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[quote=Anonymous][quote=Anonymous]Ground beef (or bison), browned, add salt, dump in some Rao's spaghetti sauce (this is a bit controversial on DCUM but I'm a fan because it's really, really easy), and serve with pasta.

I think that a few basic principles are helpful when you're getting into cooking:

1) The quality of ingredients matters a great deal, especially when dealing with fish and produce. I am no longer into cooking but I'm very glad I learned how to identify good quality food.

[b]2) Salt at each step (I like kosher salt)[/b]

3) Taste at each step.

4) More fat = more flavor

5) Salad dressing can just be an acid + an oil (lemon juice and olive oil is my favorite)

So even with that simple meat sauce with pasta "recipe" I shared, it will taste best if you get good ground beef and taste it before adding the pasta sauce, and I love adding butter and salt to the noodles before I serve them (we serve the pasta sauce separately...I won't get into it, it's a whole thing).

Often what makes a meal exciting for everybody is just abundance. Like a sandwich with a slab of cheddar and turkey is sad, but with some interesting fresh bread, great deli meats, really good pickles, whatever, you can take a banal food and make it great. [/quote]

Whoa. Do not salt at each step. TASTE at each step and add salt if needed. [/quote]

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