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I had a friend that was at one point working as a world known chef. He would not tell you things about a recipe or would only let you help prep basics like veggies if he was cooking dinner saying "its a secret".

Mother fucker. I am not making money on this ever. I am not posting it online. I am not even going to be able to do it exactly like you because you have been doing it professionally for like 20+ years.

Stop holding out on your "secret" especially if you are no longer a chef. My much younger friend that is a chef and has worked in some of the best restaurants in the world will not just tell you what/how he cooks something he will help you do it and learn. I'll still probably never do it as well as he does but at least he is not hiding something from me so he can get a ego trip on his cooking.

I think im having a day... end rant. For now.

I had a friend that was at one point working as a world known chef. He would not tell you things about a recipe or would only let you help prep basics like veggies if he was cooking dinner saying "its a secret". Mother fucker. I am not making money on this ever. I am not posting it online. I am not even going to be able to do it exactly like you because you have been doing it professionally for like 20+ years. Stop holding out on your "secret" especially if you are no longer a chef. My much younger friend that is a chef and has worked in some of the best restaurants in the world will not just tell you what/how he cooks something he will help you do it and learn. I'll still probably never do it as well as he does but at least he is not hiding something from me so he can get a ego trip on his cooking. I think im having a day... end rant. For now.

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[–] • 0 pt

Follow-up.

If its "missing something" Its probably acid of some sort. It's hard to use too much butter/tallow. Salt is your friend, so is MSG. Carbon is also your friend (grill with charcoal, make sure to get a really good coal, not the briquets you get at the store). Texture matters. Taste is awesome but Texture really, really matters. A good salad turns into a great salad if it has some crunch.

I could probably think of more but this is just off the top of my head.

[–] • 1 pt

Keep lemons or limes around, a splash of vinegar will work if you don’t have citrus, but I agree, a good recipe has balanced flavors. I like a good acidic marinade, for any meat cooked not in a sauce or casserole, except for good steak. A good steak only needs proper seasoning. One of my favorite winter meals is steak au poivre, often I use filet mignon. My mouth is watering just typing this!