sort of love affair with the supermarket “economy” version of tiramisu. Unlike many versions you come across even in restaurants, this has a definite kick from coffee and booze (along with a lot of ingredients you wouldnt find in a “proper” version.
Mrs H doesnt like it but I can happily eat my way through the whole 500g in a couple of sittings.
https://www.sainsburys.co.uk/gol-ui/product/sainsburys-tiramisu-italian-dessert-500g
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I enjoy TastyKakes and Vachon cakes- cellophane-wrapped cakes with long shelflives.
Sometimes the cheap, commercial version hits the spot more than a fancy homemade version.
I would usually choose vanilla instant pudding or Bird’s custard , or a cheap custard tart made with clearly artificial vanilla extract, over Crème brûlée, to be honest.
I also prefer cake mix cakes to many people’s from scratch homemade cakes. 
A good homemade cake is delicious. A crappy homemade cake can be horrible, in a way that a cheap commercial cake is not.
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So true—and I say that as a person who greatly prefers homemade cake. LOL.
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I haven’t bought commercial brands of flan but I have brought many, many slices home from bakeries and restaurants. Each time I tried a homemade version, I used a different recipe. Too much flan for just the two of us to consume at a time. I’m happy with homemade pudding anyway…
Mrs H bakes, so I am not allowed commercial cakes. 
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Lol. I can’t imagine what it’s like to be married. I have so much more freedom when it comes to eating whatever I want. 
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Not even if they’re a gift? Would your wife throw out or regift commercial cake that was gifted, @Harters ?
No-one would have the balls to gift baking. 
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Speaking of apple desserts, I saw this recipe and photo a couple of months ago and was instantly figuring out when I would have the time to give it a try. Hasn’t happened yet…
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Tempting indeed. Love the combination caramel, apple and miso.
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I was intrigued by the miso, but drawn to the recipe by the fruit/batter ratio.
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Food porn of the day!
Charcoal & Kalamata Olive Sourdough from a London bakery called Chestnut. This pict reminds me I should start baking again. Need to check if my levain is alive or dead…forget to feed it so long!
Another pict from a CA bakery 61hundredbread
Heirloom blue corn sourdough
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