I'm going to scream this from the mountain top, there's no such thing as 'a curry.' There's six kazillion different kinds of curry. When someone asks how to make chicken curry, I have to ask 'Which one?'
I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.
I can cook really complicated recipes, but it takes a real talent to do the perfect egg.
Want me to warm up the sauce?” “Do we do that? I mean, it’s in a jar, right? Can’t you just dump it over the pasta?” “Well, you can, but it tastes better if you warm it up.” “Oh.” Eve sighed. “This is complicated. No wonder I never cook.
We in the media have been guilty about not doing a better job of making people understand how really simple cooking is. We've made everyone feel like they have to be a chef.
My personality, when tasked with creating meals, goes something like this: Is there a way we can make this more difficult? Because let's do that. I don't mean to complicate things. It's just - why buy pre-packaged potato salad when you can spend your morning boiling potatoes and flipping out because there's no dill in the house?
People are in a hurry. They don't want to look at a long list of ingredients. Cooking is terribly hard work.
An awful lot of people think it's easy to lift recipes out.
