SC - OOP Hash Browns

[Christine A Seelye-King]

> As to actual measurement of what I throw in them, I 
>couldn't  tell you if my life depended on it.  I just know how much is
>"enough", y'know?  I often cook this way, especially when I'm whipping
>something up on the fly.  It's usually a surprise, and always tasty, and
>I get no complaints from the folks who eat it, so there we are.  I come
>from a long line of instinctive cooks, so I guess this flaw is genetic. 

>Sorry, y'all.
>
>Walk in peace,
>Wolfmother

No apoligies necessary!  In the words of Bill Gates, "It's not a flaw,
it's a Feature!".  This is exactly the way I cook.  I only ever get into
measurements when I am trying to codify a recipe to write down for
someone who wants to make the same thing.  Not that it will EVER be the
same.  I once had a Chef teaching one of my Apprenticeship classes who
talked about giving out recipes.  He said someone once asked him about
the 'secrecy' issues some Chefs have surrounding thier recipes. He said
that you should never hesitate to give someone a recipe.  They will take
it home and try it, and it will never be the same as the way you cook it,
no matter how exact the recipe is.  They will then long for your cooking,
and come back to your restaurant even faster because of it.  
	And then, there is also the discussion about cooking being an art, and
baking a science, for which one of the foundations of my argument is the
very 'flaw' you mention.  Cooking thrives on that sort of creativity,
Baking is not so forgiving.  
	(No, Bear, we don't need to go there again!:)
Christianna
Love that hash browns recipe, thanks;) 
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