SC - OT - Rudolf...

[Charles McCN]

Cariadoc said that one should do a few hundred dishes to be familiar with 
the cuisine before one bothered trying to get it 'REALLY' right.

Which I think is about right. But a big part of the process is a critical 
approach to the results. Ultimately there is still guesswork involved, 
and personal taste. But without a fair bit of thought about what you made 
there is not that much point doing it again and again.

It is also good to practise it on a group of people, so the feedback is 
generalised. It is not enough to know that 'X hates that dish'. What you 
really want to know is why, and what things X likes as well. 

Which is why honest appraisal of food is important. I don't care how much 
effort I put into something. If someone says it's lovely, when they hate 
it, they deserve to be given it often. Of course I probably didn't like 
it, so next time I'll have something different ;)

(I find this is second nature to most good cooks, but a lot of them never 
considered it explicitly)

AUD 0.02 = USD 0.0136 = GBP 3 farthings. Don't tell St Martins I'm here!
Charles Ragnar
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