Red@reddthat.comM to Memes @ Reddthat@reddthat.comEnglish · 2 years agowhy notreddthat.comimagemessage-square47linkfedilinkarrow-up1860arrow-down16
arrow-up1854arrow-down1imagewhy notreddthat.comRed@reddthat.comM to Memes @ Reddthat@reddthat.comEnglish · 2 years agomessage-square47linkfedilink
minus-squareCubitOom@infosec.publinkfedilinkEnglisharrow-up9·2 years agoAnother good idealist to leave the garlic bigger or cook the garlic less than most recipes state.
minus-squareMutilationWave@lemmy.worldlinkfedilinkarrow-up4·2 years agoI make a shrimp dish that layers all the flavors. Slivers of almost burnt, chunks of well cooked, and slivers of near raw at the end. I love garlic.
minus-squareCubitOom@infosec.publinkfedilinkEnglisharrow-up3·2 years agoSounds awesome. I’m also a fan of garlic confit and black garlic. Have you tried those?
minus-squareMutilationWave@lemmy.worldlinkfedilinkarrow-up2·2 years agoNever had confit but I do like black garlic.
Another good idealist to leave the garlic bigger or cook the garlic less than most recipes state.
I make a shrimp dish that layers all the flavors. Slivers of almost burnt, chunks of well cooked, and slivers of near raw at the end. I love garlic.
Sounds awesome. I’m also a fan of garlic confit and black garlic. Have you tried those?
Never had confit but I do like black garlic.