Cooking 😋
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Why am I tripping balls starter pack
wrote on last edited by [email protected]Acid, Mushrooms, Ayahuasca, Ibogaine, DMT, Butter
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This is the contrary to a shitpost IMO!
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I read somewhere that if you’re cooking dinner and shit falls behind just start sautéing some onion and it will smell so good people will happily wait and be ready to eat when you are ready to serve, 15-30 minutes.
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why are people acting so normal, is this not just a loss meme? have I lost it?
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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.
Plus, for bottled garlic, the preservatives added to it (citric acid I think) make the bits never really soften when you cook them. It's always easy to tell when you go out to eat somewhere and order something with garlic all over it if they used garlic from a jar, since the garlic always looks like gravel or uncooked cous cous.
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I read somewhere that if you’re cooking dinner and shit falls behind just start sautéing some onion and it will smell so good people will happily wait and be ready to eat when you are ready to serve, 15-30 minutes.
That's pretty fair. I generally get a pack of dinner rolls, parker-house or whatever cook them ahead and let them rest under a tea towel.
An appetiser is the ultimate time saver, because someone ALWAYS shows up starving.
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That's pretty fair. I generally get a pack of dinner rolls, parker-house or whatever cook them ahead and let them rest under a tea towel.
An appetiser is the ultimate time saver, because someone ALWAYS shows up starving.
Me, I'm that someone. Got any rolls?
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Me, I'm that someone. Got any rolls?
I gotcha fam
🥯
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why are people acting so normal, is this not just a loss meme? have I lost it?
Wrong number of objects in 2nd and 3rd panels to be a lost meme
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Salt doesn't smell.
wrote on last edited by [email protected]Why do they call them smelling salts?
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Honestly I don't like onion pieces either, but I find that if I chop them small enough I don't mind it.
As a kid I used to tell anyone cooking for me, make sure onions are either indistinguishable or large enough to separate easily.
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Wrong number of objects in 2nd and 3rd panels to be a lost meme
It appears Quinny has indeed, lost it.
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Why do they call them smelling salts?
Some salts smell. Table salt (what's pictured in the meme) doesn't have a detectable smell in solid form, not enough vaporizes to notice. Smelling salts are ammonium carbonate, not sodium chloride like table salt, and they do smell strongly. "Salt" can refer to either table salt or to any ionic compound whatsoever. The latter is chemistry jargon, but then gets used in colloquial terms like "smelling salts" or "salty licorice" neither of which have table salt but both of which have other ionic compounds.
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I found a plastic handle for the mandoline. If you mess up, the handle gets cut but your fingers survive unscathed.
I'd be interested to see what that is. It seems like it would be hard to make that work because securely gripping the thing you're chopping is an important part of using a mandoline.
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Found the american
They said sugar, not corn syrup
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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 had no idea, thanks for the docu recommendation. Thankfully I’ll nearly always use fresh unless a recipe requires dry & it feels needed, like dry rubs. I will certainly be checking where any non fresh garlic comes from in the future. Happy cooking!!
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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.
Does it start to sprout still, or does the humidity level & hanging it help prevent that as well?
You should write a book about garlic facts, I’ve learned so much from you this thread!
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Does it start to sprout still, or does the humidity level & hanging it help prevent that as well?
You should write a book about garlic facts, I’ve learned so much from you this thread!
None of it sprouted. I don't think garlic does that as easily as potatoes or onions.
It took me years to learn all this and even so, I don't think I know that much about it ... just enough to be able to keep a big bag of garlic in my basement all winter. The best thing is to hang the burlap bag (which is very coarse and lets in lots of air) ... and keep a bit of cool temps (15-20 Celsius) and humidity at about 50% (in the late summer and fall, my basement is at about 60% but then dips to about 40% mid winter) .... and keep it all away from sunlight as the sun means that the room temps will change and fluctuate ... I don't have an expensive setup, I just have an old dry basement in a small old house with an electronic temp and humidity gauge.
And if you can find a good farmer ... buy it all in bulk, as much as you can afford, it's always cheaper that way.
And just follow simple cooking advice on how to use garlic from old chefs like Jacques Pepin ... simple straight forward cooking
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I had no idea, thanks for the docu recommendation. Thankfully I’ll nearly always use fresh unless a recipe requires dry & it feels needed, like dry rubs. I will certainly be checking where any non fresh garlic comes from in the future. Happy cooking!!
Yeah ... it took me a while to get my garlic setup ... at first I bought grocery store commercial garlic but then noticed that much of the time, it's really cheap Chinese garlic. I'm not totally against Chinese products ... the thing that gets me is that I really have to wonder how I can buy such cheap produce when it has to be shipped to me half way round the world in Canada! Not to mention that this cheap Chinese garlic is usually not that potent or tasty.
At first a few gardener friends gave me samples of their home grown garlic and man ... when you grow your own garlic and tend to the soil and keep it well tended all year, it produces really potent, tasty and strong garlic. I can chew Chinese garlic and get a good taste of garlic and not be bothered by it much ... I did the same to a friend of mine's home grown garlic years ago and nearly choked on a piece because it was like fire in my mouth.
If you ever get the chance in the mid summer, find a local grow op or farmers market when they get their first crop of garlic. It will be a bit expensive but the garlic that time of year is like gold and it will be worth it. They even sell the long green stems of the garlic called SCAPES and you use them in cooking like green onion. And the home grown garlic is potent. You can literally just just one clove at a time per recipe, compared to trying to use an entire head to get that garlic taste.
Happy cooking to you as well!
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Honestly, salt is my secret ingredient. Way more than anyone else is brave enough to put in, but it makes things delicious.
This is probably a joke, but do try to limit your salt intake to something healthy: https://www.betterhealth.vic.gov.au/health/healthyliving/salt
