<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The most important aspect of this is you and your own creativity and ability </div></BLOCKQUOTE>
True enough but im still learning the essentials so this will have to come a little later. Im like a builder constructing a new home, I know all the materials i need for a decent frame and foundation, now im looking for that choice marble (snippet of knowledge) to go on the kitchen countertop. My creativity could be likened to my architecture skills, not every house is the same splendor, but its a combination of architecture and materials that ultimately builds that house of beauty. Even the greatest architect in the world cant go very far if he has straw to work with.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> You need to develop a broad knowledge base on what each herb and spice tastes like and what flavours that you think go together </div></BLOCKQUOTE>
What i find interesting is that from most peoples perspectives the design aspect of cooking is obscure and elusive. In home design there are given rules, there are lines you follow, symmetry you create, balance and scale, color theory and implementation...everything man beholds and finds beautiful has elements of these rules, the average person doesnt recognize the "rules of design" yet that doesnt mean they cease to exist. Stray from those rules and what you create will be distasteful.
Likewise, cooking is similar only you use your tongue as a judge instead of your eyes. And like construction some materials work together and some dont, but the success of your palate is not just random occurence or personal opinion.
Not to be long winded but as an example i recently studied taste buds and it was enlightening to find out how much a role (surprise surprise) they play in ones ability to taste....to taste well, or not to taste at all.
This is a good example of how important it is to realize where your "base" is and how it may effect the way you create your food. (this "new" knowledge could now symbolize quality silicone ill use to keep my houses tub from leaking...)Its my theory that the more able you are to do this, the easier it will be to develop an "authentic" style that may be personalized, but is founded first on knowledge, and then on creativity.