I love ketchup. I put it on potatoes of all kinds, burgers, hot dogs, onion rings and much more. One thing I have yet to perfect is judging the exact amount of ketchup to squeeze out for the food to be dipped. It’s almost always too much, by a lot. When I’m done there’s always a left over 2-3 tablespoons. You’d think after decades of plating ketchup for dipping I’d be able to properly judge the necessary quantity.
Is there anything you should be able to do perfectly given how long you’ve been doing it, but for some reason still can’t?