No, they were trying to kill all the mammals but failed successfully because naked apes love mildly toxic substances for some reason and started mass reproducing them instead.
Humans prefer pain to boredom, on average. I remember reading about a study where subjects were left alone in a room with a button that shocks themselves (they were warned what it does) and they would eventually shock themselves just because there's nothing else in the room.
I wonder if there were two buttons, one for the shock, and another which gives them something more rewarding. I wonder how fast or slow they give up on the more rewarding response because that too becomes boring. I suppose like a song that sounds great at first but you hate it after x times
One of the carnivore doctors (Dr Anthony Chaffey, I think) does a presentation named plants are trying to kill us. The central idea is to eat only meat because you can't overeat it, you can't poison yourself with meat. But plants don't have teeth, claws, hooves or horns, they use poison
It's also important to note that allicin breaks down with time, acid, or the application of heat.
Another note here, it takes time for the allicin to form. So your maximum flavor is about 10-15 minutes after crushing the garlic. After that, you start losing flavor.
That said, allicin is only one of many flavors. And different preparations can highlight those flavors. A rich tomato sauce that has simmered for hours is elevated with garlic, but fresh garlic is a waste. Use jarred or even powdered (soaked in room temp water for a few minutes first) and it will taste much the same.
You see those influencers doing fresh garlic into ice cube trays, well I found those at one of the grocery stores, now I buy those, because they are perfect for long cooked tomato sauces, you can add a lot of garlic to those and I absolutely despise the stickyness of fresh garlic when you peel it, well no more of that for me, I just take out one or two or let's be honest, 4 cubes of frozen garlic and use that in those recipes.
If you want to make your own version. There are a couple tricks. Take an entire head of garlic, place it on a solid surface and crush it with the heal of your palm. Then throw the entire mess into a mason jar, or even two matching bowls closed up. Then shake the piss out of it for 10-30 seconds.
Then dump the contents and pick out the fully pealed garlic.
Then just finely chop or crush the garlic and put it into an ice cube tray. You can then add a thin layer of olive oil to help cut the freezer burn, or just cover the tray.
A food processor and a spoon can also be used to keep from touching the garlic juice.
This reminds me of the time we went to SanFran for a conference and 30 of us all went to the Stinking Rose (a notorious garlic overload restaurant) for dinner then all took the same red eye back home.
The smell on that plane was causing complaints from passengers.
Aw fuck yeah I get half gallon jars of pickled bird eye chilis to make this tomato garlic chili dipping sauce for, well, everything but mostly pizza bones.
Oh, it's amazing. Get a head of garlic and rub off all the exterior papery stuff (but not the skin of the individual cloves. Some people also cut the pointy tips off. Drizzle with olive oil and sprinkle with salt and pepper. Roast until soft. Get some nice bread, warm bread. Pull off a clove, hold it by the bottom and squeeze it like toothpaste onto a slice of bread. Enjoy the most wonderful garlic bread variant.
The people who say roast it and eat it are correct, but if you're lazy like me, a much easier way is to throw a whole head in with your meal (usually it's rice for me) and cook it with it. Once it's done, it'll easily break apart and you can just squeeze the garlic out. Depending on how long it was cooked, it ranges from a paste consistency to being a bit mushy while still retaining its shape. Can't get enough of it!
I think this is just fried together with whatever it is you’re seasoning. The idea is that the taste dissolves in the fat and carries over to the steak, for instance. The garlic is then taken out before serving.
I don't think this infographic makes sense then. If it's cooked, then it should go the other way around. For the same cooking time, finely minced would give you milder flavours while larger pieces maintain more of the pungency.
I am not really sure if it is due to surface area directly, but more with the number of garlic cells being crushed, causing the potent component to be released in defense.
This is why it's smart to use a blend. People ask why I have both powedered and granualted garlic and it's because the size of the grain affects the taste and to get the best taste, it's a good idea to use all 3: Fresh garlic cut the way you want, powder and granulated. It's so much more robust than just using only 1.
It's also why powdered sugar is a better topping (like for strawberries) than granulated sugar.
I have to agree and think this is really underappreciated. People hypercorrected from "powdered garlic is a terrible substitute for fresh garlic" to "you should only ever use fresh garlic". They taste different and sometimes you will benefit from using powdered or granulated.
Aquariums use mechanical, chrmical, and biological filtration in a cycle to keep the water clean. Surface area matters, especially the biological part, because it provides more space for beneficial bacteria to colonize so they can break down waste.
In my youth I watched a TV chef explain that mushing garlic is bad because it would taste too strong. They (don’t quote me on this) either sliced it or used it whole. But then half a bulb. 🤦
Using a garlic press or a mortar+pestle by FAR exposes more surface area and expresses more oil and aromatics.
Not sure how you can think that flat, cut surfaces on the exterior of undisturbed interior areas can somehow have less surface area than an amorphous blob of crushed matter.
I would love if recipe writers could form a consensus on what the terms "minced" or "crushed" mean when it comes to garlic.
Sometimes "minced" means finely chopped, while other times it means as a paste.
Some recipes use "crushed" to mean the paste, while other times that means to squash a clove with the flat of your knife so it cracks and the oil runs, but still leave whole.
You can normally work it out from context, but it really keeps you guessing.
Minced always means very very finely chopped. That's a mince; it's a preparation technique, not necessarily just for garlic.
Crushing, at least in the context of garlic, generally means using a garlic press (most common in western cooking) or using a mortar and pestle. You can also crush with the side of a knife, bottom of a glass, etc but that's a pretty rare method because you'll usually end up with large globs or chunks and it's very likely that people will get big ass mouthfuls of garlic, which most people don't like (I do like, but most don't)
I can't think of a time when I've seen a serious recipe call for crushing garlic in an uncontrolled manner like with the side of a knife. If you find a recipe that does so, just assume they mean to squeeze it in a press, unless in your judgement the recipe benefits from big clumps of garlic (mashed potatoes is a good example imo).
But yeah, it's either mince or press, if the recipe is unclear. I usually just press no matter what because I love garlic flavor and it's easier than a mince - not because the cutting is hard necessarily, but because it's extra cleaning of the knife, your hands, and cutting board takes more time. Easier to just rinse the press and toss it in the dishwasher.
94 Comments
Semi_Hemi_Demigod@lemmy.world · 117 pts · 240d
This is also partially due to more cells in the garlic being crushed and the intracellular compounds reacting with things on the outside.
Digestive_Biscuit@feddit.uk · 40 pts · 240d
Vegetables are trying to kill us so we won't eat them
Semi_Hemi_Demigod@lemmy.world · 45 pts · 240d
Eat them raw and you can taste their screams
HeyThisIsntTheYMCA@lemmy.world · 7 pts · 239d
FlexibleToast@lemmy.world · 6 pts · 240d
Or are they trying to be so delicious that we cultivate, spread, and ultimately keep their species alive?
ViatorOmnium@piefed.social · 21 pts · 240d
No, they were trying to kill all the mammals but failed successfully because naked apes love mildly toxic substances for some reason and started mass reproducing them instead.
rockerface@lemmy.cafe · 19 pts · 239d
Humans prefer pain to boredom, on average. I remember reading about a study where subjects were left alone in a room with a button that shocks themselves (they were warned what it does) and they would eventually shock themselves just because there's nothing else in the room.
Drusas@fedia.io · 8 pts · 239d
Maybe I should get a self-shocking device.
rockerface@lemmy.cafe · 7 pts · 239d
Make sure it has a flared base. Just in case.
rumschlumpel@feddit.org · 3 pts · 238d
I mean, I'm definitely curious what the shock feels like ...
rockerface@lemmy.cafe · 4 pts · 238d
The fun part is the subjects repeatedly shocked themselves, more often as time went on.
rumschlumpel@feddit.org · 3 pts · 238d
Now I definitely want to try it!
Digestive_Biscuit@feddit.uk · 2 pts · 239d
I wonder if there were two buttons, one for the shock, and another which gives them something more rewarding. I wonder how fast or slow they give up on the more rewarding response because that too becomes boring. I suppose like a song that sounds great at first but you hate it after x times
psud@aussie.zone · 4 pts · 238d
One of the carnivore doctors (Dr Anthony Chaffey, I think) does a presentation named plants are trying to kill us. The central idea is to eat only meat because you can't overeat it, you can't poison yourself with meat. But plants don't have teeth, claws, hooves or horns, they use poison
chaogomu@lemmy.world · 36 pts · 239d
It's also important to note that allicin breaks down with time, acid, or the application of heat.
Another note here, it takes time for the allicin to form. So your maximum flavor is about 10-15 minutes after crushing the garlic. After that, you start losing flavor.
That said, allicin is only one of many flavors. And different preparations can highlight those flavors. A rich tomato sauce that has simmered for hours is elevated with garlic, but fresh garlic is a waste. Use jarred or even powdered (soaked in room temp water for a few minutes first) and it will taste much the same.
Semi_Hemi_Demigod@lemmy.world · 14 pts · 239d
Food science is probably my favorite science
chaogomu@lemmy.world · 13 pts · 239d
It is the tastiest science. Now, I have not personally tested that statement for every science, but I have licked a lot of things over the years.
Semi_Hemi_Demigod@lemmy.world · 8 pts · 239d
Licking things to see how they taste is the essence of science.
3laws@lemmy.world · 16 pts · 239d
Girl BoyScientist dinnerkameecoding@lemmy.world · 3 pts · 239d
You see those influencers doing fresh garlic into ice cube trays, well I found those at one of the grocery stores, now I buy those, because they are perfect for long cooked tomato sauces, you can add a lot of garlic to those and I absolutely despise the stickyness of fresh garlic when you peel it, well no more of that for me, I just take out one or two or let's be honest, 4 cubes of frozen garlic and use that in those recipes.
chaogomu@lemmy.world · 4 pts · 239d
If you want to make your own version. There are a couple tricks. Take an entire head of garlic, place it on a solid surface and crush it with the heal of your palm. Then throw the entire mess into a mason jar, or even two matching bowls closed up. Then shake the piss out of it for 10-30 seconds.
Then dump the contents and pick out the fully pealed garlic.
Then just finely chop or crush the garlic and put it into an ice cube tray. You can then add a thin layer of olive oil to help cut the freezer burn, or just cover the tray.
A food processor and a spoon can also be used to keep from touching the garlic juice.
RampantParanoia2365@lemmy.world · 2 pts · 239d
Yeah, but Goodfellas said to mince and slice for tomato sauce
Thedogdrinkscoffee@lemmy.ca · 70 pts · 240d
This reminds me of the time we went to SanFran for a conference and 30 of us all went to the Stinking Rose (a notorious garlic overload restaurant) for dinner then all took the same red eye back home.
The smell on that plane was causing complaints from passengers.
explodicle@sh.itjust.works · 17 pts · 239d
You just brightened my day. That was one of my favorite restaurants in LA until it closed, and now I'll have another chance next time I go north!
Viking_Hippie@lemmy.dbzer0.com · 16 pts · 239d
AnarchistArtificer@slrpnk.net · 8 pts · 239d
Did they know it was you? Or did you sheepingly pretend to also be annoyed at the smell
Thedogdrinkscoffee@lemmy.ca · 17 pts · 239d
They didn't know who exactly, but it was literally 30 out of 150 so VERY INTENSE and pervasive. You can't localize it.
Lemminary@lemmy.world · 7 pts · 239d
"Oh god, honey, you would not believe. The plane smelled like 30 people farted all at once!"
kablammy@sh.itjust.works · 4 pts · 239d
Misread this as you all went back home with pinkeye from the restaurant
Assassassin@lemmy.dbzer0.com · 41 pts · 240d
Obviously this is proof that garlic can sense your aggression and react with anger.
django@discuss.tchncs.de · 35 pts · 240d
So how do you eat 1️⃣? Just swallow it whole?
Thedogdrinkscoffee@lemmy.ca · 31 pts · 240d
Roasted bulb - squeeze on crusty bread. (Or just squirt in face)
Sliced - pan fried and pasta
Diced - chimmichuri
Puréed - snort uncut, or soup.
HeyThisIsntTheYMCA@lemmy.world · 1 pts · 239d
I have yet to find a chimmichuri recipe I like. I want it to be garlic, mint, cilantro and lime heavy. I forget what else. Maybe peppers?
Thedogdrinkscoffee@lemmy.ca · 3 pts · 239d
Garlic, parsley, olive oil, red wine vinegar and a very small chilli and salt.
HeyThisIsntTheYMCA@lemmy.world · 1 pts · 239d
a fresh chilli or a dried one? the research i'm finding says fresno peppers
Thedogdrinkscoffee@lemmy.ca · 3 pts · 239d
Fresh, but the kind doesn't matter much. I use Bird' Eye.
HeyThisIsntTheYMCA@lemmy.world · 3 pts · 238d
Aw fuck yeah I get half gallon jars of pickled bird eye chilis to make this tomato garlic chili dipping sauce for, well, everything but mostly pizza bones.
crawancon@piefed.social · 24 pts · 240d
that's... one way in.
dohpaz42@lemmy.world · 35 pts · 240d
rockerface@lemmy.cafe · 2 pts · 239d
I... suppose?
AFKBRBChocolate@lemmy.ca · 21 pts · 239d
Oh, it's amazing. Get a head of garlic and rub off all the exterior papery stuff (but not the skin of the individual cloves. Some people also cut the pointy tips off. Drizzle with olive oil and sprinkle with salt and pepper. Roast until soft. Get some nice bread, warm bread. Pull off a clove, hold it by the bottom and squeeze it like toothpaste onto a slice of bread. Enjoy the most wonderful garlic bread variant.
tigeruppercut@lemmy.zip · 6 pts · 239d
You can also make black garlic, and it becomes fairly sweet
https://en.wikipedia.org/wiki/Black_garlic
AFKBRBChocolate@lemmy.ca · 4 pts · 239d
Huh, interesting, hadn't seen that.
KyuubiNoKitsune@lemmy.blahaj.zone · 3 pts · 239d
👃
AFKBRBChocolate@lemmy.ca · 4 pts · 239d
No joke - my wife and I were eating so much of it for a while that you could smell it on our sweat.
Also, what they say is true: we got zero mosquito bites during that time.
tyr0sine@mander.xyz · 2 pts · 238d
The legends are true then, the blood-sucking vampires were skeeters all along!
AFKBRBChocolate@lemmy.ca · 1 pts · 237d
I think I hate vampires less than mosquitos
slackassassin@piefed.social · 2 pts · 239d
Just grab a tiny fork and go to town.
Prunebutt@slrpnk.net · 9 pts · 240d
Mush it with Butter.
boonhet@sopuli.xyz · 8 pts · 240d
I prefer chewing it till it becomes something between #3 and #4
TisI@lemmy.zip · 5 pts · 239d
The people who say roast it and eat it are correct, but if you're lazy like me, a much easier way is to throw a whole head in with your meal (usually it's rice for me) and cook it with it. Once it's done, it'll easily break apart and you can just squeeze the garlic out. Depending on how long it was cooked, it ranges from a paste consistency to being a bit mushy while still retaining its shape. Can't get enough of it!
ignirtoq@feddit.online · 4 pts · 240d
I interpreted that as for soups and stews. Peel the clove and plop it in. Once the cooking is done, take it out, like you would do with a bay leaf.
I personally would never use garlic that way. I absolutely put it crushed into my stews. But that's how I read the image.
Drusas@fedia.io · 1 pts · 239d
You would still need to crush the cloves first if you want them to impart much garlic flavor. Tossing them in whole doesn't release much oil at all.
SlurpingPus@lemmy.world · 1 pts · 239d
True, I've seen a helpful post about it here.
bleistift2@sopuli.xyz · 3 pts · 240d
I think this is just fried together with whatever it is you’re seasoning. The idea is that the taste dissolves in the fat and carries over to the steak, for instance. The garlic is then taken out before serving.
howrar@lemmy.ca · 1 pts · 239d
I don't think this infographic makes sense then. If it's cooked, then it should go the other way around. For the same cooking time, finely minced would give you milder flavours while larger pieces maintain more of the pungency.
Venus_Ziegenfalle@feddit.org · 35 pts · 239d
Fuck zodiac signs, what type of garlic are you?
fossilesque@mander.xyz · 7 pts · 239d
Lemminary@lemmy.world · 3 pts · 239d
3! = 3*2*1 = 6
Dear god, avert me from the vicinity. Pee-ew!
slappyfuck@lemmy.ca · 4 pts · 239d
Error. Integer overflow.
0x0@lemmy.dbzer0.com · 1 pts · 239d
Is your integer two bits wide? 😂
slappyfuck@lemmy.ca · 1 pts · 239d
666
VoodooAardvark@lemmy.zip · 7 pts · 239d
Yes
hakunawazo@lemmy.world · 4 pts · 238d
All of them
MightyThistle@lemmy.world · 3 pts · 239d
3
ABetterTomorrow@sh.itjust.works · 2 pts · 239d
3421
GratefullyGodless@lemmy.world · 1 pts · 239d
Powdered.
petersr@lemmy.world · 28 pts · 239d
I am not really sure if it is due to surface area directly, but more with the number of garlic cells being crushed, causing the potent component to be released in defense.
rumba@lemmy.zip · 9 pts · 239d
You also need to cook 2,3 in this state, or you just crush all the cells in your mouth and end up with 4.
Kolanaki@pawb.social · 10 pts · 240d
This is why it's smart to use a blend. People ask why I have both powedered and granualted garlic and it's because the size of the grain affects the taste and to get the best taste, it's a good idea to use all 3: Fresh garlic cut the way you want, powder and granulated. It's so much more robust than just using only 1.
It's also why powdered sugar is a better topping (like for strawberries) than granulated sugar.
Drusas@fedia.io · 9 pts · 239d
I have to agree and think this is really underappreciated. People hypercorrected from "powdered garlic is a terrible substitute for fresh garlic" to "you should only ever use fresh garlic". They taste different and sometimes you will benefit from using powdered or granulated.
HeyThisIsntTheYMCA@lemmy.world · 4 pts · 239d
Garlic salt sprinkled on the crust of my pizzas before baking makes up for the fact that I can't bake for shit.
tigeruppercut@lemmy.zip · 8 pts · 239d
"Hot" is a strange way to describe something without capsaicin. I'd go with sharp, or maybe at a stretch I could possibly see spicy.
Isolde@lemmy.world · 8 pts · 239d
Proof! Except the results have almost nothing to do with surface area and everything with chemical reactions and compositions. :D
stringere@sh.itjust.works · 5 pts · 239d
Keeping an aquarium teaches you this, also, especially saltwater.
KyuubiNoKitsune@lemmy.blahaj.zone · 19 pts · 239d
Why are you keeping garlic in an aquarium? They're terrestrial pets.
stringere@sh.itjust.works · 6 pts · 239d
Funny you should ask...
How Much Garlic to Put in Aquarium for Healthier Fish and Effective Parasite Control
KyuubiNoKitsune@lemmy.blahaj.zone · 2 pts · 239d
Oh wow
KairuByte@lemmy.dbzer0.com · 13 pts · 239d
… What?
stringere@sh.itjust.works · 2 pts · 239d
Aquariums use mechanical, chrmical, and biological filtration in a cycle to keep the water clean. Surface area matters, especially the biological part, because it provides more space for beneficial bacteria to colonize so they can break down waste.
echodot@feddit.uk · 5 pts · 239d
You put garlic in an aquarium? Is this to stop the vampire fish
stringere@sh.itjust.works · 3 pts · 239d
Not regularly, but I posted a link in another comment: it helps fish health and with parasites.
My comment was related surface area and bio-filtration in aquarium keeping because surface area is important there.
Gladaed@feddit.org · 2 pts · 239d
Depends on the dish.if I put in 1/2 head of garlic in per person I won't grind it.
This is like asking what kind of onion or potato you prefer. If it doesn't depend on the dish you should be locked up for you are a menace to society.
stringere@sh.itjust.works · 1 pts · 238d
Correct.
bleistift2@sopuli.xyz · 4 pts · 240d
In my youth I watched a TV chef explain that mushing garlic is bad because it would taste too strong. They (don’t quote me on this) either sliced it or used it whole. But then half a bulb. 🤦
Alcoholicorn@mander.xyz · 3 pts · 239d
Pickled garlic=Even sweeter.
DarrinBrunner@lemmy.world · 3 pts · 240d
"Surface area, Jerry!"
moody@lemmings.world · 1 pts · 240d
I would argue that the surface area of paste is less than the surface area of minced.
fizzle@quokk.au · 7 pts · 239d
Only if you think of the mound of paste as the thing you're measuring. If you're measuring pieces of garlic obviously it's much higher.
Alternatively, just spread the paste really thin.
pishadoot@sh.itjust.works · 6 pts · 239d
Ok, so you'd argue incorrectly?
Using a garlic press or a mortar+pestle by FAR exposes more surface area and expresses more oil and aromatics.
Not sure how you can think that flat, cut surfaces on the exterior of undisturbed interior areas can somehow have less surface area than an amorphous blob of crushed matter.
How in the world is this upvoted
BeigeAgenda@lemmy.ca · 5 pts · 240d
Mincing releases more garlic oil, I guess that's why it's the strongest tasting.
Zwiebel@feddit.org · 1 pts · 239d
It's about the surface of the tiny garlic particles in the paste, not the surface of the blob of paste
tiramichu@sh.itjust.works · 0 pts · 240d
I would love if recipe writers could form a consensus on what the terms "minced" or "crushed" mean when it comes to garlic.
Sometimes "minced" means finely chopped, while other times it means as a paste.
Some recipes use "crushed" to mean the paste, while other times that means to squash a clove with the flat of your knife so it cracks and the oil runs, but still leave whole.
You can normally work it out from context, but it really keeps you guessing.
pishadoot@sh.itjust.works · 5 pts · 239d
Minced always means very very finely chopped. That's a mince; it's a preparation technique, not necessarily just for garlic.
Crushing, at least in the context of garlic, generally means using a garlic press (most common in western cooking) or using a mortar and pestle. You can also crush with the side of a knife, bottom of a glass, etc but that's a pretty rare method because you'll usually end up with large globs or chunks and it's very likely that people will get big ass mouthfuls of garlic, which most people don't like (I do like, but most don't)
I can't think of a time when I've seen a serious recipe call for crushing garlic in an uncontrolled manner like with the side of a knife. If you find a recipe that does so, just assume they mean to squeeze it in a press, unless in your judgement the recipe benefits from big clumps of garlic (mashed potatoes is a good example imo).
But yeah, it's either mince or press, if the recipe is unclear. I usually just press no matter what because I love garlic flavor and it's easier than a mince - not because the cutting is hard necessarily, but because it's extra cleaning of the knife, your hands, and cutting board takes more time. Easier to just rinse the press and toss it in the dishwasher.
Slicing is different, as is roasting the cloves.
Drusas@fedia.io · 3 pts · 239d
I've been reading recipes for decades and have never encountered this problem.