Has art jumped the shark after WWI?

[Jenny A]

I find cooking to be a creative endeavor. If I'm trying something new I'll generally scan through a few favorite recipes online and then think about what we have on hand (unless I have time to shop) and then toss in or leave out to suit myself.

Ah, you cook the way I do. I think of myself as a "method" cook. I know a number of techniques well, and I have general ideas about spices. I look at what I've got, and put that knowledge to work.

Unlike you I occasionally write stuff down. Having made up a chocolate dessert souffle, I wanted to have it again.

I mess with baking less though. It's closer to chemistry.

[Whateverist]

I find cooking to be a creative endeavor. If I'm trying something new I'll generally scan through a few favorite recipes online and then think about what we have on hand (unless I have time to shop) and then toss in or leave out to suit myself.

Ah, you cook the way I do. I think of myself as a "method" cook. I know a number of techniques well, and I have general ideas about spices. I look at what I've got, and put that knowledge to work.

Unlike you I occasionally write stuff down. Having made up a chocolate dessert souffle, I wanted to have it again.

I mess with baking less though. It's closer to chemistry.

Yeah, we don't bake. That I would write down if I did. But then we'd just turn around and eat it. We both have a sweet tooth from hell.

[Thumpalumpacus]

I do what I call "jazz cooking" -- cook a dish from memory as much as possible, guide myself by the tongue as I go insofar as it's possible, and if it's completely new to me I'll look up a recipe and parse it as you guys mention above. And sometimes try out my own fusion ideas.

I wouldn't put my cooking at the level of art, though, not at all. I'm a good cook inside my own limits, but those are some pretty tight limits.