My thoughts exactly. I desire always to put hops either at the beginning of the boil, or the very end like in the last 5 minutes. Anything else means that the recipe formulator either subscribes to ancient Papazianisms that aren't necessary ("flavor additions happen at 15-30 minutes" or whatever), or couldn't make up their mind if they wanted flavor & aroma or bitterness. Late additions give you both flavor and aroma, regardless of whether boiled for 20 minutes, 15, 10, 5, 2, or zero. Even bittering additions actually give you some flavor, but much of it is boiled away. I make fine lagers with just bittering additions that taste spicy from the Hallertau used as the bittering hops. If you want subtle hop flavor in any recipe, consider whether you need any late additions at all. Play around with it. But you're right. Anything 20 minutes or longer is doing a little bit of both bittering and flavor, which is kind of silly when you can just pick one or the other. If you want both, then skip all the middlemen and do additions both at the beginning and the end of the boil.