In this era of photogenic cooking, what if you... just didn’t?
slop is obviously deliberately bad, its existence speaks to a broader demonization of homely and utilitarian foodstuffs, from oats to ground meat . In a hierarchy, it seems obvious to place these dishes a rung below foods that require more precision or expertise to get right, from steak, to a layered torte.
This is a fallacy that conflates aesthetics with flavor: two characteristics that need to be disentangled. Many of us learned in elementary school art that mixing all the colors together will make an unpleasant muddy color, and that aesthetically speaking, this is Not Good, and we should exercise restraint to avoid it. But the same idea doesn’t apply to home cooking. Instead, I subscribe to the school of More Flavor, where the more elements , the greater the potential for a rich, layered dish . It’s certainly possible to over-flavor something, but this can be avoided with common sense, and by adding flavor incrementally — two tablespoons of ground cloves might create a richly brown slop, but it’s obviously a bad idea. Besides, if you had to choose, wouldn’t you prefer intense flavor over something that’s bland because the cook exercised too much restraint? None of this is to wholly dismiss good-looking food, but there’s a time and a place for it. And unless you’re truly feeling it , it doesn’t feel necessary to channel long hours into cooking something stunning for an audience that can look but can’t touch. If you’re in need of beautiful food, perhaps order take-out. If you just want to create something beautiful, consider painting or sewing — at least then the fruits of your labor won’t become poop 24 hours later. Take a cue from Tim Gunn: now’s a time for comfort, not for style.
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