Vibes based cooking

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Might even be famous for it.

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I'm the rabbit. I also do a lot of tasting.

You may scream now.

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My wife says that everything I cook smells the same. Yeah baby I know what I like.

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You better get the hell out of my house immediately and never come back.

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And the taste changes with salt, with heat, with boiling, with cold extraction (like an overnight marinade). You really just have to experiment.

Captain Aggravated

Good for you I guess, but why'd the variety have to disappear? I want my ESBs and barleywines back. I haven't seen a locally made wheat beer since before the pandemic.

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It requires more precision, sure, but there are absolutely bakers who can taste a dough and tweak the water/flour/oil etc. ratios to get the perfect bread.

It's only different from other kinds of cooking because most people haven't developed those senses. If you knew what you were doing, you could bake from scratch without a recipe easily and go by "vibes" (i.e. based on sensory input).

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I'm pretty sure most cooks use spices according to their internal feelings on what contexts the spices work well in. Basically the smell test except they have enough experience with the spice already to just do it in their head. Pretty sure this isn't that unusual.

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Because sweet beers are fucking disgusting? Really though you like what you like. I live in a tiny state population-wise in the US. I can drive five minutes to several shops that have 30 different sweet wheat options.

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Ever been to a restaurant, ate a meal cooked by somebody other than yourself? Pre-made frozen meal? Fast food?

Dont want to sound mean or anything but most people are comfortable with having somebody else prepare a meal, so why is it different when you prepare it but somebody else tells you how to do it?

Bob

I think that's why some people "can't cook". They treat a dish like a magic potion, where you'll destroy the house if you add 2g too much chilli or something.

KryptonBlur

Oops... I should really stop doing that

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I almost always follow a new recipe the first time around to understand what the dish is generally supposed to be. After that, I start riffing off of it to make it what I want it to be. But you gotta know which general direction the dish was originally headed before you can successfully play with it if you're a Home Gamer in the kitchen.

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It's not that I hate IPAs, I don't per se. I've home brewed IPAs for myself even though I prefer ales. The problem started with micro breweries trying to out do each other in seeing just how much hopps could be jackhammered into a beer. And it's turned beer drinkers in pretentious snobs because they have no clue in what the reason is for IPAs to even exist in the first place or even how it's supposed to originally taste.

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The "craft" part got killed in the commercialization of the genre. So it's become the modern version of Pabst. And there is a contraction of micro breweries at the moment as beer drinkers are slowly learning to pass on all the crap out there.

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Mostly because they can't be good at all of them. And there were/are a lot of bad brewers out there that don't care about mastering the craft.

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There is soon a great winnowing of craft distilleries coming also. There is a glut of barrels growing in rick houses are we speak and production is dropping. MGP, (probably the largest producer of custom/aged spirits for "craft" whisk(e)y brands in the US), has announced large cut backs in their production. The market share for spirits is declining in the US as the younger customers are swinging away from spirits to other types of intoxicants.

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No, they are just lazy.

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I AGREE WITH YOU!

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Is this an adhd meme?