I have often thought that handloading and cooking have a lot in common.
The apprentice chef should stick to the cookbook. The meals he turns out will be tasty and nutritious, but pedestrian and uninspired. The apprentice who begins wildly throwing in extra ingredients will create gastronomic disaster.
The master chef will use his years of experience and experimentation to add just exactly those condiments and spices that will best enhance the flavor of the dish, and the result will be a masterpiece.
Enough said.
The apprentice chef should stick to the cookbook. The meals he turns out will be tasty and nutritious, but pedestrian and uninspired. The apprentice who begins wildly throwing in extra ingredients will create gastronomic disaster.
The master chef will use his years of experience and experimentation to add just exactly those condiments and spices that will best enhance the flavor of the dish, and the result will be a masterpiece.
Enough said.