He made this beautiful sculpture of a marshmallow all by himself, but no one cared. π’ Why don't pictures like this ever trend?
this post was submitted on 21 Apr 2025
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People really like to stink, huh
My favourite quote is from Nat's what I Reckon.
If a recipe tells you to put in 1 clove, tell it to fuck offππ»and put in 5
If a recipe calls for four cloves, say fuck it and bang in a whole head. Cuz garlics fucking good for ya.
That photo is a French pinch of garlic.
I don't remember who said it, but I've adopted the quote in my circles - "The only recipe that should call for one clove of garlic is a recipe for one clove of garlic."
I was making salsa and the recipe called for a clove or garlic. I thought the entire bulb was a clove. After I chopped up and added like 5 or 6 of them my wife came in and saw what I was doing and put a stop to it. But seriously, that was the best damn salsa I've ever had.
I refuse to measure garlic by any unit smaller than a whole head. Recipe says three cloves? Pretty sure you mean one head of garlic there buddy.
Pretty sure you mean one head of garlic there buddy.
Can't you read, it said three.
I've started making extra when cooking then storing it in the fridge for the coming week to slap on everything.
Peel a few heads of garlic and put them in a food blender with a little bit of rapeseed etc oil (not olive, cause then it'll harden in the fridge), then you get a nice white paste you can just smack into things and it'll store pretty damn well. So well I don't think I've ever even considered it might be off because a box like that won't last a week.
But white isn't the most appetising colour, pale white at least, so toss in a habanero or two and it'll have a beautiful orange colour.
Pretty sure you mean one head of garlic there buddy.
Can't you read, it said three.
I've started making extra when cooking then storing it in the fridge for the coming week to slap on everything.
Peel a few heads of garlic and put them in a food blender with a little bit of rapeseed etc oil (not olive, cause then it'll harden in the fridge), then you get a nice white paste you can just smack into things and it'll store pretty damn well. So well I don't think I've ever even considered it might be off because a box like that won't last a week.
But white isn't the most appetising colour, pale white at least, so toss in a habanero or two and it'll have a beautiful orange colour.
Why do you have a picture of my wife? /j
The trick to it is that you use twice the garlic, but hold half of the garlic until the last few minutes of cooking. If you have sensitive bowels, add them 5+ minutes before the dish is finished. 3 minutes before itβs finished, if youβre feeling secure.
Or, the method from "the bear" for tomato sauce: you cook the garlic in olive oil for a few minutes, add the basil leaves for a few more minutes then set this oil aside and only add it in the sauce at the end.
Tried this for a bit. My body did not appreciate the amount of oil going into me. Delicious, though!
Yeah, else all the oils will already be cooked out and quite some flavour will be evaporated
I'm also always doing some onions first, after that a part of the garlic to fry, then the other stuff, and when it's "soupy" put in a bit more of the garlic - and if you really still like it, you can put in more close to the end
That way, everything will get nicely juiced in garlic oils, and adding something in the end to have some fresh stuff inside, can spice it up more
Sounds really nice! Why have I not thought of this?
This implies the existence of recipes without garlic, which is a falsehood.
Hmm, Garlic Cheesecake
Big Garlic has come to the conclusion thereβs the ultimate Sweet Spot in every single dish. π
I always have some emergency garlic confit in the fridge.
Take an ovenproof baking dish, fill with peeled garlic cloves, cover cloves with high quality olive oil. Cover with tin foil. Cook for one hour in oven, low temperature.
Store in glasses. Will keep for weeks. Or months in fridge, although the oil will become solid.
Use it for whatever needs a garlic boost (which is almost everything).
Roughly what temperature are you using?
120Β°C is good. Cook for at least one hour. Add aromatics like thyme or rosemary if you feel like it.
Thanks, can't wait to give that a try!
You're welcome! You'll love it. There are tons of Youtube videos about this, btw.
And there are tons of great things you can do with it - for example:
Blend the soft garlic with parmeggiano, spread on slice of ciabatta, sprinkle with cheese, bake until golden brown, sprinkle some garlic oil and parsley. That's some fantastic garlic bread.
You could just use rapeseed etc oil to avoid it going solid in the fridge, unless there's a specific reason why you use olive oil?
I just prefer a good olive oil. The confit is way better used on pasta that way. But you're right, rapeseed oil might be a better choice if you don't want it to solidify.
I find that garlic flavor is a function of how much it's cooked more than how much you add.
Depends on how fresh the garlic is or something too, I find the locally grown stuff tastes a lot better than the imported, but it's also way more expensive where I live π. Guess I need to try growing it myself.
Hmm, so can I save on cooking time by adding like a flat 20 whole bulbs of raw garlic to any recipe that needs garlic?
I want an entire Gilroy, CA of garlic in the dish.
Dat aroma passing on 101
Once again with garlic memes, me, but with with onions instead of garlic (or also with garlic, both are good).
me but with cinnamon (probably not with garlic and onion tho)
There's a minimum garlic level, but there is no such thing as a maximum garlic level
Just eat garlic on its own if you're going to go that route; I don't know how you could taste anything else in the dish!
I've always found it weird how people pretend like they can't taste two different things at the same time.
That's like arguing you're incapable of hearing harmonical sounds. You can't overpower high pitched trebles with a lot of bass, you know?
Similarly garlic is just one dimension in the whole harmony of tastes.
Although this is largely me rationalising my use of garlic and chili.
But garlic, chili, salt and pepper are basically suitable for most meals akd and then just complement the rest in line with the cuisine you're cooking.
It is possible to taste more than one thing at a time, but there are limits to that (at least for me). When the balance of anything is too far out, I lose the other notes of a dish entirely. Garlic, coriander, and certain other herbs/spices can cause that in my case.
I guess it's a lot to do with personal taste. Garlic doesn't overpower things easily for me. And as long as the other flavours are in balance, you can make it almost as strong as you want, as long as you remember to have some food with your spices.