I Can't Believe It's Not Zero!Babe come over, we’re frying garlic
Oblig. link to that article on how every cookbook lies about how long it takes to brown onions
I want to call this dish “one garlic, three ways” but the ways all get combined at the end, so, alas.
Apropos of nothing, Jen’s parents (adult ESL speakers) were totally convinced for decades that “garlic” was “ga-leek” (i.e. ga- was a prefix, since they’re obviously leek-related). I find this delightful.
John Regehr@steve wait a sec what's going on with chorizo and cajun spices? andouille substitute??
@regehr this is very much a “clean out the fridge because we’re going to Japan in a week” meal
@steve the cajuns and spaniards grudgingly accept this as valid
@regehr doubtful, but they aren’t gonna stop me
Fabian Giesen
@regehr @steve oh, I also have to add:
baking is a different deal altogether anyhow.
most cooking, you can eyeball quantities, make substitutions, vibe it out, and if you're not completely screwing it up, the result will usually be OK.
baking? much less room for improv. you try to vibe out a dough, 9 times out of 10, the result's gonna suck
Ölbaum