5 Garlic Techniques That Will Up Your Game | Epicurious 101 

I nearly spat out my yogurt. It had me rolling. I never expected Lish would say that.

never been better advise for the epi curious

Buongiorno

China is however the earliest example of a basic pasta… so maybe all noodles are Asian? Leave them out of Italian 😂

@@bochapman1058 yeah, i think, the only difference, is the spice and the process

@@shadowblazer3813 oh yeah, it’ll be always wild to me that the Europeans basically conquered the world for spices and the most afraid of them 2024.

Them Asians though… used to live in china not a shortage on sight.

@@bochapman1058 they thought spice, is like hot sauce or stuff, no, spice, is the component for a complex flavour

git gud

nope. never. I'd rather leave it out. a tube or jar of industrially crushed/chopped garlic tastes nothing like the real thing

@@itsgoingtobeok-justbreathe4808 The kind I've been buying tastes pretty close, nothing like the pre-minced garlic in a glass jar. Considering that I'm talking about adding it to (probably) artificially flavored chicken bouillon (which definitely doesn't taste like real chicken broth) for the sake of convenience, a small difference in freshness isn't going to be noticeable.

Same here…..I did not hear what she said 😡

I believe she said 50 minutes

I agree with you, but in this case, it looks like you could probably thinly slice the garlic with a knife?

She says you could use a knife as well

C‘mon… no risk, no fun… 😂

In that case, don’t even touch a knife.

My mandolin is way safer than my slicing knife. This is a horrible take and kind of just shows your illogic fear.

Pimples?

Wow, why does she trigger you so much?

It's a bit ridiculous that vegans rankle people so much. So long as someone doesn't moan at you to align with their views, why should it affect you?

Meat eaters have been cranking on non meat eaters for decades. Seems they can dish it out but can't take it themselves.

Yes, she does. It was in the video. Con-feeT

Said no one ever.