Vibes based cooking

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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?

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Isn't this normal?

beefbot

/s
definitely not sarcasm.

beefbot

Saxophone with little molecules floating up out of the horn end like notes, lol

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Mmm, cinnamon and garlic and cloves and rosemary! Perfect for that hangover cure that makes you barf

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Yeah I don't actually hate IPAs either but as you said, finding one that does not contain an ungodly amount of hops is pretty rare nowadays. I like APAs more because they seem to have been spared by that trend so far

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Especially when there are so many absolute garbage recipes by people whose jobs are writing content for magazines or SEO where the only requirement is that the picture of the food look good.

Which is slightly better than our parents learning on recipes designed to use as many ingredients sold by Campbells as possible.

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Tasting is how you're supposed to do it.

I however just start throwing shit in and wait for the surprise at the end.

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Powdered spices specially, by the time you open the lid, you have already smelled it.

Don't even need to try.

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I don't do it, because I usually get confused by them, but it makes sense to me. I don't know what will taste good, and by following a recipe you can leverage someone's experience to get something that tastes good. Personally I just accept that I often eat something mid in the pursuit of good cooking skills

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And now the rabbit is in the corner too, what animal are you?

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I have a very sensitive sense of smell, and I still can't do it. I'll always add too much or not enough.

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Fantastic.

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I usually try to stick reasonably closely to the recipe the first time I'm trying something out. That way if I don't like the result, I know it's not just that I ruined the recipe with my modifications.

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Once pepper cooks into a meal it's a whole 'nother thing and miles above what it tastes like when added at the table

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Why yes, I do put a little cayenne pepper in my chicken soup. Why do you ask?

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I give them one try and the next time I do it my way.