We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I must say that I enjoy French haute cuisine enormously, but that might be because I indulge in it so infrequently. There are two or three restaurants in the vicinity who do it up grand. Pricey. $50. entrees, etc.
My 3-star French chef hunting buddy has cooked for me and friends a few times. He can make anything, but his favorite things to make are peasant foods - rabbit rillette, wild duck terrines, a wild game broth consomme with woodcock ravioli and black truffles, cassoulets, tarte tatin, and things like that. His favorite food to eat is indeed a Big Mac and fries.
When we lived in The Keys, we frequented a restaurant known for complicated combinations atop its dishes, mostly fish. The Ocean Reef crew always ordered them...at an outrageous price. We always ordered the catch-of-the-day (freshest) sauteed in lightly seasoned garlic butter. The taste of the fish came through.
Haute cuisine, properly prepared, means finding the freshest, most favorable foods and not screwing them up.
My friends who were stationed in the South Pacific during WWII and Vietnam always remind ambitious chefs that curry with all its spices was designed to hide the taste of rotting meats. poultry and fish. If you can't taste the basic protein, ...
Not to diminish the enjoyment of a tasty curry, but I find the recipes our family most enjoys are those that use liimited ingredients properly spiced/herbed with little fanfare. Your recipes are one of the reasons I was drawn to your blog. Thanks.
JJM ... 'cuisine de la campagne' or good old country food is good enough for me at this stage of life. Of course, if one lives down here in Cajun-land, that includes pretty gorgeous stuff -- grillettes, blackened redfish, boudin sausage, biscuits and sausage gravy, things like that, so we don't suffer much.