Serious Eats: Talk
Are you a measurer or a thrower?
What's your cooking style? Obvious, baked goods require a bit more precision, but how do you deal with your ingredients in a stove top or oven-baked recipe?
I never reach for a measuring device unless I'm following some new, strange recipe. But even then, I'll throw in random ingredients, taste, and adjust along the way so that the finished product rarely matches the ingredient list of the original. (My room is always a mess, by the way.) How about everyone else? :)