Garlic Bread

[Anonymous No.19583003]

Be honest when a recipe calls for one clove of garlic how much do you actually use?
I usually use 1 bulb maybe 2 if they are small

[Anonymous No.19583005]

2-3

[Anonymous No.19583008]

I always use about double th garlic and salt and recipe calls for. Onion too usually

[Anonymous No.19583014]

>>19583003
'bout tree fiddy

[Anonymous No.19583015]

If you could only smell my house right now

[Anonymous No.19583017]

>>19583015
Cat piss and old cumsocks

[Anonymous No.19583021]

>>19583005
>>19583008
i honestly don't think garlic is as strong as it used to be.

[Anonymous No.19583036]

>>19583017

[Anonymous No.19583037]

>>19583021
Have you considered that its because your buying it from a jar instead of fresh?

[Anonymous No.19583046]

you literally cannot use too much garlic in garlic bread it is impossible
I would recommend a MINIMUM of one head of garlic finely diced per baguette
>>19583021
depends how you prep it - if you microplane it and smear it RAW on the bread - it will be way too strong, if you microplane it/finely grate it, then microwave it a little, it will be just right
minced garlic is a bit of a milder flavor so I would recommend using minced garlic and mincing as much as you physically are able

[Anonymous No.19583048]

>>19583036
When I was but a youngling those were called horsepills.

[Anonymous No.19583053]

>>19583046
When if with a wife or girlfriend then you both have to eat it so it's not noticed.

[Anonymous No.19583067]

>>19583046
i finely grated it then warmed it in a pot with 50/50 butter/olive oil
I plan to smear it all over the garlic knots then bake them

[Anonymous No.19583083]

>>19583037
i use fresh garlic, i sat there and peel a whole clove.
I never tried the pre minced garlic in oil, it loos so convenient but you co/ck/s told me it was shit

[Anonymous No.19583088]

>>19583053
im gay
>>19583067
you didn't use enough garlic

[Anonymous No.19583103]

>>19583088
it's all i had
i'll buff it with a few spoonfuls of garlic powder

[Anonymous No.19583261]

[Anonymous No.19583267]

I'm not sure if i have enough butter/oil

[Anonymous No.19583270]

>>19583267

[Anonymous No.19583464]

[Anonymous No.19583469]

[Anonymous No.19583484]

Not garlicy enough

[Anonymous No.19583485]

>>19583484
I TOLD YOU

[Anonymous No.19583517]

>>19583485
i don't even understand how to add more, i even used garlic infused oil in the dough recipe

[Anonymous No.19583530]

>>19583517
take TWO WHOLE ASS HEADS OF GARLIC
chop off the ends
put them in two similarly sized bowls
shake it around
chop them up as fine as you can, don't infuse anything, that's only needed for grated (not minced) garlic
add some salt, add a TINY bit of maple syrup, mix that with melted butter (1 stick per loaf)
bake until the garlic is light brown on top

you CANNOT HAVE TOO MUCH GARLIC in garlic bread
you cannot order this at a restaurant, they will just cheat and use garlic powder or pre-chopped bullshit
chopping garlic sucks fucking ass
but the results taste DELICIOUS

also one way I like to do it is to also chop up some italian parsley and roll out a simple flour and water dough thinly, put the garlic butter (softened butter, not melted in this case) on top of the dough, roll it up, and seal the ends

[Anonymous No.19583537]

This takes me back to an Italian place I ate at once (didn't seem too authentic, but not a chain at least) and it had the most garlicy bread I ever had. Chunks of garlic embedded in the bread and an top. Smelled and tasted as if it was baked in garlic oil. Honestly? Could have used more garlic.

[Anonymous No.19583568]

>>19583530
i think im going to make hot pockets stuffed with roasted garlic

[Anonymous No.19583570]

>>19583568
its a different flavor, just try mincing up a bunch of garlic sometime
also that garlic looks under-roasted

[Anonymous No.19583573]

>>19583568
turns out its already a thing

[Anonymous No.19583644]

just dropping this here

[Anonymous No.19583669]

going have to replace all the liquid in the dough with garlic juice

[Anonymous No.19583674]

>>19583669
and replace all the flour with garlic powder

[Anonymous No.19583692]

>>19583003
Roast the garlic and throw it directly into the dough, plus the garlic in fused oil. Best garlic bread I've ever had.

[Anonymous No.19583705]

>>19583644
Black garlic is a meme

My hippie gf had the fantasy of being a "farmer's market" couple and she found a lady on craigslist that "made" black garlic so I had to spend a weekend driving an hour and a half to a different town to help run her stall on a Saturday.

This lady's husband was a stockbroker on the other side of the country and thsi rich boomer hag distracted herself with her black garlic "business" by letting some garlic rot in a greenhouse for 8 months and then grinding it onto popcorn and selling it for like $19 a bag.

Our first customer was another "farmer's market" couple with another man who was obviously being drug there by his gf as well and the lady went on and on for like 10 minutes about the snake oil health benefits insisting that black garlic did everything from preventing cancer to healing joint pain and after the whole speech was done the fellow Chad guy just looks at me and says
>"uh... so it's... rotten?"

I could barely contain my laughter and long story short the lady was too scatter-brained to bring the tables that we literally drove to her for so we could set up our own stand in our town and she gave my gf a long, unsolicited pro-life speech and I figured this was a good opportunity to tell her to go fuck herself over text and not contact us again.

[Anonymous No.19583765]

>>19583705
well garlic does have some* health benefits

[Anonymous No.19583824]

>>19583765
Pretty much everything food has been said to have some health benefits if you take the fullness of every half baked study ever done. Problem comes when someone latches on to a particular study or crackpot whilst ignoring everything else.

[Anonymous No.19583905]

>>19583824
you're kinda sweeping under the rug that all medicine comes from plants causing notable effects.
i mean its no willow bark but it does reduce inflammation and is a anti microbial to enough of a effect that it can kill the yeast in your bread causing a lousy rise

[Anonymous No.19583981]

>>19583530
>chopping garlic sucks fucking ass
it takes me 4 mins to do a full bulb while I sit in front of the tv watching jav, are you retarded or something?

[Anonymous No.19583982]

>>19583905
>>19583669
>>19583573
>>19583517
get a hold of yourself man
your body odor must smell fucking awful

[Anonymous No.19584001]

>>19583981
my fine motor skills are not the best
im making sorta asian beef braise in the oven
rough chopped garlic, microplaned ginger, lime juice, coconut milk, homemade pork stock, chopped up sweetened dried coconut flakes, and lemongrass paste

my local grocery store sadly almost never has fresh lemongrass

[Anonymous No.19584789]

>>19583981
honestly peeling it is what takes me the longest but i understand how chopping it could take awhile if you're trying to go for a uniform dice instead of mincing it willynilly
t. picrel only kinda works sometimes depending on the garlic

[Anonymous No.19584791]

>>19583981
the old cook and coom

[Anonymous No.19584803]

>>19584001
>my local grocery store sadly almost never has fresh lemongrass
it grows almost everywhere and requires almost no upkeep, you could even grow it indoors

[Anonymous No.19584915]

>>19583982
aside from when im binge drinking i smell really good, garlic is anti microbial and full of B vitamins which is all good for your skin

[Anonymous No.19584926]

>>19584915
socrates was an uggo

[Anonymous No.19584950]

>>19583008
You should really chill on the salt bro

[Anonymous No.19585001]

>>19584950
when did people become so sensitive to salt?
i add salt to everything but i do live where walking to the mail box will have you drenched in sweat, can you fridget northern bros really not eat salt?

[Anonymous No.19585989]

>>19584926
as opposed to Pythagoras?

[Anonymous No.19585997]

Imagine not rubbing the garlic clove on the hot crusty bread. The PROPER WAY TO DO IT, IDIOTS

[Anonymous No.19586009]

>>19583003
As much as I can chop up before I get sick of the work. Garlic is sort of fiddly but fuck I love it.

[Anonymous No.19586015]

>>19585001
The media just decided one day to convince everyone that one of the most important components of our body is bad for you. As like a prank I guess.

[Anonymous No.19586028]

>>19583981
That's not Lisa.

[Anonymous No.19586039]

>>19585997
thats some weakass 3rd world shit where they are trying to save the garlic clove for later
its the garlic equivalent of LA croix

[Anonymous No.19586050]

>>19586039
I cant even imagine what the old flavors were when those new flavors look like something out of some starbucks playbook.

[Anonymous No.19586058]

>>19586039
Just imagine the money they spent on focus groups to come up with those "new flavors"

[Anonymous No.19586603]

>>19586058
>>19586050
i could never understand why people would pay top dollar for that shit then again white claw exists

[Anonymous No.19586609]

>>19586603
La croix isn’t “top dollar” it costs the same as all the other sparkling shit. And white claw is alcohol. Just a complete fucking failure of a post.

[Anonymous No.19586617]

>>19586039
If you want juice then buy juice, fucking retards

[Anonymous No.19586641]

if you want to experience too much garlic, get some dehydrated garlic--chips
found a bag of them at a roadside country stand once
must of ate like 7 cloves in a sitting
my stomach was not happy but it was delicious

[Anonymous No.19586776]

>>19583003
Probably atleast triple.
In my pizza sauce I add enough that it starts to taste almost spicy and after a day it almost makes your eyes water when you open the jar.

[Anonymous No.19586793]

>>19583003
i just got a garlic press and this thread inspired me to make some garlic bread. i'll post a pic tomorrow if it's still around

[Anonymous No.19586820]

>>19586609
>same as all the other sparkling shit.
this shit is bogo for $1.49 at winndixie, sparkling water isn't water its just shitty soda
stop with the lies

[Anonymous No.19586836]

>>19586793
>garlic press
every one i have every owned has been a complete failure that only "presses" about 1/3rd of the garlic then i have to dig the rest out with butter knife

[Anonymous No.19586994]

>>19586836
That looks like shitty chinesium pot metal. Find yourself an old forged one from the 50s. All modern things are garbage.

[Anonymous No.19587280]

>>19586994
>All modern things are garbage.
no joke, it's like not spending more money gets you a better product either

[Anonymous No.19587339]

>>19586836
got you covered friend. check out the kitchenaid brand garlic press. it does a great job

[Anonymous No.19587799]

>>19583021
garlic is the same, you just got a high tolerance for it
go a few weeks without garlic then try it

[Anonymous No.19587851]

One of my favourite things to eat is Italian garlic spaghetti,

You cook spaghetti, then mince about 3 or 4 cloves of garlic and cook it until it just starts to brown in olive oil, throw in a pinch of chili flakes, and coarse black pepper, then add your pasta to the garlic.

I bake chicken breasts seasoned also with garlic, chili and pepper, slice up and serve on the side with my pasta, add salt and grated cheese on top.

My fingers smell of garlic for days, and my pores seep oil, it's great.

[Anonymous No.19587857]

>>19583003
I usually never look at amounts in recipes, just ingredients.
If it says "garlic" I'm adding whatever seems appropriate to me, which is usually a lot.

[Anonymous No.19587861]

>>19583003
I adore garlic like you can't believe, yet I constantly refrain from indulging it because I don't want my skin and hair to smell bad. If I eat even a little bit, I can notice the stink in my sweat the next day.

[Anonymous No.19587865]

>>19583003
I always just coat everything in garlic if it's powder and whole bulb otherwise. i'm not kissing anyone and i only make enough for me and my mom (live with mom) so one bulb is enough

[Anonymous No.19587924]

>>19583905
>anti microbial to enough of a effect that it can kill the yeast in your bread causing a lousy rise

Oh... i... put crushed garlic in my bread dough

[Anonymous No.19587926]

>>19583003
I genuinely can't taste garlic in food if it's not basically raw, so I skip it nowadays

[Anonymous No.19587931]

>mum threw away old but very functional garlic press because of some slight rust/stain
>new one doesnt work

[Anonymous No.19587933]

>>19586015
it's literally a nigger meme. African Americans are predisposed to getting hypertension and should be eating way less salt than everyone else but they happen to have the worst goyslop diets imaginable and suffer from it. The average chinese guy probably eats like 3x the amount of salt we do and is fine.

[Anonymous No.19587939]

>>19586820
Are you seriously asking why someone would buy sparkling water (no calories, no sweeteners) vs buying a 2 liter bottle of walmart corn syrup?

[Anonymous No.19588703]

>>19587861
i personally like smelling like a Italian hoagie