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His articles on SousVide cooking on SeriousEats have been very helpful to me. His writing style is accessible to beginners such as myself. And the results alw
by manishsharan 3y ago
His articles on SousVide cooking on SeriousEats have been very helpful to me. His writing style is accessible to beginners such as myself. And the results always beat restaurant foods in taste for similar meals.
- OJFord 3y agoThat's a ridiculous thing to say without saying which restaurants (or some idea of a class thereof that) you're eating in. As if any 'dummy' armed with some articles is 'always' beating 'restauraunts'. Don't get me wrong I'm not anti home cooking or massively pro restaurant, I love cooking & food, large categories of restaurant (and especially 'restauraunt') are no longer interesting to me due to the cost vs. taste relative to what I can do, but I don't kid myself, there's plenty of places I can eat the food of professional cooks and be impressed, inspired, enjoy it, find it good value; especially with company. And without touching the Michelin guide.
- CoastalCoder 3y ago> That's a ridiculous thing to say without saying which restaurants (or some idea of a class thereof that) you're eating in. As if any 'dummy' armed with some articles is 'always' beating 'restauraunts'. FWIW, I suspect your comment is getting downvoted because of the nasty tone, not because of the larger point your making.
- OJFord 3y agoThanks, I try my best not to make assumptions about tone when reading comments, because it's not well conveyed in text. I did my best to quote " 'dummy' " for example, to allude to 'for dummies' texts rather than to describe the commenter I replied to as such. On re-reading myself though, probably that was still misunderstood. As for writing comments, it helps not to worry about internet points :).