Cheese is always good
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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.
My condolences to your digestive tract...
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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.
That could be a factor as well. Keeping the moisture in would keep the crust from drying on top of the increase thermal mass of the cheese itself.
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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 onions!
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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.
How dare you haha
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Recipe: Add 1/4 cup of cheese.
Me: Adding 1 cup of cheese got it.One 4 cups of cheese, got it.
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Heyy there it is
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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 was my motto for life, but now I'm lactose intolerant. Life is less... cheesy now
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.
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Seriously. I sorta watched Netflix's You are what you eat documentary. If you haven't watched it, it's basically veganism propaganda, in my opinion. The point is some expert says something like "OMG, cheese is actually addictive!". It just baffled me. Like, what's the damn problem with cheese being addictive? If it is at all, it is addictive for me and it will be like that my whole life, because I feel empty if I don't include cheese in my diet... So, fuck yeah!
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This but with garlic
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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.
There is such a thing, but it's never wrong to put double the amount in the recipe.
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More propaganda from big cheese smh
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Or garlic
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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
