I thought I’d just start a thread about good ingrediant substitutes.
Whether it be for taste purposes or allergy purposes we’re often looking to change a small detail to a good recipe; just thought I’d make one central thread.
So I’m making Roasted Chicken (someone was talking about it and I’m craving it now) - ingrediants call for Basil and Rosemary; what are good subsitute herbs but not with such a pungent taste.
Thanks.
munz