(no subject)

[visionshadows]

So my aunt has this delicious recipe for a 3 fruit dip that I said I'd bring to the pot luck on Tuesday. I figured I would make it ahead of time so I whipped it up tonight. There was a lot of chopping of fruit and whatnot. But it's a good dip, so I figured it was worth it. I followed her recipe to a T, thinking that maybe 1 tbs of salt was a little much, but if that was what my aunt used, okay.

Apparently I shouldn't ask for recipes after my aunt has been drinking. I've got a very salty fruit dip. That really should have been 1 TSP. D'oh. Here's to hoping a good dose of raw sugar will help it out. Because I am so not making it again.

Comments

[quiet000001.livejournal.com]

How chopped is chopped? 'cause I'd probably be tempted (if the sugar didn't help it) to dump it in a fine-mesh sieve, rinse off the chopped bits (vaguely, anyway) and then redo it. (Leaving out the salt entirely initially, as some is going to stay with the rinsed bits anyway.)

THis is assuming it's chopped bits in some sort of binding agent like cream or mayo, though. :)

With soups and stews, if you put too much salt you can put a slice of potato in, because potato sucks up salt very well, so when you fish the potato out again it takes some of the salt with it, but I'm not sure how that'd work with a dip. :)

[fayemeadows.livejournal.com]

Ew. That's like when I was a kid and Mom made chocolate-chip cookies with salt instead of sugar because she read the canister wrong. Ick.

[prettypinkkitty.livejournal.com]

If you put sugar in, it won't help, you'll just get inteeeeense sweet with inteeeeeense salt there. It'll taste....hmmm. Odd. I mean, if you have more fruit, you could always triple the recipe otherwise?