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    More: Obvious, Garlic, Raw garlic, serving bowl, hint of garlic flavor, easiest ways, piece of crusty toast, simple salad, America's Test Kitchen  
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1049 clicks; posted to Food » on 19 May 2022 at 10:47 AM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



25 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2022-05-19 10:56:15 AM  
*ctrl+F penis*

0/0
 
2022-05-19 10:58:10 AM  
Jokes on you, I rub garlic on my nipples every morning.
 
2022-05-19 11:09:58 AM  
asiaone.comView Full Size
 
2022-05-19 11:10:37 AM  
Two words: garlic mayo
 
2022-05-19 11:14:57 AM  
You Should Rub Raw Garlic on These Things
My balls?
NO!
F*ck you, I'm doing it anyway.
 
2022-05-19 11:29:53 AM  
...zip...
 
2022-05-19 11:31:35 AM  
Of all the stupid...

Yeah, rubbing a clove of garlic on the plate will add a hint of flavor to the dish that already has half a dozen cloves of garlic per serving.

I hope it's worth whatever Lifehacker pays to get these idiotic stories on fark.
 
2022-05-19 11:38:00 AM  
I read somewhere that if you want to use garlic but don't want to be overpowering, cut it in half and take out the little kernel  inside which is where most of the sharp flavor comes from. Can anyone confirm?
 
2022-05-19 12:00:11 PM  

Schmerd1948: I read somewhere that if you want to use garlic but don't want to be overpowering, cut it in half and take out the little kernel  inside which is where most of the sharp flavor comes from. Can anyone confirm?



Yes I can confirm I've seen that in instructions for making toum.  I've never done it as that doesn't bother me personally, and if I'm eating something supremely garlicky it's probably going to be by myself.
 
2022-05-19 12:01:07 PM  

Schmerd1948: I read somewhere that if you want to use garlic but don't want to be overpowering, cut it in half and take out the little kernel  inside which is where most of the sharp flavor comes from. Can anyone confirm?


You cut out the core if it's green to keep it from being bitter.
 
2022-05-19 12:17:58 PM  

Evil Mackerel: Schmerd1948: I read somewhere that if you want to use garlic but don't want to be overpowering, cut it in half and take out the little kernel  inside which is where most of the sharp flavor comes from. Can anyone confirm?

You cut out the core if it's green to keep it from being bitter.


I will second this advice. If the clove is sprouting, and the inside core is both green and well defined, remove it. I am seeing lots of the garlic I buy like this now. Must be a spring thing.
 
2022-05-19 12:53:26 PM  

Cortez the Killer: Evil Mackerel: Schmerd1948: I read somewhere that if you want to use garlic but don't want to be overpowering, cut it in half and take out the little kernel  inside which is where most of the sharp flavor comes from. Can anyone confirm?

You cut out the core if it's green to keep it from being bitter.

I will second this advice. If the clove is sprouting, and the inside core is both green and well defined, remove it. I am seeing lots of the garlic I buy like this now. Must be a spring thing.


We have been sprouting some garlic cloves in water the past few weeks.  The resulting green stems look like green onions and have a very nice, subtle garlic flavor.  A delicacy in China (that actually tastes great)
 
2022-05-19 1:04:22 PM  

skiinstructor: Two words: garlic mayo


You spelled 'toum' wrong.
 
2022-05-19 1:19:52 PM  

hoyt clagwell: Cortez the Killer: Evil Mackerel: Schmerd1948: I read somewhere that if you want to use garlic but don't want to be overpowering, cut it in half and take out the little kernel  inside which is where most of the sharp flavor comes from. Can anyone confirm?

You cut out the core if it's green to keep it from being bitter.

I will second this advice. If the clove is sprouting, and the inside core is both green and well defined, remove it. I am seeing lots of the garlic I buy like this now. Must be a spring thing.

We have been sprouting some garlic cloves in water the past few weeks.  The resulting green stems look like green onions and have a very nice, subtle garlic flavor.  A delicacy in China (that actually tastes great)


Yeah, it's a very young garlic scape, I could see that being good =)
 
2022-05-19 1:43:36 PM  
Has anyone here done this (rub garlic in a bowl)?
Does it actually work for adding that hint of garlic? Or is it tricking your mind (i.e., you think it's there as a flavor because you smell it)? Maybe stupid questions, but this bothers me.
 
2022-05-19 1:43:59 PM  

robodog: hoyt clagwell: Cortez the Killer: Evil Mackerel: Schmerd1948: I read somewhere that if you want to use garlic but don't want to be overpowering, cut it in half and take out the little kernel  inside which is where most of the sharp flavor comes from. Can anyone confirm?

You cut out the core if it's green to keep it from being bitter.

I will second this advice. If the clove is sprouting, and the inside core is both green and well defined, remove it. I am seeing lots of the garlic I buy like this now. Must be a spring thing.

We have been sprouting some garlic cloves in water the past few weeks.  The resulting green stems look like green onions and have a very nice, subtle garlic flavor.  A delicacy in China (that actually tastes great)

Yeah, it's a very young garlic scape, I could see that being good =)


Also makes for a pretty and tasty compound butter, if you're looking for more uses.
 
2022-05-19 2:49:11 PM  
I have some garlic chives and they're garlicky. I cut some up and I could smell the scent from several feet away. Plus they cleared out my sinuses after I took a small bite of them.
 
2022-05-19 5:30:26 PM  
Ok food nerds,

Whats the best way to pickle garlic without it getting that green/blue hue?

Thanks in advance.

-Buk
 
2022-05-19 5:37:16 PM  

Bukharin: Ok food nerds,

Whats the best way to pickle garlic without it getting that green/blue hue?

Thanks in advance.

-Buk


https://www.thespruceeats.com/garlic-turns-blue-when-pickled-1327752
 
2022-05-19 9:16:14 PM  

azn_firebug: Has anyone here done this (rub garlic in a bowl)?
Does it actually work for adding that hint of garlic? Or is it tricking your mind (i.e., you think it's there as a flavor because you smell it)? Maybe stupid questions, but this bothers me.


It's a load of BS.  If you want garlic in your food, then put garlic in your food.

Rubbing the bowl with it is a new level of Foodie stupid.
 
2022-05-20 12:17:36 AM  

PR Deltoid: azn_firebug: Has anyone here done this (rub garlic in a bowl)?
Does it actually work for adding that hint of garlic? Or is it tricking your mind (i.e., you think it's there as a flavor because you smell it)? Maybe stupid questions, but this bothers me.

It's a load of BS.  If you want garlic in your food, then put garlic in your food.

Rubbing the bowl with it is a new level of Foodie stupid.


"Foodie"=stupid
 
2022-05-20 9:19:59 AM  

robodog: Bukharin: Ok food nerds,

Whats the best way to pickle garlic without it getting that green/blue hue?

Thanks in advance.

-Buk

https://www.thespruceeats.com/garlic-turns-blue-when-pickled-1327752


perfect, thanks.
 
2022-05-20 10:27:06 AM  

PR Deltoid: It's a load of BS. If you want garlic in your food, then put garlic in your food.


it's BS but not total BS; raw garlic is weird to deal with* and is the exception to the "Just add a ton of garlic!" crowd.  But rubbing raw garlic on things is futzy and sort-of a waste.


/*and by "weird to deal with" I mean you have to be cautious with how much. When making pesto (Which has a bunch of oil, cheese and a strong herb) I still limit it to... maybe 1/2 a teaspoon for a cup's worth/ cup-and-a-halfs worth of pesto.
//Salad dressings with raw garlic are even more finicky.
 
2022-05-20 12:06:48 PM  

mekkab: PR Deltoid: It's a load of BS. If you want garlic in your food, then put garlic in your food.

it's BS but not total BS; raw garlic is weird to deal with* and is the exception to the "Just add a ton of garlic!" crowd.  But rubbing raw garlic on things is futzy and sort-of a waste.


/*and by "weird to deal with" I mean you have to be cautious with how much. When making pesto (Which has a bunch of oil, cheese and a strong herb) I still limit it to... maybe 1/2 a teaspoon for a cup's worth/ cup-and-a-halfs worth of pesto.
//Salad dressings with raw garlic are even more finicky.


Lol, toum is 1c garlic to 3c oil, not everyone is afraid of raw garlic =)
 
2022-05-20 2:38:08 PM  

Bukharin: Ok food nerds,

Whats the best way to pickle garlic without it getting that green/blue hue?

Thanks in advance.

-Buk


You can try making Korean pickled garlic. It usually doesn't turn blue/green as much. Also tasty if you pickle chili peppers with it.
 
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