“And I’ll only have potato and salad.”
How in the world do you cook something without being able to taste it? Apparently my sense of smell and taste was gone yesterday, and my pasta sauce turned out awful. So I am told. Still can’t tell.
I’ve never been a taster while cooking. Guess just know what’s compatible and complementary. Re:pasta sauces. I do a couple things scratch but anymore there are such wonderful commercial products for sale I go that route.. now if I had a huge tomato crop n canned - well different story. Years ago I canned marinara n pizza sauces. Alfredo and pink sauce, and aioli scratch.
I always tell meal guests the dish possibly needs salt if it seems flat.