- Aug 26, 2019
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If I remember, I'll take a pic of all my seasonings tomorrow. I need to reorganize that cabinet anyway. They don't all fit.She has seasoning issues.
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If I remember, I'll take a pic of all my seasonings tomorrow. I need to reorganize that cabinet anyway. They don't all fit.She has seasoning issues.
Yet oddly they weren't salty at all. I don't add anything after they are seared. Searing breaks the salt down. Then when added to a stock, it breaks down even further.Oh, I'm aware. I just didn't realize it was bad enough that led to using three different types of salt.
Huge differences in the seasoning added. Notice one is red colored? The other isn't. And salt is just salt.
There are many types of salt. They are not all sodium chloride. Adding the proper amount of salt does not make a dish taste salty. The proper amount of salt will cause the other flavors to be released. Too much salt is what makes it taste salty.Yet oddly they weren't salty at all. I don't add anything after they are seared. Searing breaks the salt down. Then when added to a stock, it breaks down even further.
There's one hitting my kitchen window now.About 5 seconds after I lit up their crack, they decided to investigate my torch. This is the best y'all are gonna get. Huge oak tree. Hoping they haven't damaged it too badly yet.
There's one in the pic. I swear.
View attachment 2844341
A salt?About 5 seconds after I lit up their crack, they decided to investigate my torch. This is the best y'all are gonna get. Huge oak tree. Hoping they haven't damaged it too badly yet.
There's one in the pic. I swear.
View attachment 2844341
Assault.There's one hitting my kitchen window now.
If you don't hear from me tomorrow, it's the hornets. They chewed their way in and ate me.Assault.
Can't prove it by me.There's one in the pic. I swear.