> 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

The answer to your conundrum is actually quite obvious! You simply add small amounts of whatever indgredient is supposed to be "to taste," and as you do so make frequent trips into the future in your time machine to sample the completed, cooked dish. If you aren't satisfied with how it's turned out, then when you return you can add/subtract some of the ingredient and then go forward to taste it again.

Just keep repeating this process (always being careful not to accidentally create a temporal paradox, of course) until the dish tastes just how you want it!

Gri"in the famous words of Sam, 'I don't see how this could fail'"shny