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
(via sasquatchbirdfriend)
