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!! 
/image microwave
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. 
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.
It All Ends Up In The Same Place Anyway
@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 