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Just a thught, why don't you try the crunchy rolls that they have..

I think you might not like the Sashimi......which is the raw fish.....

@nate, cooking at home doesn't have to be time consuming or complex, unless you like it that way. And you don't always have to make everything from scratch to say that it's home made. Of course time is a constraint.

A lot of things that I used to think were complicated are actually simple. I was actually very disappointed when I learned how simple chili and pasta sauce were. I was hoping there was more to them, but it was pretty simple, really.

A pot of pasta sauce takes very little time to assemble, then you can let it simmer unattended, just making sure it doesn't burn on the bottom. Or stick it in an oven-safe pot an let it cook in the oven. Or in a crockpot. If you make a lot, you can freeze some and when you want pasta, just thaw and heat the sauce and cook some noodles. No time at all for that.

If you never need stock for the types of food you cook, there's no sense in making it. But if you bring home a rotisserie chicken some night, it might be worth simmering the bones and bits in some water, and then using that water to cook some rice the next day. Or cook some noodles and veggies and make a little soup. The point isn't that you need to always make stock, but if you've got the stuff to make it, it really isn't much bother.

If you don't want to babysit a pot of simmering stock, you can put it in an oven-safe pot in the oven, or invest in a crockpot.

As far as quick meals, there are things that are quick from start to finish, and there are other things that take a long time to cook, but don't require a lot of time or attention. Things like roasts are simple. After you've seasoned the outside the way you want, you stick it in the oven and wait until it's done. Not a lot of work, but it does take some time to finish cooking. Maybe not the best thing to be making after work, but if you're just hanging out at home on a Sunday, you might have the time. Then, during the week you've got sandwiches, tacos, or whatever else you want to use the meat for.

So to me it's not the cost of creating items at home vs what I can get at the store. As I typically will buy raw ingredients anyway and produce from there. Example - homemade pizza - much cheaper and better tasting than frozen. Home made chicken nuggets - baked / not fried - much better tasting and healthier. Few exceptions. It's a matter of computing the cost of eating out vs eating at home. Much cheaper at home and no tip. And if you go for the wine - or a predinner dinner drink there's no comparison. A retail bottle of fine wine vs. the cost of a glass at a restaurant is amazing.

Bottom line -we enjoy eating out occasionally, but I enjoy cooking at home most of the time. Also will roam the aisles of the local grocery 2 or 3 times a week looking for hidden bargains.

@natemcguire: I'm not sure what level of complexity you're considering, but some pasta (dry or fresh, your choice), some crushed tomatoes (get a good brand!), and some fresh basil (pick up a small plant, and you'll have fresh basil for a long time), and you're set. Minor tweaks can lead to a wide variety of option, especially if you have odds and ends of things in your refrigerator or freezer, and don't mind experimenting.
But complexity isn't what makes things, good, anyway, and a lot of things that seem complex aren't (e.g. the chicken broth recipe I use involves very few ingredients, and only an hour's worth of time, but tastes unbelievably good; I'm sipping some, now, with croutons).
I have to admit that personally, I favour the ultra-simple (with minimal washing-up afterwards), OR the or really involved; I can't seem to work up much interest for what lies between these extremes.

What prompted me to start this thread was my joy at discovering that my nice big batch of broth managed to be cost-effective, too (although I'd make it even if this wasn't the case, to be perfectly honest).

I feel left out because when I think homemade, I don't think of making my own chicken stock.

i like to think that as a young bachelor with little time to cook, that anything i put on my stove counts as homemade, as the alternative is delivery food or getting something out at a restaurant.

so seeing as I don't really have the time or desire to make my own stock, or some of the other more involved things you all are mentioning - anybody have home-made recipes friendly to the young bachelor with a love of cooking when he can?

This is my menu:
Freddie Macaroni and Cheese
Chicago Political Machine Dogs
Red State Velvet Cupcakes
Grand Old Poultry - roasted chicken

I am a retired restaurant owner. I was forced to retire because the state purchased one property for the Tollway Authority headquarters, and then another authority bought my other restaurant for construction of a railroad overpass. Since I miss the food business so much, I just put in an 800 sq. ft. kitchen, and cook, eat, and drink all the time with friends and family.

I sizzle, chop and saute for 10 hours a day as head chef for one of Australias most well known celebrity chefs- Bill Granger, in his iconic Sydney restaurant Bills.

On a medical benefit, voluntary work in the community and occasionally looking for paid employment... "boring" stuff compared to some of you guys! (@ you FastFoodCritic! ;-) )

My wife and I are retired; we fly fish six months and hang out in Tucson for the other six. We take three mags; Saveur, Flyfishing, and The Economist. We cook mostly Indian/ Asian as we worked in Asian rainforests for 30 years.

In the past, I've always worked in either the entertainment industry (musician) or in Sales. I am now the happy owner of a small little catering company in Nashville. I only work smaller events because I want to keep it focused more on quality and fun. I don't want to turn my love of food into a chore!!

I'm the guy that pilots the blimp at large events !