Gnu

I cook a lot and am always experimenting. It is rare that I make the exactly same dish a second time, I just improve it with different ingredients. I rarely have a flop. It comes down to mentally visualizing the taste of various ingredients, mixtures and amounts. When I taste food someone else prepares, I can close to accurately determine the ingredients by the taste.

Since lobsters abound around waters close to Moncton. Have you ever tried frying lobster in butter (or, the other stuff if you like)adding milk until it reduces and making a fried lobster sandwitch/roll. It tastes much differently from the normal lobster fare. Surprisingly, cold lobster dipped in white vinegar is interesting also, as it is with freshly steamed soft-shelled clams:)