The Idea

There are a few things that everyone has in common and food is one of them. Everyone has to eat right? To me, there is nothing better than being able to create something that nobody can deny and everyone keeps coming back for! If you are anything like me, you constantly think up and muster some kind of dish that leave people amazed. This Blog is to help others try to come up with some ideas for making dishes burst with flavor as well as giving up some of my recipes to try out at home.

Salt

Let's start with the basic ingredient that almost everyone uses in their food, Salt. Now, I'm not going to say salt is bad. Depending on the food and the flavor you want out of it, salt can be a good thing. On the other hand, if you want to add a bit more to what you are cooking I would prefer Seasoned Salt! It adds a small amount of season to it but still carries most of the salty flavor as well.

Milk

Their are a few substitutes I like to use to replace regular milk depending on what it is. I say regular milk because the first replacement I am going to bring up is Buttermilk. Now, I make my own Coleslaw dressing which is pretty dang good if you ask me or anyone who has had it, and one of the things that helps is using the buttermilk instead of just 2% or vitamin D milk. It creates a more creamy dressing, helping it stay together and stick to the slaw instead of dripping off of it. You can find my Bacon Slaw recipe in the Recipes Post towards the bottom. Another is Sour Cream! Homemade Mashed Potatoes are better than instant..... Period! But, whatever your recipe calls for of milk, replace 1/2 to 3/4 of that with Sour Cream and I can guarantee you will love every bite! Maybe add green onion, black pepper, and a bit of shredded cheese and you are good to go.

Vinegar

I personally hate when something comes out with too much of a vinegar flavor unless its a vinegar dressing. I always cut the ingredient a bit so it still helps with the flavor but ensures I don't overpower it with vinegar. The first time I made Coleslaw I had that problem and I didn't like it so much :( It called for 1 1/2 tablespoon of vinegar, the second time I made it I only used 1 tbl spoon and it turned out great. So, for those of you who have heard "a little bit goes a long way", it is about as true as it can get! I really don't have a substitute, I just wanted to make it very clear that you can over do it with the vinegar. Unless you want to use some kind of liqour, I do replace vinegar with Bacardi Rum in my Homemade BBQ Sauce which helps with the sweet factor of the sauce.

These are just a few of the basic replacements you can use and I will be putting up more from time to time. Until then, comment, post any ideas you might have, and enjoy!