Rodge wrote:No, I think you spoil food with too much ponsing aba't.
I love Lobster Thermadore, but I also adore Beans on Toast. Food should be simple - keep it that way.
Chocolate Fan wrote:Old thread, but I'll say yes. I think you need an artictic mind to be able to combine flavours expertly, and that's something people are born with. There's also the beautiful plated you see coming out of pro kitchens that're stunning to look at and, I whilst I agree that they are sometimes too much, I think they look very good and the chef should be complimanted for his/her presentation.
LaughingIsLife wrote:All I know is that by the time I'm done putting the ingredients together for a meal, the kitchen looks like an Andy Warhol painting.
Does that count?
Quantum wrote:I boil a wicked salad.
In doing so it turns from one set of textures into another.
So my cooking is art.
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