It sounds kinda weird, but the first time I saw Ratatouille I felt so validated. The scene where Remy is watching Gusteau on TV in the old lady's house and closes his eyes takes a bite of a strawberry, then a bite of cheese, then the strawberry and the cheese together?! And sees all colors dance in front of his eyes?! Priceless... and what's more, that's me! I would say that I am blessed with the gift of synesthesia--an involuntary joining in which the real information of one sense is accompanied by a perception in another sense--in this case, I "see" color when I read or use my other senses--sound, touch, and especially taste. And it's not just one solid color, it's sometimes fireworks, rainbows, seas. Some would argue that taste is our most complex sense, and I think it's important to know the basics of taste, like what, plus what makes something sublime; yellow plus blue makes green... literally. I feel like as I grow as a cook, my knowledge of how flavors layer and interact. For example, not all onions are created equal, tomatoes taste different in winter and summer, and all rices have personalities of their own.
When I first started cooking, I was a slave to recipes, and still am when I'm experimenting with something new. But as I mature as a cook, I feel more confident working within a recipe and at times changing some ingredients, with good results, to balance or heighten flavors. I've learned that cooking is an ongoing process that requires constant adjustments. You have to add flavoring agents at the right times. Anyone can pick up flaws in salt and sugar seasoning, but the nuances are the second tier. Is there enough sage? Should I put a little nutmeg in? Sharpening my sense of taste--learning to identify and understand different flavors--has taken my cooking to a new level.
