So, on the one hand there are people like Joe Gwinn, Mike Sulzer and me, who feel that actually cooking and eating food is beneath us: you should be able to look at the list of ingredients and calculate how it's going to taste.
On the other hand we have pickup master chefs with lots of delicious recipes arrived at through years of experimentation.
I know whose cake I'd rather eat, but the question is, can the theory and the practice of pickup making coexist or even benefit from each other? They seem more or less disconnected at present.
On the other hand we have pickup master chefs with lots of delicious recipes arrived at through years of experimentation.
I know whose cake I'd rather eat, but the question is, can the theory and the practice of pickup making coexist or even benefit from each other? They seem more or less disconnected at present.
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