Red@reddthat.comM to Memes @ Reddthat@reddthat.comEnglish · 9 months agowhy notreddthat.comimagemessage-square46linkfedilinkarrow-up1822arrow-down16
arrow-up1816arrow-down1imagewhy notreddthat.comRed@reddthat.comM to Memes @ Reddthat@reddthat.comEnglish · 9 months agomessage-square46linkfedilink
minus-squareCubitOom@infosec.publinkfedilinkEnglisharrow-up6·9 months agoAnother good idealist to leave the garlic bigger or cook the garlic less than most recipes state.
minus-squareMutilationWave@lemmy.worldlinkfedilinkarrow-up4·9 months agoI make a shrimp dish that layers all the flavors. Slivers of almost burnt, chunks of well cooked, and slivers of near raw at the end. I love garlic.
minus-squareCubitOom@infosec.publinkfedilinkEnglisharrow-up3·edit-29 months agoSounds awesome. I’m also a fan of garlic confit and black garlic. Have you tried those?
minus-squareMutilationWave@lemmy.worldlinkfedilinkarrow-up2·9 months agoNever had confit but I do like black garlic.
Another good idealist to leave the garlic bigger or cook the garlic less than most recipes state.
I make a shrimp dish that layers all the flavors. Slivers of almost burnt, chunks of well cooked, and slivers of near raw at the end. I love garlic.
Sounds awesome. I’m also a fan of garlic confit and black garlic. Have you tried those?
Never had confit but I do like black garlic.