/ck/ - Food & Cooking

>>10773509
I agree, but you're wrong.

>>10773509
Take it back.

>>10773509
One time I put a whole head of garlic into a sauce. I figured I might as well, as it seemed to be nearing the threshold of going bad. I reeked of garlic for over a week to the point that even I couldn't stand the smell of myself. I've barely cooked with garlic since.

>>10773551
I am sure it kept all the vampires away.

>>10773577
Wait a sec are Jews averse to garlic?

>>10773509
A man after my own heart

>>10773623
Ashkenazi jews are afraid of all seasonings other than kosher salt

>>10773509
What if they assumed you would double it because you seem like a dick so to out-dick you, they already doubled it?
Checkmate.

>>10773509
i used to eat an entire garlic a day
i had to stop with the stench of my sweat was so strong i had to throw my clothes to the garbage

>>10773551
take a fucking shower you dirty sand ape

>>10773756
Then you've gotten the upper hand by quadrupling it, thus quadrupling the delicious garlicky goodness. There's never too much garlic.

>>10773791
For real, I showered every day but it was just continuously emanating from my pores. I've never had anything like it happen in my life, an absolutely disgusting experience

>>10773773
>an entire garlic
Huh?

For really garlicky dishes, I like to add it in three stages - chopped at the start to get a mellow base, thinly sliced near the end for a fresher taste, and then a couple cloves crushed into paste stirred through off the heat to get a real garlic blast.

>>10773623
Jew here. For some reason I was pretty shy about cooking with garlic as a kid. I mean used it but like not like now. Now typically if a recipe calls for 1-2 cloves I will double, quadruple, even more depending on if it is cooked or not (cooked recipes I would use much more than just if the final dish is raw).

>>10773708
I'm not at all...

You've clearly never tried my food.

The secret is to add msg to literally everything you make in small amounts ( ~4 parts kosher salt 1 part msg)

>>10774009
>The secret is to add msg to literally everything you make in small amounts ( ~4 parts kosher salt 1 part msg)
Fucking hell. This kind of shit is why jews went absolutely apeshit when they first moved to Israel and greedily stole everyone else's cuisine because it was so much better then what their moms forced them to eat

>>10774019
Have you actually cooked with msg? It is fucking delicious, you just need to add it judiciously. I don't live in Israel, and my food is great, thanks.

>>10774025
Yeah, I've used fish sauce, thank you very much.

Crystalline form MSG is foul since you can get glutamates from many kinds of food, and it tastes way better. It's like adding sugar to your tomatoes. Just, why. I know why, it's a rhetorical question.

>>10774050
Actually you want to do things like mix fish sauce and msg in recipes. They have a synergistic effect. The key is adding msg to BAKED GOODS tho. It kinda adds a commercial deep flavor that you usually don't get in home-made goods.

I mean, I add a little sugar to tomato sauce sometimes. Everything in moderation, really. Just a tiny bit of msg makes a big difference.

If you want to really go ham, I want to try ordering mono and di sodium guanylate and inosinates which are synergistic msg "activators" that make doritos and such taste so good. No shame in using commercial baking items at home. Perfectly edible.