Brook- you really got me thinking and remembering back...

I recall years ago working as a line-cook at a busy restaurant that often had food cost problems, as well as trouble with staff pilferage. The elderly, otherwise talented GM was hell-bent on finding out just where/who/how food/profit was disappearing to. He was often spotted "spying" on staff, looking over their shoulders as they took breaks and ate the staff meals (that servers ordered on dining room tickets and paid half-price for menu items- the cooks ate free- part of our compensation), spending time in the employee locker room- evidently possibly checking coat pockets, etc.

Someone cornered him and blew a fuse. It was a waitress- she claimed harrassment and went ballistic. She claimed the GM was only checking certain lockers and coats- ranted & raved that he never seemed to check any of the male employees' out at all (only males we had were we cooks).

Well, this GM knew his stuff and had worked around F&B staffs for decades. His reply to her was "Cooks never eat high-dollar stuff! They are happy to eat fries, make themselves eggs & toast, pick at warm rolls & butter, etc. all night long... But WAITRESSES! THEY'RE the PRIMA-DONNAS! They steal lobster, shrimp and steak every chance they get! So hell no I'm not watching the male cooks w/ the same eagle-eye that I'm watching YOU with!"

As it turned out, this waitress and a bar-tender were both canned a month later for stealing.

Anyway- where I was going w/ all this- in relation to your initial remarks, is: As someone who cooked commercially for ages- and as someopne certainly familiar w/ the finest of the fine, as far as food goes- I tend to be a very basic eater. I'll do it up fancy for friends and family- but when it's just me? i can be happy with a bag of microwave popcorn, or a dish of cottage cheese and canned peaches for supper! So to me? Five ingredients? ...is just that- FIVE INGREDIENTS! (For instance- your example of a bechamel, to ME, isn't one ingredient- you gotta count the milk, the butter, the flour, the salt, the pepper and the nutmeg! (And also the clove-studded onion- if your personal rendition of the recipe happens to include those!)

My very point, Kevin. To me, if it goes into the dish, then it's an ingredient.

Which is why the very concept is a shuck---typical of the way FN has been moving the past few years. They'd rather create a star by coming up with a make-believe concept and putting in somebody with no apparent qualifications.

Have you seen, for instance, that "Cooking For Real" show? Sunny somebody or other, who seems to have modeled her personality on Rachael Ray. The way they promoted the show was:

"She's a real Air Force vet.
She's a real DJ
She's a real food lover"

Wow! Really hard core cooking credentials there, wouldn't you say. :rolleyes:

I also disagree witht the idea that "simple" has anything much to do with the number of ingredients. A tossed salad can have a dozen or more ingredients, but there's nothing complex about it. Complexity is measured by the techniques and proceedures needed to complete the dish.

You remember my seafood lollipops? By anyone's measurement, that would be considered a complex dish to prepare. Yet, using FN's method of counting, it only uses 6 ingredients. I could easily drop one of the items, and then it would be a "five ingredient fix." But it still wouldn't be simple by any means.

And, for the record, the way I count there are 14 ingredients in the lollipops, not counting any sauce that may be used with them.

"....a bechamel, to ME, isn't one ingredient- you gotta count the milk, the butter, the flour, the salt, the pepper and the nutmeg! (And also the clove-studded onion- if your personal rendition of the recipe happens to include those!) "

My impression, to put a point on it, was even worse. They would say that a Mornay sauce only included two ingredients: bechamel and parmesan cheese. Or maybe not? If a mixture of cream and creme fraiche is just one ingredient, then the Mornay might be counted the same way.

lol Those shows like to put their idea of the details on screen.

I would count spices and sauces as an ingredient's but that's just me. I just bought ginger and Worcestershire's sauce for Mama's recipe tangy beef stir fry and some peach jam for a chicken dish I'm making if it goes in the pot it's ingredient's to me.


I'm going to now ask you a dumb question What is bechamel? Cookie