I do the same with garlic. Usually two or three times of what the recipe says.
There is not a single reason in the world not to do so.
this post was submitted on 30 May 2025
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I do that! Recipes say "add one clove of garlic" I do at least 5. I swear recipes are written by vampires
I do the same because I love garlic too .... unfortunately, this past winter, I discovered there is an upper limit to this 'one neat trick' ..... an entire head of raw garlic on a piece of toast is enough to wish you could physically remove your colon from own body for a few hours.
My condolences to your digestive tract...
Colondolences?
👏🏻
Raw garlic can overpower a dish. It's a lot harder to do with cooked garlic, though (unless you burn it, at which point it's not very pleasant in large quantities).
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And onions!
It is impossible to have enough onion.
I’m always a bit sad when I caramelize a huge pan of onions for an hour and end up with a couple spoonfuls.
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No recipe should ever have only 1 clove of garlic. Unless it’s a recipe for 1 clove of garlic and even then you should at least double it.
Also make sure you are adding your garlic later in the cooking cycle. Too early and the flavor will evaporate.
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There's actually a better way to get more garlic flavor into your dishes without adding more. The secret is to add the garlic at the last possible moment in the cooking process to reduce the garlic oxidation. The more it oxidizes the less flavor it has. It oxidizes the second you break the cell walls so waiting until the end of possible helps retain the flavor and make it more potent!
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This but with garlic
I've almost managed it with garlic, but that was an "I wonder what'll happen if I use 3 bulbs instead of 3 cloves" kinda moment
It was still phenomenal, it just had some remarkable... Staying power
I think the rule of thumb is to at a minimum double whatever the recipe asks for
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I realized how much I love adding garlic to soups, so I figured I might aswell try making a soup almost entirely from garlics. It was amazing.
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More propaganda from big cheese smh
Climate Town just released a video about exactly this, how the dairy industry is colluding with the US government to offload cheese onto the American public.
Yo I watched this last night and this post leads me to believe I just live in the matrix…
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I will always remember the moment when I realized all the "Got Milk?" posters in my elementary and middle school cafeterias were industry propaganda.
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I've done it once, added so much cheese that the only flavor left was cheese and it solidified back into a cuttable block when it cooled down. It was disgusting
I might be an outlier here, but I absolutely think there is such a thing as too much cheese. My partner and I have regular disagreements about how much should be put on a pizza when we're making one at home.
Adding too much cheese can keep the the middle of the pizza from cooking properly, just like too much sauce or too many large chunks of vegetables with high water content. It takes a LOT of cheese to reach that point, but it is very possible when combined with the large chunks of vegetables.
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Recipe: Add 1/4 cup of cheese.
Me: Adding 1 cup of cheese got it.
One 4 cups of cheese, got it.
Who needs the leftover quarter bag of shredded cheese anyway.
I do the same with anything that comes in a can. I'm not going to use a tenth of a tomato paste tomorrow. It goes in today.
Good recipes take that into account.
The best thing that ever happened to me was finishing off some caramelized pork slabs in the cast iron pan...
I put some aged white cheddar, turn the heat off, and put the top of the pan on just to do a quick cheese softening... Well of course I forgot about it and left the room
30 minutes later I came back when my stomach was rumbling, lifted the pan lid and realized that the cheese had melted off the pork and onto the pan. There was just the perfect amount of latent heat, by complete fluke, to perfectly caramelize the aged cheddar into a crispy, greasy disc at the bottom of the cast iron pan.
I have tried to recreate that by frying cheese, and I have never been able to capture that moment of pure tastebud joy and bliss.
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Oh, there is DEFINITELY a point where too much cheese becomes a mistake. Somewhere around 400%, I think. I felt sick for days…
As someone that had to stop themselves from eating an entire tub of jalapeno pimento cheese with cheddar cheese Doritos earlier today, I can confirm.
I just watched the climate town video yesterday and that was a hell of a journey. I didn't realize how pervasive milk was in America, and it's not by choice
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I agree, but my gall stones tell me otherwise.
Seriously. I sorta watched Netflix's You are what you eat documentary. If you haven't watched it, it's basically veganism propaganda, in my opinion. The point is some expert says something like "OMG, cheese is actually addictive!". It just baffled me. Like, what's the damn problem with cheese being addictive? If it is at all, it is addictive for me and it will be like that my whole life, because I feel empty if I don't include cheese in my diet... So, fuck yeah!
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It's a curse. All my pasta dishes join the Mac and cheese family.
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