I haven't done pot pourri, but colours and flavours work the same way for me. I think both require a lot of experience; people who mix colour are paying attention while they do it, so learn that way, but I think a lot of people don't pay attention to the flavours of the food that they eat while they're eating it, so don't gain experience in the same way. If I'm eating something I like (or don't like) I try to work out what herbs-spices-flavours make it pleasant or unpleasant -- and to remember them. But I also call flavours to mind? mouth? when I'm cooking. I think of the flavour of apricots, say, and then recall the flavour of cinnamon, and decide whether the two might work. I consider the taste of a stew, then run through the 'taste' of various things I could add, deciding which would best supply whatever is missing from the stew. When I say 'taste' I mean just that; I recall the flavour in my mouth, as it were. Like drinking tea from an empty cup :-)
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StewHello again. I've just improvised a stew out of what i had in the fridge and cupboard. It's simmering as i type and I'll tell you all whether it was...
The flip side of this (as it were) is that my mind-mouth sometimes remembers flavours when I'd rather it didn't. One minute I'm thinking 'I'm hungry, we'll stop and eat our sandwiches on the next flat bit' and the next my mind is remembering the bacon and egg buns we had from the chip shop in Ullapool. MMMMmmmmmm. Cooked while we waited, bacon not quite crisp enough, but the eggs were still runny. We'd intended to wait lunch for an hour, but couldn't, just had to eat the buns in the parking lot instead :-)
regards sarah
-- I'd rather be in Scotland.
