Cheese is always good
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I do the same with garlic. Usually two or three times of what the recipe says.
There is not a single reason in the world not to do so.
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I do the same with garlic. Usually two or three times of what the recipe says.
There is not a single reason in the world not to do so.
I do that! Recipes say "add one clove of garlic" I do at least 5. I swear recipes are written by vampires
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My cardiologist disagrees.
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I do the same with garlic. Usually two or three times of what the recipe says.
There is not a single reason in the world not to do so.
And tomato paste.
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I do that! Recipes say "add one clove of garlic" I do at least 5. I swear recipes are written by vampires
I do the same because I love garlic too .... unfortunately, this past winter, I discovered there is an upper limit to this 'one neat trick' ..... an entire head of raw garlic on a piece of toast is enough to wish you could physically remove your colon from own body for a few hours.
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I might be an outlier here, but I absolutely think there is such a thing as too much cheese. My partner and I have regular disagreements about how much should be put on a pizza when we're making one at home.
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Recipe: Add 1/4 cup of cheese.
Me: Adding 1 cup of cheese got it. -
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I might be an outlier here, but I absolutely think there is such a thing as too much cheese. My partner and I have regular disagreements about how much should be put on a pizza when we're making one at home.
Adding too much cheese can keep the the middle of the pizza from cooking properly, just like too much sauce or too many large chunks of vegetables with high water content. It takes a LOT of cheese to reach that point, but it is very possible when combined with the large chunks of vegetables.
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I do the same with garlic. Usually two or three times of what the recipe says.
There is not a single reason in the world not to do so.
Maybe you aren't very sensitive to garlic flavor, or just really like the flavor enough to not notice it is overpowering everything else?
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It's a curse. All my pasta dishes join the Mac and cheese family.
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I do the same with garlic. Usually two or three times of what the recipe says.
There is not a single reason in the world not to do so.
There's actually a better way to get more garlic flavor into your dishes without adding more. The secret is to add the garlic at the last possible moment in the cooking process to reduce the garlic oxidation. The more it oxidizes the less flavor it has. It oxidizes the second you break the cell walls so waiting until the end of possible helps retain the flavor and make it more potent!
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I do the same with garlic. Usually two or three times of what the recipe says.
There is not a single reason in the world not to do so.
No recipe should ever have only 1 clove of garlic. Unless it’s a recipe for 1 clove of garlic and even then you should at least double it.
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My cardiologist disagrees.
wrote on last edited by [email protected]nah, refined carbs are the real enemy
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Oh, there is DEFINITELY a point where too much cheese becomes a mistake. Somewhere around 400%, I think. I felt sick for days…
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Adding too much cheese can keep the the middle of the pizza from cooking properly, just like too much sauce or too many large chunks of vegetables with high water content. It takes a LOT of cheese to reach that point, but it is very possible when combined with the large chunks of vegetables.
It could be the cheese basically sealing in moisture from the sauce. Usually the cheese itself isn't too wet, just oily, but if it completely covers a wet sauce and prevents that moisture from escaping, I think that would do it.
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I just watched the climate town video yesterday and that was a hell of a journey. I didn't realize how pervasive milk was in America, and it's not by choice
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Oh, there is DEFINITELY a point where too much cheese becomes a mistake. Somewhere around 400%, I think. I felt sick for days…
400% of a body mass?
