A while back I went out to eat at Saltgrass. Rhonda requested I bring her home some dessert. I got her a cheese cake, PLUS brought my left over cake too here (because it taseted "off" to me. She took one bite & spit it out. She knew immediatly that someone put SALT in the sugar bin. Thus making a very SALTY cheese cake. Troy at his entire slice without complaint.
I love that someone would eat an entire slice of cheesecake and not realize that it was salt, rather than sugar.
It wasnt ALL salt, someone had poured a LARGE amount of salt into the sugar container in the back.
Sort of off the mark, but one of my favorite adjectives isSPICY!!
When my dad was baptised mum and dad had the Mission President and his wife (who at that time lived in Christchurch) over for dinner. Mum made Crayfish Mornay and she had a very similar situation to yours - only her Paprika and Cayenne Pepper were in identical packaging :(
Remember when I made you no-bake cookies and mixed my vanilla extract up with the maple flavoring? I totally feel your pain!
I have the same problem with the same exact spice containers, but luckily have never had chili powder cinnamon rolls or cinnamon chili. But at 50 cents a pop I don't want to change brands!
Cinnamon & Chilli powder are two of the main ingredients in my dry rub recipe I use for ribs.
50c? Are you kidding me? This is the kind of thing I do not need to know.
Ah, yes. Different brand, but same spices! I don't know how many times I have almost done this. Also, I have mixed up ginger and dry mustard.I finally had to do something drastic. I now store the herbs and other "general" cooking spices in the spice rack near where I do most of the daily cooking. The "baking" spices are stored with the baking soda, baking powder, etc. Once in a while I'll need the ginger or other spice, but most of the time this system works great. This way too, it keeps my husband from getting too "creative" if/when he decides to cook.
Post a Comment