Rick Rider > wrote in
message ...
> My sister-in-law has the remarkable knack of being
> able to taste things and discern the ingredients. It may
> take more than once, but she gets it. Is there a way
> to cultivate this talent?

Yes.

It's a multistep process of testing yourself and "training" your tongue
to "feel" the differences. "Cleaning" your tongue after meals and
keeping it free of creams and sugars. It also means cutting out a major
portion of the garlic for a dish (temporarily), coffee (especially if
you drink it with cream) during the day, coca-cola, and most heavy
syrups. These are things that coat your tongue and prevent flavors from
actually being recognized.

Then start using ingredients and foods in pairs (or singly). Once you
find a series of foods that you can pick out from dishes easily, try
adding greater variety and significantly different items that will
enhance those flavors.

Garlic, for me, is like the double-edged sword of butter; it can enhance
a dish but it's also used to disguise things.

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

This is where she might be willing to team-cook with you. You'll
suddenly see yourself noticing previously masked scents, distinct
flavors, and marvelous textures.

The Ranger

In article >,
Rick Rider > wrote:

> My sister-in-law has the remarkable knack of being able to taste things and
> discern the
> ingredients. It may take more than once, but she gets it. Is there a way to
> cultivate
> this talent?
>
> More than once I have attempted to recreate a dish with disastrous results.
> My palette
> seems to be less trained than hers.


I'm somewhat ok at this, but my mom was even better. :-)

As you add ingredients to a dish, smell and taste them to see what
nuances and changes they bring about.

I'm betting you may be over-adding some stuff that you tasted in the
original recipe. Add stuff slowly and a little at a time.
--
K.

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

In article >,
"jmcquown" > wrote:

> 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
>
>

Sounds lovely... :-)

Personally tho', I've gotten tired of trying to scrape hot squash out of
a thin, cooked and fragile squash shell.
I now pre-peel my butternut squash raw after cutting it in half and
removing the seeds. I then cut the peeled squash into chunks and nuke it
in a covered corningware with a little bit of water for steaming. Times
vary with the size and amount of squash being nuked, but I just cook it
until I can mash it, then go from there. No peel to mess with.

I'm really going to have to try squash soup! My father loves sippable
soup with no chunks in it and I do have a butternut squash on hand.

Thanks for posting this!

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra wrote:
> In article >,
> "jmcquown" > wrote:
>
>> 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.
>>
>> 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
>>
>> Jill
>
> Sounds lovely... :-)
>
> Personally tho', I've gotten tired of trying to scrape hot squash out
> of
> a thin, cooked and fragile squash shell.
> I now pre-peel my butternut squash raw after cutting it in half and
> removing the seeds. I then cut the peeled squash into chunks and nuke
> it
> in a covered corningware with a little bit of water for steaming.
> Times
> vary with the size and amount of squash being nuked, but I just cook
> it
> until I can mash it, then go from there. No peel to mess with.
>
Go for it! I think it was Damsel who didn't have a knife big enough to cut
through the squash and while I don't think she peeled it, she boiled it
first to make this soup. Personally I think peeling a butternut is too much
trouble but that's just me.

> I'm really going to have to try squash soup! My father loves sippable
> soup with no chunks in it and I do have a butternut squash on hand.
>
> Thanks for posting this!
>
You're welcome! It's a very tasty soup! Here's a pic:

http://community.webshots.com/photo/...52742322GWyiBm
>
>> ,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
>
>
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
"jmcquown" > wrote:

> Katra wrote:
> > In article >,
> > "jmcquown" > wrote:
> >
> >> 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.
> >>
> >> 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
> >>
> >> Jill
> >
> > Sounds lovely... :-)
> >
> > Personally tho', I've gotten tired of trying to scrape hot squash out
> > of
> > a thin, cooked and fragile squash shell.
> > I now pre-peel my butternut squash raw after cutting it in half and
> > removing the seeds. I then cut the peeled squash into chunks and nuke
> > it
> > in a covered corningware with a little bit of water for steaming.
> > Times
> > vary with the size and amount of squash being nuked, but I just cook
> > it
> > until I can mash it, then go from there. No peel to mess with.
> >
> Go for it! I think it was Damsel who didn't have a knife big enough to cut
> through the squash and while I don't think she peeled it, she boiled it
> first to make this soup. Personally I think peeling a butternut is too much
> trouble but that's just me.

<grins> Well, you have to get rid of that peel at some point in the
recipe... I just have a tendency to put my spoon thru the thin, hot
peel and end up with bitty pieces of peel I then have to remove by hand.
Guess I'm just a klutz! ;-)

Cutting it is no problem if you quarter it, but I have a BIG chef's
knife with an 11 1/2 inch blade. I've NO idea where that thing came
from! It just appeared in my truck one day when I was cleaning out from
behind the seat.

Now I need to find a solution for the same problem with Spagetti
squash..... if I can ever find them again! :-( I'd love to just grow
some, but I have a terrible time with squash borer moths here. I don't
think those can be pre-peeled.

>
> > I'm really going to have to try squash soup! My father loves sippable
> > soup with no chunks in it and I do have a butternut squash on hand.
> >
> > Thanks for posting this!
> >
> You're welcome! It's a very tasty soup! Here's a pic:
>
> http://community.webshots.com/photo/...52742322GWyiBm

Ooh yum! So you garnished with a sprig of fresh wilted Tarragon?

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

On Sat 05 Mar 2005 10:56:50p, Katra wrote in rec.food.cooking:

> <grins> Well, you have to get rid of that peel at some point in the
> recipe... I just have a tendency to put my spoon thru the thin, hot
> peel and end up with bitty pieces of peel I then have to remove by hand.
> Guess I'm just a klutz! ;-)

That would be my problem, too.

> Cutting it is no problem if you quarter it, but I have a BIG chef's
> knife with an 11 1/2 inch blade. I've NO idea where that thing came
> from! It just appeared in my truck one day when I was cleaning out from
> behind the seat.

Who knows, it might have been a murder weapon! :-)

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article >,
Wayne Boatwright > wrote:

> On Sat 05 Mar 2005 10:56:50p, Katra wrote in rec.food.cooking:
>
> > <grins> Well, you have to get rid of that peel at some point in the
> > recipe... I just have a tendency to put my spoon thru the thin, hot
> > peel and end up with bitty pieces of peel I then have to remove by hand.
> > Guess I'm just a klutz! ;-)
>
> That would be my problem, too.
>
> > Cutting it is no problem if you quarter it, but I have a BIG chef's
> > knife with an 11 1/2 inch blade. I've NO idea where that thing came
> > from! It just appeared in my truck one day when I was cleaning out from
> > behind the seat.
>
> Who knows, it might have been a murder weapon! :-)
>
> --
> Wayne Boatwright

<snicker> Actually, I suspect my mom had it as a camping tool, and it
probably came from my Aunt after she passed away. All kinds of oddball
camping stuff gets stashed behing the seat in the truck!

It was like a treasure hunt when I cleaned it out. I even found my
favorite purple broomstick skirt!
--
K.

"jmcquown" >, if that's their real name, wrote:

>Go for it! I think it was Damsel who didn't have a knife big enough to cut
>through the squash and while I don't think she peeled it, she boiled it
>first to make this soup. Personally I think peeling a butternut is too much
>trouble but that's just me.

ARGHHHHHHHHHHHHHHHHHHH! I didn't boil it! LOL!

I stabbed it repeatedly with a knife to vent the squash and my
frustrations. I cut it in half once it was all soft and squishy, and went
from there.

Carol, wondering if she has a pot big enough to boil 2 butternut squashes
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Sat 05 Mar 2005 11:32:41p, Katra wrote in rec.food.cooking:

> In article >,
> Wayne Boatwright > wrote:
>
>> On Sat 05 Mar 2005 10:56:50p, Katra wrote in rec.food.cooking:
>>
>> > <grins> Well, you have to get rid of that peel at some point in the
>> > recipe... I just have a tendency to put my spoon thru the thin, hot
>> > peel and end up with bitty pieces of peel I then have to remove by
>> > hand. Guess I'm just a klutz! ;-)
>>
>> That would be my problem, too.
>>
>> > Cutting it is no problem if you quarter it, but I have a BIG chef's
>> > knife with an 11 1/2 inch blade. I've NO idea where that thing came
>> > from! It just appeared in my truck one day when I was cleaning out
>> > from behind the seat.
>>
>> Who knows, it might have been a murder weapon! :-)
>>
>> --
>> Wayne Boatwright
>
> <snicker> Actually, I suspect my mom had it as a camping tool, and it
> probably came from my Aunt after she passed away. All kinds of oddball
> camping stuff gets stashed behing the seat in the truck!
>
> It was like a treasure hunt when I cleaned it out. I even found my
> favorite purple broomstick skirt!

Purple broomstick skirt???

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article >,
Wayne Boatwright > wrote:

> On Sat 05 Mar 2005 11:32:41p, Katra wrote in rec.food.cooking:
>
> > In article >,
> > Wayne Boatwright > wrote:
> >
> >> On Sat 05 Mar 2005 10:56:50p, Katra wrote in rec.food.cooking:
> >>
> >> > <grins> Well, you have to get rid of that peel at some point in the
> >> > recipe... I just have a tendency to put my spoon thru the thin, hot
> >> > peel and end up with bitty pieces of peel I then have to remove by
> >> > hand. Guess I'm just a klutz! ;-)
> >>
> >> That would be my problem, too.
> >>
> >> > Cutting it is no problem if you quarter it, but I have a BIG chef's
> >> > knife with an 11 1/2 inch blade. I've NO idea where that thing came
> >> > from! It just appeared in my truck one day when I was cleaning out
> >> > from behind the seat.
> >>
> >> Who knows, it might have been a murder weapon! :-)
> >>
> >> --
> >> Wayne Boatwright
> >
> > <snicker> Actually, I suspect my mom had it as a camping tool, and it
> > probably came from my Aunt after she passed away. All kinds of oddball
> > camping stuff gets stashed behing the seat in the truck!
> >
> > It was like a treasure hunt when I cleaned it out. I even found my
> > favorite purple broomstick skirt!
>
> Purple broomstick skirt???
>
> --
> Wayne Boatwright
> __________________

Yep! :-)

They were quite popular for awhile but have gone out of style at the
moment! I had a female freind that loved purple and kept trying to steal
that skirt from me!!!

I used to wear it camping with a sport top to stay cool.

http://bizrate.lycos.com/buy/product...roomstick.html

A simple, wrinkly cotton skirt with an elastic waistband. Slip on.
--
K.

On Sat 05 Mar 2005 11:59:43p, Katra wrote in rec.food.cooking:

> In article >,
> Wayne Boatwright > wrote:
>
>> On Sat 05 Mar 2005 11:32:41p, Katra wrote in rec.food.cooking:
>>
>> > In article >,
>> > Wayne Boatwright > wrote:
>> >
>> >> On Sat 05 Mar 2005 10:56:50p, Katra wrote in rec.food.cooking:
>> >>
>> >> > <grins> Well, you have to get rid of that peel at some point in
>> >> > the recipe... I just have a tendency to put my spoon thru the
>> >> > thin, hot peel and end up with bitty pieces of peel I then have to
>> >> > remove by hand. Guess I'm just a klutz! ;-)
>> >>
>> >> That would be my problem, too.
>> >>
>> >> > Cutting it is no problem if you quarter it, but I have a BIG
>> >> > chef's knife with an 11 1/2 inch blade. I've NO idea where that
>> >> > thing came from! It just appeared in my truck one day when I was
>> >> > cleaning out from behind the seat.
>> >>
>> >> Who knows, it might have been a murder weapon! :-)
>> >>
>> >> --
>> >> Wayne Boatwright
>> >
>> > <snicker> Actually, I suspect my mom had it as a camping tool, and it
>> > probably came from my Aunt after she passed away. All kinds of
>> > oddball camping stuff gets stashed behing the seat in the truck!
>> >
>> > It was like a treasure hunt when I cleaned it out. I even found my
>> > favorite purple broomstick skirt!
>>
>> Purple broomstick skirt???
>>
>> --
>> Wayne Boatwright
>> __________________
>
> Yep! :-)
>
> They were quite popular for awhile but have gone out of style at the
> moment! I had a female freind that loved purple and kept trying to steal
> that skirt from me!!!
>
> I used to wear it camping with a sport top to stay cool.
>
> http://bizrate.lycos.com/buy/product...roomstick.html
>
> A simple, wrinkly cotton skirt with an elastic waistband. Slip on.

Gotcha. Kinda neat. Never heard the term before, but then, there are
probably a lot of things about skirts I've never heard of. :-)

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article >,
Wayne Boatwright > wrote:

> On Sat 05 Mar 2005 11:59:43p, Katra wrote in rec.food.cooking:
>
> > In article >,
> > Wayne Boatwright > wrote:
> >
> >> On Sat 05 Mar 2005 11:32:41p, Katra wrote in rec.food.cooking:
> >>
> >> > In article >,
> >> > Wayne Boatwright > wrote:
> >> >
> >> >> On Sat 05 Mar 2005 10:56:50p, Katra wrote in rec.food.cooking:
> >> >>
> >> >> > <grins> Well, you have to get rid of that peel at some point in
> >> >> > the recipe... I just have a tendency to put my spoon thru the
> >> >> > thin, hot peel and end up with bitty pieces of peel I then have to
> >> >> > remove by hand. Guess I'm just a klutz! ;-)
> >> >>
> >> >> That would be my problem, too.
> >> >>
> >> >> > Cutting it is no problem if you quarter it, but I have a BIG
> >> >> > chef's knife with an 11 1/2 inch blade. I've NO idea where that
> >> >> > thing came from! It just appeared in my truck one day when I was
> >> >> > cleaning out from behind the seat.
> >> >>
> >> >> Who knows, it might have been a murder weapon! :-)
> >> >>
> >> >> --
> >> >> Wayne Boatwright
> >> >
> >> > <snicker> Actually, I suspect my mom had it as a camping tool, and it
> >> > probably came from my Aunt after she passed away. All kinds of
> >> > oddball camping stuff gets stashed behing the seat in the truck!
> >> >
> >> > It was like a treasure hunt when I cleaned it out. I even found my
> >> > favorite purple broomstick skirt!
> >>
> >> Purple broomstick skirt???
> >>
> >> --
> >> Wayne Boatwright
> >> __________________
> >
> > Yep! :-)
> >
> > They were quite popular for awhile but have gone out of style at the
> > moment! I had a female freind that loved purple and kept trying to steal
> > that skirt from me!!!
> >
> > I used to wear it camping with a sport top to stay cool.
> >
> > http://bizrate.lycos.com/buy/product...roomstick.html
> >
> > A simple, wrinkly cotton skirt with an elastic waistband. Slip on.
>
> Gotcha. Kinda neat. Never heard the term before, but then, there are
> probably a lot of things about skirts I've never heard of. :-)
>
> --
> Wayne Boatwright

Hee! Unless you were shopping for women's clothing, it ain't really your
job to know.... <lol>

They are very airy, cool, and comfortable!

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Damsel in dis Dress wrote:
> "jmcquown" >, if that's their real name, wrote:
>
>> Go for it! I think it was Damsel who didn't have a knife big enough
>> to cut through the squash and while I don't think she peeled it, she
>> boiled it first to make this soup. Personally I think peeling a
>> butternut is too much trouble but that's just me.
>
> ARGHHHHHHHHHHHHHHHHHHH! I didn't boil it! LOL!
>
> I stabbed it repeatedly with a knife to vent the squash and my
> frustrations. I cut it in half once it was all soft and squishy, and
> went from there.
>
> Carol, wondering if she has a pot big enough to boil 2 butternut
> squashes

My apologies! My memory is as bad as... my memory!

Jill

Damsel in dis Dress wrote:
> Rick Rider >, if
> that's
> their real name, wrote:
>
>> My sister-in-law has the remarkable knack of being able to taste
>> things and discern the ingredients. It may take more than once, but
>> she gets it. Is there a way to cultivate this talent?
>>
>> More than once I have attempted to recreate a dish with disastrous
>> results. My palette seems to be less trained than hers.
>
> You're gonna want to talk to Jill about this one. She's the master.

Thankee, ma'am trollop!

> Here's one she re-created after having something sicilian at a
> restaurant.

Sicilian?! My dad took me to lunch at the clubhouse in South Carolina!

Jill

Katra wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Katra wrote:
>>> In article >,
>>> "jmcquown" > wrote:
>>>
>>>> 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.
>>>>
>>>> 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
>>>>
>>>> Jill
>>>
>>> Sounds lovely... :-)
>>>
>>> Personally tho', I've gotten tired of trying to scrape hot squash
>>> out
>>> of
>>> a thin, cooked and fragile squash shell.

>> Go for it! I think it was Damsel who didn't have a knife big enough
>> to cut through the squash and while I don't think she peeled it, she
>> boiled it
>> first to make this soup. Personally I think peeling a butternut is
>> too much trouble but that's just me.
>
> <grins> Well, you have to get rid of that peel at some point in the
> recipe... I just have a tendency to put my spoon thru the thin, hot
> peel and end up with bitty pieces of peel I then have to remove by
> hand.
> Guess I'm just a klutz! ;-)
>
No comment

> Cutting it is no problem if you quarter it, but I have a BIG chef's
> knife with an 11 1/2 inch blade. I've NO idea where that thing came
> from! It just appeared in my truck one day when I was cleaning out
> from
> behind the seat.
>
Be afraid... be very afraid... Who's that knocking at the door? FBI?!

> Now I need to find a solution for the same problem with Spagetti
> squash..... if I can ever find them again! :-( I'd love to just grow
> some, but I have a terrible time with squash borer moths here. I don't
> think those can be pre-peeled.
>
>>
>>> I'm really going to have to try squash soup! My father loves
>>> sippable
>>> soup with no chunks in it and I do have a butternut squash on hand.
>>>
>>> Thanks for posting this!
>>>
>> You're welcome! It's a very tasty soup! Here's a pic:
>>
>> http://community.webshots.com/photo/...52742322GWyiBm
>
> Ooh yum! So you garnished with a sprig of fresh wilted Tarragon?
>
Unfortunately, yes, the tarragon wilted before I could use it as a garnish.
Not the best pic in the world; I'll replace it one day with a better one

"jmcquown" >, if that's their real name, wrote:

>Damsel in dis Dress wrote:
>
>> Here's one she re-created after having something sicilian at a
>> restaurant.
>
>Sicilian?! My dad took me to lunch at the clubhouse in South Carolina!

Damn spell checker! LOL! Should have been "similar."

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

In article >,
Rick Rider > wrote:

> My sister-in-law has the remarkable knack of being able to taste things and
> discern the
> ingredients. It may take more than once, but she gets it. Is there a way to
> cultivate
> this talent?
>
> More than once I have attempted to recreate a dish with disastrous results.
> My palette
> seems to be less trained than hers.

I can often do this, too. I think the ability comes from having done a
lot of cooking, trying out various combinations, not following recipes
necessarily to the letter after the first time... basically having
culinary curiosity.

Priscilla
--
"And what's this crap about Sodomites? It's always Sodomites this and
Sodomites that. What about us Gomorrahians? We were there too; we
deserve some mention. Sodom always gets the credit, and Gomorrah always
does the work." - JohnN in alt.religion.christian.episcopal

In article >, "jmcquown"
> wrote:

> 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)

It's your current squeeze with the palette, Jillsie (is he still
squeezing you?) -- you've got the educated palate!
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Rick Rider wrote:
>
> My sister-in-law has the remarkable knack of being able to taste things and discern the
> ingredients. It may take more than once, but she gets it. Is there a way to cultivate
> this talent?
>
> More than once I have attempted to recreate a dish with disastrous results. My palette
> seems to be less trained than hers.
>
> --
> Rick R


You can retrain your palate to do the same thing. It's a matter of
knowing what different ingredients taste and smell like.
Cook simple dishes and add one spice or herb at a time. Also taste the
spices/herbs by themselves without cooking them.
Over time you will be able to do as well as she does. Most cooks who
don't rely exclusively on cookbooks can do this.

Melba's Jammin' wrote:
> In article >, "jmcquown"
> > wrote:
>
>> 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)
>
> It's your current squeeze with the palette, Jillsie (is he still
> squeezing you?) -- you've got the educated palate!

Why, thank you ma'am! Yup, he's still squeezing in a delightful way
BTW, for some reason he's recently started calling me "Jillsie"!

"The Ranger" > wrote in message
...
> Rick Rider > wrote in
> message ...
>> My sister-in-law has the remarkable knack of being
>> able to taste things and discern the ingredients. It may
>> take more than once, but she gets it. Is there a way
>> to cultivate this talent?
>
> Yes.
>
> It's a multistep process of testing yourself and "training" your tongue
> to "feel" the differences. "Cleaning" your tongue after meals and
> keeping it free of creams and sugars. It also means cutting out a major
> portion of the garlic for a dish (temporarily), coffee (especially if
> you drink it with cream) during the day, coca-cola, and most heavy
> syrups. These are things that coat your tongue and prevent flavors from
> actually being recognized.
>
> Then start using ingredients and foods in pairs (or singly). Once you
> find a series of foods that you can pick out from dishes easily, try
> adding greater variety and significantly different items that will
> enhance those flavors.
>
> Garlic, for me, is like the double-edged sword of butter; it can enhance
> a dish but it's also used to disguise things.
>
>> More than once I have attempted to recreate a dish with
>> disastrous results. My palette seems to be less trained
>> than hers.
>
> This is where she might be willing to team-cook with you. You'll
> suddenly see yourself noticing previously masked scents, distinct
> flavors, and marvelous textures.
>
> The Ranger


There is another portion of the equation and that is the sense of smell.
Smell is a very large portion of our taste. It might be very helpful to
begin by noticing the odor of the major herbs which are commonly used.


There are some very special people in the fragrance industry who have this
ability. The job title is a " Nose".

http://www.salary.com/careers/layout...49_Par110.html


Dimitri