I loved that episode of The Bear, went out and bought scallions and potato chips and did my best to copy the omelette. I am highly suggestible when it comes to food, but I never stick to the recipe exactly (unless its a bread recipe or something else that could fail utterly). I always think of the recipe as a guideline. Or sometimes decide what I want to try and then put the ingredients I want to use in a google search and see if anyone else has ever done it.
ooooo Elisa....that is such an interesting comment! and yes, it may be time to re-watch the Bear. As I watched the omelette clip again, it feels so wonderfully intense and meaningful.
I remember that episode so well but, since you mention it, I just went and re-watched a clip. It is even better the second time around. it is both exhausting and exhilarating....and the way the camera keeps jumping over to the timer is brilliant. Time! it's all about time! What a show!
Great post! Cooking is totally a creative exercise- especially for those of us constitutionally adverse to following a recipe. Lets see, thinking potato chips, they are by far the best vehicle (when smeared with crème fraiche) for (Costco) caviar over the holidays, and after making sticky toffee pudding (omg) the addition of dates to brown sugar, and butter - whoa!
Anne, I love this post. I’ve never thought of my constant culinary experiments as prototypes, but they are. The ones that please become the new prototypes for future riffs. Potato chips as garnish is brilliant.
Brava, Anne, for kicking off The Creative Current's 2026 in a delicious way! Reading this--and rewatching that clip from The Bear--makes me want to get today's writing complete so I can rush to the kitchen and create *there* too.
I loved that episode of The Bear, went out and bought scallions and potato chips and did my best to copy the omelette. I am highly suggestible when it comes to food, but I never stick to the recipe exactly (unless its a bread recipe or something else that could fail utterly). I always think of the recipe as a guideline. Or sometimes decide what I want to try and then put the ingredients I want to use in a google search and see if anyone else has ever done it.
and how did the omelette-making go????
If you chop up potato chips and sprinkle it over pretty much anything, I think it would be delicious. It was a great idea over an omelette!
salt + potatoes = chef's kiss IMHO! (that could be the german & irish in me speaking…)
Loved this POV, Anne!
thanks Lis!
As a non-cook, I see metaphors laced through this post! Also, I loved every minute of The Bear.
ooooo Elisa....that is such an interesting comment! and yes, it may be time to re-watch the Bear. As I watched the omelette clip again, it feels so wonderfully intense and meaningful.
That “Fishes” episode in Season 2 (Episode 6) is one of the best episodes of television I’ve ever seen.
I remember that episode so well but, since you mention it, I just went and re-watched a clip. It is even better the second time around. it is both exhausting and exhilarating....and the way the camera keeps jumping over to the timer is brilliant. Time! it's all about time! What a show!
Great post! Cooking is totally a creative exercise- especially for those of us constitutionally adverse to following a recipe. Lets see, thinking potato chips, they are by far the best vehicle (when smeared with crème fraiche) for (Costco) caviar over the holidays, and after making sticky toffee pudding (omg) the addition of dates to brown sugar, and butter - whoa!
Anne, I love this post. I’ve never thought of my constant culinary experiments as prototypes, but they are. The ones that please become the new prototypes for future riffs. Potato chips as garnish is brilliant.
Thanks Alice:)
Brava, Anne, for kicking off The Creative Current's 2026 in a delicious way! Reading this--and rewatching that clip from The Bear--makes me want to get today's writing complete so I can rush to the kitchen and create *there* too.