Tastes Funny....

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I so get that cartoon. Especially when I make soups. You put together all the best ingredients made with lots of love and in the end, it is good but needs something. Over the weekend I made a 6 qt. dutch oven full of Italian Vegetable Soup. All the veggies came from Farmer's Market, the tomato products were from Muir Glen. It is good but needed a pop. Fresh lemon juice helped but when I served it, it still needed something extra. I have been using Chili Gods hot sauce and just got a new order of both the red and green. So I used the green and put in a few good shakes. Bingo!

Soup and stews are probably prime examples or foods that one adjusts the taste of at the end of cooking, even if it is just to adjust the salt, or as you indicated, a bit of acidity or spice/heat.

adjust the salt

Surely one cannot adjust the salt: one can only add salt. not remove some

adjust the salt

Surely one cannot adjust the salt: one can only add salt. not remove some

Add water/stock = lower salt. (and 'adjust' means to change, not just to add).

I have also read that you can add a potato, peeled, and if not appropriate to keep it, pull it out again after a half hour. It is said to absorb some of the salt.