SC - A&S Compeitions
Charles McCN
charlesn at sunrise.srl.rmit.edu.au
Sun Nov 30 17:42:58 PST 1997
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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