Re- SC - Taillevent's Aloye

[Mark Schuldenfrei]

  No harm and I have been doing a little of this. Baroness Clarissa has been
  holding a wonderful set of monthly Cook's Guild meetings at which they do
  a group redaction on several recipes. When I don't forget (sorry, Clarissa)
  I've been attending these. However, I am still learning mundane cooking, as
  some of my questions here probably show. This food seemed more complicated
  and I've never done anything similar mundanely. I've never cooked veal and
  I don't think I've ever cooked a stuffed item or a rotasserie item.

Neither had I, until I did it.  It turns out that it's lots of fun to try
things.

When I first learned to cook, I was dead broke: and I ate my mistakes
whether they were good or not.  It was quite a motivator. Now, I throw them
away. (In fact, for many recipes, I have to throw or give away my successes,
too.  Sigh)

I'd say I "screw up" to the point of inedibility, perhaps one attempt in 10,
and have something wonderful and exciting perhaps 2 times out of 10.  The
rest are OK to eat.  But I learn a lot.

One particular period was the most fun, and its a game I still like to play.
I used to purchase only what was on sale at the local grocery, and make
dinner out of it.  Even if I'd never had it before.  It's a hoot.  My wife
and I play the grocery cart game, as well: "What would *you* make for dinner
out of the contents of the grocery cart in front of us at the checkout?"

I recommend the "try anything" approach, because it works for me.  I've
never taken a formal cooking lesson (unless you count home ec in sixth
grade, where we made Jello.)

	Tibor
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