Before cooking anything dice up a lot of garlic ahead of time. Then heat up a little bit of oil in the pan, add in the garlic and let it sauté until it just starts to brown. Then add in whatever you were planning on cooking.
Don't be afraid to add more garlic. More garlic almost always equals more flavor. This is a big reason why Italian cuisine is so consistently delicious. It's not unusual for me to use 15-20 cloves of diced garlic when making dinner for two.
As an Italian with a passion for cooking, I'd like to say that too much of every ingredient is just too much. A plate is a balance of different flavors, and while garlic does enhance the flavour of a dish, I believe that a dish for two with 15-20 cloves of garlic will taste mostly... of garlic! Garlic is not just a neutral enhancer of taste (or otherwise it could be used with everything, while there are some recipes in which garlic is not an ingredient), but it's presence is quite felt.
While garlic does play a big part in Italian cuisine, I think one of the reasons Italian cuisine is so delicious is that, through its simplicity, it manages to balance a few ingredients very well, allowing them all to appear and compensate each other. Adding a ton of garlic upon everything does not play well with this and probably makes every dish taste like garlic.
I've noticed a pattern in the United States, where something very strong or particular is deemed good, and people start using it to excess. This has been true of Garlic for several decades now. (I've been guilty of it too.) I think the same phenomenon is behind things like the so-ubiquitous-it's-obligatory highly bitter IPA, and extremely potent hot sauce. It's like people gravitate towards particular highly salient markers, then apply those or buy those to excess. People like something because it produces a good effect when it's well applied in balance, then other people gravitate towards the marker, not the well-balanced effect. The easy recognition of something salient becomes a substitute for taste.
I think there's lessons here for how people evaluate other people, and for how fads in software develop over time as well.
(Quick rule of thumb - to maintain a 2000mg sodium per day diet when eating 2000 Calories per day, you need to average a 1:1 ratio between mg sodium and Calories.)
I've read that this tends to cause irritation of the gut, especially the onion powder.
I picked this up from some cooking show (maybe Heston Blumenthal?) and after adopting it, adding two cloves of garlic to a dish is now a 45-second operation including cleanup.
“ITFs mostly occur in plant roots, such as Jerusalem artichokes, leeks, or salsify, where they act as a storage and stress-preservative polymer”
More details:
“..subjects were instructed to consume a hot meal for lunch and a soup for dinner, prepared with ITF-rich vegetables to ensure an uptake of at least 9 g of fructans per day (mean intake of 15 g/d)“
'ITFs mostly occur in plant roots, such as Jerusalem artichokes, leeks, or salsify'
I also saw garlic, celery, and scallions in there, but artichokes are definitely an odd one (not a root), while the apparently similar asparagus is missing.
https://en.wikipedia.org/wiki/Jerusalem_artichoke
They're not closely related to globe artichokes, which is perhaps what you were thinking of. Jerusalem artichokes are a kind of sunflower, and globe artichokes are a kind of thistle.
PS related to "inulin-rich" is "high FODMAP".
Personally I’m fine with this being on HN because I think this audience understands issues around low N (and commentators do a good job of pointing them out), but I agree that it would be problematic if this were picked up by the New York Times or something.
Interestingly if she has a glass of wine—especially a red—the effects are amplified.
It’s a very strange change and makes eating out quite challenging given how ubiquitous both are in food preparation and seasonings.
Never fails to make me chuckle...
As opposed to episodes of something else? Was something reported before or after the intervention? Is that all they were told to report? Is it good? What???
This is odd, because whenever I eat garlic or onion I start craving sweets for hours afterwards.
EDIT: I misread your comment, I thought you meant craving sweets after onion/garlic is a symptom of fructose intolerance.
EDIT 2: I read it again and I'm now not sure if you mean that or not :P
