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When cooking I don't measure stuff after chopping I just throw it in the cooking pan/pot and I pour the sauce like there is no tomorrow. With any powder I also throw it in.
It was something that I was taught, I was told that I don't measure I just throw it.
Yeah, cooking is an art. It's fine to play with the ratios depending on your preferences. Baking is a different story though!
For new recipes on food category items I have never done I measure. Once I've done it a couple times, most of the measuring goes out the window...
Baking is applied biology and chemistry. If you don't measure quantities carefully, you'll only get your desired results by pure chance.
Cooking is an art form. Recipes are very useful when you don't have much experience and when you're preparing a dish for the first time, but they should only be considered a starting point. Some people use the "chuck it in" approach and produce nothing better than a mess that looks and tastes ghastly but (probably) isn't going to kill you. But if someone has a natural flair for cooking, they cook regularly from scratch and they pay attention to the effect of variations in quantities of ingredients and cooking techniques, then it's possible for them to produce something very tasty in a very casual manner.
If I know what I'm doing with whatever I'm cooking, I do that as well. However, if I'm cooking something new, following a recipe, or baking, I measure.
I do usually season to taste, however.
I pretty much eyeball everything when adding ingredients. its worked ok so far.
I cook the same way. There's like a balance between the meat, veggies, and seasonings. Makes more sense than like a tea spoon of paprika or half a cup of broccoli
Cinnamon is closely associated with sweet things in traditional American cooking, but many savoury and spicy Indian dishes call for at least a bit of it.
I like to add touches of this and that to dishes. You need to be careful not to overdo the untraditional and unexpected flavours and aromas, but just a hint of something different can add a nice bit of variety.
I dont even do it based on other cultures way of spicing foods. Cinnamon just adds a layer of sweet savory goodness to meat that has a lot of fat or grease when cooking. In Mountain man (bunch of eggs, bacon, hashbrowns) I use the bacon grease with cinnamon to give the hashbrowns a small kick without losing the potato flavor.
The wings at work with cinnamon sugar aren't bad at all, better than barbecue sauce