Eggplant often gets a bad rap for being slimy or boring, but when you treat it right, it reveals a tender, smoky, almost meaty texture that’s perfect for fries. I started experimenting with baking it instead of frying—less mess, less guilt, but still crispy on the outside and soft inside. […]
The voice behind Overreacting To Salt. Yes, the name usually gets a laugh. And no, I am not actually afraid of salt. In fact, understanding salt and flavor balance is what inspired this entire blog.
Overreacting To Salt is my space to talk honestly about cooking mistakes, kitchen wins, and the small details that make a big difference in flavor. I created it for home cooks who want to understand food better without feeling intimidated.





