Now now kids, settle down.
Both approaches to cooking have there merits, and I've had fine food from both camps. I think it is more difficult to make fewer ingredients stand out, and it takes more time to achieve the goal. I normally end up with more ingredients than I plan to use, and get it done as quickly as possible, before I taste the the thing to death.
( Bartleby A dead man on vacation, Tue 29 Jun 2010, 20:40, 2 replies, latest was 16 years ago)

it was the rather patronising nature that I wasn't so keen on
based purely on the description of an intense and vibrant salad which, in spite of what our colleague might be implying, worked rather well.

A lot of the time he is right and it is better to use fewer ingredients to greater effect. Not on this particular occasion however.
( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 20:45, Reply)

There's a restaurant by me that only uses 5 or less ingredients per dish.
I've eaten there a couple times but it's a bit crap.
( Batshitmentalist is sane for once, Tue 29 Jun 2010, 20:46, Reply)

it's all about doing things appropriately
my recipe for chilli has fuckloads of ingredients, and because of them it is awesome.

your fresh fish however is asking to be treated nicely with a simple marinade, as you are doing
( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 20:47, Reply)

Yeah, I put loads of stuff in spaghetti sauce
and it's great. I had halibut the other night, and just drizzled it through melted butter & rosemary before cooking it.
( Batshitmentalist is sane for once, Tue 29 Jun 2010, 20:51, Reply)

that sounds good

( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 20:55, Reply)

So does your salad
I might try that for the 4th July party.
( Batshitmentalist is sane for once, Tue 29 Jun 2010, 21:09, Reply)