A place to exchange kick-ass recipes. Either your own, or links to ones you've found and tried (and which worked) online, or tweaks to classics.
This community isn't for gourmet meals or Michellin stars, it's for real recipes people actually use and love.
Also, no cuisine gatekeeping here, please. If you love pineapple and strawberries on pizza, or mushrooms and jellytots in carbonara, them you do you!
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.html
Their 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.
Eating a clove of garlic raw:
Eating a vanilla pod raw:
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!
If you’re trying to dissuade me, you’re doing a bad job. Vanilla overwhelming sounds kind of incredible.
I've adjusted my scale of overwhelming for vanilla much closer to "the word of God would decimate your pathetic existence, which is why she needs messengers".
I've always wondered what she would say. How did you acquire a raw vanilla pod?
Oh, I'm not OP and haven't tried it. Guess I should've said, adjusted my expectation for whenever I get the chance to try one.
Ok, keep your secrets.
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.
You can never use too much garlic.
And yet nobody ever wants my tiramisu.
Nor my sorbets.
I had wasabi ice cream once when I was younger. It was hot and cold at the same time. Your comment made me think of that.
I once had a recipe ask for 3 bay leaves.
Exciting times.
Mate you needed a NSFW tag on that!
The right amount of garlic is a whole head. Whatever you're making. Unless you need two.
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
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 dirt
Have 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.
listen idc when making chocolate chip cookie recipes if the recipe calls for a drop of vanilla my ass is adding the whole bottle
your wantan ways of vanilla extract don't jive with my traumatic flavor experiences
Garlic, fair. Vanilla extract is tumblr coded psychopath behavior.
Not a huge fan of garlic.
Goddamn vampires
May I come in?
Come in what? 😳
Don't answer that. 🥴
i find that a fist size amount of garlic for every clove the recipe says is usually adequate
Most people just don't understand the recipe. Insert a bulb for every clove required and you're good.