tag:blogger.com,1999:blog-37886248.post5377196887790394232..comments2024-03-22T00:35:19.082-07:00Comments on Casual Kitchen: CK Links--Friday November 6, 2015Danielhttp://www.blogger.com/profile/02388302796031288076noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-37886248.post-90160689893594883432015-11-08T11:24:07.808-08:002015-11-08T11:24:07.808-08:00Thanks Sally for a great, great comment. I share a...Thanks Sally for a great, great comment. I share a lot of the same views: it's like we've added 80% more things in our kitchens (or even more broadly, in our lives) and it hasn't really added to our competence or our satisfaction one whit. You're exactly right. <br /><br />DK<br /><br />PS: And yep, I wrote about Barry Schwartz's book here at CK: http://casualkitchen.blogspot.com/2008/03/how-to-be-satisficer.html It's useful reading. Danielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-87985657669768075432015-11-08T11:10:37.732-08:002015-11-08T11:10:37.732-08:00I enjoyed The Economics Behind Grandma's Tuna...I enjoyed <i>The Economics Behind Grandma's Tuna Casseroles</i>. In the introduction to <i>How to Cook Without A Book</i> Pam Anderson writes about cooking in her mother's kitchen and cooking in her own kitchen with an increased number of ingredients and ways to prepare those ingredients. In ATK's new cookbook <i>100 Recipes</i> Christopher Kimball writes about learning to cook from a woman in Vermont who turned out one great meal after another. When she died he was presented with her recipe collection -- no more than 75 index cards. <br /><br /> The increased number of food choices and ways to prepare them hasn't made cooking and getting meals on the table easier. More choices have made it more confusing. <br /><br />After watching Barry Schwartz's Paradox of Choice video on TED a few years ago (did I find that link here?) I started consciously limiting my choices in the kitchen. It didn't seem to limit choice at the table much. I've since added to the variety and find myself asking if I really need three kinds of sea salt and seven varieties of vinegar -- plus lemons and limes? Do I need a shelf full of dry beans and grains, or should I limit it to those I use most often? <br /><br />You know, the 20% of ingredients I use 80% of the time.Sallynoreply@blogger.com