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My Step Mom used to make a appetizer called (salupbow). They were pork filled steamed dumplings. Do you know of which I speak

Sharon Welles, Friday, 23 April 2004 19:12 (fifteen years ago) Permalink

I think the Chinese astronaut ate them all on his brief mission to space.

andy, Friday, 23 April 2004 19:15 (fifteen years ago) Permalink

The Huckle-Buck (Horace Mann), Friday, 23 April 2004 19:15 (fifteen years ago) Permalink

eight months pass...
when you broil meat, how do you make it so theres a nice charred crispy layer on top but nice and juicy and rare inside? can you? im such a terrible cook

phil-two (phil-two), Thursday, 30 December 2004 21:33 (fourteen years ago) Permalink

sear it first?

craggy jones, Thursday, 30 December 2004 21:40 (fourteen years ago) Permalink

is broiling the same as grilling?

dog latin (dog latin), Friday, 31 December 2004 08:30 (fourteen years ago) Permalink


robster (robster), Friday, 31 December 2004 09:05 (fourteen years ago) Permalink

You use a very hot (preferably cast iron) pan, Phil. Make sure the steak or whatever is dry on the surface before cooking also, or it'll just steam itself. A herby or spicy rub will also help with this and add a tasty crust.

Liz :x (Liz :x), Friday, 31 December 2004 09:43 (fourteen years ago) Permalink

Tonight I used my new griddle and made chocolate chip pancakes for the first time ever. How can you be sure if they're cooked all the way through? How moist should the insides be? Is there a general rule of thumb for how long to cook them for?

I've eaten many a pancake in my life, so you'd think I would have a pretty good idea on what it should be like. But once I started making my own, it was like all my accrued pancake knowledge went right out the window.

Lingbertt, Friday, 31 December 2004 09:54 (fourteen years ago) Permalink

I have not the mad crepe skeelz, but as a rule, flip it when the centre remains only slightly liquid i.e. when it's not going to just drip off the spatula, and cook for another minute or so or until the other side is nice and golden. Drop scones (American fluffy breakfast pancakes) are easier, as you just flip them when bubbles rise to the surface and set rather than disappearing again.

Liz :x (Liz :x), Friday, 31 December 2004 10:14 (fourteen years ago) Permalink

i've got crap crepe skeelz

ken c (ken c), Friday, 31 December 2004 11:06 (fourteen years ago) Permalink

Are drop scones like pikelets?

marianna lcl (marianna lcl), Friday, 31 December 2004 11:16 (fourteen years ago) Permalink

in my experience drop scones are nothing like pancakes. but instead they are baked and just like scones, but a bit more moist and blob shaped instead of triangular. but it is true that you should flip a pancake when bubbles rise and the outside edges appear dry.

Emilymv (Emilymv), Friday, 31 December 2004 16:22 (fourteen years ago) Permalink

I have me a combination rice cooker/food steamer for the very first time, and am pondering the various dishes I could create with it. Any suggestions/recipes appreciated.

Ned Raggett (Ned), Friday, 31 December 2004 16:24 (fourteen years ago) Permalink

Thank you Liz and emily for your bubble tip.

What else would be good to cook on a griddle? It'd be good for grilled cheese sandwiches, but probably makes for a shitty frying pan considering the sides are so low. Hmmm.

Lingbertt, Friday, 31 December 2004 20:33 (fourteen years ago) Permalink

this should be on the food board (ILCooking) for more responses!

Orbit (Orbit), Friday, 31 December 2004 20:34 (fourteen years ago) Permalink

I forgot there was an ILC board! Here I go.

Lingbertt, Friday, 31 December 2004 20:40 (fourteen years ago) Permalink

A herby or spicy rub

what does this mean? tasty crust sounds good

phil-two (phil-two), Saturday, 1 January 2005 00:32 (fourteen years ago) Permalink

when you broil meat, how do you make it so theres a nice charred crispy layer on top but nice and juicy and rare inside? can you? im such a terrible cook

One of my favorite ways to get this is London Broil. Use flank steak, which is fairly lean and will be tough if overcooked, but thin, which means you don't have any excuse to overcook it. Marinate for a few hours (marinade contents for another time) then broil for just a few minutes on a side. Flank steak has a very pronounced, fibrous grain, so you absolutely have to slice it against the grain. Let the meat rest for a few minutes while you turn the juices and crusty bits (fond) in the broiler pan into gravy(or, less hectic, have some gravy ready to go from beef stock). Slice very thin and serve with potatoes and steamed asparagus or broccoli. Schwing!

I Am Curious (George) (Rock Hardy), Saturday, 1 January 2005 02:15 (fourteen years ago) Permalink

two weeks pass...
the steak turned out well, but next time im going to get one thats not so fatty. i got a hangar steak this time, and skirt steak before that.

now i have this thing of extra firm tofu. what do i do with it? fry it or boil it or bake it or i dunno

phil-two (phil-two), Wednesday, 19 January 2005 06:13 (fourteen years ago) Permalink

See also

Casuistry (Chris P), Wednesday, 19 January 2005 07:13 (fourteen years ago) Permalink

Can you make good indian dishes in a Crock Pot?

Hurting (Hurting), Wednesday, 19 January 2005 07:20 (fourteen years ago) Permalink

extra firm tofu is great for cooking. if you have some time, freeze it beforehand then thaw. squeeze out the excess water with paper towels, then chop up and marinate in some soy sauce, sesame oil, sesame seeds, spring onions, and a tiny bit of honey. lightly fry. i'm not sure what the science is, but for some reason the freeze/thaw process makes the tofu both extra meaty and extra porous so it absorbs lots of the sauce.

lauren (laurenp), Wednesday, 19 January 2005 10:21 (fourteen years ago) Permalink

eleven years pass...

is there anything more awful than planning and preparing food

Treeship, Monday, 16 May 2016 13:45 (three years ago) Permalink

every once and a while it can be fun but overall it is just a drag

Treeship, Monday, 16 May 2016 13:47 (three years ago) Permalink

one year passes...

I think the 70 watt stick blender I bought is a bit too powerful. You need a welder's mask when pureeing scorching onion curry bases in the pan ffs!

calzino, Sunday, 9 July 2017 15:27 (one year ago) Permalink

Really need to find a way to reduce time in chopping for a stir fry. Got a lot of veg stuff and it takes me forever. Much lonfger prep time than actual cooking.
Is it just something that will speed up with practise?

Stevolende, Sunday, 9 July 2017 15:32 (one year ago) Permalink

practice, properly sharp knife and it's worth looking at youtube vids for julienning or chopping generally if you haven't already done so. i'm really cackhanded but learning and regularly using a proper method with a sharp knife will soon make it much less painful.

Fizzles, Sunday, 9 July 2017 15:44 (one year ago) Permalink

lol calzino - i did spectacular j pollock of curried parsnip soup all over my kitchen once for the same reason.

Fizzles, Sunday, 9 July 2017 15:46 (one year ago) Permalink


ein Sexmonster (Jimmy The Mod Awaits The Return Of His Beloved), Sunday, 9 July 2017 15:52 (one year ago) Permalink


Fizzles, Sunday, 9 July 2017 15:54 (one year ago) Permalink

one year passes...

I don’t know how to cook or grocery shop and I’m nearly 30 years old. Whenever I go grocery shopping all the food goes to waste and it’s more expensive than doing seamless. I need some resources—i googled but every recipe calls for bay leaves and bouillon cubes and other things that i don’t really know what they are.

Trϵϵship, Thursday, 3 January 2019 14:55 (five months ago) Permalink

Thank u in advance if u can help. Maybe this is beyond my ability—i’d like to eat a diet rich in vegetables and low in refined grains.

Trϵϵship, Thursday, 3 January 2019 14:56 (five months ago) Permalink

I don't think I have ever used a bay leaf or bouillon cube. Have you watched Top Chef before? That got me super interested in cooking. It was a great thing to watch before bed every night and you really start to absorb how ingredients work together and how to season.

You need to make a grocery list and stick to it and accumulate spices/long shelf life pantry things. We buy the same things every week and pretty much only eat out once a week so I stick to what I buy and actually eat it because I hate food waste. youtube is so good for learning things like knife skills and making simple dishes. Start with something you really like to eat and make that from scratch.

We always have a lot of quinoa, black beans, sushi rice, chickpeas, canned tomatoes, sardines in our pantry as staples. I try to buy 3 green veg every week without thinking and force myself to eat them (kale, brocolli, spinach are usually my defaults (just so quick to steam or sautee them) and then add in bok choy, radishes, brussel sprouts when I see them). We always have fresh garlic and shallots and cilantro on hand. Half of the time I will spend most of Sunday prepping food for the week. Washing and cutting all the vegetables, cooking a big batch of something like quinoa and that helps a lot.

I am very bad with online recipes and usually change half of it because I either don't have all the ingredients or because I tend to like thing spicier, more acidic and drier so don't be put off by the bay leaf thing.

Yerac, Thursday, 3 January 2019 15:15 (five months ago) Permalink

I know buzzfeed have much better list that this but here is one. They do a lot of quick lists for basic cooking.

Yerac, Thursday, 3 January 2019 15:17 (five months ago) Permalink

This is pretty helpful, thank you. That’s the thing I need to figure out—what my staples need to be so I can throw something together with seasonal vegetables etc. i’ll watch some top chef to see if i can get inspired. I have some spices but need to take an inventory of whats all there

Trϵϵship, Thursday, 3 January 2019 15:19 (five months ago) Permalink

I find jotting down my own simplified version* of the recipe in my little food stained a4 book helps.

i.e. written in a fluent style of idiotese I can easily understand. And then you can add any modifications you make as you become more confident and comfortable with the recipe.

calzino, Thursday, 3 January 2019 15:24 (five months ago) Permalink

It's a process. Start with one dish you really like to eat a lot. Even if no cooking is involved. Like how to make a nice salad with dressing from scratch. Or hummus. We don't eat a lot/any meat so I am sure someone else will have better tips for learning how to cook meat. This past year I pretty much added in 4 indian dishes, naan and two different pasta shapes from scratch to my repertoire just from cross referencing a couple of videos.

I was super bored one cold cold winter and had run out of things to watch so I ended up watching 8 seasons of top chef in one month. It was ridiculous. But it totally changed how I cook.

I also am super boring so I will make a spinach salad the night before work and take that in religiously. Basically because I hate salads so if it's already at work, I am super lazy and will end up eating it instead of spending $10 on lunch out.

Yerac, Thursday, 3 January 2019 15:27 (five months ago) Permalink

If you get into making soups no veg should go to waste, and it is the easiest cooking you'll ever learn.

calzino, Thursday, 3 January 2019 15:27 (five months ago) Permalink

friend of mine took a cooking class last year - was once a week for a month or two, and he seemed to enjoy it and learn quite a bit.

form that slug-like grex (outdoor_miner), Thursday, 3 January 2019 15:37 (five months ago) Permalink

another thing i like to do is go to the library and poke around. i spent like 2 hours going through a gigantic book on Yucatan yesterday and jotted down some simple recipes. even a recipe for a simple pot of beans included a step that i think is more interesting than how i've made them in the past. sry if this is useless for your purposes though

form that slug-like grex (outdoor_miner), Thursday, 3 January 2019 15:43 (five months ago) Permalink

some basic dried spices I keep around:

"Italian Seasoning" or "Herb de Provence" (needs to have thyme and rosemary at a minimum)
chili powder
chinese 5-spice
bay leaves

Soup is really easy and keeps for days even if you don't freeze it (which you can).

You will need a stock pot, a ladle and a wooden spoon. Have a sharp knife for cutting veg. Also, measuring spoons and a cup measure.

brownie, Thursday, 3 January 2019 15:55 (five months ago) Permalink

some liquid ingredients to have around

unsalted soup stock
and chili garlic sauce

brownie, Thursday, 3 January 2019 16:01 (five months ago) Permalink

this is all good advice. building a pantry is really important.

i learned to cook by starting with cooking light and martha stewart 5-ingredient recipe books, building up my pantry, and practicing a lot. from there i was able to figure out what i was really interested in making and was off and running in most respects.

one thing that's nice to have around based on what you're describing is a basic homemade stir-fry sauce:

call all destroyer, Thursday, 3 January 2019 16:17 (five months ago) Permalink

I watched Salt, Fat, Acid, Heat on Netflix not long ago and it seemed to have a good mix of explaining why things work together and showing how to gather and prepare them. I remember thinking "no shit" a lot when she was explaining some things then realizing that a lot of them were things I had to trial and error my way to over 20 years of cooking.

Learning a dish you like and being able to make it the same (or close) every time from memory is really rewarding, and if you do this enough you'll have a good library of things to choose from. Then you can start to mix and match preparations and ingredients and seasonings and freestyle knowing which things work together, what order to do things in so they'll all be ready at the same time, etc.

I always keep olive oil, peanut oil, sesame oil, soy sauce, fish sauce, rice and sherry vinegar, hot pepper sauce/flakes/powder, cumin, coriander, sugar, salt, and pepper around in my pantry and all will last for ages. I regularly buy ginger, green onions, onions, garlic, lemons, limes, thyme, and cilantro and with all those can probably cook about 85% of the things I make regularly.

joygoat, Thursday, 3 January 2019 16:24 (five months ago) Permalink

Be creative. When I make salads for myself I basically only dress it with grey poupon. It's quick, no calories and gives me that creamy acid that I like. I think I always have 4 mustards, 4 hot sauces, lemons and 3 types of vinegar around. I end up putting balsamic in a lot of things. and since I am half asian we always have those types of foodstuffs around. I think I get anxiety if I don't have eggs in the house because if I am lazy in the evening I will just make a quick omelette or black beans with a fried egg on top.

yeah and salt, fat, acid ^^^ was very good.

Yerac, Thursday, 3 January 2019 16:27 (five months ago) Permalink

i think Treeship is too noob for salt fat acid heat though. it’s good for an amateur chef but not pure beginner

imo this is the learn to cook algorithm
1. look up recipe
2. buy ingredients
3. make it
4. repeat
eventually you drop step 1. it’ll be expensive at first because you won’t have expensive storable like olive oil, but it’ll quickly get cheaper over time. bay leaves and bouillon cubes aren’t as pricy but v important storables that make food tasty.

if your groceries are spoiling in your fridge you either need to cook more frequently or refrigerate. buy some tupperware. also don’t buy too many salad vegetables at once, if it’s easy to pick up fresh produce on your way home. also if you can tell something isn’t gonna make it rub some olive oil salt and pepper on it and roast it in your oven

buy a rice cooker and crock pot/slow cooker at a charity shop. almost impossible to fuck up with these two, and you can make large quantities of stews or chillis in the slow cooker.

flopson, Thursday, 3 January 2019 16:48 (five months ago) Permalink

rice cookers are great for when you make a curry/chilli type dish and can't arsed with any extra complications to think about.

calzino, Thursday, 3 January 2019 16:54 (five months ago) Permalink

I was thinking Top Chef and salt fat heat are good just to get excited about cooking and not think of it as a chore (which it is totally a chore most of the time).

Yerac, Thursday, 3 January 2019 17:02 (five months ago) Permalink

As weird as Alton Brown has gotten in his middle age, his Good Eats is a very good resource for the kitchen beginner, if your library has the DVDs. His approach lines up with mine -- don't focus on recipes, focus on ingredients and techniques. Learn why the building blocks of the meal react as they do -- to salt, fat, acid, heat, etc.

Furikake is a great pantry staple -- a relatively cheap hit of flavor on any plain grain.

I'm pro- bay leaf but the trick is to put a lot more than the number called for.

Juul Haalmeyer Dancers washout (WmC), Thursday, 3 January 2019 17:05 (five months ago) Permalink

if in doubt, add MSG

closed beta (NotEnough), Wednesday, 8 May 2019 06:34 (one month ago) Permalink

I really like the Robert Sinskey recipe, which uses bone-in cuts, equal parts homemade stock/wine/milk, and a long cooking time. The secret is orange peel, which gives it a slightly exotic flavor.

Mazzy Tsar (PBKR), Wednesday, 8 May 2019 11:10 (one month ago) Permalink

I think the 1 1/2 hour simmer is one of the most important steps, but ppl don't always have time to do this. I tend to avoid diced pancetta because I blame it for making me ill once - probably need to give it another try - cos bacon isn't a proper substitute and there aren't any fancy delis that sell the quality stuff you see italian chefs using in my neck of the woods.

calzino, Wednesday, 8 May 2019 14:25 (one month ago) Permalink

Milk in a bolognese sauce is a secret I picked up on Facebook (from an ILXOR actually) a while ago that definitely works.

Hey Bob (Scik Mouthy), Wednesday, 8 May 2019 14:27 (one month ago) Permalink

I've used cream before, but never milk.

calzino, Wednesday, 8 May 2019 14:37 (one month ago) Permalink

The milk works because you don't actually want a creamy sauce, but the milk still gives the sauce some body.

Mazzy Tsar (PBKR), Wednesday, 8 May 2019 14:51 (one month ago) Permalink

I used to do a very long, like 2 hour simmer, with first drying out the meat then doing a milk evaporation process, then a wine evaporation process, and then adding the tomato element and some anchovies somewhere at the end. It's a lot.

There's more Italy than necessary. (in orbit), Wednesday, 8 May 2019 14:53 (one month ago) Permalink

I like the tomato-less bolognese that someone tried to convince me was the most legit, just pure beef goo

ogmor, Wednesday, 8 May 2019 14:55 (one month ago) Permalink

I made an oxtail ragu this winter that was basically just oxtail, onion, tomato, stock, and wine and cooked for 5 hours. It was incredible.

Mazzy Tsar (PBKR), Wednesday, 8 May 2019 14:56 (one month ago) Permalink

I love the idea of ancient and very simple recipes. Was listening to this Indian master chef on BBC WS the other week and he was waxing lyrical about the simple pleasures of cooking - talking about throwing loads of onions into the pan and frying them with loads of garam masala and taking pleasure in this simple act. and i could smell those frying onions.

calzino, Wednesday, 8 May 2019 15:09 (one month ago) Permalink

We're vulgar people, but in my house the answer is always more garlic, more acid, more heat, and more salt.

change display name (Jordan), Wednesday, 8 May 2019 15:11 (one month ago) Permalink

Calz, is there a Booths near you for pancetta and other posh bits?

suzy, Wednesday, 8 May 2019 15:25 (one month ago) Permalink

nah only 3 branches in Yorkshire + in distant places like Settle and Ilkley by tat!

calzino, Wednesday, 8 May 2019 15:30 (one month ago) Permalink

how are there only 3 booths in yorkshire

gbx, Wednesday, 8 May 2019 15:36 (one month ago) Permalink

My friend from high school (American but so embedded she’s got an English accent unless yelling at her kids/husband) is the PR for Booths - food retailers do a press event called Christmas in July where they serve journos and editors their holiday range far ahead because of lead times. I went to Booths’ one last summer and it was insane/amazing/more expensive than Waitrose.

suzy, Wednesday, 8 May 2019 15:39 (one month ago) Permalink

they are all mostly in Lancashire, unless I'm looking at the wrong Booths. but of course most people in Yorkshire just need an Iceland and will be fully understood when they walk into one and say "fugging chips"!

calzino, Wednesday, 8 May 2019 15:44 (one month ago) Permalink

No, that’s right (lots in the Lake District too), but I keep suggesting to J that they should do an Xmas pop-up in Kings Cross/St Pancras...

suzy, Wednesday, 8 May 2019 15:48 (one month ago) Permalink

I like the tomato-less bolognese that someone tried to convince me was the most legit, just pure beef goo

― ogmor, Wednesday, May 8, 2019 2:55 PM (one hour ago) Bookmark Flag Post Permalink

I know this is bolognese cannon, that it's not as tomatoey as people think from Americanized versions which are basically just red sauce with ground beef added, that in fact it's still bolog with NO tomato. But I like a healthy thumblength of tomato paste for umami and tang.

There's more Italy than necessary. (in orbit), Wednesday, 8 May 2019 16:30 (one month ago) Permalink

I'm not against a little puree but I like the pure umami tangless verzh & I think making it is instructive bc it forces you to get the beef right

ogmor, Wednesday, 8 May 2019 16:42 (one month ago) Permalink

I used to like this Elizabeth David recipe, havent had it in years tho as I no longer eat meat. I wouldn't use the liver

findom haddie (jim in vancouver), Wednesday, 8 May 2019 22:14 (one month ago) Permalink

one month passes...

As someone who makes a lot of Korean food, this is the best method for getting garlic peeled!

— 𝖛𝖆𝖑𝖊𝖓𝖙𝖎𝖓𝖆 ✣ 𝖑𝖔𝖗𝖉 🌑 (@VPestilenZ) June 17, 2019

nice technique.

calzino, Wednesday, 19 June 2019 13:39 (one week ago) Permalink

Gonna try this tonight, will probably lose a finger in the process

Mario Meatwagon (Moodles), Wednesday, 19 June 2019 13:41 (one week ago) Permalink

i can't tell exactly what tool she's using where you can safely choke up on a sharp blade like that?

call all destroyer, Wednesday, 19 June 2019 13:45 (one week ago) Permalink

I still crush the bulb in my hand and then chop a thin slice off the top and bottom of each clove and awkwardly peel. But will try this at some point, preferably when sober!

calzino, Wednesday, 19 June 2019 13:46 (one week ago) Permalink

Buzzfeed tried this method with three different heads of garlic (tightly packed, loose etc.) They had mixed results. I probably wouldn't do a whole head at once, worried about drying out the insides.

Yerac, Wednesday, 19 June 2019 13:46 (one week ago) Permalink

I do use the two mixing bowls or tupperware/shake method but sometimes it's just too loud.

Yerac, Wednesday, 19 June 2019 13:47 (one week ago) Permalink

I still crush the bulb in my hand and then chop a thin slice off the top and bottom of each clove and awkwardly peel.

This is how I do it, too. I'll try the above method but in all honesty can't see myself pulling it off.

Uptown VONC (Le Bateau Ivre), Wednesday, 19 June 2019 13:49 (one week ago) Permalink

once you've cut the bottom off a clove if you crush it under your knife the skin m/l pops off

ogmor, Wednesday, 19 June 2019 13:52 (one week ago) Permalink

I don't cut at all, just crush with the knife and skin usually just pops off

Mario Meatwagon (Moodles), Wednesday, 19 June 2019 13:58 (one week ago) Permalink

I cut the ‘attached’ end off if the skin is hard and crush the clove with the narrow end of a pestle.

suzy, Wednesday, 19 June 2019 14:04 (one week ago) Permalink

I took to taking off top and bottom of the clove, shaking them up in a jar and then peel normally slides off a lot easier.

Stevolende, Wednesday, 19 June 2019 14:59 (one week ago) Permalink

tried that method in the video. didn't work. but yeah not that hard to just rip off a clove and crush it with flat side of knife.

A True White Kid that can Jump (Granny Dainger), Wednesday, 19 June 2019 16:06 (one week ago) Permalink

i just remove them by hand from the bulb, top and tail them and then crush them under the blade of the knife, the crushing usually also lets you easily excise the germ if it's gone green. don't see any reason to stop doing that

findom haddie (jim in vancouver), Wednesday, 19 June 2019 17:39 (one week ago) Permalink

we're still talking about penises right

Lil' Brexit (Tracer Hand), Wednesday, 19 June 2019 17:41 (one week ago) Permalink

Why are we topping these cloves of garlic? Only tailing is ever necessary.

suzy, Wednesday, 19 June 2019 17:50 (one week ago) Permalink

the crushing usually also lets you easily excise the germ if it's gone green

As long as it's not fully grown outside of the clove, I just keep the green.

I was in the Basque Country last November on holiday. We had a bulb of garlic left over, which I took back home to Holland. I'm a terrible shopper - I'll buy onions and garlic etc forgetting/not knowing I still have loads at home (it's a bug). Anyway, I've had the Basque garlic for FOUR months and it still didn't sprout any germ, whereas if I buy garlic here it starts sprouting after two, three weeks. I learned from my BIL, who's a chef, that garlic here is sold when it's way older and nearer to sprouting than in Mediterranean countries. Just because the industry can, I suppose?

Uptown VONC (Le Bateau Ivre), Wednesday, 19 June 2019 17:56 (one week ago) Permalink

immersing the bulb/clove in boiling water for about ten seconds heats it up

godfellaz (darraghmac), Wednesday, 19 June 2019 17:58 (one week ago) Permalink

immersing things in boiling water a very versatile cooking technique

don't mock my smock or i'll clean your clock (silby), Wednesday, 19 June 2019 18:04 (one week ago) Permalink

keeping it in a dark room like an attic or a basement, even at the back of a cupboard would keep light from it

godfellaz (darraghmac), Wednesday, 19 June 2019 18:06 (one week ago) Permalink

Why are we topping these cloves of garlic? Only tailing is ever necessary.

― suzy, Wednesday, June 19, 2019 10:50 AM (eighteen minutes ago) Bookmark

the crush splits the clove open better and the peel comes off easier if it's topped and tailed prior to crushing ime

findom haddie (jim in vancouver), Wednesday, 19 June 2019 18:09 (one week ago) Permalink

a mixture of activities with other bulbs of garlic and a little alone time probably healthy

godfellaz (darraghmac), Wednesday, 19 June 2019 18:15 (one week ago) Permalink

I get really nice garlic akin to the Basque stuff described upthread (grown by a particular market farmer) and it never sprouts, even when kept over winter. Also when there’s a long skin I only need to tail it, whack it, and pull off the little hat shape instead of top and tailing. These bulbs are easily the size of my fist, too.

suzy, Wednesday, 19 June 2019 19:31 (one week ago) Permalink

the garlic I get from Tescos is often very small and short-dated, need to start find some fresher and bigger bulbs ffs!

calzino, Wednesday, 19 June 2019 19:35 (one week ago) Permalink

Usually the answer to this problem (for those of us who don’t have a side hustle working with a market farmer who grows amazing garlic) is Asian/Turkish supermarket (the garlic at those shops is probably less expensive).

suzy, Wednesday, 19 June 2019 19:39 (one week ago) Permalink

bout to do some cookin rn

godfellaz (darraghmac), Thursday, 20 June 2019 16:21 (six days ago) Permalink

ilx follow my food instagram @sam_eatz

flopson, Saturday, 22 June 2019 23:03 (four days ago) Permalink

is there any spam

j., Saturday, 22 June 2019 23:05 (four days ago) Permalink

c’mon bro

flopson, Saturday, 22 June 2019 23:26 (four days ago) Permalink


j., Saturday, 22 June 2019 23:29 (four days ago) Permalink

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