When he was first learning to cook, he saw the process in a slightly different way. First, he made a judgement of the work involved. Was this simply mixing in water, like making Jello? Were there multiple complicated steps involved, or were you required to make something before you could proceed further to make the final product? And then there was that all-important deliciousness factor. How good did it taste? He found himself preparing things with a relatively low work/deliciousness ratio. Pancakes are good, but the work involved is minimal, even from scratch. French toast is even better - really delicious, but there's nothing difficult about soaking bread in an egg mixture and frying.
Pasta sauce has a few more ingredients, but the work involved is just a bit more chopping, and it's made in the same pan. Pad thai gets a lot more complicated with procuring out of the ordinary ingredients, a lot more prep, and good timing during preparation.Yes, it's delicious, but the work:deliciousness approaches 8/9, and it's really easy to order from a good Thai restaurant. Lemon meringue pie is another good example of high work, but also a high deliciousness factor. The worst would be a dish with high work but low deliciousness. I can't even think of an example, probably because I would probably not even consider making such a dish. Chicken liver souffle?
I determined that biscuits had a 2/8 work/deliciousness ratio and I could always feed the extras to the birds, so I made them. They were quite tasty and comforting. Now I'm looking forward to dinner over the weekend with hamburgers on the grill (2/9) and potato salad (3/9). I do hope your work is light and deliciousness high this weekend!
I like this approach! Hope your biscuits were as delicious as they look!
ReplyDeleteThis is brilliant, Bonny! (And reminds me of a good friend's "cost-per-wear" approach to clothing purchases.) The biscuits look delicious. Have a great weekend! XO
ReplyDeleteI love this concept of work/deliciousness! I've never considered it before but I think it will be forever in my mind now. Luckily, Friday Night Snacks have a ratio of 1/9!
ReplyDeleteI think this is just good thinking on Ryan's part! I use this approach when eating in a restaurant, but not so much at home. I always try to order something when I am out that I am unwilling to cook at home that has a high work/high deliciousness ratio. I will start thinking of this in the opposite way now when I cook at home. It's so smart! I noticed you added News of the World to your to read list. I hope you love it as much as I did.
ReplyDeleteBeautiful biscuits, Bonny! And, I am laughing at your ratio numbers! We had something similar in our house - but the higher the work number, the less likely the kids involvement! These numbered foods (especially ones they loved, lol) included a thanks ratio for the maker to ensure that they would be made again!
ReplyDeleteWhat a great way to look at food and prep! I love this (because numbers). I also really enjoy cooking, so unless I'm strapped for time my work # is always pretty low. Your biscuits are mouth watering beautiful! I almost lost it at chicken liver souffle though.....
ReplyDeleteMmmm, biscuits! They are a 1/10 on my ratio counter but then, I haven't had one in 15 years. I live by my memories. I'm a sad case as I just don't care about food enough to take any time with it. Smith does 80% of the cooking or I probably wouldn't eat much at all.
ReplyDeleteThose biscuits sure look good! Hope you have a wonderful weekend!
ReplyDeleteThanks, Debbie! I hope your weekend is also wonderful (with your lovely new hair)!
DeleteI've never made a biscuit but man do those look good! I may end up cooking free this weekend with an out to eat tomorrow and a graduation party Sunday...that's a 0/10! :-)
ReplyDeleteWe often make biscuits for this very reason - but I might offer that you can get to a 1/8 ratio by making drop biscuits instead of cutting them out! Bonus idea: if you add a little sugar to your basic biscuit recipe, you have shortcake - which is what we ate strawberries and whipped cream on earlier this week. Tis the season!
ReplyDeleteStrawberries are super abundant sweet and cheap right now. I should make FIREMAN a shortcake!
ReplyDeleteand now I want to make biscuits... I have a recipe somewhere that I use regularly but cannot remember the ratios.
ReplyDeletewhat a great way to look at cooking! most of the dinners around here are a 1/9 - Marc does the work of cooking (so that's 0 for me) and I do the work of washing up (a 1, right?!)
ReplyDeleteRyan is a bright young man. I love his ratio. By the by, the biscuits look tasty. What do you put on warm biscuits? I'm afraid I'd have to eat more than one to try them with honey or one of the jams made by my sister. She is the jam maker in the family. The work is labor intensive but the taste is so sweet.
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