(no subject)
I like to cook. I think I'm pretty good at it, and I tend to think about it a lot more than might be suggested by my typical "fry it and slather it in hot sauce" approach. And I've come to a decision, possibly the first step in developing a "philosophy of cooking" if someone as unknowledgeable and unskilled as me could be said to have such a thing. I think technique is more important than ingredients. I think good technique can take overcome sparse or low quality ingredients and make a delicious meal, while no amount of high end ingredients can overcome bad technique. I don't know why I feel like pontificating and acting like I'm some sort of expert, but somehow I feel this is an important development in my growth as a cook.