The Picard Maneuver@lemmy.world to Funny@sh.itjust.works · 6 months agoYou should always at least double itlemmy.worldimagemessage-square37fedilinkarrow-up1607arrow-down18
arrow-up1599arrow-down1imageYou should always at least double itlemmy.worldThe Picard Maneuver@lemmy.world to Funny@sh.itjust.works · 6 months agomessage-square37fedilink
minus-squareElderWendigo@sh.itjust.workslinkfedilinkarrow-up17arrow-down3·6 months agoYou’re probably not preparing your garlic correctly for the recipe. It’s not always about volume.
minus-squarenjm1314@lemmy.worldlinkfedilinkarrow-up55·6 months agoThis sounds like something a loser who doesn’t use enough garlic would say
minus-squarebrbposting@sh.itjust.workslinkfedilinkarrow-up12·6 months agoTracker removed from URL (sneaky Google) & Piped mirror
minus-squareyesman@lemmy.worldlinkfedilinkarrow-up6arrow-down11·6 months agoFor all those “never too much” garlic people, I invite you to eat a clove raw.
minus-squaredejected_warp_core@lemmy.worldlinkfedilinkarrow-up12arrow-down1·6 months agoRaw is great, but it still requires some prep. Grated raw and mixed with olive oil, with some black pepper, and salt, makes a wonderful dip/spread on toasted bread.
minus-squarechatokun@lemmy.dbzer0.comlinkfedilinkarrow-up9arrow-down1·6 months agoI like raw garlic in a number of dishes; gives a spicy sensation. Especially if Mediterranean style (as it was taught to me anyway).
minus-squareJusticeForPorygon@lemmy.worldlinkfedilinkarrow-up5arrow-down1·6 months agoI’ve done it. I’m not proud of it, but I’ve done it.
minus-squaresugar_in_your_tea@sh.itjust.workslinkfedilinkarrow-up2·6 months agoWait, you don’t? It’s a bit better roasted. Or at least sauteed, but I’ll sometimes eat a smaller clove raw for some spice in life.
You’re probably not preparing your garlic correctly for the recipe. It’s not always about volume.
This sounds like something a loser who doesn’t use enough garlic would say
Tracker removed from URL (sneaky Google)
& Piped mirror
For all those “never too much” garlic people, I invite you to eat a clove raw.
Raw is great, but it still requires some prep. Grated raw and mixed with olive oil, with some black pepper, and salt, makes a wonderful dip/spread on toasted bread.
I like raw garlic in a number of dishes; gives a spicy sensation. Especially if Mediterranean style (as it was taught to me anyway).
I’ve done it.
I’m not proud of it, but I’ve done it.
Wait, you don’t?
It’s a bit better roasted. Or at least sauteed, but I’ll sometimes eat a smaller clove raw for some spice in life.