"because most people use WAY too much garlic"
BLASPHEMY!!!
There is no such thing as "too much garlic", let alone "WAY too much garlic".
Heathen.
I was actually surprised that you didn't include Secret Ingredient #12 with your "World Famous Meat Sauce". Like mayo, it's wierd what you can do with cream cheese.
I will argue one point: Margarine has its uses. If you need to worry about bugs, for example, it's king over butter; no insect will touch the stuff.
Re: Garlic
Most reciipes seem to assume European Garlic. That anemic s**t is only about 1/4 as flavorful as the stuff growing under my rosebushes. I think that's why you see recipes calling for six cloves when one of mine will knock a Korean on his butt.
Cris - do you use salted or unsalted butter for cooking?
It depends on the cooking. Personally I prefer unsalted generally.
Thanks, it always seemed to me that salted butter gave a better flavor but also "burned" more quickly - had to watch the heat more closely.
Butter hell. I cook with lard. You can't make real biscuits without lard. Ditto pie crusts and cobblers. Toss that butter out and get a few pounds of lard, and you'll remember what baking is supposed to taste like.
I'm actually about the biggest bacon grease fan there is. See the last recipes for real men.
Haha, who knew Dairy products were the key to good cooking - 6 out of 12 being from cows. (Well, I knew.) I agree with just about all of them though. I can never seem to use my cream before it goes bad, though.
Well done & much appreciated !
Shalom
Michelle from Vancouver
If you are going to set up a cooking site, please learn to spell ROUX!
M.
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