Jokes aside this is a real instinct of great chefs - taste everything. I remember seeing a documentary with Gordon Ramsay in which he visited Middle America and investigated the drug trade. In a scene some drug cook mixed diesel fuel with raw cocaine and Ramsay - clearly without thinking- dipped his finger in and tasted it. Instant regret, but he really couldn’t help himself :)
Imagine a new kind of shrinkflation where instead of the portion reducing, it’s the taste of the food that becomes weaker.
That’s what’s happening with bell peppers and giant strawberries, isn’t it?
Or tomatoes. They don’t deliberately grow them bigger and more watery, but they did breed them for transport and automated harvest for decades. So now we have wooden, watery tomatoes that taste of nothing.
Gasoline Sommelier; Charles Kirk
