Moar garlic

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 it’s finished, if you’re feeling secure.

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
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!
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 there’s the ultimate Sweet Spot in every single dish. 📈
I've never seen garlic ice cream. But I would try it...

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.

I find that garlic flavor is a function of how much it's cooked more than how much you add.

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?
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 😔. Guess I need to try growing it myself.

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.

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)

Just enough for a batch of toum.

My favourite quote is from Nat's what I Reckon.

If a recipe tells you to put in 1 clove, tell it to fuck off🖕🏻and put in 5

There's a minimum garlic level, but there is no such thing as a maximum garlic level

He made this beautiful sculpture of a marshmallow all by himself, but no one cared. 😢 Why don't pictures like this ever trend?

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 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?
- 120°C is good. Cook for at least one hour. Add aromatics like thyme or rosemary if you feel like it.

Why do you have a picture of my wife? /j

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!

People really like to stink, huh