In the online cooking school that I did, many modules revolved around ingredients (grain, pasta, eggs, poultry, etc.) and/or cooking methods (braising, pan frying, etc.), with the recipes given as practical assignments that incidentally produce a tasty result you can share with others. At one point, the plant-based course offered examples of how to go about substituting ingredients to convert certain non-vegan recipes. For instance, understanding why the eggs are used (as a binding agend, as a levening agend, etc.) helps decide which ingredients could make good candidates, if you can just omit the ingredient altogether (also an option) or if the eggs are so central (typically three eggs or more) that the recipe is not a good fit for conversion.
You can learn to perfect a recipe before branching out, but you can also learn the principles underlying the cooking process from the get go and then apply them to a broader array of situations.
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Coming from the working man quadrant, I have kept that point in mind, and I am fairly certain the same applies to someone who has already mastered permaculture or is already orbiting as a well balanced renaissance man.Jacob in The ERE Wheaton scale thread wrote:In general, each new stage is expected to encompass everything from the previous stage, also known as the "no jumping rule". This should be respected more in spirit than in law though.
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The table is not a map. It's more of a mapquest description of the landscape as one gets closer to the goal. There might be multiple goals.
However, the table is not entirely random either. Given how useful/accurate it is, it does describe one if not the most common approaches. Other tables could be made taking the workman quadrant as a starting point rather than the salaryman.