I made my chicken soup and it was yuk! and i remembered that someone had said about dried chili and garlic flakes.. but the grounder with those in wouldnt work.. so resorted to actual garlic.. chopped up about 1/4 of a clove and added it to the soup.. didnt taste at all bad on my first spoonful, but then i freaked out incase it wasn't allowed. So threw it out and made chocolate..
does any1 know if its okay to use fresh garlic or even garlic at all?
and if possible is there anything bar pepper thats nice and allowed.
thanx xx
does any1 know if its okay to use fresh garlic or even garlic at all?
and if possible is there anything bar pepper thats nice and allowed.
thanx xx