Cheese is always good
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This was my motto for life, but now I'm lactose intolerant. Life is less... cheesy now
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This but with garlic
I've almost managed it with garlic, but that was an "I wonder what'll happen if I use 3 bulbs instead of 3 cloves" kinda moment
It was still phenomenal, it just had some remarkable... Staying power
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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.
Raw garlic can overpower a dish. It's a lot harder to do with cooked garlic, though (unless you burn it, at which point it's not very pleasant in large quantities).
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More propaganda from big cheese smh
I will always remember the moment when I realized all the "Got Milk?" posters in my elementary and middle school cafeterias were industry propaganda.
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And onions!
It is impossible to have enough onion.
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Lactaid was a miracle worker for me. I wasn't super intolerant. Milk was OK but cheese and ice cream would fuck me up. I have since... Grown out of it I guess? Pretty much everything is fine but a full slice of cheesecake might have me dying 20 minutes later.
Either way, eating cheese is worth risking intense gas pain and explosive shits.
eating cheese is worth risking intense gas pain and explosive shits
That was how I lived the last decade or so until it put me in the hospital. I take it a little more seriously now.
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This but with garlic
I think the rule of thumb is to at a minimum double whatever the recipe asks for
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This was my motto for life, but now I'm lactose intolerant. Life is less... cheesy now
Lactose free cheeses
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It is impossible to have enough onion.
Iām always a bit sad when I caramelize a huge pan of onions for an hour and end up with a couple spoonfuls.
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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.
Also make sure you are adding your garlic later in the cooking cycle. Too early and the flavor will evaporate.
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Iām always a bit sad when I caramelize a huge pan of onions for an hour and end up with a couple spoonfuls.
At least you did it correctly!
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At least you did it correctly!
Hahaha recipe:
Time to prepare: 20 minutes
Step 1: prepare onions for caramelization
ā¦
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More propaganda from big cheese smh
Climate Town just released a video about exactly this, how the dairy industry is colluding with the US government to offload cheese onto the American public.
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Or garlic
1 whole clove?
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ļø
1 whole bulb?
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ļø
ļø -
400% of a body mass?
'a' body mass
Betelgeuse's body mass?
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crackers love cheese
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I think the rule of thumb is to at a minimum double whatever the recipe asks for
Yes, and also remember when a recipe says cloves, it really means bulbs.
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Raw garlic can overpower a dish. It's a lot harder to do with cooked garlic, though (unless you burn it, at which point it's not very pleasant in large quantities).
Raw garlic imo is for enjoyment outside the context of a dish. Put it on your sandwich or just chomp on some cloves.
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You can add too much mozzarella and the strings will be infinite. Stilly tasty.
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