EireGunner
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that's a lot of effort just for a plate of spuds
I like to play 'avoid the lumps' when I eat them
Cheap Meals: Eating on a budget.
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that's a lot of effort just for a plate of spuds
I like to play 'avoid the lumps' when I eat them
Sludig
Potato del Grande
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Kent rollins video had me doing homeade quesadilla with home made tortillas.
Think I had too much bacon grease, fairly thick and visibly a little dark like buttery lol. Pretty good but took a lot longer than in video. Besides cheese, did burger with jalapeno, fresh garlic cloves (mother fucker half the time was just trying to de shell these fuckers and get the onion cut up small) and some taco seasoning etc.
Wish I could realistically small scale grow grain to make flour. This dish not to sniff my own farts too much was interesting because it was 50% or more home grown. Beef from my neighbors cow, our garlic onion and jalapeno.
Think I had too much bacon grease, fairly thick and visibly a little dark like buttery lol. Pretty good but took a lot longer than in video. Besides cheese, did burger with jalapeno, fresh garlic cloves (mother fucker half the time was just trying to de shell these fuckers and get the onion cut up small) and some taco seasoning etc.
Wish I could realistically small scale grow grain to make flour. This dish not to sniff my own farts too much was interesting because it was 50% or more home grown. Beef from my neighbors cow, our garlic onion and jalapeno.
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Burns
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I know fresh garlic probably tastes slightly better but I use the pre-minced stuff in pretty much everything to save time. Even then, I still never come close to the speed of the pro chefs.
To stick with the theme of the thread, I think this big jar of minced might come out to be cheaper than fresh, especially if you have the fresh sitting around getting old and going bad, whereas this stuff lasts much much longer.
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Lanx
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Aldarion
Egg Nazi
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Fresh garlic is unquestionably worth the 30-60 seconds it costs.
Most people are as bad at handling garlic as they are at dicing onions. A few cloves of finely diced garlic is like less than a minutes work. The jar stuff is nowhere near as good.
Most people are as bad at handling garlic as they are at dicing onions. A few cloves of finely diced garlic is like less than a minutes work. The jar stuff is nowhere near as good.
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Burns
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That 32oz jar is roughly equal to 192 cloves of garlic, according to their substitution recommendations. A bulb of Garlic has 10 cloves on average. So roughly the same price, but they dice it up for you.idk if cheaper... thats a lot of water
a bag of 5 is like 2 bucks
I am certainly slow at opening and slicing/dicing garlic due to not getting much practice in. For onions, it's more of not wanting to take the time to learn, practice, and cut myself up to do it the fast professional way. I am as fast or faster than most of the non-pros that I have seen in person, but it's still the slow way.
I've made my favored Italian red sauce/gravy with all fresh ingredients plenty of times and it's not THAT much better than using Cento San Marzanos and the garlic linked above that I find it worth taking the extra time (and remembering to buy fresh garlic).
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Lanx
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but thats a difference between tomato varieties, san marzanos are less acidic than romas, i also buy the cento san marzanos from costco, mainly b/c it's the freshest canned tomatoes, no weird chemicals just tomatoes water salt. (pretty sure cento puts in a gay basil leaf)
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Burns
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Store bought "fresh"
I keep telling myself I'm going set up some grow tents in the garage so we can have good tomatoes all year around, but never get around to doing it...
Lanx
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Burns
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No, beefsteaks and cherry. So yes, the acid may change the flavor but I would think the actual flavor of properly ripened tomatoes (a thing that no store bought tomatoes are ever allowed to achieve) more than makes up for it.
I've also had fresh San Marzanos (grown in the states, so they add "like" at then end, to not get sued) from Central Market before, so I (maybe) know what they taste like fresh, but it's hard to say how long they were allowed to ripen. Central Market is the rich peoples store though, and they were around $7 a pound, so if any store was to sell properly ripened tomatoes, it would be them.
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Furry
🌭🍔🇺🇦✌️SLAVA UKRAINI!✌️🇺🇦🍔🌭
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I sometimes slice garlic because I want larger chunks, but this thing is pretty high up on my most used kitchen gadgets.
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Lanx
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BrutulTM
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The diced up garlic in oil seems gross to me. I tend to just use garlic powder if I don't have any fresh or I'm too lazy to slice it up. Has anyone tried the two-bowl trick? That looked pretty nifty but it seems like half the cool tricks on YouTube are fake. Never liked the garlic press just because it's hard to clean sometimes. Only takes a few seconds to dice it with a sharp knife which you probably already have out.
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Noodleface
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I don't like cutting garlic because the smell lingers on my fingers for days no matter what I do
I'm Italian though so that might just be my BO
I'm Italian though so that might just be my BO
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moonarchia
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BrutulTM
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This seems like bullshit but I think it actually works. When my fingertips smell like garlic I rub them on a piece of stainless steel (usually my knife) under running water and I swear it reduces the smell if not getting rid of it completely.
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Gavinmad
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I'm also not a great fan of already minced garlic but storing your own minced garlic in olive oil is fine, just tip the spoon against the side of the jar so you're leaving most of the oil behind.
Best thing to do if you don't want to deal with one or two cloves at a time is to make garlic confit then scoop it out of the oil, mash/puree, and freeze into cubes. It's pretty common to include rosemary but you can do just garlic and olive oil if you want. You can use the infused olive oil that's left over for more cooking rather than discarding it.
Best thing to do if you don't want to deal with one or two cloves at a time is to make garlic confit then scoop it out of the oil, mash/puree, and freeze into cubes. It's pretty common to include rosemary but you can do just garlic and olive oil if you want. You can use the infused olive oil that's left over for more cooking rather than discarding it.
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HEBs campara tomatoes are what we normally buy, and they're wonderful. The real trick is to pick up the package and smell them, if they smell like tomato, then you're good to go. That's typically what we use for caprese, even hamburgers or sandwiches. Sucks that are tomato crop didn't produce whatsoever even though the God damn plants 7 ft tall. I think I got two. My guess is the soil is probably just off.
Lanx
is right though with the San marzano. Nothing beats that for making any type of tomato based sauce.- 1