Quote:
Originally Posted by GraceKrispy
QUICK! I need help!!
I create dishes randomly, based on what's in my pantry and what I like to eat. Amazingly, they all turn out pretty good (some better than others... although that accidental cinnamon chili wasn't the best, but that darn chili powder is identical in looks to the cinnamon!). When I try to follow a recipe, I invariably end up substituting and changing things up, and it's no good.
So... I made this great soup with beans (black and great northern) and chicken stock and ham last week. Oh, and random spices. I want to recreate it as best as possible (nothing recreates exactly with me), but we don't have anymore leftover ham. So I found canned salmon and thought it might work. Then I found a can of spam, which would work even better (mana of the islands). So my question is, since both cans are pretty small, how would it be with BOTH cans mixed in? How does those flavor profiles mesh? (I know a lot about cooking. I watch top chef. I just want my flavors to come through  ) |
ack no!
Quote:
Originally Posted by GraceKrispy
Ok, so, uh, looks like I made some new friends, but only the woman in the thread actually answered my question (thank you very much), albeit not super well.
Just proves the difference between women and men. Men are always looking for that slutty hug.
That's ok, I put the salmon back and just used spam. Decided "Spalmon" and bean soup isn't the best idea. My son told he he doesn't think I should be on the "worst cooks in America" show. Uh, thanks? |
Quote:
Originally Posted by SneakySnake
Do you like pina colada? And getting caught in the rain? |
so glad! was going to tell you that the salmon would have been a disaster. it would be ok with navy beans, maybe some lentils, but I wouldn't push it beyond that