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Home Cooking

KISS (keep it simple stupid)

BigG | Jul 4, 201903:09 PM     44

I really do appreciate how many on here have shared great recipes and techniques. There are some food items, however, that seem to shine the more simply they are prepared. I'll go fishy again as my example. I've filleted many a fish; but I still suck at filleting out the Y bone of a northern pike. I get edgy as I fail. I've done it successfully a number of times; but I get ticked when it doesn't come out. So, my son caught a lovely northern when he was little (3 lbs-ish, the fish, not him) and I was just beat by the end of the day. He wanted to eat it so bad, I said heck with it and just gutted and cleaned up the whole fish, dried it off, tore off a huge hunk of alum foil, buttered the foil, threw some butter, parsley and lime wedges in the cavity, wrapped it, threw it on a sheet pan into the oven at 350. It came out so nicely, my son just gobbled it down, as did my daughter and I (my wife doesn't care for fish).

Are there any dishes you've noticed people tend to work too hard on, in favor of simpler technique yielding better results?

Beef wellington comes to mind. Had it several times. Once had it way overcooked; which is any easy mistake to make. Had it perfectly done and loved it. But I always preferred a simple cast iron sear in some bacon fat\ and butter.

Hit me with your easies. (By the way, I adore you folks who share simple, but amazing, recipes on here.) "Simplicity, simplicity, simplicity"-Thoreau

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