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The issue is, even with dilution, it's still going to be a subpar dish. It's never going to be just as good as a reasonably seasoned dish. And I'm okay with that, for the quantity I made (3 layers in a 4.8 quart baking dish). However, I don't really want to add more of the same to it - if I'm...

So, the day before yesterday, I made some scalloped butternut squash gratin, flavored with Parmagiano-Reggiano, thyme, garlic, onion, and a dash of nutmeg. I used raw garlic powder and way too much of it, which lead to a dish that didn't taste like butternut squash, cheese, thyme, garlic, or...