Re: food handling
@2: Same for peppers as well.
@1: Are those pineapples....say...going on pizza?
Also a seasoning tip: Put whatever it is in your hand and do whatever you do with it. Now, question.
What's the easiest way to take the skin off of a fish? I was running into that with salmon last ight. Admittedly, it was half frozen so...
Also, I' seem to have a knack of nailing how much to season things just by guesstimating...and....yeah, sauces are good, but I like making a rue personally. Apples are good, and browning them is good, same with casseroles too.
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