I remember learning at an early age that some of the magic in my grandma’s cooking was her fearlessness. Seasonings were her weapons of mass consumption.
It didn’t matter if it was her liberal use of onions and garlic, herbs, pepper or salt, she was never afraid of too much. While this did result in the odd dish being a little heavy in one or more of these ingredients, it also conveyed to us a confidence in shooting for full flavour - taste, first and foremost. However, when I return to my hometown nowadays, I find much of the cooking by my relatives to be quite a bit saltier than what I am now used to. + MORE