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submitted 3 months ago by [email protected] to c/[email protected]

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[–] [email protected] 9 points 3 months ago (1 children)

Another good idealist to leave the garlic bigger or cook the garlic less than most recipes state.

[–] [email protected] 4 points 3 months ago (1 children)

I make a shrimp dish that layers all the flavors. Slivers of almost burnt, chunks of well cooked, and slivers of near raw at the end. I love garlic.

[–] [email protected] 3 points 3 months ago* (last edited 3 months ago) (1 children)

Sounds awesome. I'm also a fan of garlic confit and black garlic. Have you tried those?

[–] [email protected] 2 points 3 months ago

Never had confit but I do like black garlic.