angerbeet posted:

There's a Korean lady who sells black garlic by the jar at the local farmer's market and we are becoming fast friends (although her KimChi is vegan and kind of... meh.)

Is Donair sauce the same everywhere? It's condensed milk, sugar, garlic powder, and vinegar in Nova Scotia, which has a crazy Donair scene and is where I learned to drunkenly love Donair. Pizza Corner for life.

AlbieQuirky posted:

I have had absolutely fantastic kebabs in places like Twentynine Palms, California and Olean, New York. Not even talking about New York and LA and Chicago and Boston and San Francisco (though the best kebabs are in Fremont tbh).

People who can't get a good kebab in the US either live in a rural hellhole or aren't looking.

AlbieQuirky posted:

A lot of Greek places have gyros fries, though those usually have feta or mizrathi cheese rather than cheddar.

angerbeet posted:

Is Donair sauce the same everywhere? It's condensed milk, sugar, garlic powder, and vinegar in Nova Scotia, which has a crazy Donair scene and is where I learned to drunkenly love Donair. Pizza Corner for life.

dijon du jour posted:

Something a lot of people don't seem to know is that garlic gets a stronger flavor the smaller pieces its cut into. Whole, cooked garlic cloves have a pleasant, mild flavor and I actually have a few recipes where the meat is cooked in- and eaten with roasted garlic cloves.

Panfilo posted:

This is true. Using fresh pressed garlic gives a dish a much more pronounced garlic flavor compared to using Whole cloves. I'm guessing cutting or crushing the garlic releases a lot of the oils, which is what does it.

CommonShore posted:

Donair sweet sauce made from sweetened condensed milk is definitely a thing and it's good.

PiratePing posted:

Condensed milk plus sugar sounds disgustingly cloying but drunk me tells me she would, with gusto and whipped cream on top

Tart yogurt sauce is supreme though

CommonShore posted:

I'm not sure what the actual recipe is, but in practice it's a lot like the sweetness added from something like Teriyaki sauce or apple sauce - it goes really well with extra-malliard roast meats as just a bit of a splattery topping.

CommonShore posted:

I'm not sure what the actual recipe is, but in practice it's a lot like the sweetness added from something like Teriyaki sauce or apple sauce - it goes really well with extra-malliard roast meats as just a bit of a splattery topping.

Grand Fromage posted:

Yeah the chemical that produces the pungent garlickyness is in the cells, and the more cells you rupture the more pungent it gets. Whole cloves that have been roasted are tasty but lack the sharpness. Take a whole head of garlic sometime, cut the top off and drown it in olive oil, then roast it at low temperature in the oven for an hour or so. Eat with a spoon. It's fantastic.

One of the cool things about garlic is how much you can change the flavor just by cutting it in different ways, before you even start cooking it.

Xen Tricks posted:

I just can't see it. Teriyaki is sweet cause of pineapple juice, something that's just regular sweet. SCM is halfway to caramel as it is, and I don't even know how you could physically incorporate more sugar. Seems revolting

cyberia posted:

• 2/3 cup sweetened condensed milk
  
• 1/4 cup white vinegar
  
• 1/2 teaspoon garlic powder
  

Whisk together and refrigerate before serving.

quote:

quote:

CommonShore posted:

There you go. Sounds about right. Sweet + acid + aromatic is a pretty common meat topping. If you add dairy, it's basically a cheeseburger.

MariusLecter posted:

gentle pete posted:

gentle pete posted:

Panfilo posted:

This looks like a green parrot chopped in half lengthwise.

Pomp posted:

why are you like this

PubicMice posted:

Panfilo posted:

Look I just feel bad for the green parrot you will never, ever unsee. But who am I to judge, maybe there's cultures where bisected green parrot is a perfectly delicious pizza topping and we're all just being picky.

augias posted:

ACES CURE PLANES posted:

https://twitter.com/SteveHimmer/status/784128644587229184

This apple tastes like blood and stainless steel.

But it's still better than any red apple.

Tasteful Dickpic posted:

You can make your own aioli without eggs by crushing garlic cloves in a mortar with some coarse salt and lemon juice, then adding a spoonful of oil at a time until it emulsifies.

Tasteful Dickpic posted:

You can make your own aioli without eggs by crushing garlic cloves in a mortar with some coarse salt and lemon juice, then adding a spoonful of oil at a time until it emulsifies.

augias posted:

MariusLecter posted:

Kowalski. How do I remember his name after so many years?

MariusLecter posted:

Kowalski. How do I remember his name after so many years?

Data Graham posted:

To this day I don't know what the horrible secret was that was revealed off-screen when Ren went to spank him

Tiggum posted:

Dnešní protisklerotická dieta, Brokolicový nákyp s kuřecím masem, brambory, polévka květáková, salát.

Google translate says: Today has anti-diet, broccoli pudding with chicken, potatoes, cauliflower soup, salad.

twoday posted:

It's a specific medical diet that is designed to prevent hardening of the arteries through reduced cholesterol intake (note the tray, this person is in a hospital, likely recovering from a heart attack or something).