Some cooking errors can't be fixed.
One time I put salt into the water for some pasta, and didn't taste the pasta before I used it and the PASTA WAS SO [EXPLETIVE] SALTY I HAD TO SCREAM.
In other words, I used too much. Now I don't use any.
Maybe warn us from faux pas you've done?
One time I put salt into the water for some pasta, and didn't taste the pasta before I used it and the PASTA WAS SO [EXPLETIVE] SALTY I HAD TO SCREAM.
In other words, I used too much. Now I don't use any.
Maybe warn us from faux pas you've done?