is this too much?
casadilola
2 years ago
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thinkdesignlive
2 years agokandrewspa
2 years agoRelated Discussions
too much i put too much pre emergent on bermuda
Comments (1)Follow the Bermuda Bible over the winter and for the rest of your life. Google it, download it, and memorize it. Where do you live? When did the builder put the lawn in? How high/low do you mow it and how often? What is your watering schedule (frequency and duration)? What is the preemergent you used, and how much is too much? I can't think of a reason why the preem would cause it to become brown. Do not try to level a bermuda lawn in the spring. Either do it in the dead of winter or in the hottest heat of summer....See Moretoo much sun, lack water or too much water??echeveria black princ
Comments (7)this is second pics, actually I already moved it to this smaller pot and make the rootball exposed again to the air and put it back to the coffee table next to glass door in my apartment. I don't think this is too much water, it looks dry on the yellow leaves...is it stressed out because I moved it with too much sun? I thought echeveria like fuller sun...or maybe because I never water it thoroughly because of traumatic with all the leaves drops and rotten before? when it gonna grow new rossettes on the stem>? I read it will grow new rossettes head on the stem, is it true?? should I water it or just let it be...?? please advise soon...help...i dont want to lose this again...See Morewhen is too much too much
Comments (17)Clarification: I meant that most American recipes use too little of the spices called for--really like the authors are being stingy--not that they need to call for more spices. H B, I'm glad to give you a laugh, but I've actually been there when making small, low heat sauces. :) Re combos of many flavors, I do like a lot of them, like the Italian spaghetti sauce I grew up making, Indian and Mexican food, etc. Mr. Rao talks about how his mom removed "everything unnecessary") from each sauce. That leaves a clean, fresh, simple flavor and makes it possible to distinguish one cooked down tomato sauce from the next, however, for depth and richness, my own is the best with all its components making a harmonious whole. Both answers are "right"--it just depends on what you want it to taste like in the end and they're all good. Re meat: I was taught that good meat (the opposite of the half rotten medieval stuff Linda mentioned that needs exotic spices to cover the stank) doesn't need any spices at all. Broiled or grilled naked with a little finishing salt is all. I also like meats with good sauces, because I like sauces, but it doesn't require it, and if the sauce is hiding the flavor of the meat it's too much. Chicken needs more to be entertaining, but flavorwise, it can be fine on its own as well....See MoreWhen is too much salt too much?
Comments (7)I never ever salt ocean fish. They come with just the right amount of salt, by nature!!! I will add a pinch to freshwater fish. I also never salt chicken. Then again, maybe the dark meat I prefer doesn't really need the help?? After watching a few big name chefs salt their steaks on YouTube, I decided... hmm, maybe I should add the amount they added.. I did stop short a bit. (To Gordon: IT'S SALLLLLTY!! Vicariously tossing the plate on the floor, a la Hell's Kitchen!) Nope. A little really does go a long way! That poor hangar steak... it was so sad, I had go buy another to cook it right. The smallest sprinkle of salt, a little ground pepper, and a dash of garlic powder. The only thing I highly salt are potatoes. And not those delicious Yukon golds. Just Russets (and i dont buy Russets for home cooking). I do lightly salt corn on the cob, but not regular corn in a dish. In most cases, if salt ends up in a preparation, I'm using low sodium Tamari, for the tamari flavor....See Morecasadilola
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