Dude, dude, dude, there is no such thing as too much garlic, only wimpy people.
Run out of carrots? Garlic is a root. Run out of potatoes? garlic is a root. Run out of beans? Garlic is a vegetable. Run out of rice? Garlic can be minced. Run out of meat? Garlic can be roasted.
So, now you have my recipe for beef stew over rice. Or, as my friends call it: that's just a bowl full of garlic, you psycho. Or, as my wife calls it: no, you are not kissing me this week. Maybe not the next.
"roasted garlic over garlic confit with a base of riced garlic sous vide topped with fried garlic chips"
I have the place for you:
https://thestinkingrose.com/about-us.htmlTheir tagline:
We season our garlic with food ®
I have eaten there! I got the chicken roasted with 40 cloves of garlic and it was great! Even the garlic ice cream was great.
The gilroy garlic festival also has some super garlicy dishes in the food trucks
I legit would love it :)
Like vanilla, you measure garlic with your heart.
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Eating a clove of garlic raw:
- 2/10, never again
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Eating a vanilla pod raw:
- -9999/10, no I'm not okay
Crikey what was the vanilla pod like?
initial impression was "vanilla-ry", but that's quickly overpowered by the sheer strength of the stuff. The mind and the body cannot comprehend the intensity of that vanilla. Your insides seize up, you choke, heave, vomit, heave some more, try to vomit more to get the taste out, anything to wash away the literal flavour bomb you've unleashed on yourself. It's not sweet, it's not milky, it's not light and airy - all you know for sure is that it tastes like vanilla and you want it OUT, now!
Ok, keep your secrets.
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I think everyone needs to understand something. Go get vanilla bean paste. Soooo much better than extract for baking.
Like holy shit. Also yes, 3-5 time what it calls for when I add garlic is the right amount. Or the baseline depending on what I am cooking.
On one hand this is objectively true
On the other hand, $$$
Fair and true.
At least get good extract and not some generic shit. Overusing bad extract will ruin the flavor.
Hot take: if you add way more garlic than the recipe calls for then you aren't chopping it finely enough.
I used to triple the amount of garlic until I started to make fresh garlic paste instead of just dicing the clove. The difference it makes cannot be overstated and it allows other flavors in the dish to shine side-by-side with the garlic instead of having spontaneous garlic bursts.
I immersion blended a whole head of garlic into a batch of, I don't know what it's called. You take dried New Mexican hot chilies and soak them and blend them for sauce. Put a whole head of garlic in and blended it up with it.
They were no longer spicy beans, but a pungent garlic explosion.
I had to freeze the batch in portions and add it to other beans just to use it.
The experience nearly ruined garlic for me lol
Garlic absolutely can change its potency based on how you chop and use it.
There is a very simple conversion that any home chef can apply to any recipe: add 1.5 full heads for every 2 cloves mentioned in the recipe
listen idc when making chocolate chip cookie recipes if the recipe calls for a drop of vanilla my ass is adding the whole bottle
I can't taste garlic. There's some kind of hole in my taste buds. Garlic bread? French bread with too much butter. Garlic-dependent hot sauce? Overly sweet sticky substance that ruins meat. Humus? Weird flavorless grit paste.
try getting hummus next time.
i'm not surprised you think humus is unappealing, since it's dirtHave you ever eaten raw garlic cloves?
Yes! No flavor, just a bit of acidic sting. It's like licking a 9-volt battery.
This is how I am with dill lately, after I discovered my local grocery store sells it for cheap in huge bunches, and not the usual little plastic clamshells. I actively seeking out recipes that use dill, and then blow the specified quantity out of the water. Turns out more dill just makes it better.
I've gone through this at different times with thyme, celery seed, and fresh rosemary.
Fresh rosemary especially is just limitless. I almost always include as much as I have in soup, chicken pot pie, and meatballs.
i find that a fist size amount of garlic for every clove the recipe says is usually adequate
Garlic, fair. Vanilla extract is tumblr coded psychopath behavior.
When I was first learning to cook I once confused garlic clove with garlic bulb in a curry recipe.
I still have no regrets.
Most people just don't understand the recipe. Insert a bulb for every clove required and you're good.
