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Some Nots on cooking
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Topic: Some Nots on cooking (Read 266 times)
farmerjonboy
Container Gardener
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Posts: 19
Some Nots on cooking
«
on:
May 01, 2011, 09:15:10 AM »
Well, I recently learned that there is such a thing as too much garlic powder, now I realize a little bit can go a long way. Anybody else got some nots from crating new recipes and doing new thigns or doing old ones that need to be changed due to a change in food product?
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Ggirl
Straw-Boss
Plantation Owner
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Posts: 2911
Re: Some Nots on cooking
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Reply #1 on:
May 01, 2011, 08:19:41 PM »
Too much peppers causes many arguments around here. Hee Hee Hee. But I'll never listen!!!!!
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BearGulch
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Re: Some Nots on cooking
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Reply #2 on:
May 24, 2011, 11:42:22 AM »
I know that I can eat peppers at a level that reduces others to quivering sacks of protoplasm. I try to be kind. Home made chilli is split into 2 batches. One for mere mortals and aerobic chilli. Aerobic chilli lets you hit breathing and heart rates generally only experienced by marathon runners and mountain climbers.
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