Not any more. Jason Chin at the University of Cambridge and his colleagues have now redesigned the cell's machinery so that it reads the genetic code in quadruplets.'
These are some general thoughts about cooking; things I wish someone had told me when I first started. If you’re wondering about my credentials to be handing out that kind of advice… well, I don’t have any. I’m just a keen home cook. So take it with a pinch of salt.
This is how to make a stew:
Peel, chop and brown some onions. Brown some chunks of meat. Put the onions and meat into a casserole. Put a glug of wine (or water, or whatever seems appropriate) into the hot pan the meat was fried in and while it boils away a bit, scrape up the sticky brown goodness from the pan; pour that into the casserole as well. And some stock, a few vegetables, some herbs (perhaps a few bay leaves, sprigs of thyme and parsley stalks) and some salt and pepper. Leave it in a low oven or over a low heat for a few hours.
None of that is difficult.
I don’t want to be glib about this; I know that when you first start cooking, even quite simple things like peeling, chopping and browning an onion can be intimidating. Everything is new to you so you’re never quite sure you’re doing anything right; you’re not particularly comfortable handling knives; the onions make you cry; you’re not quite sure what level of brown you’re aiming for.†
You’re never going to remove that learning curve completely. But we’re talking about a pretty manageable level of difficulty here.
Admittedly, not all dishes are easy; some things are technical, or require very precise timing, or have a chance of going dramatically wrong. But not as many as you might think. It’s entirely possible to avoid all that difficult stuff and still have a whole repertoire of delicious recipes that you can use to impress your friends/colleagues/in-laws/potential bedmates.