Do you have garlic sprouting in your fridge? Stick those cloves in some soil, put in a sunny window and in a couple of weeks you’ll have some nice garlicky sprouts like green onions that you can chop and put in salads, in with boiled baby potatoes etc.
Oh I know; I have a friend who went kind of overboard planting garlic and doing his own version of 'genetic engineering': he'd take the biggest cloves of all and plant them, no exceptions. And did this for about 4 years. Bingo. All his garlic has monstrous cloves! No little ones!
I am ready. Listen to Tom and do not stray from the recipe, no matter how loud the voice in your head declaring, "fresh garlic is better." Alas the pan is not blue, but i am hoping for good results in Mom's hammered aluminum dutch oven, a wedding present to them in 1947.
Don't buy that shit.
You can make garlic salt that lasts years by just blending garlic, salt, water and drying it.
Result is a garlic salt that has a fresh garlic taste even it's a year old.
Just y'all be quiet and wait for Tom's Ya-Ya's epic annual baked lamb recipe. There's a time and place to just follow directions; this is one of them. 🙄
Will this work on warding off traitor felon trump, Nazi Elon and corrupt complicit traitor Republicans like garlic does for vampires? Asking for Americans…
I found yr recipe since BS now has a search button. After reading the entire thing, I get it, it makes sense, I would make it just like grandma says. I can't stand the house smelling for 3 days afterward either.
“i tried your recipe and it didn’t turn out well.”
did you fully adhere to the recipe?
“well no, you see i made some personal tweaks including substituting a different form of garlic because caking powder makes no sense in my culinary envelope.”
As a garlic lover and Italian American and a pretty good cook I can attest that there is a time and a place for everything even powdered garlic and onion. Stay calm and cook on..
As someone who loves the taste that onions bring, but whose teeth curl at the texture (it's a thing - we exist) - onion salt is useless. The second time you use it, it has become a sticky, unshiftable, mass. Far better to whizz onions into mush and freeze in portions. Smash and freeze garlic also.
I eat a raw Japanese yellow onion salad with light tamari regularly. I pick out the right onions for the right dish: red, yellow white, green and I’ll include shallots here. A dry onion powder ( I don’t know what “onion salt” is) has its place, especially in a dry rub. I stand by my statement.
I like fresh garlic. No criticism intended. I just like it and have never found it—roasted, sautéed, baked, or in any way I’ve prepared it—to stink up the house.
Ahh it is time for my Easter tradition of reading about the delicious lamb laden with garlic (powder) and oregano and then the joy of watching all the 'fresh garlic will make this better' comments flood in. Must get myself some good port and cheese to fully enjoy the experience.
Using fresh garlic is like grinding coffee beans just before brewing or used freshly grated Parmesan cheese, all represent some of the best and simplest ways to make thing taste so much better and are so easy to do.
No, that’s why I didn’t bring up how I like Led Zeppelin and think that wearing socks in a plane is much less repulsive than wearing shoes inside a house 😃
This is true for coffee and Parm, but not for garlic. Fresh garlic and garlic powder do not work the same in cooking, and one is usually better than the other in a particular application. (Sautéing vegetables: raw. Rubbing all over meat before cooking: powder.)
Sure, we all have our preferences. Just noting that forms of garlic differ in a way the other examples don’t. (Also, the sheer quantity of garlic necessary for Tom’s lamb recipe would cut against the “just as easy” argument.)
Like for instance take Texas BBQ.
The “they only use salt & pepper for the smoked brisket” thing is often false.
Many will add garlic powder to their spice rub because it adds a layer of umami flavor that other ingredients just can’t.
Fantastic for long slow cooking.
If you see any in your area, you should try Badia products. Cheaper, and I think better. Especially their ground black pepper, adobo, and oregano. I assume you're making your lamb again. Me too, but I use Cavenders Greek Seasoning.
Comments
Having some nice curry for dinner.
The mislabeling irks me.
Actual powder is like flour. 👿
Happy (almost) Easter.
whoa.
but I have a good palate. so.... and it's powdered. what can i say?
Happy 4/20
https://www.youtube.com/watch?v=QSo0duY7-9s
You can make garlic salt that lasts years by just blending garlic, salt, water and drying it.
Result is a garlic salt that has a fresh garlic taste even it's a year old.
But this is a vibrant example of how we are all susceptible to the Dunning-Kruger Effect. Its not just garlic powder - its bad garlic powder.
New Halal meat shop nearby feature leg o lamb
did you fully adhere to the recipe?
“well no, you see i made some personal tweaks including substituting a different form of garlic because caking powder makes no sense in my culinary envelope.”
underrated modern easter tradition.
Now, are you going to explain to us how your Greek forebears suffered for centuries prior to the advent of garlic powder?
All that said, I bet your lamb dish rocks.
Happy Easter to you.
It's also why bunnies lay eggs on Easter, it's his favorite spell to cast
Worth, it? Yes.
But it’s a hassle.
Let’s see if that idea solves the schism between the two camps here.
Me, when I hear garlic powder slander
The “they only use salt & pepper for the smoked brisket” thing is often false.
Many will add garlic powder to their spice rub because it adds a layer of umami flavor that other ingredients just can’t.
Fantastic for long slow cooking.
And, who can abide the sound of a grinder before they've had coffee?
And I ain't eating chocolate covered ground coffee.
I use my Greek grandfather's recipe that includes cinnamon in the rub!
Disgusting. McCormick? For fuck's sake.
It does 😨
Dijon, EVOO, SP, rosemary paint
Panko
Rosemary bordelaise.
Shallots not garlic