- Value specific flavor over amount of food, brand of food, person making the food, etc.
- Learn, through trial and error and “refining your palette” (aka being able to finely taste what you are eating and identify it) what you like and dislike.
- Are there any patterns there? Do you like the taste of vinegar based foods? Do you like the flavor of salt? What about sweet things, what is sweet to you? Is chocolate sweet? Is fruit sweet? Make it up as you go, and see what sticks.
- Experiment. Can you mix two things you like to make them better? What happens if you do that? Same concept behind chocolate covered strawberries. Think about it like mixing paint, or combining one row with one column to autosum a spreedsheet. Or altering your golf swing to adapt to faster winds, coming from the Northeast. Or putting a little more fertilizer on your tomatoes, so that they actually taste strongly of tomatoes. Whichever works for you.
- Figure out how to adapt one flavor to include facets of another. Bonus if you can do something normally weird that tastes good.
- Keep going. Make it up. What works for you? Figure out how to replicate that thing. If you lack soy sauce, can you mimic it, in terms of saltiness, with other things? What might work? Scour the internets. People have already thought about this. Try mashed banana in chocolate chip cookies. Congratulations, you’ve arrived. Now, what can you do? Has anyone else done that? Keep going. What could you do that you’ve never seen done before, but might actually taste good? Could you share that?
[Wash, rinse, repeat #forever]