Cooking 😋
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Coward. I use both. And then salt the fuck out of it. Every meal takes a year off my life, but fuck if I'm not enjoying the ones I'm left with
salt the fuck out of it.
I misread this as 'fuck the salt out of it' for just a moment.
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Been trying to figure out how to explain to my little kids that they don't like the taste of onions, they like the flavor.
They love McDonald's cheeseburgers, chips of all sorts, all with onions. They're small, biting an onion is too much for their taste buds, so they think they hate onions.
Anyone help me articulate the idea? LOL, it's funny I think on it so much.
wrote on last edited by [email protected]they don't like the taste of onions, they like the flavor.
I don't think the distinction between "taste" and "flavour" is the right way to frame it. Raw onion on its own can be overwhelming. If you eat a hamburger with raw onion on it, the amount of raw onion per bite will be pretty small, and it will be one taste in a whole bunch of other tastes. Your kids probably wouldn't like eating pure salt, or pure pepper either. But, food with some salt tastes great.
Having said that, fried onions are a whole different game. After 5 minutes the onion loses a lot of its potency and gets a bit sweet. After 30 minutes it's basically a very slightly pungent candy. For a French Onion Soup, you can cook them for up to 2 hours before they're ready. A pot that's full to the brim of raw onions reduces down to a thin layer at the bottom, and they taste more like gummy worms than onions at that point.
I love French Onion Soup, and occasionally make it. I'd make it more, it's just that slicing up more than a kilogram of onions is a whole process. It's so difficult it makes me cry every time I do it.
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Sorry .... garlic is almost automatic for me at this point when I cook, it's almost like salt and pepper ... I never think of it.
And I'm at the point where I buy about 20lbs of garlic from my local farmer every fall (I just bought my supply a couple of weeks ago) to last me the winter.
How do you ensure the garlic lasts through winter?
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Wow & I thought I liked garlic, I feel amateur by those standards. Your food must taste amazing & I bet not a vampire in sight too!
I'm not exactly a gourmet cook, I've just been learning how to cook for years. One Italian friend of mine recommended that I should always try to get fresh garlic as much as I can because it is better. Canned, preserved, precut, minced, bottled garlic ... or even dried, dehydrated garlic is not the best ... not only does it not have as much of a strong garlic flavour, most of it comes from Asia and specifically China where it is produced cheaply and under very shady circumstances.
Watch a Netflix documentary series called 'Rotten' ... Season 1 Episode 3 is titled 'Garlic Breath' ... and it details where a lot of cheap prepackaged garlic products come from ... namely cheap Chinese prison labour where in some factories, prisoners are not allowed any sharp objects to peel the garlic by hand so they have to resort to using their fingernails, which they eventually wear out and then later resort to using their teeth.
After watching all that ... I really took my time to search for a local farmer and pay double the amount for fresh garlic and I just buy the stuff in bulk now because it's cheaper in the long run.
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How do you ensure the garlic lasts through winter?
I keep mine in a very loose burlap bag which my farmer gave me years ago ... then I hang the bag on a hook from the ceiling in my basement (about six feet off the floor) where humidity lingers about 50-60% year round ... no natural light and temps are about 17-20 Celsius year round.
I learned that hanging is better because everything gets equal amounts of air. If you sit it on a shelf or near the floor, the bottom layer will get damp fast and give no air circulation. My farmer said that he had a few customers complain that their supply of garlic went bad midway through the winter ... he suspected that they kept their bags on the floor or on a shelf.
Last year I kept 20lbs starting from about October and I used the last of it at about June the following year with only about three or four bulbs going bad ... and bad meaning they just shrivelled up and dried out.
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Salt, sugar, fat, acid
And Umami
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And Umami
And my ass
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A better combination is onions, carrots and celery
Or onions, green peppers, and celery. I guarantee.
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I have seen this picture of an onion before
It looks nice.
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Garlic and onion in oil is enough to trigger my hay-fever and irritate my nose so that shit doesn't actually smell good to me
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Garlic and onion in oil is enough to trigger my hay-fever and irritate my nose so that shit doesn't actually smell good to me
A cursed existence
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Garlic and onion in oil is enough to trigger my hay-fever and irritate my nose so that shit doesn't actually smell good to me
Skill issue
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I'm not exactly a gourmet cook, I've just been learning how to cook for years. One Italian friend of mine recommended that I should always try to get fresh garlic as much as I can because it is better. Canned, preserved, precut, minced, bottled garlic ... or even dried, dehydrated garlic is not the best ... not only does it not have as much of a strong garlic flavour, most of it comes from Asia and specifically China where it is produced cheaply and under very shady circumstances.
Watch a Netflix documentary series called 'Rotten' ... Season 1 Episode 3 is titled 'Garlic Breath' ... and it details where a lot of cheap prepackaged garlic products come from ... namely cheap Chinese prison labour where in some factories, prisoners are not allowed any sharp objects to peel the garlic by hand so they have to resort to using their fingernails, which they eventually wear out and then later resort to using their teeth.
After watching all that ... I really took my time to search for a local farmer and pay double the amount for fresh garlic and I just buy the stuff in bulk now because it's cheaper in the long run.
I didn’t know the half of that, and I was mildly happier for it
Usually Chinese garlic is also a different plant than European garlic. You can notice it by the fact that the roots of the garlic fall off in a neat chunk for Chinese garlic but stay attached for European garlic.
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they don't like the taste of onions, they like the flavor.
I don't think the distinction between "taste" and "flavour" is the right way to frame it. Raw onion on its own can be overwhelming. If you eat a hamburger with raw onion on it, the amount of raw onion per bite will be pretty small, and it will be one taste in a whole bunch of other tastes. Your kids probably wouldn't like eating pure salt, or pure pepper either. But, food with some salt tastes great.
Having said that, fried onions are a whole different game. After 5 minutes the onion loses a lot of its potency and gets a bit sweet. After 30 minutes it's basically a very slightly pungent candy. For a French Onion Soup, you can cook them for up to 2 hours before they're ready. A pot that's full to the brim of raw onions reduces down to a thin layer at the bottom, and they taste more like gummy worms than onions at that point.
I love French Onion Soup, and occasionally make it. I'd make it more, it's just that slicing up more than a kilogram of onions is a whole process. It's so difficult it makes me cry every time I do it.
A second hand mandoline a game changer in that regard! Chopping/slicing/cutting evenly suddenly to a fraction of the time. Would drivel recommend (second hand because first hand are stupidly expensive if you rent good quality)
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A second hand mandoline a game changer in that regard! Chopping/slicing/cutting evenly suddenly to a fraction of the time. Would drivel recommend (second hand because first hand are stupidly expensive if you rent good quality)
Yeah, I've used a mandoline to do it before. Frankly, that's really the only way I'd do it these days. But, even then, it's a lot of work and it's hard on the eyeballs. Plus, mandolines are scary. I know what not to do when using one, but it's like a fear of heights. Even if you know you're doing it safely, it's still nerve wracking. Maybe if I had a chain-mail glove I could do it without fear, but I don't have one.
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I have seen this picture of an onion before
That's what a generative AI would say
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shallot, butter, white wine
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I didn’t know the half of that, and I was mildly happier for it
Usually Chinese garlic is also a different plant than European garlic. You can notice it by the fact that the roots of the garlic fall off in a neat chunk for Chinese garlic but stay attached for European garlic.
I don't tend to check individually every time I buy just to make sure, but from what I read and on occasions where source was actually identified so that I could check, almost all the garlic sold here in Australia is from China.
I have not really observed this phenomenon with the roots that you're describing. Also, it's kind of hard for me to say what particular characteristics Chinese garlic has because assuming that the garlic I'm buying really is coming from China, then it seems they grow several varieties that all gets sold as just "garlic" because in any given trip to the same supermarket you get noticeably different attributes to the size and appearance and physical characteristics of the garlic sold.
I don't really notice much difference in cooking with them or eating them though. Occasionally you get some much stronger flavoured ones, but it's just the same taste but stronger rather than detectably different and often this doesn't really seem to couple with which type they happened to sell this week. Any attributes of the garlic's appearance that seem distinct to what's available this week, don't seem to reliably signal what it will taste like the next time you see those same attributes again the next time they're on sale.
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A better combination is onions, carrots and celery
You mean a mirepoix?
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My dad hated onions, he'd pick them out of his meals like a 5 year old. One day after I found a love for cooking in highschool this happened and he decided to try my dishes. He was very proud that he only picked out 3 onion pieces and kept the rest lol.
Honestly I don't like onion pieces either, but I find that if I chop them small enough I don't mind it.
