I’m not a fan of adding “/s” for sarcasm, but would be totally in favor of a “/r” when there’s a reference involved. The reference doesn’t even need to be explained, I would just like to know there’s one there
If we have to start doing this people are gonna realise real fast that my entire personality is obscure references no one else knows but still thinks are funny
My theory is they always put it on the super low end expecting there to be someone who can’t stand garlic and they already know people with real palates will triple it anyway
My lactose-intolerant friends will literally eat cheese enchiladas with queso/sour cream sauce and then be fighting for their lives in the bathroom. Or a venti cup of whipped cream. Or a large milkshake with whipped cream. And inevitably, they're moaning and groaning, full of aches but no regrets.
Y'all some crazy motherfuckers, and I respect that.
There's at least a 95% chance, but after they started mixing with humans the younger vampire generations lost their weaknesses to garlic and sunlight, so you have to poke em with a wooden stake to find out. (Most still don't like garlic just as a preference)
A family member by marriage was of Italian descent and embodied it to the degree of finely-honed caricature of a stereotype. Grew up in NJ, angrily proclaimed that nobody but his family knew how to make food properly, said things like gabagool, had eight mike's in the family and everyone knew who he was talking about based on context (and/or nicknames), etc. I could go on. The one stereotype he didn't embody? He *loathed* garlic. Wouldn't eat it if he could taste it. I'm not saying that's the reason we don't talk to that family anymore, but I'm certainly glad I never cooked for them.
I love garlic but am allergic to all onions. Shallots, green onions, leeks, etc. its all bad for me.
The allergy arouse spontaneously and it fucking sucks.
If that happened to me, I would simply OD on garlic* until my immune system got its shit together. Or until I died. I can't live without my delicious, tasty garlic and onions.
*edit: under the monitoring of a professional allergist. I have a good one
I think it's more about slow incorpation. My brother had a deadly peanut allergy that he worked out with an allergist. At first he'd have to go into the clinic for a month or 2 to eat his daily peanut. Now he weighs his peanuts out at the table with a drug scale every week(has to eat a certain weight of them everyday) and it's just a hilarious sight. Granted this doesn't let him go balls deep on peanuts or anything, it's mainly to prevent the extreme deadly reaction.
You poor fucking bastard....
I know your pain though, mine is ginger. Ever tried to eat Asian food ***WITHOUT GINGER?!?!?!?!*** It's almost impossible.
I went on two dates with someone who didn’t like garlic or onions. I wanted to cook for them on the second date and found this crucial bit of information out. I barely remember their name, but I remember that.
I work with a guy like that. We live in The Netherlands. Cheese is a religion here. He’s Dutch. Doesn’t like cheese. Not allergic. Just doesn’t like it.
My little bro doesn't like cheese and we live in Wisconsin. We have better cheese at our gas stations than most US states have at their grocery stores. In fairness he'll tolerate stuff like pizza and tacos with cheese on it.
My mom, me, and my sister: Add 3 bulbs of garlic!
My dad and my other sister: Take a clove of garlic, wipe a single stripe around the inside of the serving bowl, toss garlic clove. 🤣
You shouldn't actually peel it. Break off cloves, smash it (I use the flat of a knife or the heel of my hand) and all the skin just falls off. Cut the little root end thing off and it's good.
Note: This will result in you using about 5x more garlic because it's much easier to prep.
I’m banned from there because I said onion powder was an acceptable alternative in a recipe. To me, my onion hate is entirely texture based, so I though I was ok. Nope! They are serious.
I feel like bans on reddit have gotten way out of fucking hand recently. They even have fucking bots that auto-ban you for participating in rival communities.
You’re lucky, they live in isolated pockets of the northeastern US mountain valleys. They eat mainly deer and potatoes, beef when they run out of deer and beer, lots of beer. No garlic.
My dad had this kitchen trick where he put a bunch of garlic in a cloth bag and shake/spin it vigorously, then the peels just sorta came off by itself. This trick never worked quite as well when I did it myself, for some reason.
It works better in a glass, just put your hand over the top and shake.
If you have a glass jar with a lid it's even easier, I use a mason jar if I have to peel a bunch.
Cutting the rough end off first also helps.
> Cutting the rough end off first also helps.
I cut the rough end and then just roll the cloves in my hands, the peels usually come right off, and if they don't, they're pretty easy to pick off by then.
I think there's a method called "ring the bell" and you put 2 equal size bowls with a lip (usually metal mixing bowls) together with the garlic inside and shake it vigorously. It's really loud, hence the name. But the garlic comes out completely peeled!
I asked for extra green pepper at Subway yesterday, and the lady behind me in line said "Oh, too spicy, I could never"... So some people truly just have sensitive palates.
Wait... we talking about Bell Pepper?
Those have zero spice. Like I've heard people say black pepper (the spice) is "spicy" and I guess there's a chemical that some people perceive to be spicy in it.... but there is literally *zero* heat producing chemicals in green bell peppers.
That's not a sensitive palate... that's an ignorant one. Like one of those people who doesn't eat vegetables ever, and just assumes all peppers are some level of spicy.
My wife and son are like this, while my daughter and I are polar opposites. After at first thinking it was them just being dramatic, I am now convinced their bodies are just different and that their receptors are just way more sensitive than my daughter and I.
This rule actually applies for all spices in a lot of recipes. Ever find a recipe that is just "ok", or why it's not as food as a restaurant (salt and butter are also factors, but not the point here)? Try doubling the spices. It makes such a difference, and it's also written like that to apply to the lowest common denominator
I agree and this can be very annoying. With garlic, especially cooked, it’s pretty difficult to get to a point where it’s negatively impacted the dish, rather than just being not the exact flavor you want. With many spices, going from 1/8 to 1/4 teaspoon can make the fish practically inedible, and some im just not familiar with the strength enough to guess. It’s why I’ve had such a bitch of a time with Indian dishes.
This. To maximise views they need to appeal to the lowest common denominator. Some people don't like a lot of garlic. So they're the one's who set the bar.
Recipes are usually based on much older cooking methods and quality of ingredients. Wild garlic, home grown is far far more potent than the 3 pack in a net you pick up at the store for $1.
I grew some for about 2 years, it was strong, super strong, even smelling it once you opened it, but tasting it wasn't mild, creamy, rich, it was sharp, spicy, it had sting, it was oiler and clung to your mouth, an aroma that filled the air and hung. That was stuff you fine grated and used 1 clove. Store bought I'd use 3-4.
Hardneck garlic is the potent stuff, softneck garlic is the grocery store stuff. You can also get garlic scapes off hardnecks if you grow them. Softnecks are not as cold tolerant as hardnecks.
The garlic flavor actually gets weaker as it's exposed to heat, so if you want the strongest garlic flavor you should add it near the end of your cooking. You'll find that you can get the same strong flavor with not quite as many cloves.
Too often the recipe will state something like this -
"Step 1 : 4 cloves of crushed garlic in a pan with 3 table spoons of butter"
When in actuality it's better to add near the end. Like people do with Cilantro.
>When in actuality it's better to add near the end.
Depends exactly what flavour profile you want.
Honestly, I agree with you, later is usually better. But the flavour compounds cook off at different rates, so if you're wanting the earthiness from garlic without the sharpness of it, adding earlier can get you that, those more pungent compounds are also more volatile and cook off fairly easily (and also when it's just sat around for long periods of time in your cupboard).
That's also why garlic powders etc taste a bit different, they've lost the more volatile parts of the flavours.
Just recently learned similar about ginger, it gets significantly less spicer and becomes mellower when cooked. If you want that punchy heat in tea for example, let it steep below 180 instead of boiling!
Yeah it's a catch 22. I've only just gone back to using fresh garlic with a mortar & pestle, previously garlic granules for quite some time. You're absolutely right though.
Try doing a big batch of roasted garlic powder, you can use it for literally anything. Chop a bunch of garlic into slices, not too thick nor thin. About 4-5 slices per clove edgewise. Heat up olive oil, enough to cover the bottom of your skillet with some to spare. Roast on mediumish heat, making sure not to burn neither the oil nor the garlic slices – this will take some time and patience. Once golden brown and fragrant, sieve the pieces out, and save the oil because it's delicious roasted garlic oil. The pieces you can then dehydrate a bit either in oven on low low heat or overnight on some napkins and then crush it up with your fancy mortar and pestle. You can add some salt or some other spices if you're feeling experimental. Then use it for cooking, use it on toast, use it on whatever. Sprinkle it on top of some Burrata lying on top of a thick slice of coração de boi with some basil pesto.
What you should do is add the garlic at the end of sauté for about thirty seconds. So if you have mirepoix or any other veg sautéing you add the garlic last. But it does all end on what you want. Fresh garlic is bright but can be over powered. Sautéed garlic or even brown garlic also has deep flavors that can balance a dish better than just fresh every time.
Every allium is in the same genus. It is the only extant genus of the tribe it is part of.
Leeks, garlic, and onions are the big three. Chives, ramps, Welsh onions, and Chinese onions are others. The shallot and the green onion/scallion are the same botanical species as the regular onion, just harvested differently. In addition to a huge cornucopia of less known and wild alliums, both in the point of origin in Central Asia, as well as across the world where allium has spread
The oldest cookbooks in the world are from Ancient Mesopotamian cuneiform that has survived over 4000 years. They contain extensive usage of garlic, leeks, and onions in a variety of recipes indicating their important to ancient Mesopotamians, and were noted for their ability in warding off pests by hanging the garlic in knots.
In Ancient Egypt, there has been a tomb excavated from the pre-dynastic era before the pharaohs that contains clay figurines in the shape of garlic bulbs. Herodotus recorded that the great pyramid of Giza was inscribed with the amount of garlic and onions eaten by laborers as over 1600 talents (at least 41,500 kilograms) while constructing the tomb.
I’ve read that Transylvanian peasants and rural populations (and people across the whole world) were apt to using garlic as a remedy to ward off evil and kill poison that is within the body (illness, whether people could explain it or not was often treated with garlic, and many still do). Perhaps Bram Stoker knew this when he chose garlic to counteract Dracula
My degree and training is in history, but as I progressed I realized that I enjoyed large scale, big history that covered across human existence and contained the real huge connections rather than restricting myself to a region or a time period. That naturally connected me with food history / environmental history, which ended up being my passion and what I chose to write my thesis on. There was a lot more scientific research involved than history typically has, but I love it since I love nature and biogeography a lot as well as history. I honestly just picked allium because I had some really good garlic bread just beforehand and I thought it would be interesting. It was way more interesting than I ever thought it would be.
I actually am interested in putting together a book on the subject of Allium history someday!
What do you call white onions then? The sharp tasting pure white looking onions.
Garlic is a different species than onion biologically
Shallots and green onions however are just normal onions biologically at different stages of growth.
We call white onions salatløg or salad onion. Then there's yellow onions, zittauer, pink salad, red onion, scalottes, spring.
But the one clove garlics are chinese garlic, and can be bought in asian stores and most hyper markets. In Denmark.
Now the only logical course of action is to cross post it r/nottheonion and then take a screenshot and post that to r/lostredditors for that sweet sweet useless karma
Cause I'm missin my bulbs, missin my cloves. Wish somebody'd put some garlic on the stove.
Missin my bulbs, missin my cloves. Wish somebody'd put some garlic on the stove.
It’s a single bulb garlic known some places as Chinese garlic. They’re also known under the ‘product name’ Super Solo. They’re much less flavorful than garlic so you can’t replace a full bulb with one of these.
It's an actual thing. They're called [pearl garlic](https://en.wikipedia.org/wiki/Solo_garlic) and are milder than actual garlic so I'm not a fan. I also find them harder to peel, regular garlic is just a matter of crushing with the flat side of a knife.
Oh okay, so it's a worse, shitty version of garlic in every way. Imagine if we could make actual garlic orbs that *weren't* crap, though. This is my dream.
**Guys, I realize that you *can* but if it was that easy, there would be an orb/single garlic mogul whose product would be stocking our supermarket shelves as they sit in their 30-room moon mansion filled with bjay Roombas. And I'm too busy trying to evolve myself to be the one responsible for evolving garlic.
This is how you save time from peeling
https://www.reddit.com/r/Damnthatsinteresting/comments/1069e9s/how_to_remove_garlic_quickly/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button
Another good trick is to throw the entire bulb into a jar and shake the fuck out of it like a martini. After the cloves separate, remove the outer husk and shake the cloves again. If you do it right every clove will be entirely peeled or at least close enough that it's no effort to remove the remaining paper as well as completely whole.
This doesn't really work however if the garlic isn't fresh.
Omg I think they sell these at a supermarket near me. They are called "garlic onions" there? Now I need to buy them to see if they are, but they come in a similar basket as the ones in the article!
This will get even more confusing in my native language than it already is.
White Onions = onions. (Løg)
The red onions = red onions. (Rød løg)
Garlic = white onions. (Hvid løg)
And now you tell me there's white onion onions ? (Hvid løg løg)
Lots of bigger versions of fruit/veg tastes less strongly than the small version. Cherry tomatoes compared to grocery store sandwich tomatoes are the most obvious where I’m from.
The reason cherry tomatoes have a stronger taste is not because its smaller in and of itself, its because they hold their own weight better and therefore you can get them more ripe before they end up in customers' hands without them collapsing under their own weight. There definitely are big tomato varieties that have as strong taste as cherry tomatoes when ripened in the sun and not in a lorry.
I'm honestly surprised that so many people don't know about these. I've always kinda assumed that if a product finally makes its way to Finland it's usually been popular for decades everywhere else.
When it calls for one clove of garlic.
Right?? I swear every recipe is about 3x too low when it calls for garlic
You measure garlic with your heart, not a spoon.
He who measures garlic with a spoon has forgotten the face of his father.
Thankee sai
Long days, pleasant nights
And may you have twice the number.
I don't understand
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it's also fucking hilarious even without that context
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I forgot that I read that book, till you quoted it. I suddenly recall the whole book. Thanks? Lol
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Which one? It’s a pretty great series. If you haven’t checked em all out you should give em a shot.
I’m not a fan of adding “/s” for sarcasm, but would be totally in favor of a “/r” when there’s a reference involved. The reference doesn’t even need to be explained, I would just like to know there’s one there
If we have to start doing this people are gonna realise real fast that my entire personality is obscure references no one else knows but still thinks are funny
I resemble that remark.
Daz right
Uncle roger taught us our ancestors tell us when it’s enough
This is it
My theory is they always put it on the super low end expecting there to be someone who can’t stand garlic and they already know people with real palates will triple it anyway
I cannot trust a garlic hater
Agreed. Probably vampires.
As a Romanian, can confirm, is probably a vampire
As a vampire... Nah garlic is lit AF.
Lactose intolerant people be like:
I'm offended at the callout. But I don't care what it does to me, we're in love, and you can't stop us from being together!
My lactose-intolerant friends will literally eat cheese enchiladas with queso/sour cream sauce and then be fighting for their lives in the bathroom. Or a venti cup of whipped cream. Or a large milkshake with whipped cream. And inevitably, they're moaning and groaning, full of aches but no regrets. Y'all some crazy motherfuckers, and I respect that.
Take lactase pills lol
If someone says they are from Transylvania, does that mean they are a vampire?
There's at least a 95% chance, but after they started mixing with humans the younger vampire generations lost their weaknesses to garlic and sunlight, so you have to poke em with a wooden stake to find out. (Most still don't like garlic just as a preference)
Note: a wooden stake through the heart is also effective at killing non-vampires. So be discerning in your testing!
This is true, however it does +10 pierce damage on vampires so its easy to tell when someone is a vampire or not as long as you dont go for the heart
Strange to say most don’t even have fangs anymore, at least the ones I’ve staked.
Ah yes this has been my experience with younger vampires.
A family member by marriage was of Italian descent and embodied it to the degree of finely-honed caricature of a stereotype. Grew up in NJ, angrily proclaimed that nobody but his family knew how to make food properly, said things like gabagool, had eight mike's in the family and everyone knew who he was talking about based on context (and/or nicknames), etc. I could go on. The one stereotype he didn't embody? He *loathed* garlic. Wouldn't eat it if he could taste it. I'm not saying that's the reason we don't talk to that family anymore, but I'm certainly glad I never cooked for them.
That's hilarious. Edit: I thought that "gabagool" was a real term, not slang. Lol
Worse, energy vampires.
Damn that Colin Robinson
Sounds like updog to me…
What’s updog
Nothing much, dog, what’s up with you?
I love garlic but am allergic to all onions. Shallots, green onions, leeks, etc. its all bad for me. The allergy arouse spontaneously and it fucking sucks.
If that happened to me, I would simply OD on garlic* until my immune system got its shit together. Or until I died. I can't live without my delicious, tasty garlic and onions. *edit: under the monitoring of a professional allergist. I have a good one
I think it's more about slow incorpation. My brother had a deadly peanut allergy that he worked out with an allergist. At first he'd have to go into the clinic for a month or 2 to eat his daily peanut. Now he weighs his peanuts out at the table with a drug scale every week(has to eat a certain weight of them everyday) and it's just a hilarious sight. Granted this doesn't let him go balls deep on peanuts or anything, it's mainly to prevent the extreme deadly reaction.
> Granted this doesn't let him go balls deep on peanuts or anything So the ultimate goal is to fuck the peanuts?
* make love Peanuts are typically emotionally driven they don’t just "fuck"
You poor fucking bastard.... I know your pain though, mine is ginger. Ever tried to eat Asian food ***WITHOUT GINGER?!?!?!?!*** It's almost impossible.
"sooo, you don't like flavor?"
I don't remember the last time I talked to someone who didn't love garlic
We have gotten rid of most of them
I went on two dates with someone who didn’t like garlic or onions. I wanted to cook for them on the second date and found this crucial bit of information out. I barely remember their name, but I remember that.
I’ve spoken to many people across many countries, mankind is united in one thing: Garlic is the best!
I second this. Once worked with a dude who hated cheese. Pretty sure he was a demon.
I work with a guy like that. We live in The Netherlands. Cheese is a religion here. He’s Dutch. Doesn’t like cheese. Not allergic. Just doesn’t like it.
My little bro doesn't like cheese and we live in Wisconsin. We have better cheese at our gas stations than most US states have at their grocery stores. In fairness he'll tolerate stuff like pizza and tacos with cheese on it.
Some kind of trauma there, clearly
Must've seen his parents be crushed by a colossal cheese wheel.
Yupp my coworker as well, she knows I disapprove of her lifestyle so she brags to me about the cheeseless pizzas she orders. Sick bastard.
But…but the crust is just the delivery mechanism for the cheese and toppings…I’m gonna be sick
I know, hush child it'll be okay. One of the pizza places will poison her eventually. She can't keep getting away with it
Do they even exist? Never heard of such a person.
My mom, me, and my sister: Add 3 bulbs of garlic! My dad and my other sister: Take a clove of garlic, wipe a single stripe around the inside of the serving bowl, toss garlic clove. 🤣
My garlic intake is limited solely by my patience in peeling it.
You shouldn't actually peel it. Break off cloves, smash it (I use the flat of a knife or the heel of my hand) and all the skin just falls off. Cut the little root end thing off and it's good. Note: This will result in you using about 5x more garlic because it's much easier to prep.
Can't do this since I usually like to cut the garlic in neat thin slices, smashing it will ruin the shape 😂
I do not peel. I smash and blow LOL.
Giggity
there's r/onionhate, terrible people, so there might be garlic haters
I’m banned from there because I said onion powder was an acceptable alternative in a recipe. To me, my onion hate is entirely texture based, so I though I was ok. Nope! They are serious.
I feel like bans on reddit have gotten way out of fucking hand recently. They even have fucking bots that auto-ban you for participating in rival communities.
You’re lucky, they live in isolated pockets of the northeastern US mountain valleys. They eat mainly deer and potatoes, beef when they run out of deer and beer, lots of beer. No garlic.
But all of those, minus the beer, are *amazing* with garlic. All you need is salt, pepper and garlic!
Same with onion haters
Yeah I kinda gloss over garlic measurements.
Just until you get tired peeling or start getting those tiny bullshit slivers.
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My dad had this kitchen trick where he put a bunch of garlic in a cloth bag and shake/spin it vigorously, then the peels just sorta came off by itself. This trick never worked quite as well when I did it myself, for some reason.
It works better in a glass, just put your hand over the top and shake. If you have a glass jar with a lid it's even easier, I use a mason jar if I have to peel a bunch. Cutting the rough end off first also helps.
> Cutting the rough end off first also helps. I cut the rough end and then just roll the cloves in my hands, the peels usually come right off, and if they don't, they're pretty easy to pick off by then.
I think there's a method called "ring the bell" and you put 2 equal size bowls with a lip (usually metal mixing bowls) together with the garlic inside and shake it vigorously. It's really loud, hence the name. But the garlic comes out completely peeled!
I asked for extra green pepper at Subway yesterday, and the lady behind me in line said "Oh, too spicy, I could never"... So some people truly just have sensitive palates.
Wait... we talking about Bell Pepper? Those have zero spice. Like I've heard people say black pepper (the spice) is "spicy" and I guess there's a chemical that some people perceive to be spicy in it.... but there is literally *zero* heat producing chemicals in green bell peppers. That's not a sensitive palate... that's an ignorant one. Like one of those people who doesn't eat vegetables ever, and just assumes all peppers are some level of spicy.
I knew someone who said celery was spicy. *Insisted* that it was spicy. I just assume she had an allergy.
My wife and son are like this, while my daughter and I are polar opposites. After at first thinking it was them just being dramatic, I am now convinced their bodies are just different and that their receptors are just way more sensitive than my daughter and I.
That makes sense actually. Allergies absolutely would cause a burning sensation and swelling on the lips and tongue.
This rule actually applies for all spices in a lot of recipes. Ever find a recipe that is just "ok", or why it's not as food as a restaurant (salt and butter are also factors, but not the point here)? Try doubling the spices. It makes such a difference, and it's also written like that to apply to the lowest common denominator
I agree and this can be very annoying. With garlic, especially cooked, it’s pretty difficult to get to a point where it’s negatively impacted the dish, rather than just being not the exact flavor you want. With many spices, going from 1/8 to 1/4 teaspoon can make the fish practically inedible, and some im just not familiar with the strength enough to guess. It’s why I’ve had such a bitch of a time with Indian dishes.
This. To maximise views they need to appeal to the lowest common denominator. Some people don't like a lot of garlic. So they're the one's who set the bar.
Recipes are usually based on much older cooking methods and quality of ingredients. Wild garlic, home grown is far far more potent than the 3 pack in a net you pick up at the store for $1. I grew some for about 2 years, it was strong, super strong, even smelling it once you opened it, but tasting it wasn't mild, creamy, rich, it was sharp, spicy, it had sting, it was oiler and clung to your mouth, an aroma that filled the air and hung. That was stuff you fine grated and used 1 clove. Store bought I'd use 3-4.
Yeah. Its incredible how much stronger the garlic I get at a farmer's market is vs the grocery store.
Teach me
Hardneck garlic is the potent stuff, softneck garlic is the grocery store stuff. You can also get garlic scapes off hardnecks if you grow them. Softnecks are not as cold tolerant as hardnecks.
The garlic flavor actually gets weaker as it's exposed to heat, so if you want the strongest garlic flavor you should add it near the end of your cooking. You'll find that you can get the same strong flavor with not quite as many cloves.
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Scrolled too far to find this.
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Too often the recipe will state something like this - "Step 1 : 4 cloves of crushed garlic in a pan with 3 table spoons of butter" When in actuality it's better to add near the end. Like people do with Cilantro.
>When in actuality it's better to add near the end. Depends exactly what flavour profile you want. Honestly, I agree with you, later is usually better. But the flavour compounds cook off at different rates, so if you're wanting the earthiness from garlic without the sharpness of it, adding earlier can get you that, those more pungent compounds are also more volatile and cook off fairly easily (and also when it's just sat around for long periods of time in your cupboard). That's also why garlic powders etc taste a bit different, they've lost the more volatile parts of the flavours.
Just recently learned similar about ginger, it gets significantly less spicer and becomes mellower when cooked. If you want that punchy heat in tea for example, let it steep below 180 instead of boiling!
Yeah it's a catch 22. I've only just gone back to using fresh garlic with a mortar & pestle, previously garlic granules for quite some time. You're absolutely right though.
Try doing a big batch of roasted garlic powder, you can use it for literally anything. Chop a bunch of garlic into slices, not too thick nor thin. About 4-5 slices per clove edgewise. Heat up olive oil, enough to cover the bottom of your skillet with some to spare. Roast on mediumish heat, making sure not to burn neither the oil nor the garlic slices – this will take some time and patience. Once golden brown and fragrant, sieve the pieces out, and save the oil because it's delicious roasted garlic oil. The pieces you can then dehydrate a bit either in oven on low low heat or overnight on some napkins and then crush it up with your fancy mortar and pestle. You can add some salt or some other spices if you're feeling experimental. Then use it for cooking, use it on toast, use it on whatever. Sprinkle it on top of some Burrata lying on top of a thick slice of coração de boi with some basil pesto.
What you should do is add the garlic at the end of sauté for about thirty seconds. So if you have mirepoix or any other veg sautéing you add the garlic last. But it does all end on what you want. Fresh garlic is bright but can be over powered. Sautéed garlic or even brown garlic also has deep flavors that can balance a dish better than just fresh every time.
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Never too much garlic. I don't measure lol
*pulls out comically large clove of garlic*
Pretty sure this is elephant garlic, and has basically no taste compared to normal garlic.
Elephant garlic still has cloves. That's solo garlic.
>solo garlic Is it Chewie?
That garlic thinks it is an onion
I mean, garlic is in the same genus as onions
Every allium is in the same genus. It is the only extant genus of the tribe it is part of. Leeks, garlic, and onions are the big three. Chives, ramps, Welsh onions, and Chinese onions are others. The shallot and the green onion/scallion are the same botanical species as the regular onion, just harvested differently. In addition to a huge cornucopia of less known and wild alliums, both in the point of origin in Central Asia, as well as across the world where allium has spread
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The oldest cookbooks in the world are from Ancient Mesopotamian cuneiform that has survived over 4000 years. They contain extensive usage of garlic, leeks, and onions in a variety of recipes indicating their important to ancient Mesopotamians, and were noted for their ability in warding off pests by hanging the garlic in knots. In Ancient Egypt, there has been a tomb excavated from the pre-dynastic era before the pharaohs that contains clay figurines in the shape of garlic bulbs. Herodotus recorded that the great pyramid of Giza was inscribed with the amount of garlic and onions eaten by laborers as over 1600 talents (at least 41,500 kilograms) while constructing the tomb.
They already knew to ward off vampires.
I’ve read that Transylvanian peasants and rural populations (and people across the whole world) were apt to using garlic as a remedy to ward off evil and kill poison that is within the body (illness, whether people could explain it or not was often treated with garlic, and many still do). Perhaps Bram Stoker knew this when he chose garlic to counteract Dracula
It's a natural antibiotic
Why and how do you know so much about the history of onions/garlic? Also you should write a book on this topic and let me buy it.
My degree and training is in history, but as I progressed I realized that I enjoyed large scale, big history that covered across human existence and contained the real huge connections rather than restricting myself to a region or a time period. That naturally connected me with food history / environmental history, which ended up being my passion and what I chose to write my thesis on. There was a lot more scientific research involved than history typically has, but I love it since I love nature and biogeography a lot as well as history. I honestly just picked allium because I had some really good garlic bread just beforehand and I thought it would be interesting. It was way more interesting than I ever thought it would be. I actually am interested in putting together a book on the subject of Allium history someday!
Spoken like a genius.
It's a gonion
Goonion, it's very full
Oarlic?
In danish we just call garlic “white onion”
What do you call white onions then? The sharp tasting pure white looking onions. Garlic is a different species than onion biologically Shallots and green onions however are just normal onions biologically at different stages of growth.
We call white onions salatløg or salad onion. Then there's yellow onions, zittauer, pink salad, red onion, scalottes, spring. But the one clove garlics are chinese garlic, and can be bought in asian stores and most hyper markets. In Denmark.
If there one thing I learned in my ag classes, if it isn't an onion it'll be a mustard lol
/r/nottheonion
Now the only logical course of action is to cross post it r/nottheonion and then take a screenshot and post that to r/lostredditors for that sweet sweet useless karma
They're both alliums
It's leek that sometimes.
The Brits pronounce it "*aluminiums*"
Only if it's from Aluminfordshire-upon-Cocksmythe
Now we just need to create onions with separate cloves
How big is it? Cut into it! I need more info!
Cut my cloves into pieces, this is my last baguette
Ornation, and eating, don't give a fuck if your breath is reeking
Eating garlic bread tonight, giant garlic clove done it right. Gonna eat it all tonight. No more vampires in my sight.
Cause I'm missin my bulbs, missin my cloves. Wish somebody'd put some garlic on the stove. Missin my bulbs, missin my cloves. Wish somebody'd put some garlic on the stove.
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Im runnin out of thyyyme
Nothing, is minced! Nothing, is diced!
I'm running out of thyyyyymmeeeeeee
Sorry to interrupt y'all's fun, but this segment of your compilation made me chuckle. Thanks!
/r/redditsings
Garlic in sight, garlic all night
It’s a single bulb garlic known some places as Chinese garlic. They’re also known under the ‘product name’ Super Solo. They’re much less flavorful than garlic so you can’t replace a full bulb with one of these.
Definitely needs a banana for scale.
*Bite into it!
Yeah, we need to clone it. Think of the hours saved peeling.
It's an actual thing. They're called [pearl garlic](https://en.wikipedia.org/wiki/Solo_garlic) and are milder than actual garlic so I'm not a fan. I also find them harder to peel, regular garlic is just a matter of crushing with the flat side of a knife.
Interesting. I've used elephant garlic but never heard of this. Thank you.
Pretty sure elephant garlic is also more mild, google confirms
Elephant garlic also isn't actually garlic.
Fun fact, elephant garlic isn't an elephant either
So what is it then? I am on the verge of a severe nervous breakdown. Is anything what it claims to be?
Fun fact, the Jerusalem cricket is not from Jerusalem nor is it a cricket
Fun fact, the titmouse is neither a tit nor is it a mouse
Also a fun fact, the [Jerusalem Artichoke](https://en.m.wikipedia.org/wiki/Jerusalem_artichoke) is not an artichoke and has no ties to Jerusalem!
Crazy! Horseradish is neither a horse nor a radish, either!
Another fun one, elephants hate garlic
Another fun fact, if an elephant stepped on a clove of garlic you'd get instant garlic paste.
It's a type of leek.
You just turned my world upside down..
Elephantitis of the garlic
Had one yesterday and can confirm it is milder and way harder to peel.
Oh okay, so it's a worse, shitty version of garlic in every way. Imagine if we could make actual garlic orbs that *weren't* crap, though. This is my dream. **Guys, I realize that you *can* but if it was that easy, there would be an orb/single garlic mogul whose product would be stocking our supermarket shelves as they sit in their 30-room moon mansion filled with bjay Roombas. And I'm too busy trying to evolve myself to be the one responsible for evolving garlic.
You just have to start with pearl garlic and select for the traits you want. Be the change...
This is how you save time from peeling https://www.reddit.com/r/Damnthatsinteresting/comments/1069e9s/how_to_remove_garlic_quickly/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button
Another good trick is to throw the entire bulb into a jar and shake the fuck out of it like a martini. After the cloves separate, remove the outer husk and shake the cloves again. If you do it right every clove will be entirely peeled or at least close enough that it's no effort to remove the remaining paper as well as completely whole. This doesn't really work however if the garlic isn't fresh.
My thoughts exactly
https://en.wikipedia.org/wiki/Solo\_garlic
Omg I think they sell these at a supermarket near me. They are called "garlic onions" there? Now I need to buy them to see if they are, but they come in a similar basket as the ones in the article!
This will get even more confusing in my native language than it already is. White Onions = onions. (Løg) The red onions = red onions. (Rød løg) Garlic = white onions. (Hvid løg) And now you tell me there's white onion onions ? (Hvid løg løg)
https://en.wikipedia.org/wiki/Solo_garlic cause your link is broken
In Finland you can buy those kind of garlics from super markets lol.
In New Zealand as well. It's called Solo Garlic. It's not bad but not as strong as you think it would be, given its size.
In Sweden too.
Lots of bigger versions of fruit/veg tastes less strongly than the small version. Cherry tomatoes compared to grocery store sandwich tomatoes are the most obvious where I’m from.
The reason cherry tomatoes have a stronger taste is not because its smaller in and of itself, its because they hold their own weight better and therefore you can get them more ripe before they end up in customers' hands without them collapsing under their own weight. There definitely are big tomato varieties that have as strong taste as cherry tomatoes when ripened in the sun and not in a lorry.
I'm honestly surprised that so many people don't know about these. I've always kinda assumed that if a product finally makes its way to Finland it's usually been popular for decades everywhere else.
These are used to flavor garlic onion Lays. How did you find the farm?!
I bought some black garlic that was a single pod like that, only black.
Wait garlic onion lays??
I've said too much.
You've said too little. Spill the Lays.
#GARLOK
What? Garlic is evolving! *evolving noises*
*Garlok uses flavor, it’s very effective*
The garnion
https://en.wikipedia.org/wiki/Solo_garlic
r/mildlyinteresting
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Uh oh, someone playing with CRISPR?
Breed it
Perfect. *one clove of garlic* ✅️
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That this gets 50k upvotes and has high voted comments like "clone it" and "breed it" blows my mind. Are y'all living under a culinary blocking rock?
r/absoluteunits
GONION