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I've seen a lot of gourmet recipes that call for them. What's the difference when cooking with em? Is it the color you're going for or the differing taste?
The colour is alot different. Turns the food more red or pinkish... but I like the taste alot better too. I've heard Tequila and Fresh Blood Orange juice tastes better then Margeritass.
The colour is alot different. Turns the food more red or pinkish... but I like the taste alot better too. I've heard Tequila and Fresh Blood Orange juice tastes better then Margeritass.
it's spelled "color" you fucking Canadian hippy h:
h:
