Chicken and Two Bean Chili
We've all encountered those cooks who operate on the maxim "if a little is good, a lot will be better," who never seem to know when to leave well-enough alone and quit while they're ahead.
If we're honest, most of us have been that cook at one time or another, taking a dish one step, one minute, one ingredient (or two or half-a-dozen) too far. But if we're paying attention, these moments of going too far can inform us and make us better cooks in the long-run.
But then there's the other extreme, the cooks who never go far enough, who've gotten fixed on a number. Read More