As a follow up to my recent post about making braised short rib I wanted to change my typical outlook on restaurants. I have always been fairly adamant that I will not go out to eat at a restaurant if I know I can make it better at home. The major amendment I have to this is that for dishes like braised short ribs, pulled pork or duck confit that require hours to prepare, it is more efficient for me to just go to a restaurant and have them there. These dishes scale very well where making 10 braised short ribs takes the same effort as 1 and so it is terribly inefficient to work on an individual scale. Additionally cost wise a local restaurant has a braised short rib recipe priced at 38$ which when comparing to the ingredient costs for me to make 1 short rib is very comparable unfortunately.