this post was submitted on 09 Feb 2024
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I've cooked some weird stuff before. Sometimes it works, sometimes it doesn't. As I've gained experience, my cooking has improved and the number of failures has decreased. Same with every other skill. If it's not dangerous or expensive, just do it and see what happens!
Hell yeah. We are born as scientists and the adults around us extinguish that drive.
Kids always ask why. Why use milk, and not chocolate milk? Well, now you know why, and nobody told you.
Return to childhood, explore all those questions. That’s what you exist for! Questions! We are the universe trying to understand itself.
I used to be a terrible cook, but I’ve learned from those bland bean stews and barely-edible noodle dishes. Now I can eat everything I make, and most other people can too (sodium free, so challenge for some; magnesium salt isn’t the same)
On a long enough timescale, hydrogen will start to philosophize its own existence.
Imma need an example of one of the weirder things that worked well.
I have two:
Take bread, put some banana slices on top, and then spread some Dijon mustard on top. Better than it has any right to be.
If you have some proper aioli and you need to fry something (but without very high heat), spread a layer of aioli on it as your cooking fat. The oil renders out and leaves behind a thin crust of garlicy goodness.
Tried to makes some tuna-noodle casserole. Out of tuna. Substituted canned chicken for tuna. Out of cream of mushroom soup. Substituted cream of broccoli. My family jokingly dubbed the dish "chicken cordon green." I was 10 or 11 when that one worked out.
Learned in my late 20's that the real secret to a kickass marinara sauce is a single anchovy fillet that has been chopped into paste and added to the simmering sauce, with your aromatics.