depends on whether I’m cooking for just myself or others
I’m quite capable in the kitchen and rarely use recipes except as guides (exception is baking) but then I’ve been a cook for about 55 years (my mom started me before I was five)… it is very rare that things are not at least pretty good
I rarely use recipes; I was doing “Semi-Homemade” cooking for years and felt kind of outraged when Sandra Lee came along and actually had a TV show doing it! If a purty blonde woman does it, suddenly it’s TV-worthy, I guess!
Based on our cooking adventures, my girlfriend and I decided we (well, mostly she) should open a food truck or something and call it Chaotic Good: it’s all complete chaos but somehow it’s still good.
@blandoon So the “garbage plate” or “kitchen sink” at a breakfeast diner? Sign me up. Must include copious amounts of fat, pork, eggs, carbs, dairy, and sausage gravy.
You can sell this at 6 am, 6 pm, or 2 in the morning.
I’m just a fan of the process. The more complicated the dish the better my ADHD does When I left the hospital, this was the first dish I made because I had really been missing seafood. I overnighted some top end sushi grade tuna from New York and did it two different ways. The first and last meal I ever made while using a walker to get around the kitchen
Hot!
Edible to good. Sometimes on a rare occasion delectable.
My cooking style is let someone else do it or eat out.
I’m somewhere between boxed/semi-homemade and If you add a cream soup to this it’s gotta be a good casserole, right?
@kjady Same here.
I cook almost everything in a wok, regardless of cuisine, so I’ll go with Asian-fusion.
@awk but a nonstick pan would prevent the fusion?
Or are you going for cold fusion?
How does the saying go
Phase of the moon time in bangkok
Food engineering.
5-Star
Microwave Top Chef Cuisine!! ![:yum:](https://dj5zo597wtsux.cloudfront.net/joypixels/assets/6.6/png/unicode/64/1f60b.png)
/image microwave
![$args](data:image/gif;base64,R0lGODlhAQABAIABAP///wAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
depends on whether I’m cooking for just myself or others
I’m quite capable in the kitchen and rarely use recipes except as guides (exception is baking) but then I’ve been a cook for about 55 years (my mom started me before I was five)… it is very rare that things are not at least pretty good
Totally eclectic
Grilled steak, grilled potatoes, grilled veggies, grilled fruit, boiled pasta.
@hchavers What, no grilled pasta?
I rarely use recipes; I was doing “Semi-Homemade” cooking for years and felt kind of outraged when Sandra Lee came along and actually had a TV show doing it! If a purty blonde woman does it, suddenly it’s TV-worthy, I guess!
Latin fusion!
Or sometimes Chino-Latino.
@Euniceandrich I like to do Filipindian fusion
Filipino lumpia with an Indian spicy tarka dhal. ![:)](https://dj5zo597wtsux.cloudfront.net/joypixels/assets/6.6/png/unicode/64/1f642.png)
![enter image description here](data:image/gif;base64,R0lGODlhAQABAIABAP///wAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Southern.
Concoctification
Throw something at the pan and see if it sticks.
@phendrick Clearly, you need good nonstick pans.
@phendrick @werehatrack too bad none for sale around here…
Pretty normal cooking, but I experiment with dishes from other countries or anything that sounds interesting.
Based on our cooking adventures, my girlfriend and I decided we (well, mostly she) should open a food truck or something and call it Chaotic Good: it’s all complete chaos but somehow it’s still good.
@blandoon So the “garbage plate” or “kitchen sink” at a breakfeast diner? Sign me up. Must include copious amounts of fat, pork, eggs, carbs, dairy, and sausage gravy.
You can sell this at 6 am, 6 pm, or 2 in the morning.
Adventurous. I try all kinds of different cuisines when the mood strikes me.
I won’t describe my cooking style. It varies according to what is available.
Fancier than my wife wishes it was because I always take too long.
Barely edible with hints of ramen.
KuoH
Just short of calling the fire department.
@pmarin You must have went to the same cooking school as my mom.![:rofl:](https://dj5zo597wtsux.cloudfront.net/joypixels/assets/6.6/png/unicode/64/1f923.png)
It All Ends Up In The Same Place Anyway
![:poop:](https://dj5zo597wtsux.cloudfront.net/joypixels/assets/6.6/png/unicode/64/1f4a9.png)
@macromeh Not if you work on your aim.
Onions, salt, and olive oil are my style as they are the basic building blocks to all forms of life / food.
I’m just a fan of the process. The more complicated the dish the better my ADHD does
When I left the hospital, this was the first dish I made because I had really been missing seafood. I overnighted some top end sushi grade tuna from New York and did it two different ways. The first and last meal I ever made while using a walker to get around the kitchen ![:)](https://dj5zo597wtsux.cloudfront.net/joypixels/assets/6.6/png/unicode/64/1f642.png)