re: What's your philosophy on cooking and recipes: Simple or intricate?

When I was younger and didn't have shite else to do, I enjoyed complicated recipes, made from scratch this and that. Getting older, and parenting, and career, and other hobbies, I keep everything super simple now. Maybe when I retire and have more time, I will get back into the complex stuff. I have a close friend who never married, no kids, and he can't even make a sandwich without it being an hour and a half process that involves a trip to the store. Of course it is an excellent sandwich but damn, I would have been happy with a basic sandwich 90 minutes ago.

What a glorious post sentiment. IMO this content is what the FD board should be dedicated to: an intelligent discussion about culinary issues with an eye on dispelling myths and making things better.

That said, I’m sure there are some recipes that require complexities and it pays off, but as you say, many MANY that don’t.

quote:

---

I just Bobby Flay the hell out of my meals and win every food competition I am in. I've been in two against my kids.


My philosophy is do you when it comes to cooking and if the final product is delicious then who really cares whether it's simple or intricate.

---

That’s cool too!

quote:

---

It sounds like you have issues with culinary graduates feeling a little more accomplished than those that didn't go to school like yourself and grandstand by how they cook, and I don't blame you for that. Nothing compares to actual experience in the kitchen. I bet you're a hell of a cook.

---

Agree. I just respect any cook who puts thought into their process especially if it mean abandoning old outdated notions.

quote:

---

I cook stuff that a trained monkey can do...

---

You’re doing better than 90% of the population.

I don’t bake or cook anything that requires precise measurements. I usually start a recipe with Alton Brown or PBS. I follow it fairly closely the first time. Then I just throw it together.