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   Adrianna Tan (skinnylatte@hachyderm.io)'s status on Sunday, 25-May-2025 13:59:36 JST Adrianna Tan

   I was watching a Cantonese cooking show and they said ‘take your time to cook for your family because you Iove them so much, 6 hours for this roast chicken and do it really slowly.. if you want an easier meal just go eat out’ and I laughed a lot because that is what I think about eating at home vs eating out, which feels flipped from the rest of the world’s script

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Sunday, 25-May-2025 14:01:54 JST Adrianna Tan

     in reply to

     I basically have zero interest in ‘one pot, 15 min meals’ because I don’t like cooking like that and I don’t like eating like that. Thankfully, cooking is my special interest..

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Sunday, 25-May-2025 14:05:48 JST Adrianna Tan

     in reply to

     My forever blessing and curse is I don’t like ‘simple food’. I have certain expectations of what I want to feed myself. My idea of a really simple dinner is a Chinese rice + 3 dish dinner. That’s the simple food I grew up eating and I am just happiest when I stick to that type of situation.

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Sunday, 25-May-2025 14:08:27 JST Adrianna Tan

     in reply to

     (Cantonese roast chicken is not the stick it in the oven roast chicken you know. We don’t use ovens. It’s much more involved and involves glazing, and air drying, and cooking in several steps. That’s the kind of stuff I like doing as a weekend project.)

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Sunday, 25-May-2025 14:15:58 JST Adrianna Tan

     in reply to

     I also think the idea of ‘simple and complicated food’ is so different in different cultures. My mom would really struggle to make a meat and potatoes meal, but she would make 3 Chinese dishes in less time than it takes to boil potatoes. Same for me

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Sunday, 25-May-2025 14:27:58 JST Adrianna Tan

     in reply to

     • Ludwig Vielfrass

     @lerxst there’s that, but there’s a part of my being that just cannot live on things like cereal and sandwiches. It’s so fundamentally alien to me (investing so little time in prep, or eating one-note boring things with no variety..) probably just exposure to a completely different world of food. I doubt I can ever do that even if I tried

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     Ludwig Vielfrass (lerxst@az.social)'s status on Sunday, 25-May-2025 14:27:59 JST Ludwig Vielfrass

     in reply to

     @skinnylatte it’s all about practice and experience.

     With that said, I hate cooking for just myself. If I lived alone I’d probably live on cereal and sandwiches. But I love making tasty things for others so I cook 4 to 5 times a week.

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Monday, 26-May-2025 00:12:50 JST Adrianna Tan

     in reply to

     • Dawn Ahukanna
     • Ludwig Vielfrass

     @dahukanna @lerxst I guess the original root I posted didn’t note something else that is a fact there but not elsewhere: eating out is cheaper, in most of east and Southeast Asia

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     Dawn Ahukanna (dahukanna@mastodon.social)'s status on Monday, 26-May-2025 00:12:51 JST Dawn Ahukanna

     in reply to

     • Ludwig Vielfrass

     @skinnylatte @lerxst
     Food is like music, composed of many notes (pun intended) into rich tapestry for the senses.
     Notes for flavor & singing
     - http://understandingflavor.com/flavor-notes/
     - https://foodnhotelasia.com/glossary/horeca/tasting-notes/
     > Tasting notes are fundamental aspect of the world of food & beverages. They serve as descriptive language that helps us communicate & understand the complex & nuanced flavors that we encounter. Bridge between sensory experience & words, capture & share the essence of what we _taste, smell, and savor_.