I’ve done it once, added so much cheese that the only flavor left was cheese and it solidified back into a cuttable block when it cooled down. It was disgusting
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I do that! Recipes say “add one clove of garlic” I do at least 5. I swear recipes are written by vampires
I do the same because I love garlic too … unfortunately, this past winter, I discovered there is an upper limit to this ‘one neat trick’ … an entire head of raw garlic on a piece of toast is enough to wish you could physically remove your colon from own body for a few hours.
My condolences to your digestive tract…
Colondolences?
Raw garlic can overpower a dish. It’s a lot harder to do with cooked garlic, though (unless you burn it, at which point it’s not very pleasant in large quantities).
Raw garlic imo is for enjoyment outside the context of a dish. Put it on your sandwich or just chomp on some cloves.
And onions!
No recipe should ever have only 1 clove of garlic. Unless it’s a recipe for 1 clove of garlic and even then you should at least double it.
There’s actually a better way to get more garlic flavor into your dishes without adding more. The secret is to add the garlic at the last possible moment in the cooking process to reduce the garlic oxidation. The more it oxidizes the less flavor it has. It oxidizes the second you break the cell walls so waiting until the end of possible helps retain the flavor and make it more potent!
And tomato paste.
Maybe you aren’t very sensitive to garlic flavor, or just really like the flavor enough to not notice it is overpowering everything else?
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Cheese is something that has grown on me in recent years
You mean smegma?
Please delete your comment
Only if you stop growing cheese on yourself.
I would say ‘oi! Smeg head’ but you are unworthy of such wit. Go fuck yourself.
I WILL go fuck myself, but not because you said so. 😠
More propaganda from big cheese smh
Climate Town just released a video about exactly this, how the dairy industry is colluding with the US government to offload cheese onto the American public.
Yo I watched this last night and this post leads me to believe I just live in the matrix…
This guy gets it 😎
Came here to say this! That channel is hilarious and informative.
I will always remember the moment when I realized all the “Got Milk?” posters in my elementary and middle school cafeterias were industry propaganda.
Meanwhile, Little Cheese fights those that fight big cheese
Who needs the leftover quarter bag of shredded cheese anyway.
I do the same with anything that comes in a can. I’m not going to use a tenth of a tomato paste tomorrow. It goes in today.
Good recipes take that into account.
The best thing that ever happened to me was finishing off some caramelized pork slabs in the cast iron pan…
I put some aged white cheddar, turn the heat off, and put the top of the pan on just to do a quick cheese softening… Well of course I forgot about it and left the room
30 minutes later I came back when my stomach was rumbling, lifted the pan lid and realized that the cheese had melted off the pork and onto the pan. There was just the perfect amount of latent heat, by complete fluke, to perfectly caramelize the aged cheddar into a crispy, greasy disc at the bottom of the cast iron pan.
I have tried to recreate that by frying cheese, and I have never been able to capture that moment of pure tastebud joy and bliss.
Accidents are often the best ways to discover cooking techniques. I remember hearing about a story of a medieval cook who feel asleep cooking his lord’s meat over an open fire. At first he thought his lord would have him whipped or beheaded… but actually enjoyed the roast so much he gave him his own farm!
That was from a documentary in the 90s I believe.
I might be an outlier here, but I absolutely think there is such a thing as too much cheese. My partner and I have regular disagreements about how much should be put on a pizza when we’re making one at home.
Adding too much cheese can keep the the middle of the pizza from cooking properly, just like too much sauce or too many large chunks of vegetables with high water content. It takes a LOT of cheese to reach that point, but it is very possible when combined with the large chunks of vegetables.
It could be the cheese basically sealing in moisture from the sauce. Usually the cheese itself isn’t too wet, just oily, but if it completely covers a wet sauce and prevents that moisture from escaping, I think that would do it.
That could be a factor as well. Keeping the moisture in would keep the crust from drying on top of the increase thermal mass of the cheese itself.
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Sounds like we’re in complete agreement.
What really gets me is when someone crosses the line from “enough to hold it together” all the way through “cohesive item you can take bites from” then dives headlong into “everything sloughs off as the cheese stays connected and drags every other topping with it”, then acts like nothing is wrong and it’s a good thing.
How dare you haha
There is such a thing, but it’s never wrong to put double the amount in the recipe.
My cardiologist disagrees.
nah, refined carbs are the real enemy
Recipe: Add 1/4 cup of cheese.
Me: Adding 1 cup of cheese got it.One 4 cups of cheese, got it.
I agree, but my gall stones tell me otherwise.
I just watched the climate town video yesterday and that was a hell of a journey. I didn’t realize how pervasive milk was in America, and it’s not by choice
Heyy there it is
As someone that had to stop themselves from eating an entire tub of jalapeno pimento cheese with cheddar cheese Doritos earlier today, I can confirm.
