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(Daily Mail)   Old and busted: Avocado toast. New hotness: Garlic cheese toast topped with HONEY   (dailymail.co.uk) divider line
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457 clicks; posted to Food » on 26 Jul 2021 at 4:35 PM (11 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



25 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-07-26 2:29:16 PM  
Cutting back on the cheese, but I'll make an exception.

We used to bake brie with honey and almonds, but the garlic was on the side-it took significantly longer to bake. This stuff looks good though.

I miss baking. Sometimes.
 
2021-07-26 2:32:10 PM  
Complaining about my ad blocker which blocked 174 ads in two seconds.
 
2021-07-26 2:42:29 PM  
Fine with me. Avocado is fit only for the garbage or compost.
 
2021-07-26 3:05:38 PM  

NuclearPenguins: Fine with me. Avocado is fit only for the garbage or compost.


For every pound of guac you don't eat, I'll eat two
 
2021-07-26 4:00:34 PM  
Fark user imageView Full Size
 
2021-07-26 4:41:27 PM  
Honey and garlic must be "the new thing".

There was a thread just the other day about fermented garlic in honey.  Strangely curious about it now.
 
2021-07-26 4:53:37 PM  

freakdiablo: Honey and garlic must be "the new thing".

There was a thread just the other day about fermented garlic in honey.  Strangely curious about it now.


I think it started with the "hot honey on pizza" trend, but don't quote me.
 
2021-07-26 4:58:40 PM  
Feta and salsa on sourdough toast = EZ local bruschette.
 
2021-07-26 5:01:06 PM  
Difference being that avocado toast has mostly unsaturated fats and little salt.
 
2021-07-26 5:15:21 PM  
mizithra and honey has always been a great combination, so I could see that or queso fresco or feta etc. with aguacatl and honey.
 
2021-07-26 5:18:40 PM  
Fark user imageView Full Size

During a card game, Gannon unveils his infamous Garlic Nutbutter Sandwich and proudly gives the recipe: Spread cream cheese on one slice of pumpernickel. Spread peanut butter on another slice of pumpernickel. Crush a clove of garlic and let the juices drip onto the cream cheese. Place the pumpernickel slice with peanut butter on top of the slice with cream cheese and serve.
 
2021-07-26 5:31:05 PM  

freakdiablo: Honey and garlic must be "the new thing".

There was a thread just the other day about fermented garlic in honey.  Strangely curious about it now.


Works fine in a lot of asian(ish at least) sauces.  Can't imagine why it'd suddenly get worse here
 
2021-07-26 6:06:46 PM  
Like poison, it's all about the dosage. Use just thin slices of a mild cheese and a drizzle of honey. You'll be fine.
 
2021-07-26 6:38:18 PM  

tintar: mizithra and honey has always been a great combination, so I could see that or queso fresco or feta etc. with aguacatl and honey.


My favorite pasta topping for many years was mizithra with browned butter.
 
2021-07-26 7:03:42 PM  
No vegemite?
 
2021-07-26 7:04:51 PM  
i'm sure this is good, but mayo and garlic powder and dried parsley seems not good. just make garlic mayo with fresh garlic, sprinkle it with aleppo chile flakes, add cheese, then top with honey and/or balsamic glaze. leave the parsley off if you don't have fresh. if you do have fresh, mince some up and sprinkle it on the mayo layer.

but you know what everyone should try with honey? bone-in southern fried chicken. hot honey or regular, your choice, but it's SO good :)
 
2021-07-26 8:03:59 PM  
Garlic and honey... sure! Garlic, cheese and honey I question... at least the way they do it.
Let me explain...

The sandwich can be made by spreading butter and mayonnaise on thick white bread, then sprinkling the bread with garlic powder and lashings of mozzarella cheese.

Butter AND mayo? No, just butter.
White bread? No, but sourdough would probably work fine. No reason a good whole wheat wouldn't as well.
Garlic powder? WHAT THE FARK IS WRONG WITH YOU?
And who "lashes" their mozzarella? Or is that a euphemism?

So, the only way to possibly save this is:
1) Sourdough bread, presliced or fresh baked loaf that you slice1" thick.
2) Butter it in your preferred manner and amount.
3) Do the "cut and rub" with fresh garlic, mince it and sprinkle it on, or do what I do... juice a few pounds of garlic and have it handy in a spray bottle in the fridge.
4) Use the following cheese, grated and sprinkled on top, not some rando blando mozzarella that has been "lashed"

external-content.duckduckgo.comView Full Size


Toast/broil appropriately, and choose to honey or not to honey then. I'd try one of both back to back, but I suspect I know which one I would prefer.
 
2021-07-26 8:40:47 PM  

Percise1: Garlic and honey... sure! Garlic, cheese and honey I question... at least the way they do it.
Let me explain...

The sandwich can be made by spreading butter and mayonnaise on thick white bread, then sprinkling the bread with garlic powder and lashings of mozzarella cheese.

Butter AND mayo? No, just butter.
White bread? No, but sourdough would probably work fine. No reason a good whole wheat wouldn't as well.
Garlic powder? WHAT THE FARK IS WRONG WITH YOU?
And who "lashes" their mozzarella? Or is that a euphemism?

So, the only way to possibly save this is:
1) Sourdough bread, presliced or fresh baked loaf that you slice1" thick.
2) Butter it in your preferred manner and amount.
3) Do the "cut and rub" with fresh garlic, mince it and sprinkle it on, or do what I do... juice a few pounds of garlic and have it handy in a spray bottle in the fridge.
4) Use the following cheese, grated and sprinkled on top, not some rando blando mozzarella that has been "lashed"

[external-content.duckduckgo.com image 372x289]

Toast/broil appropriately, and choose to honey or not to honey then. I'd try one of both back to back, but I suspect I know which one I would prefer.


I somehow don't think I need honey to distract from my garlic fixation.

And I'm with you on the mayo... wtf.

Mozz? Maybe. Havarti I could kinda see.

Never juiced garlic so I'm kinda intrigued, though the garlic press is like one of my most favorite things to use in the kitchen. Smashed garlic sautéing in butter is like the base for all meals.
 
2021-07-26 10:33:19 PM  
When my brother came back from Italy, he introduced me to Parmesean cheese and honey...  delicious.

After the thread about honey fermented garlic, I started a batch.  That smells amazing and I could absolutely see putting some on cheesy garlic bread.
 
2021-07-27 2:35:53 AM  

tintar: mizithra


I like cheese enough, but I am not crazy about it like a lot of folks I know. Yet, there is something about mizithra. I farking love it.
 
2021-07-27 2:36:16 AM  

anuran: tintar: mizithra and honey has always been a great combination, so I could see that or queso fresco or feta etc. with aguacatl and honey.

My favorite pasta topping for many years was mizithra with browned butter.


This guy gets it.
 
2021-07-27 12:33:19 PM  
One of my dad's favorite things was a thin drizzle of honey on Little Caesar's Crazy Bread. This was back in the 80s when Little Caesar's was fairly new. We thought it was weird at first but it was actually pretty good.
 
2021-07-27 6:57:47 PM  

Vermithrax Perjorative: One of my dad's favorite things was a thin drizzle of honey on Little Caesar's Crazy Bread. This was back in the 80s when Little Caesar's was fairly new. We thought it was weird at first but it was actually pretty good.


Is he from Colorado? Google Colorado Mountain Pie. Dipping your pizza crusts in honey is the expected behavior.
 
2021-07-27 7:27:55 PM  

Percise1: And who "lashes" their mozzarella? Or is that a euphemism?


"Lashings" is a Britishism.  It doesn't involve whips.
 
2021-07-27 8:45:37 PM  

Axeofjudgement: Never juiced garlic so I'm kinda intrigued, though the garlic press is like one of my most favorite things to use in the kitchen. Smashed garlic sautéing in butter is like the base for all meals.


Agreed. Sometimes I just nibble on it raw...

I recommend you look for a used juicer at second hand stores or garage sales, I use one of these:

external-content.duckduckgo.comView Full Size

but most any decent juicer should work fine. Buy used so as not to waste money, and because you might not ever use it for anything other than garlic moving forward.
Buy a pound of two of garlic, and juice at a time when you can open some windows and/or run a fan.
You'll need a fine strainer ( use two stages), and some sort of food grade spray bottle, mine is a pump style.
Strain your garlic, add an equal part water and fill your spray bottle with it. You now have instant garlic, easily applied, or bear spray, depending...


Put any "extra" in an ice cube tray until frozen, then transfer to a zip lock bag for freezer storage. Defrost as needed...
Also retain the left over pulp and freeze it the same way as well, it still has plenty of flavor, and when a recipe calls for "1 clove of garlic", you just drop in a cube to get started... ;)

If you try this, you will thank me.
 
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