Vibes based cooking

Miles O'Brien

Which is insane, how do you pillage most of the planet looking for spices to sell people and then have the blandest food in the world...

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You should come over and try my vibes based Cottage Pie. It's subtlety spicy, meaty (or veggie depending on dietary preferences), full of flavour. Every time I have cooked it for people I have always gotten back compliments, clean plates and guests in a glorious food coma.

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Don't get high on your own supply

MeatPilot

I cook by vibe mostly because I don't have the items the recipe calls for. So I typically substitute whatever I have that I think fits or smells right. Works well 9/10, just when someone asks me what I used to make something, I have no fucking clue.

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me sniffing the spice of the coca plant

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With a deep enough knowledge of how baking works, it can be done. My sister improvises baked goods very well. The sad thing is that when one turns out amazing instead of just good, she can't replicate it because she doesn't know the recipe. I'm particularly sad I'll never again have the amazing butter rum pound cake she made for her daughter's birthday last year. She tried to make it again later, but it just wasn't the same.

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It's the only way to season food. If you're good enough, you can just imagine the flavors, but I still have to rummage the spice cabinet and sniff to get the dish to taste just right.

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Baking is chemistry, cooking is jazz.

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I just grab whatever random spices I have that sound good and add a few shakes

🇰 🌀 🇱 🇦 🇳 🇦 🇰 ℹ️

I don't even measure my spices. Pure vibe. Mostly because recipes almost always feel like they don't use enough of anything but salt.

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People who use the same spice for every dish.

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Critical is that HOW you learn this is trial and error.

Most people can imagine the result of combining two images, say a frog riding a turtle. We can imagine what a handful of wet spaghetti might sound like being dropped onto the hood of a car. We can imagine what a fluffy bunny that's been rolling in sand might feel like.

But that isn't just because those senses are somehow intrinsically better for synthesis and prediction. We just got a ton more practice with them. As kids we got to draw, we got to play with toys, we touched everything, we bashed all kinds of stuff together.

But most of us, we just got the food prepared for us with no awareness of the properties of the constituent ingredients.

You gotta act like a toddler in the kitchen to grow that part of your brain.

bruhduh

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I use salt and pepper, how could you say my food is bland?

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I probably put herbes de Provence in too many things, but I like how it tastes.

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My chef yells at me because I do this all the time.

Though he's mainly mad because I didn't measure a single fuckin thing and can't recreate it

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I binge watched a lot of Hell’s Kitchen and Kitchen Nightmares (the UK) one

The best tip ever given on those shows is Gordon Ramsay yelling “taste taste taste!” at everyone.

Tasting as you go is what improved my cooking the most. I also vigorously smell everything too.

NeatoBuilds

So like cooking, if you are making a recipe of something new it's important to follow the recipe to know how it tastes then next time you know what to tweak to make it taste more like what you like

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Maybe you just have good and fresh ingredients. Don't want to cover up the flavour of those, you want to just enhance them