Practice, Practice, Practice. Ove the years I have learned what different ingredients and techniques will do to a dish. We serve BBQ Chicken here about 150 times a year, so I am thouroughly sick of it. But I know by the smell and look of the marinade if it is right. Vegetarian dishes are the toughest for me, because I keep thinking they would be complete with some bacon or chicken or fumet. So I have been learning to adjust my palate to entrees without meat.
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We have done so much with so little for so long, we can now do almost anything with almost nothing. Dave Marcis
Eat Well |