Speaking my language, Jesse! Couldn’t agree with any of this more. My kids are more liable to not want to eat most things than not right now — we just tell them they don’t have to eat it if it’s on their plate, they just have to look at it. And, usually, it gets nibbled on — and often scarfed — by the end of the meal.
For a lot of those time-savers, Tim Ferriss’s “4-hour Chef” was an eye-opener.
Awesome! Glad you liked it and it was helpful…that was my goal. I got burned out on kitchen stuff and the only way to proceed was to somehow re-energize.
Great one Jesse! 👏 We can/do drive ourselves crazy by overcomplicating stuff. When I see all the ads for kitchen gadgets, I remind myself that a good cook only needs a chef's knife, a paring knife, a frying pan, a baking pan and a pot to make everything worth eating.
Thought you might enjoy my favorite quotes about simplicity:
I agree 100%. Unfortunately, I have such extreme food snobs in the house, people who are raising impressionable minds also to be food snobs, that all my attempts at shortcuts are immediately discovered and called out. So ... I make them cook.
Great article, Jesse. I've indulged in my fair share of scup, so appreciated your opening photo. As far as good taste and unbeatable accessibility/willingness to take an ugly clouser at the end of the night, they can't be beat. Some say they're difficult to fillet on account of all the bones, but I've had the complete opposite experience--or you can always, as you do in your photo, keep them whole.
I really enjoyed your section about the green bean kickstarters, so "everyone contributes a little to have a great meal." I think making it too easy is a disservice to the diner. Back on the topic of scup, I have a friend who, if we go fishing, always wants us to catch scup for scup tacos--as a diner he prefers less ease, it seems.
I do not have children, but admire the thought and considerations you put into keeping your kids well fed while using meals as learning opportunities.
Thank you for this comment, James. I’ve tried and failed to filet scup, but this summer I’m going to give it another try with a very sharp knife. I think scup tacos sound pretty good.
Sharp knife is key, I use two for scup—a large fillet knife for the lion’s share and a smaller one for the more delicate bits, one that usually sees bluegill. Scup are the panfish of the salt, the tacos are a simple crowd-pleaser
Speaking my language, Jesse! Couldn’t agree with any of this more. My kids are more liable to not want to eat most things than not right now — we just tell them they don’t have to eat it if it’s on their plate, they just have to look at it. And, usually, it gets nibbled on — and often scarfed — by the end of the meal.
For a lot of those time-savers, Tim Ferriss’s “4-hour Chef” was an eye-opener.
Very cool, Lou. I'm glad it made sense. I'm going to check out the "4-hour Chef."
Man, this article hit at a really good time for me brother. Thank you 👊🏻
Awesome! Glad you liked it and it was helpful…that was my goal. I got burned out on kitchen stuff and the only way to proceed was to somehow re-energize.
Deriving energy from a perspective shift. Love it
Great one Jesse! 👏 We can/do drive ourselves crazy by overcomplicating stuff. When I see all the ads for kitchen gadgets, I remind myself that a good cook only needs a chef's knife, a paring knife, a frying pan, a baking pan and a pot to make everything worth eating.
Thought you might enjoy my favorite quotes about simplicity:
https://medium.com/@bairdbrightman/wise-words-part-iv-simplicity-57308333961d
Yes, those are the essentials! "Less is more" in the kitchen... Thanks for sharing your simplicity quotes.
I agree 100%. Unfortunately, I have such extreme food snobs in the house, people who are raising impressionable minds also to be food snobs, that all my attempts at shortcuts are immediately discovered and called out. So ... I make them cook.
I think that’s a good response to picky eaters/food snobs; if you don’t like it, you’re free to make something on your own!
Great article, Jesse. I've indulged in my fair share of scup, so appreciated your opening photo. As far as good taste and unbeatable accessibility/willingness to take an ugly clouser at the end of the night, they can't be beat. Some say they're difficult to fillet on account of all the bones, but I've had the complete opposite experience--or you can always, as you do in your photo, keep them whole.
I really enjoyed your section about the green bean kickstarters, so "everyone contributes a little to have a great meal." I think making it too easy is a disservice to the diner. Back on the topic of scup, I have a friend who, if we go fishing, always wants us to catch scup for scup tacos--as a diner he prefers less ease, it seems.
I do not have children, but admire the thought and considerations you put into keeping your kids well fed while using meals as learning opportunities.
Thank you for this comment, James. I’ve tried and failed to filet scup, but this summer I’m going to give it another try with a very sharp knife. I think scup tacos sound pretty good.
Sharp knife is key, I use two for scup—a large fillet knife for the lion’s share and a smaller one for the more delicate bits, one that usually sees bluegill. Scup are the panfish of the salt, the tacos are a simple crowd-pleaser
Can't wait to try! I'm a big fan of utilitarian fish and game.
I am a soup gal. Anything can go in soup. Company coming for dinner ... soup. Guests for the weekend ... soup. Clients in the backcountry ... soup.
Recipes are merely suggestions.
Don't like what is served, rummage for yourself. I do not make two meals and what I make is healthy, delicious, and filling.
And, meals are at the table ... together.
I agree with all of the above! Especially rummage for yourself! 😊 Soup is a great “hack.”