Originally Posted by
Yomanze
That’s a good analogy actually, cooking.
Some turn out dish after dish, paying little attention to refining them and just focusing on what’s next.
I know from experience that if you give two people a can of tomatoes, tomato purée, onions / celery / carrots, garlic, red wine, mince, and salt and pepper, the results will vary wildly, from a fine ragu to a sloppy Spag Bol.
Having worked with those ingredients “enthusiastically” for 6+ yrs now I like to think I can turn out a decent meat sauce... minute adjustments anywhere can change the fundamental balance of it.