Saturday, September 17, 2005


Just as when you add salt or pepper to make something more flavorful, someone should research into making an anti-seasoning in case food has been made too spicy or too salty. That way, if you're at a restaurant and the food is unbearably spicy you could tone it down a little bit. This could be a big hit.

1 comment:

Blogman said...

Once we come up with this "blanding" substance, we'll need to also create something to un-microwave / un-cook food for those instances when things are overcooked.