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That time my cheap bean casserole decided to fight back.
In my experience, I tried to stretch a bean casserole by adding extra breadcrumbs, but it turned into a dry brick. Your mileage may vary, but I saved it by mixing in some yogurt I had on hand, which made it creamy again. Take this with a grain of salt, but have you ever rescued a meal with a surprise ingredient?
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the_daniel7mo ago
Always figured adding anything sour to food would wreck it. Used to be really stubborn about that. Then my chili went dry on me last winter and I threw in a splash of apple cider vinegar on a total whim. Completely brought it back to life, didn't taste sour at all, just deeper. Now I keep a little jar of pickle juice in the fridge just for cooking emergencies.
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