Philosophy of cooking

Cooking is like math. You first cook with premade dishes, premade seasonings, premade whatever. Then, you axiomatize the theory you learned and blindly accepted. You try to recreate the premade theorems from raw and unprocessed ingredients. This is how you improve on the premade stuff. You question it ruthlessly, change the assumptions, and experiment.

I'm not quite there yet, but I'm working on it. It's also a bit more time consuming.

These were the main ingredients for a tuna mushroom cream pasta sauce:

Chunked tuna, Campbell's mushroom cream, green onion, mushrooms (cuz the soup is weaksauce), and garlic.

The proportions are approximate, let intuition build up from experience.

Fry garlic and green onion in oil, throw in mushrooms and let it get a slight burnt texture, throw in the rest. Adjust consistency with milk; adjust taste with salt and black pepper, but don't overdo it. I hate it how people don't even taste their plate and instantly put half the salt and pepper container. We live in the 21st century. The food is not rotten.

I don't have a end picture. It's not very interesting; it's a sauce...

The second well-made dish was steamed ginger beef. It's a secret recipe from mommy. That's all I'll say on it. I actually made it at a random girl's place, whom I met when the fire drill went off and was wrapped in a blanket. She liked it, and washed the dishes. End of story. No pictures obviously.

Another simple dish I made, shrimp and celery stir fry. Stir fries are really easy, just stir, and fry.

Shrimps, celery, oyster sauce, white pepper, garlic clove, ginger slice, maybe salt if you have a lot of celery.

Mix shrimps, oyster sauce, pepper, and set aside. Fry the garlic clove and ginger slice in oil to get some flavour out. Throw in the celery (cuz it cooks slower than shrimps) and salt if you need some. Let the celery soften up a little. Throw in the shrimps, do not overcook. Really, don't. Or else the shrimps get dry, and that is weak.

Ignore the pasta, it's lame, just for a random side. Those are mesquite spiced pork chops. This is one of those big-ass premade theorems I used without understanding it.

Pork chops (select the ones with a good amount of marbled fat IN the meat, not around it. I think it makes it much more tender.)

Onions

Mesquite spice (the heavy artillery)

That's it.. Dribble the chops with olive oil (to make the spice stick well) and cover with Mesquite spice, and let it sit for a while before frying. Fry the onions in oil, then fry the pork chops, sometimes turning it. Again do not overcook. Dry and hard pork chops are cafeteria signatures.

Will I ever discover the secret of the Mesquite spice mixture? Tune in..

Soon, I'll try to make pasta sauce from scratch, aka the tomatoes. I'll let someone else grow them. I'm not that hardcore.

PAYCE (peace, but gangsta like)

$42.98

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Random stuff:
I have Nazi food.

OMG is that the MC????? lol.. It's the MC of UofO