heard this statement watching a local access type show debating "what is los angeles" cuisine, future trends, etc.

I think this statement summed up perfectly my thoughts on food, but it was nice to hear it articulated so well.

Do you agree with this? Or are you more a fan of the dishes with 20 different high priced ingredients?

Also, i assumed the french dip was invented in the new orleans area. It was started in L.A.? guess that was before the city went fruits and nuts.

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Posted by Eddie Vedder

The South Plains

Member since Jan 2006

4438 posts

Posted on 3/14/09 at 11:10 am to el tigre

quote:
Do you agree with this? Or are you more a fan of the dishes with 20 different high priced ingredients?

i'm all about simplicity; the more ingredients and steps a recipe has, the less likely i am to cook it regularly. i'll do complex dishes occasionally but for day to day cooking, i'm a minimalist. i get good results with this policy, so i'm happy with the way i cook; frankly, that is all that matters...that you are happy with the results.

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Posted by el tigre

your heart

Member since Sep 2003

49712 posts

Posted on 3/14/09 at 11:13 am to Eddie Vedder

oh i agree, but even at restaurants i have found myself tired of the pompous dishes with a million ingredients, or needlessly slathered in heavy sauces.

I think this can even apply to something as simple as pizza for me...show me an amazing cheese pizza or pizza margherita before you try serve me a mediocre base covered with 10 toppings.

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Posted by Eddie Vedder

The South Plains

Member since Jan 2006

4438 posts

Posted on 3/14/09 at 11:16 am to el tigre

quote:
oh i agree, but even at restaurants i have found myself tired of the pompous dishes with a million ingredients, or needlessly slathered in heavy sauces.

I think this can even apply to something as simple as pizza for me...show me an amazing cheese pizza or pizza margherita before you try serve me a mediocre base covered with 10 toppings.

i agree 100%...

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Posted by tavolatim

denham springs

Member since Dec 2007

5114 posts

Posted on 3/14/09 at 11:56 am to Eddie Vedder

You know me....I hate dishes with lots of ingredients....but I sure like those fancy presentations...that's what separates a cook from a chef...Presentation and unique use of ingredients. Some people want to taste the chicken...me, I want to taste the chicken brought to a new level...I've tasted chicken....I've tasted chicken marsala....I like the chicken marsala better

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Posted by klee

Baton Rouge

Member since Apr 2008

12 posts

Posted on 3/14/09 at 12:12 pm to el tigre

Me, I like to taste the main ingredients, like okra, tomato, shrimp or such. If I eat fish, I want to taste the fish, not Tony’s or that seasoning they spray on everything at Tramonte’s. (they do make a good shrimp poboy because I can taste the shrimp!) I live with a self professed chief who thinks he has to prefect everything to his liking. End result is its usually great, but not what I started out cooking. (simple is better)

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Posted by Dorothy

Munchkinland

Member since Oct 2008

18154 posts

Posted on 3/14/09 at 1:15 pm to el tigre

Yeah, I like things simple. (But then again, I also love things with sauces!) I love doing seafood with just a few ingredients and serving it over simple pasta.

Some of the best meals I've ever had were simple: fresh scallops or tuna seared in olive oil with a little salt & pepper, the fajitas we had on our honeymoon that were cooked on a big skillet over an open fire with just a little seasoning and half an avocado.

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Posted by tavolatim

denham springs

Member since Dec 2007

5114 posts

Posted on 3/14/09 at 1:33 pm to klee