Times you cooked the fuck up

add brown sugar next time senpai

>>9171487
Elaborate

>>9171596
Balances out the salt fucknuts

>>9171469
chop a potato in two and toss it in. remove both halves before serving

>>9171608
I didn't put any fucknuts in

>>9171631
Whom?

>>9171469
>making mistakes
>ever

>>9171619
That's an old wives' tale. All that does is absorb liquid.

>Too much garlic in spaghetti
>I made 2 pounds of beef worth

It's still in my freezer because throwing it away would make me intensely depressed.

>>9171824
add spaghett

Some vinegar might mask some of it but not much.

Do you make your own stock? I do, and I've learned not to salt it at all. I can control the salt, sure, but in cases like yours I can safely add stock to something without making it salty, store bought stock will make it saltyier don't use it, but if you make you're own I suggest not using salt at all, making it as base as possible. Salt is for when I make the soup, stew or braise, or after even.

>>9171824
>palms sweaty

>>9171824
>make another half batch of sauce but with no garlic in
>mix

File: 1470891882752.jpg (8KB, 200x200px) Image search: [Google]

8KB, 200x200px

>>9171824
>Too much garlic

>>9171824
>too much garlic

>>9171824
There's no such thing as too much garlic

>>9171773
Your thinking of rice