Red@reddthat.comM to Memes @ Reddthat@reddthat.comEnglish · 1 year agowhy notreddthat.comimagemessage-square47fedilinkarrow-up1860
arrow-up1860imagewhy notreddthat.comRed@reddthat.comM to Memes @ Reddthat@reddthat.comEnglish · 1 year agomessage-square47fedilink
minus-squareCubitOom@infosec.publinkfedilinkEnglisharrow-up9·1 year agoAnother good idealist to leave the garlic bigger or cook the garlic less than most recipes state.
minus-squareMutilationWave@lemmy.worldlinkfedilinkarrow-up4·1 year 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-21 year agoSounds awesome. I’m also a fan of garlic confit and black garlic. Have you tried those?
minus-squareMutilationWave@lemmy.worldlinkfedilinkarrow-up2·1 year 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.