> As I sit here typing this, I'm eating a bowl of my own, personal, deleriously-easy-to-make chicken noodle soup. The recipe is very simple:
>
> In a 2-quart saucepan, bring one quart of water to a boil. In a 1-quart saucepan, bring one pint of water to a boil. When the 2-quart boils, add egg noodles to taste (I just love dishes in which the main indredient is added "to taste" :-}).

This has come up a couple of times at home. My wife asked me to add Rosemary to the butter for the corn, but said it was "to taste". How can it be to taste, if it's added even before it's cooked? Adding salt or pepper to something just before serving could be done "to taste", but before you even cook it, how could you know?
Once before she asked me to sauté some garlic "to taste" for a sauce, yet this was the *first* step. How am I supposed to know *now* how it's going to taste later?

Tra "tastefully confused" nio