Mildly Infuriating

Totally fair and thank you for the elaboration.

Trying to learn by own practical experience in this day and age seems like a bit late to the party, though.

I'll counter this point with: I think we're in a golden age of home cooking. YouTube alone is a gold mine for technique development and refinement. That won't do anything for your lack of interest though.

So tired of hearing this dumb fuck argument. Ordering food =/= fastfood.

Well that's good, because I'm not talking about fast food; I don't eat fast food. Ever. My point was about knowing what you're putting into your body, knowing how it was sourced and prepped. Dining out is at least three layers of abstraction from that knowledge. I've spent a lot of time working in restaurants, including high end ones. Apart from zero-compromise, prix-fixe, tasting menu establishments, recipes are always built to a price point. More restaurants than not use Sysco, First Street, or other nasty industrial sourcing. Most restaurants source their meats directly or indirectly from IBP/Tyson because they cornered the market on meat at scale*. And that's before factoring in time-saving shortcuts, like not washing produce and using Sysco bases. For just one example on the sourcing risks, at high end restaurant where I worked the pantry cooks had to wear gloves to receive and sort the produce because the pesticides and container treatment gave them rashes.

*IBP used to be a reliable, quality source despite being CAFO meats, and what I used in my own charcuterie business. After the acquisition by Tyson, shit went downhill almost overnight. I closed up operations because sourcing at that scale was no longer possible for me.

The amount of people that seem to think their little bit of homecooking can compete with professional chef’s is laughable.

A chef is a cost engineer and inventory manager. But I get your point: Sturgeon's Law absolutely applies to most people's kitchen results.