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Based Cooking

based.cooking

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Re: Based Cooking

#101

Post by dceddia »

yarcob wrote: post #74
Niksko wrote: post #60

Earlier quoted context omitted.

I'm on your side. I need the author of a recipe to explain why their recipe is interesting, different, or better than others. And I need that to match with my own culinary reasoning and knowledge. Otherwise it's likely to be bland, boring, both, or worse. That said, we are in the minority. Most people just Google the recipe they want to make and use the first result. This very very very rarely produces a good result.…

> Most people just Google the recipe they want to make and use the first result. This very very very rarely produces a good result. It depends on your skill level / experience. Some people have a knack for cooking and just need a rough list of ingredients to figure out a dish. Some people need detailed instructions and rely more on recipes. I don't have any idea how to season things apart from a liberal use of buillo…

Since you mentioned seasoning, and I’ve got this in my clipboard from another reply...

Check out Salt Fat Acid Heat [0] if you haven’t seen it. It totally changed my idea of how to season things, to the point that I feel a lot more confident modifying existing recipes now.

One of the most eye opening things also sounds the most silly in retrospect: taste as you go. It makes such a huge difference! For whatever reason, I would always blindly follow a recipe until the very end, and hope that the “big reveal” turned out how I hoped. Now, I try to taste as I go (add a little salt; try it; add more). A related tip that blew my mind recently: if you’re making meatballs and want to check the seasoning, cook a tiny chunk of it and taste it before committing to a whole batch.

Anyway, I really like that book :D

0: https://www.amazon.com/Salt-Fat-Acid-Heat-Mastering/dp/14767...

Re: Based Cooking

#102

Post by penetraitor69 »

Niksko wrote: post #54

This website actually proves why everyone's favourite punching bag, the picture heavy SEO laden, anecdote about my mother's neighbors rabbi style cooking blogs exist. These recipes would be totally un-followable unless you've made them before, especially without pictures. Some of them are terrible recipes, particularly the "curry". And maybe there are good reasons for them being very basic (e.g. they're traditional o…

I was about to say the same thing. For lack of pictures, it's hard to get a sense for whether they would turn out well, except in the trivially simple cases like "put some chicken and veggies in a slow cooker for 8 hours" or "bake chicken wings in a bag with Frank's RedHot".

Re: Based Cooking

#105

Post by kijin »

JasonFruit wrote: post #88
gruez wrote: post #67

Earlier quoted context omitted.

It's not based (verb), it's based (adjective). Your subdomain idea would really only make sense in the context of the verb. https://en.wiktionary.org/wiki/based

I suspect this was a cleverly intentional misunderstanding.

Yeah, I found phrases like "based on potato" in some of the recipes and thought it might be fun to take advantage of the pun. :)

Re: Based Cooking

#106

Post by cryptoz »

kyle-rb wrote: post #78
cratermoon wrote: post #43

Earlier quoted context omitted.

The word "based" in slang has come to mean "not caring what others think", usually applied to being outrageous, controversial, or in some cases just outright offensive. So based cooking would be "I cook what I want". I offer up, as an example, "sketti": https://www.bakespace.com/recipes/detail/Honey-Boo-Boo-Skett... as "based" cooking.

Based just means cool. Honey Boo Boo is not based.

I've never heard based meaning 'cool'. It's always been a synonym for 'cringe' or 'unpleasant' or 'racist' to me.

Re: Based Cooking

#109

Post by hardwaregeek »

tylorr wrote: post #49
luckycharms810 wrote: post #20

In the last few years I’ve learnt that there really is nothing better than a good cook book. Vibrant colors, techniques, stories - these can all really add to your experience if their presence is not solely for the purpose of including additional ads. I’ve also found that the recipe alone is truly not enough - the techniques and background are incredibly important !

Any suggestions for a good cook book?

Salt, Fat, Acid, Heat by Samin Nosrat is great, as is The Food Lab by J. Kenji Lopez Alt. I also love The Food of Sichuan by Fuchsia Dunlop but that's more Sichuan cuisine than general cooking.
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