there would be only one item on the menu: "Chef's surprise",
That's exactly how my boyfriend cooks... Me, I take a recipe and add or alter things. This gets more difficult when baking items that will rise (with yeast or baking soda) but can be learned with some practice (I have to remember to soak raisins/dried fruit first or they will soak moisture out of the muffins and make for very dry muffins. Oops).
I know just what you mean about the synaesthesia-kind-of-thing for spices. I do that too but never thought of it that way. I always thought it was just because they reminded me of something that was that color. Most hot things make me think of red (chili powder, bbq, and anything with tomatoes or berries), except for curry. Mustard and curry and its ingredients (cumin, turmeric)- yellow. There are a number of green things I don't like (green curry, cilantro, wasabi, guacamole) so I mostly avoid green. Herbs taste green - mint, dill, thyme. Fresh-cut grass smells green.
If you'd like some more cookbooks for recipes to base your dishes on I have some I'd like to get out of my house...
Mint tastes light blue. Dill is a bright yellow. Guacamole tastes purple-pink.
-o-
Long ago when I was taking my first forays into the field of experimental cooking, the result was -- according to my then boyfriend -- either mössö (which has entirely different sound and connotation from mousse) or röhnäsörsseli. Taste was usually quite nice, but the visual appearance was precisely what the latter noun sounds like.
There ought to be a parallel term for "onomatopoietic" meaning words that sound like something looks.
(no subject)
That's exactly how my boyfriend cooks... Me, I take a recipe and add or alter things. This gets more difficult when baking items that will rise (with yeast or baking soda) but can be learned with some practice (I have to remember to soak raisins/dried fruit first or they will soak moisture out of the muffins and make for very dry muffins. Oops).
I know just what you mean about the synaesthesia-kind-of-thing for spices. I do that too but never thought of it that way. I always thought it was just because they reminded me of something that was that color. Most hot things make me think of red (chili powder, bbq, and anything with tomatoes or berries), except for curry. Mustard and curry and its ingredients (cumin, turmeric)- yellow. There are a number of green things I don't like (green curry, cilantro, wasabi, guacamole) so I mostly avoid green. Herbs taste green - mint, dill, thyme. Fresh-cut grass smells green.
If you'd like some more cookbooks for recipes to base your dishes on I have some I'd like to get out of my house...
(no subject)
-o-
Long ago when I was taking my first forays into the field of experimental cooking, the result was -- according to my then boyfriend -- either mössö (which has entirely different sound and connotation from mousse) or röhnäsörsseli. Taste was usually quite nice, but the visual appearance was precisely what the latter noun sounds like.
There ought to be a parallel term for "onomatopoietic" meaning words that sound like something looks.
(no subject)
Cumin would be a warm and not too intruding red, especially when cooked long.