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Hello, fellow culinary Fools!

Welcome to The Gestalt of Cooking, a board focused on cooking as an art. Rather than just recipes with specific measurements, I hope we'll cover a wide range of topics related to the experience of cooking.

And an experience it is! Tastes, smells, textures, techniques. They're all a part of the gestalt of food preparation. I hope this board will bring together people who cook for the enjoyment of the art, those who want to share the overall sensory experience food brings to our worlds. Recipes are certainly welcome, although those with relative measurements will be more in keeping with the focus on the artistic and sensory aspects of the process. Food, one of the primary "needs" in existence, should also be an exciting part of our worlds, a sensory cornucopia of the possibilities that our taste buds, noses, and stomachs enjoy.

To get the ball rolling, here are a few questions about cooking that come to mind.

What kind of cookware do you use? Do you have any hints, techniques, or suggestions for using it effectively?

What's your favorite spice? Your least favorite? Why?

What are your favorite type of things to cook?

Do you specialize in any ethnic cuisines? What appeals to you about them?

How do you handle leftovers? Serve them again as-is? Disguise them so your S.O. won't recognize them?

What do you see as the biggest challenge in your cooking?

Do you cook or bake, or both?

Do you use recipes? Only as guides? Need absolute measurements (you probably won't like this board so well)? Just make it up as you go along?

I hope this offers some food for thought (sorry, couldn't help it), and that this will become a community of like-minded Fools who share interest in the gestalt of the cooking process - ieas, experiences, and questions.

Again, welcome all!

hoping DH will become a Fool and participate here, since he's the chef at the Best Restaurant in Ann Arbor!
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