simpleanddestructivechemistry:

biggest-gaudiest-patronuses:

maxiesatanofficial:

maxiesatanofficial:

for real, though, why do recipes consistently tell you to use less herbs and spices in than you should. fuck your “two cloves of garlic,” fuck your “half teaspoon of cinnamon,” and you can absolutely go to hell with your “dash of black pepper”

I’m pretty sure that the only time I’ve ever actually managed to overseason food was when working with balsamic vinegar, which is the most overpowering motherfucker of a sauce known to man

i appreciate the energy and anger in this post, which is righteous and just

YES!

but also salt. never underestimate the power of salt. I mean I always salt my stuff so much that other people gape at me as if I was crazy and find it too salty and almost can’t eat it but for me it is like idk chill it’s good I know what I am doing and I LIKE IT I need it! so use salt sparingly especially when cooking and seasoning for others and not only yourself and just let people salt their stuff themselves because everyone tastes salty stuff differently.

It also depends on how long you’ve had your spices. That giant Costco sized vat of cinnamon? After awhile, it loses potency and you are going to need WAY more for appropriate cinnamon flavor. Of course personal taste makes a difference, (which was probably OP’s point), but fresh herbs vs dried and jars stored on the open counter vs in the cabinet away from sunlight will effect their potency