Pace and Cap - Sartin Methodology & The Match Up - View Single Post - Jim Bradshaw's Matchup - The Final Lesson

Jonathan Steele · 07-08-2007, 01:41 AM

Richard,

Hi. Yes, I get the idea...through practice (lots of it!) you get an instinctual feel what to do and what to use. Been there, done that (and continue to do so) as far as selecting which paceline (to use) when analyzing a race using other tools--be it simple speed figures or which representative line to enter into a computer program.

After so many times doing it "I just know" which one to use. Hard to explain...all I know is that I can do it.

Now I gotta add the Match Up version of it to my repertoire and there's only one way: Practice, practice and more practice...

Best regards,

Jon

socantra said:

Jon,

I think what Richie is trying to say here is that at this level there are not only no rules, but damn few guidelines. You use the last line except for when you don't.

I've never been to culinary school, but have been commercially cooking for the better part of 50 years, mostly various ethnic specialties. The people I learned from don't use Cups, Tablespooms, or even temperature measurements in their cookng.

I remember one old Mexican woman in South Texas years ago whose measurement units were one to three fingers, a small handful, large handful and whatever larger containers she happened to have laying around. Temperatures were slow fire and hot fire. You added ingredients when the consistency was right and served it when it was done.

The exact measurements and recipes are the work of cookbook writers and beancounters and the result of them is the standardized, homogenized pap that is our national diet in our fast food nation. The broad general knowledge is much easier to acquire, but it doesn't produce masters.

What Richie is passing on from the Hat is process, thought and going to that special place. The details are too variable to be supplied in advance and are going to require you making decisions depending upon the ingredients you are working with at the time. You learn to make those decisions by making them over and over, getting them right and getting them wrong.

Dick
__________________
"Ils Sont Partis"

07-08-2007, 01:41 AM	#67
Jonathan Steele Grade 1 Join Date: Jun 2005 Location: New Jersey, USA Posts: 471	Richard, Hi. Yes, I get the idea...through practice (lots of it!) you get an instinctual feel what to do and what to use. Been there, done that (and continue to do so) as far as selecting which paceline (to use) when analyzing a race using other tools--be it simple speed figures or which representative line to enter into a computer program. After so many times doing it "I just know" which one to use. Hard to explain...all I know is that I can do it. Now I gotta add the Match Up version of it to my repertoire and there's only one way: Practice, practice and more practice... Best regards, Jon socantra said: Jon, I think what Richie is trying to say here is that at this level there are not only no rules, but damn few guidelines. You use the last line except for when you don't. I've never been to culinary school, but have been commercially cooking for the better part of 50 years, mostly various ethnic specialties. The people I learned from don't use Cups, Tablespooms, or even temperature measurements in their cookng. I remember one old Mexican woman in South Texas years ago whose measurement units were one to three fingers, a small handful, large handful and whatever larger containers she happened to have laying around. Temperatures were slow fire and hot fire. You added ingredients when the consistency was right and served it when it was done. The exact measurements and recipes are the work of cookbook writers and beancounters and the result of them is the standardized, homogenized pap that is our national diet in our fast food nation. The broad general knowledge is much easier to acquire, but it doesn't produce masters. What Richie is passing on from the Hat is process, thought and going to that special place. The details are too variable to be supplied in advance and are going to require you making decisions depending upon the ingredients you are working with at the time. You learn to make those decisions by making them over and over, getting them right and getting them wrong. Dick __________________ "Ils Sont Partis" __________________ "Free your mind and the profits will follow."