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Marge 1 year ago
Phoebe's grandmother, if you know, you know.
       
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Billiewilhelm 1 year ago
Marge,

I was about to comment the same thing!
       
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Wash 1 year ago
#21 "I will never tell."

You just did.
       
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Irvin 1 year ago
#32 MSG is NOT a spice. It swells a person's taste buds to make them more sensitive to flavor.
Aside from that, it causes migraines, has been linked to sudden cardiac arrest in athletes, and contributes to infertility in males (it collects in the testicles).
There is a MSG institute (why is there an MSG institute? does any other food additive have an institute). Must be a PR and lobbying machine, kind of like big tobacco had to say smoking doesn't cause any problems.
       
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Delilah 1 year ago
A few of these are actually horrible. My family and I all hate it when people put sugar in their red sauce, it makes it taste like cheap Ragu. Butter yields a much better taste than olive oil which is why it is used plenty in better restaurants. I've never used sour cream in my tatziki. It's just plain yogurt, lemon juice, dill and sometimes diced cucumber.
       
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yahooshoot

"I make my potato salad for most family gatherings and there’s a few secrets:

Onions are often argued about with potato salad, but a quarter of one that’s minced til it’s basically water (or grated I guess) is what I use and no one is ever any the wiser. That plus the chives garnish makes it delicious even to people who hate onions.

Use huge potato chunks and over cook them, so that when you mix they disintegrate a bit into the mayo and stuff, and you’re left with now-regular sized chunks. Takes some time to find the perfect amount of overcooked, but you learn quick.

Two benefits: the potatoes seem to soak up more of the sauce (so make sure you fridge it and then add more the next day) and the sauce tastes more integrated. Plus now your chunks are normal sized and feel more naturally shaped.

That plus horseradish to balance out the savory without thinning the salad and you have a winner"

 

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