Garlic wants to be fresh in your dish. Several compounds are volatile, others oxidise, some might even polymerise. That’s the issue with most pre-ground stuff. “Wet” ingredients like garlic and ginger are particularly affected, but the same is true for pepper and, basically, any other spice (except salt, of course). Salt absorbs some of the volatile aroma, but only some. And some parts of the aroma will still chemically change after adsorption.
Freeze drying before breaking helps, but not much. It’s not the same spice.
Fuck Oregano**.** <—full stop/period is not a correct sentence because the period marks it as a statement.
Fuck Oregano**!** with an exclamation mark makes it an imperative sentence and that would be correct.
However, oregano is baws and you are wrong, so there is that whole can of pickles.
Ever since Stephen Maturin had grown rich with their first prize he had constantly laid in great quantities of asafoetida, castoreum and other substances, to make his medicines more revolting in taste, smell and texture than any others in the fleet; and he found it answered — his hardy patients knew with their entire beings that they were being physicked.
We used to have rehearsals for musicals in the basement of the UU church in town. I must say, whenever we accidentally opened a door that we thought was our rehearsal space, but was booked for a church event, that event was always something to actually help people
I’m from a crossroads that is nominally a town south of Houston. I said exactly that non-ironically in front of a British guy once. Took him a minute, and he was all “No, no, no, I’m not leaving here until we fix that.”
I just made black bean soup and i’ve never soaked them, they turn out perfect. Pinto beans take longer to cook so soaking them helps speed the process up, but again not exactly needed if you use a pressure cooker.
Depends on the mustard too, there’s some pretty hot German mustards out there.
Grocery store horseradish tends to be pretty tame. Heavy stuff like the variety my Polish grandfather grew would have tears and snot pouring down your face with a whiff of the jar. My mom didn’t like my dad keeping a jar of it in the house.
If they’re unhappy with their own caricature of me, that’s always great fun, trying to satisfy that person is a suckers game. They’re obviously fully satisfied already.
Lea and Perrins sure. It’s just that the few times I’ve seen culinary historians address the topic. They refer to there already being an ongoing tradition of such sauces in the UK and Worcestershire, derived from garum and mutated by the empire. Including pretty similar ones before l&p. Ketchup also comes from the same line of decent iirc. It strikes me as one of many situations where a particular brand’s origin story becomes the supposed origin story of a food because that brand became the definitive recipe when early industrialisation and branding started to happen.
I also haven’t seen a reference to them “mimicking” garum. They didn’t even neccisarily know about garum. Just working in a condiment tradition rooted in it.
Sometimes. Garlic powder like onion powder doesn’t taste like fresh garlic. It tastes like cooked garlic, just like onion powder tastes like cooked onion. Onion powder is the more useful of the two. But garlic powder has its place.
It’s good. Like better a-1. But out of the various brown sauces of the world I like Bulldog from Japan best. Chef a close second. Pick-a-peppa is the only one I’ll actually put on a steak though.
