> experienced food prep person will use a light hand with seasoning and
> taste as they go, then check for reseasoning at the end.


WOW, really? I had no idea!! Of course, you season as you go and
adjust. Thanks for the newsflash!!! I think everyone knows this.
Who the hell scales a recipe and just dumps all the ingredients in??
This is day one cooking school basics.

Very few chefs EVER scale ANY spice amounts since 95% of production is
"to taste"

I'm talking about the home cook adding pepper or salt to a sausage
recipe, or crabcake mix, tabasco into hollandaise, mustard into a
dressing, ginger into wonton filling...thats when the spice scaling
warning is ridiculous.

THESE CAN BE SCALED AS ANY OTHER INGREDIENTS!


You are certainly right about "fake" titles people use in these types
of groups, they are a very large segment of the posters.

Another very large group is the sad, lonely, "haters" like you that
prefer to insult instead of offer any original thoughts of their own.
Your burger flipper comment says a lot about you. Man, that really
hurt my feelings!

Anyway, checkout a couple vid clips on my site and let me know how many
mistakes I made, I'm sure the group would benefit from your
corrections! ...and while you're there click on a few google ads for
me! (that was for you nb ; )