> And while I'm ranting... Why use "seasoned flour"? This term
> shoould be banned by all recipes and cookbooks. Why not just season
> the food you'll be flouring rather than using 5x as must salt and
> seasonings you'd use if you had just seasoned the meat? (or
> vegetables). You'll just throw more than half of the seasoned flour
> you made, anyway. Seasoning the food rather than the flour allows
> you to control exactly how much season you want.
> So please, folks - don't buy olive mixes and don't season your
> flour. Do it for the children.
Why do people buy containers of "Cinnamon Sugar" ?
Enquirering (sic) Minds want to know!