…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.
…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.
No, it needs water to do its thing.
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
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.
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.