Kay Ohtie on Nostr: npub1uhsyw…9m93j npub1qw8yd…xkkl2 oooh; I've substituted fresh basil I was ...
npub1uhsywh87uuaxwurraptedcc8n8hd70lv8uxjw2sqtmaxy6vqdftss9m93j (npub1uhs…m93j) npub1qw8ydktccvkscc0yj7klf0spt9xrtus4wheqfhapq82fqx5cdvxsaxkkl2 (npub1qw8…kkl2) oooh; I've substituted fresh basil I was growing alongside cilantro, the combo in place of mint, in a lovely aromatic Indian rice dish (that I do not recall even the English name the author used), makes a lot of sense why that worked well!
How is it in cases for Mexican flavors, whether chorizo or pastor or mole-type sauces? I'm having trouble mashing up the two in my head, my brain keeps saying "that won't work" like a video game combining a coffee cup with a stick of butter would say.
How is it in cases for Mexican flavors, whether chorizo or pastor or mole-type sauces? I'm having trouble mashing up the two in my head, my brain keeps saying "that won't work" like a video game combining a coffee cup with a stick of butter would say.