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Cooking Adventures

Since the summer has begun, I’ve had plenty of time to cook and experiment with food. Here are a couple lessons I’ve learned:

  • Never substitute actual mustard for dried mustard when making a spice rub. You end up with a playdough that is very hard to use as a rub. Not to mention wastes a lot of spices.
  • Spreading oil over tin foil before baking meat or fish in the oven = instant fool-proof non-stick cooking surface
  • If fish is too lemony, it tastes fantastic with pasta in a rose sauce
  • The cheap way to make rose sauce is cream of mushroom soup + ketchup + sugar
  • A warm salad consisting of red potatoes and arugula with a balsamic vinegar + olive oil dressing is amaaaazzzingggg
  • Delissio pizza topped with arugula with some lemon juice sprinkled over is also amazing
  • Arugula + spring mix + pears + basic dressing is also yummy
  • I now love arugula
  • Chicken drumsticks with Diana sauce, onions and mushrooms
  • Sauteeing with butter requires a LOT of butter if you don’t want the butter to dry up on you in the pan
  • Chicken ALWAYS tastes better if it’s been marinated with at least salt the night before. No matter how you’re cooking it

Thats all I got so far, or all I can remember anyway. Any other cooking tips? Please enlighten me!!

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