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From: "Edward Rawde" <invalid@invalid.invalid>
Newsgroups: sci.electronics.design
Subject: Re: Visualizing
Date: Fri, 6 Sep 2024 15:07:03 -0400
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"Don Y" <blockedofcourse@foo.invalid> wrote in message news:vbfjc5$tlhp$4@dont-email.me...
> On 9/6/2024 11:47 AM, Edward Rawde wrote:
>>> How do you think a baker/chef/bartender assembles ingredients with an
>>> expectation of what it will *taste* like?
>>
>>  From their experience of doing it previously.
>
> That's a non-answer and suggests that they had made *that* concoction
> previously.

Of course it does. That's what I meant. Practice makes perfect.

>
> Rather, when you "make something new", you are relying on what each of
> the ingredients separately brings to the result (OTHER, previously
> encountered results) and weigh whether or not you want some portion
> of that to be present in your new creation.
>
> Potatoes have a different taste/texture than rice.  Which (if any) do you
> want in this dish?
>
> Buttermilk has a different taste than heavy cream.  Which do you want
> this gelato to use as its base?

Ok so you are trying out something new.
Nothing wrong or unusual there and nothing I disagree with.
I sometimes do that on the piano.

>
>>> Don't you conjure an "image" when someone talks about "burning sulfur"?
>>> Or, "vanilla"?
>>
>> I can if I want.
>
> I think the point is that most people do this instinctively.  If they
> want to *savor* a memory of a scent (or flavor or imagery or...)
> then they may put extra effort into recalling it WITHOUT distraction.
>
>>> Can't you imagine what a piece of silk feels like?  Sandpaper?  Grease?
>>
>> Sure I can. Was there a question here?
>
> You wondered if people could "feelize", etc.  I find it hard to imagine
> that folks could NOT imagine what silk, sandpaper, grease feels like.

I do too but it appears that there are some people who cannot.

>
>