…Other than salt and pepper

For me it’s cumin. It’s one of the few spices I buy in bulk and actually use up my supply.

In the winter it may lean towards cardamom thanks to copious amounts of chia.

  • wetbeardhairs@lemmy.dbzer0.com
    4·
    3 个月前

    Here’s a secret for garlic powder - add just enough drops of water to hydrate it then toss it in the microwave until it bubbles. You’ll turn your garlic powder into *hot* (like spicy) garlic. I’ll add butter too when I microwave it and leave it in there until the water boils away to make the best garlic bread.

        • BeeegScaaawyCripple@lemmy.world
          1·
          3 个月前

          huh. now i want to do a sidebyside of toasted, waternuked, and plain, and each combination of all three, then mixed into some butter and made some garlic bread with. also oilnuked, because i want to see.

          also curious if it needs to be in a microwave or if a small pot on the stove would work for large quantities

          • wetbeardhairs@lemmy.dbzer0.com
            2·
            3 个月前

            I heard it had something to do with oxygenating somethingsomething foodscience whatever. Give it a shot and let me know. Science aside, I know it makes damn good garlic bread. I like to toss in 10ml of minced garlic and freeze dried parsley after it is microwaved. Then I stir it up and spread a thick layer on the bread. It comes out just like the best garlic bread from a restaurant.

            • BeeegScaaawyCripple@lemmy.world
              2·
              3 个月前

              it sounds like i’ve got some prep to do for date night. good homemade pasta (i just got my hands on some passata, i’ve been looking for it for a month) and this garlic bread, with some nice roasted veg and a fresh caesar salad. then fat dogging for a couple days. sounds wonderful.

              i’ve been looking potentially into combining garlic bread with the pioneer woman’s The Bread, which basically a loaf of heart attack. its just a big loaf cut in half, buttered as fuck and then tossed under the broiler until the butter browns. maybe toss on some mizithra as it’s cooling so it melts a touch, get that brown butter/mizithra flavor instead of garlic? I dunno, i feel like i want to take the recipe and make it my own.