Haha, I do not think that is what John was saying. He was saying that the average american diet has programmed these people to eat their food that way and that same diet also has lead to our high rate of heart disease and other ailments.
But when I am working and handed a business card from a waitress that one of her patrons gave her that outlines their myriad of preferences and allergies, I do take a little joy in knowing that even just 100 or so years ago when there was still a survival of the fittest aspect to human life in america, people allergic to apparently half the items under the sun wouldn't have lasted that long.
"God sends meat and the devil sends cooks." - Thomas Deloney
Home cook here and I doubt what I make for several reasons.
In no particular order:
I love the process of planning, preparing and serving food people really enjoy and there's always room for improvement.
Being exposed to excellent chefs in person or on-line reminds me how much I don't know.
I suck at plating
About 8 years ago I had surgery which impaired my ability to taste so I'm always asking other people, including a few "super-tasters" to check my food as I cook.
Occasionally I make up dishes that have the potential to be home-runs or strike-outs. A member of my wine and dinner group called me "The bravest home cook I know." Sometimes I get carried away and have to remember that "less is more" is usually true for home cooks. Or at least it's true for me.
Sometimes I drink wine while cooking.
Less is more kinda applies everywhere. I've seen guys who just keep adding additional ingredients to their dishes. It is important not to over-complicate your dishes. Drinking slightly is ok but smoking is not as I feel that it kinda affects your sense of taste.
My wife likes to try new recipes for parties, etc., and I'm more of a 'let's make it for ourselves first, a week earlier and see how it is" kinda guy. Guess which one of us usually wins that discussion
Thankfully she has a great intuition for how flavors will combine, and we have yet to get into trouble trying new recipes without testing them first. Oh, and we do taste a lot as we're working through the dishes; we often find amount of seasoning, herbs, etc. are off the mark, so we have a chance to fix things before the dishes are completed.
We are pretty critical of what we make, and we'll spend time dissecting it after the guests have left. But most of our friends are grateful to be eating something besides take-out or microwaved food, so we rarely get much in the way of useful critiques from them
Lol.. I find that the most demanding critic is often yourself, unless you can't be bothered. But you won't be cooking if you can't be bothered so...
Jackes Pepin says that you should drink wine while you cook!
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
I'm not just saying this, I really do cook better when I drink spirits that make their way into the food while I am cooking.