[jfengel]

It's a good idea -- but I don't do it.

I have a lot of confidence in my cooking. I know how long it takes to soften the onions, and I know how long it's going to take me to slice the chicken. (And wash my hands, because I don't want to cross-contaminate.) So I feel safe doing the preparation concurrently.

I know I've actually got cumin on hand, and so there's no chance that I'll get to the point where I need to add it and discover that I have to run out to the store.

And so on. I get away without doing the mise. Usually. Every once in a while, it screws me up, and that's my own damn fault for my arrogance.

If you haven't been feeding yourself for three-plus decades, it's really good to start by doing the mise. Plus, it's a good habit if you were to ever want to take up cooking in a more serious environment, where you're doing more dishes at once.