Mark Bittman writes about the stages of learning how to cook and you are pretty advanced relative to others. Many of us haven't gotten to the point where we can realistically come up with ideas based on tastes because we don't know how they interact. Generalizing these ideas requires understanding how and why things work, which is exactly why Alton Brown is so useful to so many people. He breaks down the reasoning behind something so that you can generalize it the next time, or in a different dish, or apply a principle to something new altogether.