[Sca-cooks] Menu-matic (was: Onion-riffic)

[Terry Decker]

> OK, another question-- what makes a menu balanced?   I personally tend to 
> put a lot of emphasis on having a variety of textures, and I tend to 
> mentally divide dishes into several groups, and  try to gain balance by 
> getting a good spread across the groups.
>
> Antonia di Benedetto Calvo

I try to work to a pleasing mix of texture, color, temperature and flavors 
so that each dish of a course compliments the course as a whole both in the 
viewing, the smelling and the eating.  Sometimes, I succeed.

Bear