6 boneless, skinless chicken-breast halves (5 ounces each) 1/2 cup of fine, dry bread crumbs
Apparently some researchers believe that flavors aren't detected by sections of the tongue but by cells in the whole tongue itself.
This are photos from the first dish I made which was Shrimp made Scampi style, I made a few mistakes but far less than I had predicted so an overall success for my first real cooking attempt although the shrimps lacked flavor which I believe is due to lack of salt.
This is my second attempt at cooking and I found that this one tasted much better than my Shrimp Scampi. I was not able to use slab bacon because I was unable to find any in my local supermarket and ordering it in was out of the question so I used any bacon I could find.
This was my attempt at Fettuccine Alfredo and sorry to anyone who looks at this, my photos are completely disorganized because I remembered about halfway into cooking this dish to take photos. Anyways a mistake I noticed right off the bat after cooking was that the sauce was not very thick, my brother recommended the letting sauce sit on heat a little longer. Anyone else got any other tips?
1 large Idaho potato 12 large eggs
1 pound of Idaho or Yukon gold potatoes Salt
2 large eggs 1 cup of milk