Rick Rider wrote:
> More than once I have attempted to recreate a dish with disastrous
> results. My palette seems to be less trained than hers.

If you're talking about trying to re-create a dish you've had while eating
out, you can always ask what's in it. I'm pretty good at guessing and
re-creating (I've done this for years so maybe I have a good palette) but
I've also had good luck asking the server to inquire of the kitchen staff.
It's usually not a huge secret.

For example, I tasted a wonderful pureed squash soup back in 2000 so I asked
the server about it. She went back to the kitchen and told me it was
butternut squash with tarragon. Ah yes! Tarragon makes this soup!

When I got back home I created this:

Roasted Butternut Squash Soup

2 butternut squash (about 4 lbs.)
2 Tbs. olive oil
4 c. chicken stock or broth
2 c. water
1-1/2 tsp. pepper
2 tsp. salt
1/2 tsp. onion powder
1 tsp. dried tarragon leaves

Cut squashes in half lengthwise and scoop out the seeds. Brush with olive
oil and place, cut side down, on a baking sheet. Roast the squash at 350F
for 1 hour until tender. Handle with an oven mitt; scoop the flesh from the
shell with a spoon and place in a large mixing bowl. In another mixing
bowl, blend together the stock and water. Add a little minced garlic if
desired. Puree the squash in a blender or food processor with the liquid in
batches, adding liquid as needed, until smooth (this can also be done in the
cooking pot with a stick blender; how stupid I was not to buy one until last
year!). Add the salt & pepper, onion powder and tarragon. Bring soup to a
boil. Reduce heat to a simmer and cook over very low heat about an hour,
stirring occasionally. Serves 8-10.

Jill