Ad hoc cooking

Macon explains his ad hoc approach to cooking.

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Macon: I adapt. I borrow. Cooking depends on what is to hand, the art of cooking lies in the details, the subtleties, the context.

Brother: Context?

Macon: It’s like a battle. You seize whatever will get the job done. Example, This lamb has a lamby taste, yes, but there is mixed in the flavor of tomatoes, the sniff of garlic, the texture of onion. And alongside, the potatoes, bathed in a mushroom sauce, does that not…

Brother: What?

Macon: Is it not suggestive?

Brother: Yes. It suggests you gave up serving up a soup and instead turned it into a mushroom sauce for the caulis and brocs.

Macon: Exactly. In my cooking, nothing is ever as planned. TJH. Things just happen. QS.

Brother: QS?

Macon: Que sera. Whatever will be, will be.

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