This is about experimenting in the kitchen being vital to improve your gastronomic superiority. I would always wonder that despite her culinary art being superior than anyone else on the planet, why would my mom deviate from the standard path so minimally? I thought it was just the fear of failure. Turns out, I was horribly wrong. My dad would never recommend trying too many things in the kitchen. This subdued the inner chef in her, not allowing her to really spread her cooking wings. This did not make her a good, bad or better cook but it did not allow the real potential to express itself. Today, I see my wife able to do a lot more with the most basic supplies because both of us are open to the idea of food experiments that can go horribly wrong! [Will share her latest creation - bread, egg pizza that is better than the crap served at Domino's]. And this is what this discussion is about - you are never going to be an awesome, chef-like kitchen maestro if you don't play around enough.
