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(Damn Delicious)   It's Monday Food Discussion Time: Let's love ALL the alliums. One farker has garden garlic like baseballs this year, I hear. Share your favorite foods with onion, garlic, shallots, chives, scapes, and such, PLEASE   (damndelicious.net) divider line
    More: Cool, Cooking, creamiest garlic sauce, tender chicken, time-saver, Cloves of Garlic, main difference, last bit of this creamy garlic sauce, white wine  
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135 clicks; posted to Food » on 08 Aug 2022 at 7:00 AM (7 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



41 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2022-08-07 6:04:36 PM  
if you hate garlic we can't be friends. sorry. non-negotiable!
 
2022-08-07 6:06:53 PM  
I try to avoid scapes. Tho I hear you can ointments for that now.
 
2022-08-07 6:09:39 PM  

optikeye: I try to avoid scapes. Tho I hear you can ointments for that now.


your loss bro!

Fark user imageView Full Size


https://www.thespruceeats.com/what-are-garlic-scapes-and-how-to-use-them-4783219
 
2022-08-07 6:23:06 PM  
I haven't grown anything in a while, but I support Penzey's. You should too. This shiat is great on everything. 
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https://www.penzeys.com/shop/about-republicans/
 
2022-08-07 6:27:44 PM  

Exile On Beale Street: I haven't grown anything in a while, but I support Penzey's. You should too. This shiat is great on everything. [Fark user image image 379x750]
https://www.penzeys.com/shop/about-republicans/


I see you, i love you, and i raise you:

Fark user imageView Full Size

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-salt free. Sprinkle it LIBERALLY-
 
2022-08-07 6:30:53 PM  
Just because it's very delicious!
 
2022-08-07 6:33:19 PM  

luna1580: Exile On Beale Street: I haven't grown anything in a while, but I support Penzey's. You should too. This shiat is great on everything. [Fark user image image 379x750]
https://www.penzeys.com/shop/about-republicans/

I see you, i love you, and i raise you:

[Fark user image image 321x681]
[Fark user image image 425x151]

-salt free. Sprinkle it LIBERALLY-


Well I love you too! And I'll call. Fajitas/tacos. 
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2022-08-07 6:34:00 PM  
alliums... how do I love thee, let me count the ways...
risotto prima vera, with spring onions and squeaky new peas
potato salad, with a tongue tingling amount of chopped chives
black pepper chicken curry- 4tsp of crushed black pepper- tamed flavourwise with copious thinly sliced sweet fried onions
leek & potato soup
homemade pesto genovese
 
2022-08-07 11:53:31 PM  
Hot garlic wings. Also I like to put garlic powder in my jalapeno poppers.
 
2022-08-08 12:19:07 AM  
I recently made toum for the first time. It's like mayo, but no egg, just garlic, salt, lemon juice, oil, and a little ice water. Awesome garlic flavor

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2022-08-08 7:11:54 AM  

luna1580: optikeye: I try to avoid scapes. Tho I hear you can ointments for that now.

your loss bro!

[Fark user image image 484x512]

https://www.thespruceeats.com/what-are-garlic-scapes-and-how-to-use-them-4783219


Fark user imageView Full Size

I had one box of garlic this year. I dehydrated all the scapes and ground them into the most delicious seasoning.
 
2022-08-08 7:24:07 AM  
a restaurant misdelivery led to us being gifted five pounds of garlic earlier this year.
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as well as the toum, we pickled some (it turned blue)
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and roasted a bunch more
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2022-08-08 8:25:24 AM  
One of my favorite cookbooks:
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I found it in a technical book store about 20 years ago. I skimmed through it and landed on a stuffed onion recipe. Instant purchase.
 
2022-08-08 8:41:25 AM  
 
2022-08-08 8:57:51 AM  
Calçots and of course alioli (also known as 'aioli'). I also enjoy spring onions (scallions?) with mature Cheddar in a sandwich.
 
2022-08-08 9:03:34 AM  

Exile On Beale Street: luna1580: Exile On Beale Street: I haven't grown anything in a while, but I support Penzey's. You should too. This shiat is great on everything. [Fark user image image 379x750]
https://www.penzeys.com/shop/about-republicans/

I see you, i love you, and i raise you:

[Fark user image image 321x681]
[Fark user image image 425x151]

-salt free. Sprinkle it LIBERALLY-

Well I love you too! And I'll call. Fajitas/tacos. [Fark user image 348x750]


I was introduced about 2 years ago to Penzey's. We were at a AirBnB that had a big pond that we could fish for largemouth bass. I caught a nice one but didn't bring any of my own seasoning on the trip, because they advertised having a grill, full kitchen, and basic pantry. They ended up having this Penzey's spice.

penzeyswestus.azureedge.netView Full Size



I went home and got some online immediately.

Thanks Exile for the heads up on the company's take on the world today. I'll support them by trying more of their spice mixes.
 
2022-08-08 9:30:13 AM  
Missing on the list is green garlic and leeks.  Green garlic usually available around March and April, a very tasty addition to cooking and can be used in dishes requiring garlic or green onions.

Leeks are available all the time and are delicious for all kinds of things and there harder green parts are great for stock bases.  Just remember to wash extremely well because they often have dirt in them.
 
2022-08-08 9:43:44 AM  
Growing green onions are awesome and easy. I wish someone had told me earlier and the onions have been a great addition to my garden.
 
2022-08-08 9:53:55 AM  

McGrits: Growing green onions are awesome and easy. I wish someone had told me earlier and the onions have been a great addition to my garden.


All I did was take the root parts from some store bought green onions and shove em into some potting soil and water once a day. From the pic, I harvested the foreground pot on Saturday and you can already see some new growth.
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2022-08-08 10:56:29 AM  

McGrits: McGrits: Growing green onions are awesome and easy. I wish someone had told me earlier and the onions have been a great addition to my garden.

All I did was take the root parts from some store bought green onions and shove em into some potting soil and water once a day. From the pic, I harvested the foreground pot on Saturday and you can already see some new growth.
[Fark user image 422x750]


That's what I do. Save the root end and put it into some potting soil. Easy peasy.
 
2022-08-08 11:21:51 AM  
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Now they're curing in the shed.  I love growing garlic, because you plant it in the fall and then if it's mulched you don't have to do anything else to it until harvest.

Also, I have to say that the garlic powder you make yourself is significantly better than the kind you buy in stores. I don't know why, but the flavor is much more intense.  Why, you ask me, would I ever use garlic powder with real heads of garlic always available?  Sometimes it just works better.
 
2022-08-08 11:26:18 AM  

luna1580: optikeye: I try to avoid scapes. Tho I hear you can ointments for that now.

your loss bro!

[Fark user image 484x512]

https://www.thespruceeats.com/what-are-garlic-scapes-and-how-to-use-them-4783219


I grew garlic for the first time over winter. It was so easy and the garlic scapes alone are worth it!!

My kids loved them too so bonus!

Also the garlic and onions were the only things not pruned by the local voracious deer before I managed to build a deer fence.
 
2022-08-08 11:47:09 AM  
Love onions, raw, grilled, or caramelized. But I can't eat French Onion soup. It's just too much.
 
2022-08-08 12:10:22 PM  

ChrisDe: Love onions, raw, grilled, or caramelized. But I can't eat French Onion soup. It's just too much.


Have you had real FOS, made with nothing but onions and water (and a little olive oil)? It's fairly mild compared to the stuff made with beef stock.
 
2022-08-08 12:35:03 PM  

Tyrone Slothrop: ChrisDe: Love onions, raw, grilled, or caramelized. But I can't eat French Onion soup. It's just too much.

Have you had real FOS, made with nothing but onions and water (and a little olive oil)? It's fairly mild compared to the stuff made with beef stock.


Hmmm, maybe that's the problem.
 
2022-08-08 12:48:37 PM  
Korean pickled garlic is amazing. When my mom makes it, she adds in onions and hot peppers. So good.
 
2022-08-08 1:58:50 PM  
Pad ka prow (sp?): crush a chopped shallot with a whole bunch of chopped garlic in mortar/pestle (the larval humans can't handle spicy yet, so I omit the bird's eye chilis), use that as a base for a whole bunch of goodness.  Tablespoon of oil & shallot/garlic paste into a medium-high wok until it starts to sizzle. Add about 1/3-1/2 fresh haricots verts cut into 1" segments and cook for a minute or two. I usually use 1lb ground pork, and go non-traditional with fish sauce, oyster sauce/coconut aminos, dark soy sauce, and a bit of sugar.  Stir fry until moisture has evaporated but meat is still moist.  Put on top of Thai jasmine rice and top with crispy fried egg.  Whole thing takes like 5 minutes, and the shallot/garlic taste is amazeballs.
 
2022-08-08 3:50:27 PM  
I've been making scallion pancakes a lot lately. Found a really interesting recipe in Kenji's new wok cookbook and have been working on perfecting it (screwed it up completely the first time). They're less like pancakes and more like flaky scallion filled pastries when you get it right. Also, they freeze and thaw really well, so it's worth making a big batch.

https://www.seriouseats.com/extra-flaky-scallion-pancakes-recipe
 
2022-08-08 4:11:41 PM  

Telephone Sanitizer Second Class: I've been making scallion pancakes a lot lately. Found a really interesting recipe in Kenji's new wok cookbook and have been working on perfecting it (screwed it up completely the first time). They're less like pancakes and more like flaky scallion filled pastries when you get it right. Also, they freeze and thaw really well, so it's worth making a big batch.

https://www.seriouseats.com/extra-flaky-scallion-pancakes-recipe


These are on my to-do list when winter rolls around.  I think the kids will love them.  I have Kenji's and Fuchsia (?) Dunlop's recipes, so we'll take them for a test drive.

On a completely unrelated note, I've also been researching ramen, and am going to start effing around with that this winter, too. Deceptively simple (broth, tare, noodles, toppings), but there's nothing to hide behind, and getting it right seems difficult.  Right in my wheelhouse.
 
2022-08-08 7:07:03 PM  

azn_firebug: Korean pickled garlic is amazing. When my mom makes it, she adds in onions and hot peppers. So good.


When I was a kid, my mom made Korean pickled garlic because it reminded her of home and as a Korean household, we always had garlic. She would make it in a gallon container.

One of the neighbors tried it and soon became addicted to it. Whenever she came over to visit us, she would eat a small plate of it. My mom gave her a jar of pickles garlic as a gift.
 
2022-08-08 7:17:31 PM  
I love the allium family in all its forms.

Most of the garlic, onions, and green onions goes into Korean food. Fresh and not dried. Kimchi of all kinds, bulgogi, dumplings, pancakes, soups, noodles, dipping sauces, etc.

And few things can taste and smell as delicious as roasted garlic or onions cooking in butter or oil.
 
2022-08-08 7:38:11 PM  
A regular Monday lunch:

A bowl of Large Curd Cottage Cheese, with three or four green onions sliced semi-thin and mixed in.  Salt and pepper.

On the side, chunks of "Everything" seasoned Italian bread,
 
2022-08-08 7:42:13 PM  
(oops, early submit)

To add...

"Everything " seasoned Italian bread dipped in this potion I found called "Garlic Expressions".  Comes in a bottle and is absolutely over the top as a dip for crusty bread.
 
2022-08-08 7:58:08 PM  

PR Deltoid: (oops, early submit)

To add...

"Everything " seasoned Italian bread dipped in this potion I found called "Garlic Expressions".  Comes in a bottle and is absolutely over the top as a dip for crusty bread.


Fark user imageView Full Size


oh my aunt turned me on to that! it is great as a dip or a dressing for salad (green or pasta), or on an italian style sandwich.
 
2022-08-08 8:18:20 PM  

luna1580: PR Deltoid: (oops, early submit)

To add...

"Everything " seasoned Italian bread dipped in this potion I found called "Garlic Expressions".  Comes in a bottle and is absolutely over the top as a dip for crusty bread.

[Fark user image image 492x523]

oh my aunt turned me on to that! it is great as a dip or a dressing for salad (green or pasta), or on an italian style sandwich.


Yes, that's it!   Fantastic stuff.
 
2022-08-08 10:34:51 PM  
There is no such thing as "extra garlic".

That said, if you are at a complete loss... juice it.
Yes... juice it, filter it (keep the pulp obviously), cut it in 1/2 with filtered water and freeze most of it in an ice cube tray. Put the remainder in a small pump bottle in the fridge (4-8 fl/oz).
You want garlic? SPRAY IT ON!
You have no idea what this brings to cooking, especially rotisseried chicken/lamb, stir fry, marinading things in general...
When you run low, you just defrost a few cubes and refill the bottle.

Seriously, this is a game changer if you like garlic.
(yes, I grow garlic as well)
 
2022-08-08 10:37:11 PM  

Percise1: There is no such thing as "extra garlic".

That said, if you are at a complete loss... juice it.
Yes... juice it, filter it (keep the pulp obviously), cut it in 1/2 with filtered water and freeze most of it in an ice cube tray. Put the remainder in a small pump bottle in the fridge (4-8 fl/oz).
You want garlic? SPRAY IT ON!
You have no idea what this brings to cooking, especially rotisseried chicken/lamb, stir fry, marinading things in general...
When you run low, you just defrost a few cubes and refill the bottle.

Seriously, this is a game changer if you like garlic.
(yes, I grow garlic as well)


Fark user imageView Full Size
 
2022-08-08 11:39:37 PM  
My ex FIL would take a few onions, quarter them and then take a few heads of garlic, peel them and slowly cook them in a pan with olive oil until brown and soft. Then we would just eat it right out of the pan with home made focaccia and a few beers.

So simple, yet amazingly delicious
 
2022-08-09 12:30:57 AM  
Green Onions (1) (MONO Audio)
Youtube c9y-n9B_XUM
 
2022-08-09 1:58:38 AM  
My younger son is learning cooking and I'm inducting him into the cult of the Allium. He brought me a breakfast bake recipe, looked good but it had no Alliums so we'll be modifying the recipe be sweating onions and garlic in butter before adding the milk and egg.

/Also adding mushroom powder
//Gotta punch it up with umami
///No sweet or sour so need to bring something more than just the salt from the ham
 
2022-08-09 7:00:23 PM  

luna1580: PR Deltoid: (oops, early submit)

To add...

"Everything " seasoned Italian bread dipped in this potion I found called "Garlic Expressions".  Comes in a bottle and is absolutely over the top as a dip for crusty bread.

[Fark user image 492x523]

oh my aunt turned me on to that! it is great as a dip or a dressing for salad (green or pasta), or on an italian style sandwich.


Too funny, I just finished a bottle of that. Was discounted at the local store, so I had to try it.
Pretty good. A little light on the garlic, but that is usually the case. I just put some juice in it... ;)
 
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