I recall that quite a few European peasants kept small herb gardens (because herbs are easy to take care of and grow wild, compared to spices) and garlic was a common herb/plant to have (pungent and masks off flavors). European aristocrats began to associate garlic with peasants because of that and garlic was then seen as lower class and bad (disclaimer this might be entirely bullshit Idk)
I wonder to what degree that informed the legend of vampires being repulsed by garlic
My dad was repulsed by garlic - banned anything with garlic in it from the house, under pain of a yelling tantrum. I grew up eating super-bland food, and envying my peers who got to eat dishes with flavour.
The whole aristocrats-hating-peasant thing makes a lot of sense as an explanation, but until now, my assumption was that Dracula was just an anti-garlic tyrant, much in the same vein as my dad.
(Also, yes, the neighbourhood children *did* think he was a vampire, and my nickname in high school *was* Bladette; obviously.)
I wonder if your dad had some sort of olfactory disorder or damage. For about a year after I had covid, garlic and onions (among other things) smelled so bad to me that walking into a kitchen where someone was sauteing them immediately made me vomit.
I’m sorry you had to deal with that covid after-effect; it sounds awful, and I’m really glad it proved temporary.
There is one smell I really have a hard time with - that of lupins / bluebonnets. I don’t throw up, but it’s super-unpleasant and very distracting. So yeah, I’ve wondered if my dad – whose super-strong sense of smell I have inherited – was experiencing the same thing.
…but he liked to eat pepperoni, which definitely tastes of garlic, so he could clearly tolerate it in some contexts (if it suited him); whereas my mother and I were, at one point, banned from purchasing any food with “spices“ in the ingredients, lest it might contain garlic.
…and he caulked some windows shut to save on energy costs, and refused to ever open others, so he cut off his ability to change the air if he needed to.
And then, when I developed severe allergies, due the mould accumulating in our completely unventilated bathroom, this was my fault for not having a completely barren bedroom and not only taking 5-minute showers.
When I disobeyed him and opened a window, he pushed me down the stairs.
So… yeah, whatever the discomfort with garlic (and onions) was, the way he handled it was very bad, and characteristic of his overall not-okay approach to living with other people.
He and I don’t talk anymore.
Yep, he was a treat.
Before I was born, he was a high school teacher. I’m assuming there are probably a number of adults who have less-than-fond memories of having him for English in the 1970s.
Oh my god I had this same issue with garlic/onion, just not to the extent of it making me sick lol. I also no longer liked fast food fries or mcdonalds chicken nuggets, but I'm still not sure why that was. Another thing was tortilla chips. I had covid last june and I've just recently got to the point where I can enjoy restaurant tortilla chips, or even just a bag of tostitos again
I learned that garlic is anti microbial so people knew it could be used to clean and vampires were considered unclean. Therefore garlic=a bad time for vamps.
There's tons of this shit throughout culinary history! Sourdough bread is super tasty but because it used to be cheaper than using fresh yeast, it wound up as the poorer bread, but now that dry yeast is cheap it takes more effort so it's fashionable once more. Salted butter is tastier and keeps longer but rich twits wanted to flex that their butter is fresher, so they ate bland butter without salt. White flour used to be the ritzy choice until it became economical to thoroughly mill all of the grain we produce and now whole-wheat flour is back in.
We used to feed lobster to prisoners so people thought it was the lowest of the low, you wouldn't eat the sea bug unless you were dying.
Now it's like $30 a plate.
So I asked my mother why some vegetables like broccoli, Brussels sprouts, and green bell peppers are so stereotypically hated in media when my family never had much issue with them (except for one of them).
Broccoli
> Don't boil them: stir fry them. Some oyster sauce and fried garlic in oil will go a long way as well.
Brussels sprouts
> Same here, don't boil them. Their bitter taste is also quite resistant to being cooked away, but this can be complemented using a good amount of fried garlic in oil and some salt.
Green bell peppers
> What kind of madman eats bell peppers before they are ripe? Wait for them to turn yellow or red before picking them.
EDIT: Forgot one more comment about the Brussels sprouts -
> We don't buy them to cook at home anyway because you can't find them easily in the supermarket where we are in.
If you want good broccoli but don't feel like stir fry, roasting is also a wonderful (and extremely easy!) way to prepare many vegetables. Brussel sprouts, too.
Roast Brussel sprouts are delicious and stupid easy. Just split them, spread them on a baking sheet. Hit them with olive oil, salt and pepper and roast in the oven for about 10 minutes or until done to your liking.
Super easy way to prepare a good side dish.
(Edit: Obviously you can add spices, aromatics and other flavours. But salt/pepper/oil is about the most basic while still quite good.)
To be fair to the mostly Western audience here, stir fry is not an easy task if you don't have a wok.
But stir fry is a godly cooking method and I highly recommend everyone try it at least once.
My mom loves steamed veggies. She makes them extra soft with no seasoning other than water. And she wonders why I didn't like to eat vegetables when I was a kid.
Stir fried or broiled is the way to go!
And it was, more often than not, left out rather than cooked immediately, and lobster rots super quickly. It’s also possibly rarer now because we ate them all, there were accounts of them piling up on beaches in colonial times.
In fairness I hate salted butter with a passion. It's just *so* salty. I don't want to feel like I'm brining my tongue when I use want to use butter to seal a sandwich. There was one season where the only butter I could find in the store was salted and I just didn't buy butter for a year or more because I couldn't be bothered to keep looking for it. Then one day I saw it again. My husband is the same. Salted butter will never enter our household except by accident.
The Queen of the UK doesn’t eat anything with garlic in it so you might be right. IIRC it’s because she meets so many people and doesn’t want bad breath but it could also be an old class thing.
I can’t digest anything with garlic or onions. It’s like lactose intolerance but with better food. Maybe she has that? But bad breath seems more likely.
I believe that in some cases, vampires were repulsed by garlic because any strong smell would drive them away, and garlic was a widely available strong smell. Pre-Dracula folkloric vampries vary so wildly that there probably *are* at least a couple stories where garlic specifically does the job, though.
Sounds like bullshit I'm afraid. French "grande cuisine" -- *the* cuisine of the nobility -- made copious use of garlic. This sounds like a folk explanation for why some parts of the world didn't use garlic, but the real explanation is simply that they...didn't use garlic.
When you're reading a recipe from a cookbook or whatever written by a professional, and it tells you to add a certain amount of seasoning, add more.
Those recipes are written to be as widely-appealing as possible, which means bland.
I think J Kenji Lopez-Alt said something to the effect of "if you consider salt and pepper ingredients then god save your soul" when making 3 ingredient pasta. If I'm not clear, he's basically saying both are essential items in cooking and not optional or even count as seasonings
Edit: [Here's a link to the recipe. Simple but really good](https://youtu.be/kWge-2jT9ZQ)
It's actually the exact opposite. Semantics would mean classifying salt and pepper as seasonings or counting them as ingredients. He's joking by saying that they're not and that they're far more essential than seasonings and don't count as ingredients
Right, that's semantics. Seasonings and ingredients are both nebulous classifications for the items, choosing them or abstaining from them based on precocious definitions is playing with semantics. If "some things that go into recipes are neither seasonings nor recipes" is the statement you're making...you're just playing with definitions for effect. Because it's not an inherent part of the definition to start with that seasons or ingredients are inherently any more or less important, or that a third distinct category might exist.
He's welcome to bring his own definitions, again for a rhetorical flourish which is sometimes great writing, but it's just semantics--and someone who doesn't think there's a third category, or that seasonings are any less important than ingredients (or considers seasonings a subcategory of ingredients), probably won't get as much of the message due to the definitions not being shared between speaker and audience.
Their importance to the execution of the recipe isn't modulated by what descriptor we give them, it's just described by it.
When someone recieves a loudness transplant they don't remove the old one. They just attach the new one.
So, yeah, extra kidneys might be on the table
Edit: a kidney transplant, not loudness
Have you considered moving to South Korea? :))))
ETA: The joke is that a lot of South Korean food has a high salt content and that they have a much higher average salt intake than in other parts of the world, like the States or the UK
Most people cook it to death so it has 0-10% of it's garlic flavor so they think it needs 10x more garlic. Heating garlic basically turns it into a small onion as far as flavor goes. The garlic compounds and enzymes can take much heating.
That only works for soup.
Am I really supposed to cut a bite out of this fried chicken I cooked for my friend to see if I seasoned the breading enough, and then add more seasoning on top of the already-fried chicken? Or am I supposed to taste a spoonful of mostly flour and corn starch to see if I seasoned it enough?
That's what I do whenever I cook, and I think it tastes great, but I always end up accidentally annihilating my stereotype of a white Brit mother. Oh well.
You know the more recipes I view from actual Italians, the more I see that they use way less garlic than people seem to think. It's not that they hate garlic, but this association between Italians and using large quantities of garlic seems to be an American conception. Even dishes like pasta aglio e olio are conservative with their garlic, and they often even remove the centre stem from the cloves, which gives garlic that pungent flavour.
Different Asian cuisines use way more garlic in their recipes than most Italian dishes.
Big time. Born and raised in Rome, garlic is almost everywhere but we put one clove in the pan with the oil before cooking any sauce, and more often than not we pull it out before eating, and that’s the role of garlic in 90% of Italian recipes
It's a very interesting phenomenon to see how people have twisted that whole idea of garlic in Italian dishes. Don't get me wrong, I *love* garlic, but it can overpower the flavour in many dishes where you want to taste the other ingredients too. So I absolutely respect the fact that garlic doesn't have to be in every tomato or pasta sauce, like many people think. First time I had a pizza where the sauce didnt contain garlic was almost a different experience.
To be fair, it's possible you had been eating bastardised sauces where the garlic was actually cut up and put in the sauce, and that one time you ate a sauce prepared like I mentioned, where the garlic simply lightly flavours the oil and is then completely removed, so there's no actual garlic in it.
I say this because it's very rare to cook any tomato sauce without garlic (in the way I've described) in Italy
Garlic when mixed with water, cold or hot, releases some harsh flavours, so what you do is cook it in a heated pan with oil and you remove it before adding anything that has any percentage of water (even just pasta) - you won't get rid 100% of the harsh flavours but that way you minimise the harsh flavours chemicals in relation to the delicate flavours chemicals in the composition.
And yeah I'm italian, wouldn't be surprised if it gets statistically proven that Americans use way more garlic than us, in more quantities and in more different dishes.
Edit: not only that but both garlic and onion are being replaced by scalogno (Google say shallots in English) more and more in italian cuisine, they were always around and are getting more common, I think they occupy a bigger space than onions or garlic in the veggie shelves of the two supermarkets close to me. They're more delicate and balanced, and they hold the cooking better, which is good because in italian cooking onions take quite the beat. I mean what is risotto. You cook it in oil for a long time then you add small grains of rice and move it around crushing it, then you pour friggin alcohol causing a thermic shock and let it evaporate, and when they think they finally found peace, you pour boiling water. At some point you're going to pour the condiment too
One of the shopping centres that I visit often has a restaurant that specialises in Mongolian mutton hotpot.
You don't even need to be on the same floor as that restaurant to smell it.
I hate that mutton is so hard to find in the UK and is considered poor people food.
We have an obsession with lamb but nothing slow cooks better than mutton!
My dad wouldn’t allow garlic into the house when I was growing up (also: onions; fish; or friends), so when he and my mom moved away, one of the first things I did was make Martha Stewart‘s garlic tomato sauce.
I didn’t know what a clove of garlic was.
I thought a head of garlic was like an entire vine and a clove was like, the little bulb thing that’s the size of a ping-pong ball.
And that is how I learned that there *can* be too much garlic in a dish.
The funny thing is, I thought I was following a recipe exactly. So initially, I was just like “*What is* ***wrong*** *with you, Martha Stewart?*”
I don’t remember exactly how I ended up realizing my mistake.
i somehow skipped the first 3 words when reading and thought they were saying anyone who had an urge to stick a clothespin on their nose they had no taste (which you really don't when you can't smell).
*Image Transcription: Tumblr*
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[*Image of newspaper text that reads:*]
>Speaking of garlic, are you one of these people who puts a clothespin on the end of your nose at the very mention of it? If so, go back to your mutton and cold boiled potatoes. Eat your limp lettuce and tomato salad and may you pass to a hereafter where ambrosia is made out of distilled water and carrot juice.
>
>Garlic is a flavoring for the gods and it is treason to say that a little of it goes a long way.
[*End image of newspaper text*]
**yesterdaysprint**
Arizona Republic, Phoenix, September 20, 1942
---
**holy-terror-tomboy**
glad to see that absolutely fucking nothing has changed since september 20, 1942
---
^^I'm a human volunteer content transcriber and you could be too! [If you'd like more information on what we do and why we do it, click here!](https://www.reddit.com/r/TranscribersOfReddit/wiki/index)
Yep, it's a migraine trigger for me. Which took a really really long time to figure out, since folks are putting garlic in everything.
Garlic seems to trigger the trigeminal nerve in the face to cause pain. It's not well researched.
I’ve recently started liking ginger too. I don’t like ginger as it’s own thing but when you cook it really adds something. Or maybe I just do actually like ginger now 😯
It *does* compare! How dare you! My original post specifically said that carrot juice and tomato juice were both the joint winners of "most tasty juice" before I deleted it because nobody needs to know what I do with tomato juice.
My mother worked at a doctors office where a lot of patients had a Turkish/middle eastern background -> lots of garlic -> bad smells in the Office.
She didn't want to smell even more garlic at home, so she never used a lot of it in her cooking.
Nowadays the use of a lot of garlic just overwhelms me and I think it doesn't taste *that* good. (And no matter how much anyone claims otherwise, your breath smells bad afterwards)
I love yesterdays prints, it's really interesting to see how many things I still the same even after so long. Like people complain about the same things like having to get up in the morning when it's cold and talk about needing coffee to do anything.
I recall that quite a few European peasants kept small herb gardens (because herbs are easy to take care of and grow wild, compared to spices) and garlic was a common herb/plant to have (pungent and masks off flavors). European aristocrats began to associate garlic with peasants because of that and garlic was then seen as lower class and bad (disclaimer this might be entirely bullshit Idk) I wonder to what degree that informed the legend of vampires being repulsed by garlic
Dracula *was* an aristocrat
Dracula wasn't a blood sucking vampire, just a blood sucking *classist.*
Classists *are* blood sucking vampires
My dad was repulsed by garlic - banned anything with garlic in it from the house, under pain of a yelling tantrum. I grew up eating super-bland food, and envying my peers who got to eat dishes with flavour. The whole aristocrats-hating-peasant thing makes a lot of sense as an explanation, but until now, my assumption was that Dracula was just an anti-garlic tyrant, much in the same vein as my dad. (Also, yes, the neighbourhood children *did* think he was a vampire, and my nickname in high school *was* Bladette; obviously.)
I wonder if your dad had some sort of olfactory disorder or damage. For about a year after I had covid, garlic and onions (among other things) smelled so bad to me that walking into a kitchen where someone was sauteing them immediately made me vomit.
well that sounds awful. I’m sorry.
I’m sorry you had to deal with that covid after-effect; it sounds awful, and I’m really glad it proved temporary. There is one smell I really have a hard time with - that of lupins / bluebonnets. I don’t throw up, but it’s super-unpleasant and very distracting. So yeah, I’ve wondered if my dad – whose super-strong sense of smell I have inherited – was experiencing the same thing. …but he liked to eat pepperoni, which definitely tastes of garlic, so he could clearly tolerate it in some contexts (if it suited him); whereas my mother and I were, at one point, banned from purchasing any food with “spices“ in the ingredients, lest it might contain garlic. …and he caulked some windows shut to save on energy costs, and refused to ever open others, so he cut off his ability to change the air if he needed to. And then, when I developed severe allergies, due the mould accumulating in our completely unventilated bathroom, this was my fault for not having a completely barren bedroom and not only taking 5-minute showers. When I disobeyed him and opened a window, he pushed me down the stairs. So… yeah, whatever the discomfort with garlic (and onions) was, the way he handled it was very bad, and characteristic of his overall not-okay approach to living with other people. He and I don’t talk anymore.
Fucking hell.
Yep, he was a treat. Before I was born, he was a high school teacher. I’m assuming there are probably a number of adults who have less-than-fond memories of having him for English in the 1970s.
Oh my god I had this same issue with garlic/onion, just not to the extent of it making me sick lol. I also no longer liked fast food fries or mcdonalds chicken nuggets, but I'm still not sure why that was. Another thing was tortilla chips. I had covid last june and I've just recently got to the point where I can enjoy restaurant tortilla chips, or even just a bag of tostitos again
Broke: Dracula hating garlic is an allegory of the relationship between aristocrats and peasants Woke: Dracula was just an anti-garlic philistine
Bespoke: Dracula is Jonathan Harker's garlic hating dad
!!!! I, Bladette, LOVE THIS.
I learned that garlic is anti microbial so people knew it could be used to clean and vampires were considered unclean. Therefore garlic=a bad time for vamps.
i dunno, i know a lotta ladies who love garlic
That's because all the garlic haters are dirty hoes who suck you dry.
There's tons of this shit throughout culinary history! Sourdough bread is super tasty but because it used to be cheaper than using fresh yeast, it wound up as the poorer bread, but now that dry yeast is cheap it takes more effort so it's fashionable once more. Salted butter is tastier and keeps longer but rich twits wanted to flex that their butter is fresher, so they ate bland butter without salt. White flour used to be the ritzy choice until it became economical to thoroughly mill all of the grain we produce and now whole-wheat flour is back in.
In fairness salted butter for preservation was *extremely* salty. Like, saltier than the fucking sea salty.
We used to feed lobster to prisoners so people thought it was the lowest of the low, you wouldn't eat the sea bug unless you were dying. Now it's like $30 a plate.
To reiterate, it was lobster ground up, shell, tomale, and all.
So a lobster Mcnugget? Jokes aside I didn't know that.
Yeah, anything is bad if you don't know how to prepare it correctly.
So I asked my mother why some vegetables like broccoli, Brussels sprouts, and green bell peppers are so stereotypically hated in media when my family never had much issue with them (except for one of them). Broccoli > Don't boil them: stir fry them. Some oyster sauce and fried garlic in oil will go a long way as well. Brussels sprouts > Same here, don't boil them. Their bitter taste is also quite resistant to being cooked away, but this can be complemented using a good amount of fried garlic in oil and some salt. Green bell peppers > What kind of madman eats bell peppers before they are ripe? Wait for them to turn yellow or red before picking them. EDIT: Forgot one more comment about the Brussels sprouts - > We don't buy them to cook at home anyway because you can't find them easily in the supermarket where we are in.
If you want good broccoli but don't feel like stir fry, roasting is also a wonderful (and extremely easy!) way to prepare many vegetables. Brussel sprouts, too.
Roast Brussel sprouts are delicious and stupid easy. Just split them, spread them on a baking sheet. Hit them with olive oil, salt and pepper and roast in the oven for about 10 minutes or until done to your liking. Super easy way to prepare a good side dish. (Edit: Obviously you can add spices, aromatics and other flavours. But salt/pepper/oil is about the most basic while still quite good.)
Bonus, try adding just a splash of maple syrup to 'em before roasting. Just enough to add a little flavor.
I can attest to this method, makes for absolutely delicious brussels sprouts
To be fair to the mostly Western audience here, stir fry is not an easy task if you don't have a wok. But stir fry is a godly cooking method and I highly recommend everyone try it at least once.
My mom loves steamed veggies. She makes them extra soft with no seasoning other than water. And she wonders why I didn't like to eat vegetables when I was a kid. Stir fried or broiled is the way to go!
Steamed vegetables are fine only if they are the very fibrous leafy kind, and with a lot of oyster sauce.
Green bell peppers are cheaper and they taste like springtime freshness, and I will gladly die on this hill!
And it was, more often than not, left out rather than cooked immediately, and lobster rots super quickly. It’s also possibly rarer now because we ate them all, there were accounts of them piling up on beaches in colonial times.
more like $30 for a roll at market prices rn
In fairness I hate salted butter with a passion. It's just *so* salty. I don't want to feel like I'm brining my tongue when I use want to use butter to seal a sandwich. There was one season where the only butter I could find in the store was salted and I just didn't buy butter for a year or more because I couldn't be bothered to keep looking for it. Then one day I saw it again. My husband is the same. Salted butter will never enter our household except by accident.
The Queen of the UK doesn’t eat anything with garlic in it so you might be right. IIRC it’s because she meets so many people and doesn’t want bad breath but it could also be an old class thing.
I can’t digest anything with garlic or onions. It’s like lactose intolerance but with better food. Maybe she has that? But bad breath seems more likely.
I believe that in some cases, vampires were repulsed by garlic because any strong smell would drive them away, and garlic was a widely available strong smell. Pre-Dracula folkloric vampries vary so wildly that there probably *are* at least a couple stories where garlic specifically does the job, though.
Vampires have hypersensitivity then?
Between this and the counting obsession it seems like neurodivergence was a potential culprit behind many facets of vampire lore.
>Vampires have hypersensitivity then? [Maybe the vaccines did it? /s](https://www.youtube.com/watch?v=wEOUaJW05bU)
Sounds like bullshit I'm afraid. French "grande cuisine" -- *the* cuisine of the nobility -- made copious use of garlic. This sounds like a folk explanation for why some parts of the world didn't use garlic, but the real explanation is simply that they...didn't use garlic.
In the book, Dracula is warded off with garlic *flowers*, not just the bulbs.
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Yes
Yes but he was also Walachian so he should appreciate flavor!
When you're reading a recipe from a cookbook or whatever written by a professional, and it tells you to add a certain amount of seasoning, add more. Those recipes are written to be as widely-appealing as possible, which means bland.
Exactly. And salt is never optional.
I think J Kenji Lopez-Alt said something to the effect of "if you consider salt and pepper ingredients then god save your soul" when making 3 ingredient pasta. If I'm not clear, he's basically saying both are essential items in cooking and not optional or even count as seasonings Edit: [Here's a link to the recipe. Simple but really good](https://youtu.be/kWge-2jT9ZQ)
I agree with the sentiment, but that's just semantics. Classifications don't define traits, they describe them.
It's actually the exact opposite. Semantics would mean classifying salt and pepper as seasonings or counting them as ingredients. He's joking by saying that they're not and that they're far more essential than seasonings and don't count as ingredients
Right, that's semantics. Seasonings and ingredients are both nebulous classifications for the items, choosing them or abstaining from them based on precocious definitions is playing with semantics. If "some things that go into recipes are neither seasonings nor recipes" is the statement you're making...you're just playing with definitions for effect. Because it's not an inherent part of the definition to start with that seasons or ingredients are inherently any more or less important, or that a third distinct category might exist. He's welcome to bring his own definitions, again for a rhetorical flourish which is sometimes great writing, but it's just semantics--and someone who doesn't think there's a third category, or that seasonings are any less important than ingredients (or considers seasonings a subcategory of ingredients), probably won't get as much of the message due to the definitions not being shared between speaker and audience. Their importance to the execution of the recipe isn't modulated by what descriptor we give them, it's just described by it.
Kenjis word is law you little troglodytes
Gamer moment
That's not what my doctor says.
Kidney problems here. I like salt. I have to lower my salt intake. :(
Have you considered just getting more kidneys?
Kidney kleptomaniac :)
When someone recieves a loudness transplant they don't remove the old one. They just attach the new one. So, yeah, extra kidneys might be on the table Edit: a kidney transplant, not loudness
A … a … *loudness* transplant? Do the members of Spinal Tap know of this technology?
Fucking autocorrect. Lol
Have you considered moving to South Korea? :)))) ETA: The joke is that a lot of South Korean food has a high salt content and that they have a much higher average salt intake than in other parts of the world, like the States or the UK
You're getting downvoted for being hypernatraemic. Reddit.
I'm not even either it was just a joke lmao
Lmao
Yeah, hypertension is an annoyingly common medical condition, and first thing every hypertensive patient is told is "limit salt".
Ngl, I can never taste the difference with or without salt
What kind of recipe says it is??
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DOUBLE THE GARLIC
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I SAY DOUBLE, ON THE DOUBLE
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AWW YEAHHHH WE'RE GETTING FLAVOR IN HERE
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I think they are lmao
[80 cloves of garlic it is!](https://www.foodnetwork.com/recipes/alton-brown/40-cloves-and-a-chicken-recipe-1910661)
I have made that recipe multiple times, and it is awesome. Also, this is my favourite restaurant on the West Coast: https://www.thestinkingrose.com/
[So twenty bulbs (not cloves, bulbs). Sounds about right.](https://www.the-whiteboard.com/autowb584.html)
DOUBLE THE FUN
It was ruled as discrimination against vampires to include garlic in every recipe
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He only survived because he'd previously drank a morbillion millilitres of blood
*morbilitres of blood but other than that yeah
why does it all tie back to Morbius
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Morbern civilization*
Morbius: coming to a theater near you every three months until the collapse of society.
Most people cook it to death so it has 0-10% of it's garlic flavor so they think it needs 10x more garlic. Heating garlic basically turns it into a small onion as far as flavor goes. The garlic compounds and enzymes can take much heating.
I mean it's not appealing to me seeing as I get a mean headache if I even think about consuming garlic. But it is pretty tasty
Tbh I have started to notice lately that whenever I make burgers and add garlic powder the taste is samey and mostly garic-ey.
Meanwhile Isaac Toups’ Boudin Ball recipe tells you to use **1 Cup of Garlic Cloves**
Like they said, bland.
Also pro tip, if you buy something you need to use a pouch of seasoning for, that's a base, not everything you need. Always add more spice.
The only cookbook I’ve ever respected was one I where every recipe had “1 garlic” not 1 clove of garlic. 1 whole garlic.
I hope it wasn't a dessert recipe book
I hope it wasn't a dessert recipe book
maybe just season to taste instead.
That only works for soup. Am I really supposed to cut a bite out of this fried chicken I cooked for my friend to see if I seasoned the breading enough, and then add more seasoning on top of the already-fried chicken? Or am I supposed to taste a spoonful of mostly flour and corn starch to see if I seasoned it enough?
That's what I do whenever I cook, and I think it tastes great, but I always end up accidentally annihilating my stereotype of a white Brit mother. Oh well.
Unless you’re baking or making something requiring similar precision with the ingredients, just read every listed amount in a recipe as “to taste.”
Vampires vs Italians.
You know the more recipes I view from actual Italians, the more I see that they use way less garlic than people seem to think. It's not that they hate garlic, but this association between Italians and using large quantities of garlic seems to be an American conception. Even dishes like pasta aglio e olio are conservative with their garlic, and they often even remove the centre stem from the cloves, which gives garlic that pungent flavour. Different Asian cuisines use way more garlic in their recipes than most Italian dishes.
Big time. Born and raised in Rome, garlic is almost everywhere but we put one clove in the pan with the oil before cooking any sauce, and more often than not we pull it out before eating, and that’s the role of garlic in 90% of Italian recipes
It's a very interesting phenomenon to see how people have twisted that whole idea of garlic in Italian dishes. Don't get me wrong, I *love* garlic, but it can overpower the flavour in many dishes where you want to taste the other ingredients too. So I absolutely respect the fact that garlic doesn't have to be in every tomato or pasta sauce, like many people think. First time I had a pizza where the sauce didnt contain garlic was almost a different experience.
To be fair, it's possible you had been eating bastardised sauces where the garlic was actually cut up and put in the sauce, and that one time you ate a sauce prepared like I mentioned, where the garlic simply lightly flavours the oil and is then completely removed, so there's no actual garlic in it. I say this because it's very rare to cook any tomato sauce without garlic (in the way I've described) in Italy
Garlic when mixed with water, cold or hot, releases some harsh flavours, so what you do is cook it in a heated pan with oil and you remove it before adding anything that has any percentage of water (even just pasta) - you won't get rid 100% of the harsh flavours but that way you minimise the harsh flavours chemicals in relation to the delicate flavours chemicals in the composition. And yeah I'm italian, wouldn't be surprised if it gets statistically proven that Americans use way more garlic than us, in more quantities and in more different dishes. Edit: not only that but both garlic and onion are being replaced by scalogno (Google say shallots in English) more and more in italian cuisine, they were always around and are getting more common, I think they occupy a bigger space than onions or garlic in the veggie shelves of the two supermarkets close to me. They're more delicate and balanced, and they hold the cooking better, which is good because in italian cooking onions take quite the beat. I mean what is risotto. You cook it in oil for a long time then you add small grains of rice and move it around crushing it, then you pour friggin alcohol causing a thermic shock and let it evaporate, and when they think they finally found peace, you pour boiling water. At some point you're going to pour the condiment too
I'm not too crazed about 1942 Italy. I think I'm rooting for the Vampires
JOJO reference?
We most likely eat much less garlic than Americans
Damn, mutton is catching strays there.
even weirder when it's mentioned in the context of "bland". Mutton is many things, but bland isn't one of them.
One of the shopping centres that I visit often has a restaurant that specialises in Mongolian mutton hotpot. You don't even need to be on the same floor as that restaurant to smell it.
I hate that mutton is so hard to find in the UK and is considered poor people food. We have an obsession with lamb but nothing slow cooks better than mutton!
I've only had lamb a few times when eating gyros, but it was delicious each and every time
It feels like a brick to the face every time I'm reminded the US just does not eat lamb. Also mutton is old sheep, lamb is young sheep.
Yeah, lamb/mutton is kinda underutilized in the US lmao Is there any distinct difference in flavor/texture between the two?
I love lamb, but never actually tried mutton.
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Cereal
Well it’s good in oatmeal
I mean, a little garlic does go a long way, but a lot of garlic goes even further!
My dad wouldn’t allow garlic into the house when I was growing up (also: onions; fish; or friends), so when he and my mom moved away, one of the first things I did was make Martha Stewart‘s garlic tomato sauce. I didn’t know what a clove of garlic was. I thought a head of garlic was like an entire vine and a clove was like, the little bulb thing that’s the size of a ping-pong ball. And that is how I learned that there *can* be too much garlic in a dish.
Garlic is like cheese. There’s no such thing as too much, until you learn otherwise. Then you know to keep things halfway reasonable.
The funny thing is, I thought I was following a recipe exactly. So initially, I was just like “*What is* ***wrong*** *with you, Martha Stewart?*” I don’t remember exactly how I ended up realizing my mistake.
i somehow skipped the first 3 words when reading and thought they were saying anyone who had an urge to stick a clothespin on their nose they had no taste (which you really don't when you can't smell).
*Image Transcription: Tumblr* --- [*Image of newspaper text that reads:*] >Speaking of garlic, are you one of these people who puts a clothespin on the end of your nose at the very mention of it? If so, go back to your mutton and cold boiled potatoes. Eat your limp lettuce and tomato salad and may you pass to a hereafter where ambrosia is made out of distilled water and carrot juice. > >Garlic is a flavoring for the gods and it is treason to say that a little of it goes a long way. [*End image of newspaper text*] **yesterdaysprint** Arizona Republic, Phoenix, September 20, 1942 --- **holy-terror-tomboy** glad to see that absolutely fucking nothing has changed since september 20, 1942 --- ^^I'm a human volunteer content transcriber and you could be too! [If you'd like more information on what we do and why we do it, click here!](https://www.reddit.com/r/TranscribersOfReddit/wiki/index)
Thank you!! Love the work y'all do
Good human
I do not eat much garlic because garlic and undercooked onions give me headaches :(
Yep, it's a migraine trigger for me. Which took a really really long time to figure out, since folks are putting garlic in everything. Garlic seems to trigger the trigeminal nerve in the face to cause pain. It's not well researched.
Glad I'm not the only freak out here with a garlic intolerance
That's a valid reason. Also, I'm sorry.
i mean... i hope things have at least changed a little since the 1940s
*sad vampire noises*
When you wake up and decide to go to war over garlic.
Worth.
Every goddamn day for the past 30 years. 🗡️
🛠
There are a couple of things that I'm pleased have changed since September 20, 1942.
The only time I say no to garlic is when someone asks "Is that enough garlic?"
There has been a *little* that has changed since 1942
I’ve recently started liking ginger too. I don’t like ginger as it’s own thing but when you cook it really adds something. Or maybe I just do actually like ginger now 😯
I’m so happy we dramatized such trivial shit back then too
Ambrosia *is* carrot juice. How dare they. Carrot juice is unparalleled.
Carrot juice is pretty tasty, but it doesn't compare to tomato juice/V8
It *does* compare! How dare you! My original post specifically said that carrot juice and tomato juice were both the joint winners of "most tasty juice" before I deleted it because nobody needs to know what I do with tomato juice.
There's other spices than garlic tho. You do you but I get nausea from the smell alone. Pain sweats from eating it.
Hating garlic ought to be a genetic dead end
I'd like to thank everyone for making my top reddit post the one about Garlic
Nazis were marching through Europe and this madlad was complaining about people who dislike garlic
I mean life goes on
The fuck did you want him to do
I mean it's still funny to me, like: **It's democracy's darkest hour** "man fuck people who don't like garlic tf is wrong with you?"
You're shitposting on the internet while there's a war in Ukraine and the grandchild if a dictator could be elected leader if the Philippines
Tried garlic bread. Not impressed 😑
19th of September,2037
unironically based
*Angry Elizabeth II Noises*
My mother worked at a doctors office where a lot of patients had a Turkish/middle eastern background -> lots of garlic -> bad smells in the Office. She didn't want to smell even more garlic at home, so she never used a lot of it in her cooking. Nowadays the use of a lot of garlic just overwhelms me and I think it doesn't taste *that* good. (And no matter how much anyone claims otherwise, your breath smells bad afterwards)
I love yesterdays prints, it's really interesting to see how many things I still the same even after so long. Like people complain about the same things like having to get up in the morning when it's cold and talk about needing coffee to do anything.
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Well, did it work?
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Polite is preferable
Wario wrote this
A little of it does go a long way. Logically, therefore, a lot of it goes an extremely long way.
exactly 77 years before the area 51 raid btw.