- Nov 24, 2007
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I've been cooking a lot recently, and I've come to the conclusion that there is absolutely NOTHING that the addition of a little bit of rum (or a lot) can't improve. Everything from fish to ice cream to salad dressing - it all benefits from a bit of rum.
Of course, two cups of it in a few hours imbibed directly rather than as ingredients in a recipe may result in inane thread postings. But that does nothing to disprove the utility of it as a cooking ingredient.
This thread contains a poll. Vote and discuss.
Of course, two cups of it in a few hours imbibed directly rather than as ingredients in a recipe may result in inane thread postings. But that does nothing to disprove the utility of it as a cooking ingredient.
This thread contains a poll. Vote and discuss.