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re: What’s your thoughts on a garlic press?
Posted on 9/28/18 at 6:30 pm to MobileJosh
Posted on 9/28/18 at 6:30 pm to MobileJosh
I’m on team garlic press. Use mine all the time. What in the hell are people finding so hard about cleaning them? You can clean a dirty one in 10 seconds.
0
Posted on 9/28/18 at 6:59 pm to Martini
quote:
Who stepped on your tampon string noob?
Some keyboard warrior
Posted on 9/28/18 at 7:02 pm to Fourteen28
quote:
Some keyboard warrior
Irony.
And since Bourdain is making gravel I’ll step out on a limb and say your point is moot.
Posted on 9/28/18 at 7:26 pm to Martini
quote:
Watch Jacque Pepin
No, thanks. Every time I do, my fingers start bleeding.
Posted on 9/28/18 at 7:33 pm to Fourteen28
quote:
Not only could Bourdain out-frick you and out-fight you,
Not sure about these. The last two women he was with cucked him pretty hard, so he obviously wasn't all that in the below the belt department. From that, I get the sense that he was a lot of talk in the tough guy department too.
Posted on 9/28/18 at 10:55 pm to MobileJosh
quote:
chefs who learned to be garlic figs from legendary Frogs?
Can’t take your topic seriously
Posted on 9/29/18 at 6:10 am to Matisyeezy
I use a press. It makes a part of the process that I don[t enjoy much easier and keeps my fingertips intact.
I also use a chop wizard for dicing tomatoes and onions. I make an aglione sauce that uses 20 or more diced fresh tomatoes and it greatly reduces the time spenting dicing.
I also use a chop wizard for dicing tomatoes and onions. I make an aglione sauce that uses 20 or more diced fresh tomatoes and it greatly reduces the time spenting dicing.
Posted on 9/29/18 at 9:36 am to Fourteen28
quote:
Fourteen28
That’s code for three strikes.
Posted on 9/29/18 at 10:28 am to Martini
quote:My life has been changed.
Watch Jacque Pepin
eta I like at the end how he says "zees is garlic"
This post was edited on 9/29/18 at 10:30 am
Posted on 9/29/18 at 11:17 am to MobileJosh
I chop up so much garlic for various big pot meals (I am talking huge braising pot preparations) that I virtually glue my hands together with the garlic residue. That’s when you know you’re doing it right.
Posted on 9/29/18 at 4:19 pm to MobileJosh
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