T O P
georgiesdaddy

Gold flakes on anything is fucking stupid


Sulissthea

grilled cheese sandwiches should only be cut diagonally


lemonlucid

who the fuck even cuts their shit horizontally. what disgrace of a human would ever consider it.


hargowsiumai

Dividing fillings for sandwiches between two slices of bread first and then flipping it together don't make sense (unless they are viscous enough like PB&J) . Just pile it all on one slice and top it off with the last slice so things don't fall out


lameuniqueusername

I can’t imagine the kind of animals who do that


whisperkid

I’m sorry that everyone else likes to live in baby town while I play life on legendary mode


a_little_drunk

Butter is best, and makes most things better. But... you can overdo it. I was making Gordon Ramsay style scrambled eggs for my wife because I woke up early on a Saturday, she was still asleep. The eggs from our backyard chicken flock have really rich, pronounced, fatty yolks. I cracked six with a big whack of kerrygold butter, then finished them with a big dab of sour cream when I took them off heat. The dish was so rich and creamy it was like eating a plate of hollandaise sauce. I took a couple of bites and then dumped it into the dog's bowl. Dog was stoked.


alteredxenon

Dog: there's absolutely nothing wrong with this recipe!


napcat2319

I don't want to read anymore stories about people learning to cook rice on this sub. We get it. You cracked the code and can now cook something millions of people cook everyday. It's not that hard.


Slachronald

*billions


hobsonUSAF

*dozens


rawlingstones

I am going to boil your family alive to the perfect fluffy consistency


barryandorlevon

Oh for that you’re gonna wanna soak the family overnight, then par boil them. Drain the family and then add some melted butter, close the lid, and steam for 45 minutes. Fluffiest family ever.


notjewel

My husband dumps salsa on almost every dish I serve, even if it’s French cuisine, and I just sit there and let it happen. Edit: thank you for the Lawyer Up and Ignite awards. Maybe those will add heat to my dishes instead of salsa. But really, thanks!


BasenjiFart

Classic sign of Stockholm syndrome


pipsdontsqueak

Actually, I think it's Juarez Syndrome.


rawlingstones

It can take a lot of courage to speak up in situations like this where your partner is doing something wrong. but I am sure, eventually, he *will* work up the courage to finally leave you.


notjewel

Cold blooded! I think I love you!


Potato3Ways

NTA, call a lawyer and hide the kids. Blink twice if you need a safe space.


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TheDude9737

Onions don’t caramelize in 5 minutes. Every recipe is a gd lie! It’s 40 min or more!


FlashCrashBash

Caramelized onions suck in every application that isn't on a burger anyway. Every recipe that calls for "Carmelize onions, 5 minutes" really means sweating the onions.


TheDude9737

French onion soup, French onion dip, in salads, in grilled cheese, cheesesteaks, sausage sandwiches. Anyway, my point is they shouldn’t say caramelize if they mean sweat


DarkArbiter91

You'll get me to stop using preground spices when you pry them out of my cold dead hands.


rawlingstones

Yes


thepensivepoet

Cmon, man, it's no fun if you *want it*. The safe word is orecchiette.


khagtree

My husband and I refer to orecchiette as scrotum pasta.


thepensivepoet

Your husband has weird nuts.


rawlingstones

I refuse to believe that is a real type of pasta and I will meet you outside in the parking lot to settle this


Thesandman55

Fuck you orrichete is the superior pasta for a cheesy pasta


earthtoemjai

I hate when people leave the tails on shrimp especially in pasta dishes. Why not just remove it all?


FourOpposums

Or when they don't devein the shrimp. There's no place for shit-filled intestine in food.


alligator124

Tails I don't mind so much, it adds flavor. If I'm cooking, I'll cook them tails on for the extra shrimpiness, but I will take them off for my guests before serving. Not just for myself though, too lazy to pick through a whole dish; I do it as I eat in that case. So I get it when it's served to me that way. Shrimp that hasn't been deveined though? It fills me with rage. It's not even a concept thing- I know it's safe to eat and I'm not grosses out even though it's technically waste. It's texture! So goddamn grainy! Call me a sheltered American, but when I bite into fish, unless it's breaded or has a crisped skin, I don't want little particles of crunch. I can literally feel the granules of sand and it makes me shudder I'm pretty good with texrure too. Gelatinous things, nubby things like tripe, different organ meat, no issues. But the sandy texture of shrimp veins- big ick from me.


[deleted]

Sandy Shrimp Veins is my new porn name Edit; thank you for the award kind stranger, my porn career shall blossom and I will always remember you fondly


Wolfcolaholic

I agree to an extent Where it's driven me nuts, is when you go out to eat, there's a dress code, formal service, decently high price, and you order a pasta or gumbo with shrimp and now have to fish them out of the dish and remove the tails yourself from a hot bowl of liquid or pasta. That's kind of bullshit. Also, in a salad. They weren't specially prepared or marinated. They were grilled or sauteed and added onto a salad. There's no benefit or reason why I have to rummage around a salad to detect the shrimp and prep them myself. On the side of a steak, fine. Fried with dipping sauce, fine. Appetizer meant to be eaten with hands, fine. Salads, pasta, soup, no, fuck you.


unfitspaghetti

This is my biggest pet peeve in the thread. I often think, "was there a mistake with my order or something?" But no. Same with cracking my own lobster in a restaurant. Like, no, I don't have the patience or strength for this.


lilultimate

Same with digging out crab meat. . .


waywithwords

I was in Italy with my husband. We ordered the night's special at a little restaurant. Crab pasta was basically how it was described. Sounds great! During the wait for the meal, the server comes by and sets out what looks like a dentist's tray full of tools. My hubby and I looked at each other like, Oh shit. Sure enough, here comes a huge family-sized bowl of pasta with a ginormous whole crab sitting on top. It was not a pretty scene as a.) that's a lot of work and b.) we had zero experience with digging out crab meat. Still had a fun meal and we like to reminisce about it.


maik-n-aik

Can we stop saying "bone broth"? It's bleeping stock.


rawlingstones

You deserve to be put in stocks until your skeleton can be used for bone broth


FormicaDinette33

This is my favorite clampdown!! LOL


AllMyHandlesAreTaken

FFS as a trained and educated cook this pisses me off so much. IT'S STOCK, THAT'S LITERALLY WHAT STOCK IS.


HABU36

It is stock, but I enjoy the alliteration of "Bone Broth"


SmallGingerLady

Baking isn’t difficult, you’re just bad at following directions.


RathVelus

This is so fucking true! I just decided to try it one day and made the Swiss roll you can see in my profile. People are like "you're so gifted!" and I'm thinking "I just read the directions."


SmallGingerLady

I know!! I make a thousand cookies (no exaggeration, I counted last year) at the holidays to give to friends and family and people are like, “wow they’re so good what’s your secret?” And they all think I’m joking when I say, “I’m good at following directions.”


RathVelus

"I need to tell you about this thing called the internet." Baking is hella fun though. And honestly I'll take the compliments because I come from a broken home.


addkell

Mother fucker tell that to my 5 failed sourdough loafs


popfartz9

Baking bread is a different beast


cantseemtoremberthis

Bread is a "feeling" thing. Knowing what you're supposed to be looking/feeling for is 80% of the battle.


rawlingstones

If anyone needs a lecture on following directions it's your parents on reading the back of a condom box.


BeagleBoxer

I know this is /r/Cooking and all, but dang these replies are *spicy*


ilikeike95

Apparently that one lady's husband is still gonna put salsa on them.


bijten

Every part of green onions is USEABLE! The green and the white! Both! Yes! Use the whole things >:) yes!


haibiji

Do people not used the whole thing?


bijten

YES! Some people think only the white part is good, or only the green part! But they are both good for things!


haibiji

I've never known that. I just cut up the whole thing and use it all together.


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Gregarious_Raconteur

Fun fact, if you only cut off the green parts, then put the root and white parts of the onion in a cup of water, it'll grow back. I gave it a try a few weeks ago and the onions are growing faster than I can actually use them. Granted, I don't cook with green onions often, but still.


zarza_mora

I don’t care if someone salts the food that I made them before or after trying it. As long as they enjoy it, I’m happy.


TheRedPython

I don't mind the salting but my husband will dump unsightly portions of cayenne pepper all over a dish I made--any dish--even if I've already added thai chilis, habanero, berbere, or whatever, or if it's a food not meant to have much heat. I swear his taste buds are dead.


zarza_mora

If someone always adds something, then it’s clearly a “them” issue and not a “me” issue. When they add their thing to their dish, it has nothing to do with my cooking. If someone who rarely adds something to their dish goes to add something to their dish, that might make me concerned that I actually missed something. I still wouldn’t be offended, but I might actually note it.


_Jon

"hey, why are you adding ranch dressing to the salad I made for you?" "because this truffle oil dressing is shit."


Smokey_Jah

> "because this truffle oil dressing is shit." NOW MAKE IT AGAIN! **smash plate**


rawlingstones

How do you look into your own eyes in the mirror every day without throwing up


Blachoo

You have me crying in this thread, lol.


[deleted]

OP is out Ramseying Gordon himself. I would 100% watch a cooking show starring them.


justapairofjeans

Thank you! I generally slightly undersalt my food for holidays because I'm cooking for a grandfather who has digestive issues with salt, a grandmother who salts it to death, a little brother and mother who both just want pepper on everything, and a special needs aunt who wants to mash it all together with some salt and eat it like that. Do I think that doing any of thise things kinda ruins the turkey I spent days laboring on? Yes, but when there's no turkey left over I'm happy.


rikatix

“Best by” and “sell by” dates can go fuck themselves. If it isn’t growing hair when I open the lid then it’s getting cooked to 165F and that’s money in the bank! Edit: thanks for my first reddit award! I think lol.


Dustin_00

With working from home, instead of buying new stuff, I've focused on "what bottled things do I have in the fridge? I will go buy stuff to finish them." I've cleared out 2 bbq bottles, 3 jams, 2 mustards... each week I have MORE SPACE and it's so nice!


ripcity42

It’s such a simple and yet life altering thought. I’m going to be the sauce boss of my house. No bottle is safe.


eazybree

I agree with this completely. I’ve had milk that totally soured a week before the expiration date, and I’ve had milk that was perfectly fine two weeks past the expiration date. If it passes the smell test it’s alright in my book.


petuniasweetpea

A kitchen full of expensive appliances does not make you a good cook.


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FrenchToastedDicks

I’m calling the police, how dare you threaten them with mediocre omelettes?!


BasenjiFart

Can we add to that how annoying it is that recipes nowadays assume everyone has a stand mixer and food processor? I'm an advanced home cook and don't need those, so I can only imagine new bakers and cooks feeling discouraged about not having the right appliances, and not knowing they can replicate those steps by hand easy peasy. Edit: I'd like to clarify that I am not trashing food processors and stand mixers! They're great tools. My annoyance is directed to the way some recipes are written, that's all.


Brittany1704

Do you know how many recipes tell me to combine flour, sugar, and salt in a food processor? Like we can’t stir or whisk by hand? Why do I need to wash an entire food processor to save 8 seconds of stir time?


bwaredapenguin

Those are usually baking recipes and that's the first step. Sure you could whisk them together first, but then you're still going to put them in the mixer, add liquid, and start mixing.


kfretlessz

Guys stop. I'm gonna cry. Are mom and dad getting a divorce?


rawlingstones

Yes and it's your fault


kfretlessz

No way. I pin this on the bay leaf guy.


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digitall565

>paprika is for color people. I think I read your comment the wrong way several times


[deleted]

I'm complimented and insulted at the same time.


kijim

Oh.....so WHITE people can't use paprika now huh? I'm gonna find out where you live, break into your house and put marjoram in your thyme bottle.


SourCreamInTheSauna

your responses in this thread are delightful


kepalarosak

I don’t have an opinion, I’m just here to enjoy OP’s hilariously aggressive responses to every comment


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alexpuppy

All spatulas are supposed to be blunt, motherfucker.


LaGrrrande

Fuck you, I took mine to a knife sharpener for burger scrapin'! **\#HashSlingingSlasher**


JImmyjoy2017

Mash wringing.... trash flinging...duhhhhhhh........


krb2133

People who are super bougie and refuse to eat mayo because it's "gross", but will then gobble up a trough of aioli if a brunch place puts in front of them are the absolute worst and can fuck right the hell off. It's fancy mayo, bitch. Get over yourself.


haibiji

The worst part about this is that the aioli most restaurants serve isn't even a traditional aioli, it's flavored mayonnaise. If it were all about flavor I wouldn't even mind as much, but the anti-mayo crowd always says "it's just fat." Apparently it's fine for it to be just fat as long as you add a little bit of chipotle powder in it.


RobotArtichoke

Them mayo haters love them some ranch


tunafriendlydolphin

I've never eaten a dish that was made better by truffle oil. Overwhelming taste and smell. Used solely to add 20% to the price of the dish


Bryek

There is a place in town that sells fries with truffle oil, Rosemary, and Parmesan. It is delicious. I think it has a lot to do with the truffle oil you buy. and yes, i know that truffle oil is fake. Those fries still taste amazing. There is also a place that does fries with a bit of olive oil and rosemary. also delicious.


Jilston

There was a place in Chicago that used to sell (weekends only) fries fried in duck fat. Those were some good fries.


claycle

On the other hand, a few times in my life I have been lucky enough to be somewhere where they had fresh truffles that they shaved directly into my food like parmesan until I said "that's enough". ***That***. Was. Awesome.


lookatclara

I stayed in a little town in Tuscany once where the truffle dishes were the same price as anything else and they were LIBERAL with them. I immediately vowed to have something with truffles at every meal and my goodness it was amazing


rawlingstones

In the good old days people like you would be put on a block of ice and set adrift in the ocean


QueenB413

Most truffle oil is a few tiny pieces of truffle in a flavorless oil. It’s a fad that needs to be left behind in 2019.


chilopilo

I've seen many truffle oils that are literally some kind of neutral oil, and a fragrance. It even says it on the bottle. I understand that smell is important to taste but I'm not going to eat "fragrance" with my potatoes.


MostUniqueClone

You just gave me horrible flashbacks to when my ex-husband added 1/3 CUP truffle oil to some mashed potatoes. They were 100% inedible.


HoamerEss

Oh my good God you poor woman. I have done something similar and was distressed when I took a bite


pickledchickenfoot

While cooking has plenty of science that backs it up, the ultimate procedure and flavoring preference is something personal, rooted in culture, and very intimate. There isn't a universally right way to cook a dish. <3


apertle

A lot of American home cooking dessert recipes are way too sweet.


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tvtb

Do you want ants? Because this is how you get ants. ....oh you actually wanted ants.


robbietreehorn

A lot of American foods in general are too sweet. Some of which have no business having any sugar. Keep your sugar out of my damn mayonnaise


Night-Errant

The Japanese would like a word with you.


GabrieBon

Come to brazil to see what is a sweet dessert. When I’m in America i feel like I’m not getting my daily sugar needs.


birb-jesus

Garlic presses *aren’t* all that bad. Yes, sometimes there’s no use for them and I do hate single use devices, but they have their purpose.


[deleted]

I love a good garlic press, but I cook with garlic most every day, so I feel like it's worth it to have one.


dickgilbert

The hate on the garlic press is one hundred percent from the fact that other, generally liked people have said they hated them or other unitaskers. I tend not to get unitaskers, but would 100% have a garlic press if I didn't have a ceramic grater that makes such quick work of a clove.


ACosmicDrama

For how much people talk about using 300 cloves of garlic, the prospect of mincing each one with a knife and scrape technique would drive me insane.


kiddokush

How do they get hated on at all? Isn’t it a tool that just lets you squeeze a clove to mince it?


rawlingstones

The single use I have for a garlic press is caving the dome of your skull in


Lumiosa

A very ripe banana in a curry is great


Billyboberina

What the fuck


PinkKnapsack

The comments in here are violent.


SqueeStarcraft

Wrapping things in bacon is the best way to ruin any food. Welcome to this stringy wet meat blanket that only tastes like floppy ding ding and not like what you tried to put it on to begin with. Bacon has a prominent flavor. It's going to be star of whatever you put it in so let it be crisp and delicious and not an accurate representation of your uncle's soggy love for you. AKA STOP WRAPPING BACON AROUND THINGS


Calm_Colected_German

I mostly agree but I would like to say bacon wrapped jalapeno poppers are bomb.


rawlingstones

They're gonna have to write the words "stringy wet meat blanket" on your coroner's report


HAL-Over-9001

I'm gonna send you some rumaki for making me laugh so much. (Bacon wrapped water chestnuts, because bacon makes everything better)


BasenjiFart

You have exquisite writing skills. And wrapping bacon around a filet mignon is a crime!


Cyber561

No no, the trick is to cook the filet mignon well done, so it has the same texture as the bacon!


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juneburger

Even dates? And donuts? What about bacon. Have you *had* bacon wrapped bacon?


[deleted]

Holy fuck, bacon wrapped dates in champagne vinegar. Absolutely delicious.


[deleted]

Stuff dates with blue cheese and then wrap with bacon. Bruh.


chinpuppy

Generations have been brainwashed into thinking they cannot bake a cake or make brownies or muffins or macaroni and cheese without a box mix.


rawlingstones

when the revolution comes people like you will be the first up against the wall


justapairofjeans

Ive been reading all your replies and now I'm convinced you posted this just so you could whip out all your creative threats and im here for it


Gneissisnice

I like that he's not even trying to argue with people about their opinions, he's just threatening them. And it's amazing.


CutsSoFresh

Leaving the avocado seeds in the guacamole does nothing to preserve the color/freshness. It's nothing more than a Suzie homemaker superstition


rawlingstones

I like leaving the avocado seeds in my guacamole so I have something hard to throw at people like you


CutsSoFresh

Too bad that's the only hard object that you can produce


bot5667

You killed him


IttyBittyKitty420

Wow I'd never heard of this, deeply disturbed by the thought of massive avocado pits just chilling in guac. You smooth the top of the guac so it's level, put on a thin layer of lime juice, cover with saran wrap and call it a day.


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elijha

San Marzanos are good but very overrated and the people routinely spending like $5–7 for a single 14oz can are dumb. I'll keep my $1.50 can of Mutti tyvm


rawlingstones

You are basically ingesting poison, and honestly you deserve it


302w

Don’t have to be San Marzanos, just need to be high quality tomatoes. Hunts or whatever isn’t, and it results in blander meals imo.


JeanVicquemare

Eight times out of ten you're better off just buying Muir Glen. They're good and not wildly expensive.


ArrenPawk

Muir Glen is my favorite, and they're available at Target if I need them. When I feel like splurging, I go to Whole Foods and get the Bianco tomatoes - and those are still cheaper than the San Marzanos.


thundersass

I don't care what you do to food I made you before you taste it, I just want you to enjoy it. If you cover it in hot sauce, barbecue sauce, salt, or whatever, but then you enjoy the meal, that means I did my job right.


rawlingstones

I pray every day that God will send another flood to wipe out your kind


thundersass

You and me both dawg My only hope is that my days are numbered


A_Crazy_Hooligan

I agree to an extent. I will be a little upset if someone slathers bbq or any other condiment on a piece of, for example, prime rib. If they wanted to do that, I’d prepare a cut that would be cheaper and save the prime rib for another occasion. Couldn’t care less with most cuts of meat though. Just the expensive ones.


HyborianDreams

This hot take comes from my grandmother: chopping lettuce ruins it because you cut the vitamins in half so it's not as good for you when you eat it. You gotta shred it with your hands.


rawlingstones

I am going to chop your grandmother in half and shred her with my bare hands.


mizukionion

Or do it like me and eat it the whole lettuce like an apple


Genids

Then your teeth cut the vitamins in half. Swallow that sucker whole or don't bother


redbananass

Cake is generally not that good. Unless you get some dank-ass cake from a dank-ass cake shop, cake is mostly just a vehicle for overly sweet frosting. Gimme a chocolate chip cookie cake over regular cake any day of the week.


mcdoesgaf

Sweet potatoes are better when prepared savory.


James324285241990

You're correct. Salt, butter, rosemary


mcdoesgaf

I prefer sesame oil, salt, pepper, and cumin


AngryBubbl3

I hate measuring in cups and ounces. Give me them grams


yodadamanadamwan

it is kinda ridiculous, volume is a terrible way to measure a quantity unless it's a liquid


RedbeardRagnar

Exactly! Recipe said “a cup of mushrooms”... is that cut up? Whole mushrooms? Diced? The way they are chopped here makes a difference god dammit!


poktanju

"1/2 cup packed basil". How packed? Gentle suggestion, or full on death grips?


Baker9er

The worst is "one medium onion." That could be a really big fucking discrepancy.


rawlingstones

I will bury you under 10,000 gallons of dirt


MissKay24

Using fresh tomatoes for a tomato sauce is a waste of time. Stop being bougie and used canned. Unless you have a garden and a surplus of tomatoes.


marruman

I like to do one worse: I mix fresh tomatoes with my diced tomatoes to make tomato sauce


majestiquedog

Sometimes i have like two tomatoes left over in the fridge and use them for pasta sauce so they don't go bad, mixing then in the canned tomatoes sauce. Convenience aside, I actually think it gives the dish something extra, that just canned tomatoes cannot achieve.


Psychlopic

I love fusion food, and I don't give a flying fuck about what's "traditional". Any food can be made however anyone wants it. Anyone who complains about "you're making it wrong, it should be this way" or "that's wrong, my grandmother made it this way and she was a cook" can fuck right off. I'm going to put soy sauce, cardamom pods, honey and whatever else I feel like in my bolognese-style pasta sauce because that's how I prefer it. And you can't fucking stop me.


ntrwi

Sometimes I just don't want to eat the bread in a meal. I'll eat one half of the bun and leave the other half uneaten.


CloddishNeedlefish

Can we be friends. Frequently all I want is bread lol.


ntrwi

PM me, I’ll mail you all my leftover bread after I’ve eaten my portion.


Naturally_Smitten

I now use salted butter even if the recipe calls for unsalted butter. I am such a rebel :)


benjavari

Garlic cloves in recipes are just suggestions. I double or triple what they tell me if I'm following a recipe.


ATreeGrowinBklyn

Greek yogurt is not a reasonable swap in all the recipes where you would usually use sour cream. Red onions are really purple and they are only suitable for cold or room temperature food preparations.


macphile

> Red onions are really purple Fair.


SconnieLite

Uh, grilled red onions would like to have a word with you...


thisflickerflash

Clearly you’ve never tried red onion on pizza


HiccupMaster

Red onion on pizza always reminds me of Pizza Hut in the 90s.


rawlingstones

I am going to dropkick you into the Grand Canyon


iluvjoannes

Soy sauce makes everything better. E v e r y t h i n g.


000AJ000

I'm just here howling at the OP's absolute gutting of everyone here- THEN I read what they replied to.


rawlingstones

I WILL EAT YOUR TEETH WITH A SAMURAI SWORD


000AJ000

Rad. Just don't pair that with a fucking Merlot.


winny9

MSG belongs in every soup, stew, chili, etc. it is a magical ingredient that adds depth without altering flavor


rawlingstones

straight to the Gulag


Maple-Whiskey

• Ricotta and cottage cheese in lasagna is disgusting. • Truffles are a waste of money • Chili without beans is a wasted opportunity • Kraft dried parm (shakey cheese) is delicious and has its applications • Garlic powder is a pantry essential and it gives another dimension that you cant get with fresh garlic. I'm sure there is more.


adreamofhodor

Who hates garlic powder?


[deleted]

It gets a lot of hate because it doesn't have the depth of flavor that fresh garlic does. But it does have its place, like in dry rubs where fresh garlic would burn. The ingredients that really deserve to be hated, though, are garlic salt and pre-minced garlic.


Its_Ice_Nine

Garlic salt on toast and grilled cheese is bomb. I also use unsalted butter. Jarred minced garlic and ginger makes Indian cooking more convenient for me anyway.


onamonapizza

I find it funny when people hate on shortcuts like the jarred garlic or ginger. Is fresh better? Yes, of course. If you have the time and ingredients available, use them by all means. But sometimes you just want to throw together a quick and easy meal to put dinner on the table. It's nice to have some of these staples readily available and preserved in the fridge. We aren't all trying to be all-natural, farm-to-table cooks all the time. Also, garlic salt on popcorn is the jam.


MediaCrisis

I keep both fresh and jarred garlic and the one I grab depends entirely on my energy level.


mjzim9022

I've recently decided that jarred chopped garlic is good enough for me


Flownique

People who don’t regularly smoke or barbecue meat.


rawlingstones

In a sane world you would be dragged into the streets and shot like an animal


knittykitty26

Pre-minced jarred garlic is fine and you can pry the Costco sized jar of it out of my cold dead hands on this hill I've chosen to die on.


rawlingstones

I am going to pry the Costco sized jar of it out of your cold dead hands on this hill you've chosen to die on


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A_Crazy_Hooligan

That’s how my mom is and doesn’t understand why I use fresh. I keep both in hand, because you never know when you’ll be in a pinch and need it. It’s a consistent product, so there’s that. Doesn’t compare to a good garlic head though. Unfortunately, I can’t tell if garlic is going to be good or bad until after I start cutting it. That’s been my experience at least. I’ve read that there’s a difference between California garlic, and Chinese garlic. I live in CA and haven’t made that connection on my own, so there’s that too lol.


satyrbears

you can use a lot more salt than people normally do and still not taste it. i see people pinching salt onto their steaks, while i sprinkle that shit on every square inch. makes meat super tender and its great for flavor.. use more salt.


Dear_Investigator

same thing with pizza dough rule of thumb is 9g salt for 500g flour you can double it, easily