and there is such a thing as too much garlic.
This is straight up misinformation. Even a lethal amount of garlic isn't too much.
Either you die in ecstasy or you didn't deserve the garlic wasted on you.
Death by garlic, or death by snu snu?
Or, dare I think it, both???
Gonna have to throw in some cheese too if I want this from my wife. 😂
"The Gang That Couldn't Shoot Straight" 1960s' movie
There's a 300 pound hitman who likes to go to restaurants with two hookers and combine his passions.
Robert DeNiro's first movie; he plays a conman who dresses like a priest.
It's okay to be wrong
Have you ever cooked pasta with sea water?
No, seawater is all full of shark poop
Yes. And nobody should do it. It gets people's blood pressure up. It makes people salivate. It gets people jealous. Everyone's looking at me trying to understand why I'm enjoying my pasta so much.
You're right. People don't realize how salty seawater actually is. What they mean is "your pasta water should be noticeably salty"
And yes, there is such a thing as too much garlic, but it's past a whole bulb, so it's not worth considering.
Q: How much garlic did you use? A: Yes.
A: Not nearly enough
now this is finally an unpopular opinion. one i dont share but can respect.
Agreed
Why is the (American) in brackets?
The kind/s of Italian cooking here in the states differs from the kind/s done in Italy, even when the dishes exist in both places. Comes down to how Italian immigrants adapted their foodways to available ingredients and supplies.
That being obvious, why mix American and Italian cooking advice in one statement?
American-Italian being a distinct cuisine
keeping the americans where they belong
I know American, or olive garden Italians, share these opinions, but I didn't want to slander actual Italians if they happen to have sane opinions.
When I was still on dating apps one of my first screening questions was "Is the phrase 'too much garlic' in your vocabulary?"
Saved a lot of time from relationships that would never work. Love my gsrlicky wife!
1⅓ Tablespoons per 4 cups of water.
That does seem excessive.
🫠 lol wuttttt
Now what kinda of american italian? NYC Italian? New Haven Italian? Chicago Italian????
Iunno, but they are all super obsessed with telling you just how Italian they are and how their nona gobbles their ghoul better than any other nona or whatever. And they get real cranky if you bring up that they and their family haven't been to the old country in like 3 generations at this point.
Totally agree with you, here. I am an Indian.
Well, salty as the ocean is bullshit anyway. Nobody is going to put that much salt in anything.
But, I dunno if the garlic thing is so much too much garlic as too much of the wrong preparation of garlic. You throw more than maybe three cloves of raw crushed or minced into most dishes, it takes over until and unless you essentially over cook the whole thing.
If you go with other forms, like roasted or confit, or fermented, you can make garlic the star without it being "too much", if you're a garlic lover.
I agree with your statement though, there is definitely such a thing as too much
I agree completely so downvoted
What's the reason of salt in pasta boiling water?
I've done pasta with heavy salt and completely without and they taste just the same.
Now mainly without as it saves marginal amount of energy.
Al dente noodles are also unpleasant. Just cook them a minute or two longer.
Yeah? I always take the suggested time on the box for when to start checking if done. Only if I can bite through half a noodle and not see any white uncooked core is it actually done. Do you go past that...?
My technique isn't as refined as yours, I just add on a minimum of 2 minutes and hope for the best
For full disclosure, I don't usually chew noodles, and that may be a big part of my preference here. Also my most common noodles are fettuccine and macaroni, but I do the same with spaghetti.
I have teeth so no, I won't be doing that.
If you then afterwards mix the pasta with hot sauce in a pan to combine them, the heat from the sauce both in the pan and the plate will finish cooking the pasta. That's why you don't want it to cook more, it won't absorb the sauce well.
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