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September 02, 2014, 09:10:21 AM

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540 Posts in 244 Topics by 486 Members Latest Member: - sandra Most online today: 20 - most online ever: 215 (October 16, 2007, 02:43:27 PM)
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1  Global Gourmet / Introduce Yourself / Hi Everyone on: October 31, 2007, 02:58:27 PM
Hi everyone,  8)I'm very happy to join this forum. I never get tired of reading and learning about cooking, especially different "ethnic cuisines" they excite me with all the different spices etc. I'm from Florida, USA and my cooking is a combination of my father's side Italian and my mother's mid western down home style, plus all the things I've learned through the years of marriage. I constantly try new ways of cooking to keep the dinner table interesting and some surprise entrees. I look forward to meeting all of you.  Wink
2  Recipes & Tips / Ask Your Question / Re: How do I fix too salty chili? on: October 31, 2007, 02:47:39 PM
In my opinion, I'd divide up the chile in portions and then use it as a base for the next time you want to make it. This way you just add your meat, veggies WITHOUT the salt....I would start over making a fresh batch of chile for your guests...if you are in a hurry go buy a gallon at a restaurant. Just noticed the date of your question....you must have found a solution by now...LOL....or you ate it and are drinking a lot of liquids....lol hope all goes well next time cooking chile!
Pastaqueeng
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