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Old 10-18-2005, 09:27 PM   #1
Assistant Cook
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The philosophy of cooking



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Old 10-18-2005, 10:13 PM   #2
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My Philosophy of cooking is: "To warm the heart via a full tummy."

You can close your eyes to the things you do not want to see, but you can't close your heart to the things you do not want to feel.
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Old 10-18-2005, 11:07 PM   #3
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my philosophy is:
if, in cooking, an idea sounds good when it occurs to you, it probably is, so why not give it a try, and if it isn't, you've learned not to make that mistake again.
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
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Old 10-19-2005, 06:31 AM   #4
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"Panza llena, corazon contento" - Full belly, happy heart

Also there are few bonds like the ones we establish through food.
My english, she's not so good... I meant to say I did it with the malice of forethought.
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Old 10-19-2005, 06:58 AM   #5
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Nothing new under the sun....

... or nearly...

Check out Brillat Savarin's "The Psyiology of Taste" which is the classic work on the philosophy of fine dining.


Best regards,
Alex R.
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Old 10-19-2005, 07:02 AM   #6
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My philosophy, if I have one, is this:

...Never Trust a Skinny Cook....
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Old 10-19-2005, 07:20 AM   #7
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Location: USA, Oklahoma
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Originally Posted by ebookstrader
My philosophy, if I have one, is this:

...Never Trust a Skinny Cook....
I completely agree with this one!
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
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Old 10-19-2005, 09:03 AM   #8
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Location: SE Pennsylvania
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I feel there are several levels of cooking. 1) warming heating prepared foods without further damage to them. 2) combining correctly various packages and cans to make an edible substance 3) actually using a variety of ingredients and following a recipe 4) having techniques and ingredients under control and using fresh substances correctly 5) making something basically horrid into something quite wonderful

I have progressed through them all. While #1 sounds like it's easy, it does require thought and skill to put several items on the table that are ballanced in nutrition, hot through without being burned or overcooked, and presented in an attractive manner.
There are many who cannot do this.

so a basic philosophy of cooking: do no harm to either your diners or that which you are cooking.
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Old 10-19-2005, 09:14 AM   #9
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I consider my cooking philosophy more as a journey. I have learned a lot but I am by no means done yet. It's a work in progress and along the way I have learned a few things myself:

Keep it simple
Cooking from scratch is great but be practical and use readymade ingredients if you have to
Don't be afraid to experiment - You learn from your mistakes
Don't skimp on ingredients - Use the best your pocket book can afford
Shunn preconceived notions about food and cuisines and give it a try. You may be pleasently surprised.
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Old 10-19-2005, 10:33 AM   #10
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Posts: 119
my philosophy:
a dish that is not made with care is not worth eating.

if i am out in the world (away from my own kitchen) and cant find well made food, eating becomes a chore. if i am eating something that is made with care, and made of ingredients that were produced with equal care, eating becomes one of my life's greatest pleasures.

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