Precisely the point I was making, Mike! Thank you.

"Mike H" > wrote in message
.130...
> "Mordechai Housman" > wrote in
> news:eDEhg.8248$nV4.1035@trndny03:
>
>> Look, I understand and agree with your dedication to full knowledge
>> and experience in a subject. But the fact remains that even people
>> with only meager or no knowledge in the SCIENCE of something can make
>> contributions to the practical side of it.
>
> One need not study the sciences to have a basic understanding of them.
> My son hasn't studied science (he's only 5) but he knows the basics of
> the law of gravity.
>
>> Some rather famous composers (admittedly, not of classical music)
>> didn't even know how to read notes.
>
> That doesn't mean they didn't understand the relationship of a C to an
> E
> to a G to make a C Chord. They may not have known they were playing
> C,
> E & G, may not have known they were playing a chord, or that that
> chord
> was a C Chord, but they still understood the underlying principles of
> this string, key, ect makes this sound which goes with this one and
> this
> one sounds good too..
>
> Someone with no musical training can compose, but they can't
> transcribe
> it for others to play, and it could be argued if they KNEW music
> theory,
> they could possibly compose the same piece in less time.
>
>
> Fact of the matter is, through experiance, you will learn that certian
> things bring about certian changes.
>
> As I mentioned in my first reply to the thread.. If you know that
> dutch
> processed cocoa is treated with an alkali to mellow out it's flavor,
> AND
> you know what an alkali is and does, you'll know that if your recipe
> calls for regular cocoa, baking powder and baking soda, and all you
> have
> is Dutch Processed cocoa, you'll need to do some compensation in the
> soda
> area. If memory is serving correctly, you'll want to add more soda to
> the recipe to counter the alkali in the cocoa....
>