memes @lemmy.world

1mo ago

Cheese is always good

108 comments

I do the same with garlic. Usually two or three times of what the recipe says.
There is not a single reason in the world not to do so.
- I do that! Recipes say "add one clove of garlic" I do at least 5. I swear recipes are written by vampires
  
  I do the same because I love garlic too .... unfortunately, this past winter, I discovered there is an upper limit to this 'one neat trick' ..... an entire head of raw garlic on a piece of toast is enough to wish you could physically remove your colon from own body for a few hours.
- And onions!
  
  It is impossible to have enough onion.
- No recipe should ever have only 1 clove of garlic. Unless it’s a recipe for 1 clove of garlic and even then you should at least double it.
- There's actually a better way to get more garlic flavor into your dishes without adding more. The secret is to add the garlic at the last possible moment in the cooking process to reduce the garlic oxidation. The more it oxidizes the less flavor it has. It oxidizes the second you break the cell walls so waiting until the end of possible helps retain the flavor and make it more potent!
- Also make sure you are adding your garlic later in the cooking cycle. Too early and the flavor will evaporate.
  
  And if you’re doing anything sous vide, use garlic powder instead.
- And tomato paste.
- Maybe you aren't very sensitive to garlic flavor, or just really like the flavor enough to not notice it is overpowering everything else?

This but with garlic
- I've almost managed it with garlic, but that was an "I wonder what'll happen if I use 3 bulbs instead of 3 cloves" kinda moment
  It was still phenomenal, it just had some remarkable... Staying power
- I think the rule of thumb is to at a minimum double whatever the recipe asks for
  
  Yes, and also remember when a recipe says cloves, it really means bulbs.
- I realized how much I love adding garlic to soups, so I figured I might aswell try making a soup almost entirely from garlics. It was amazing.
  
  You got a recipe? I'm down to try some garlic soup

More propaganda from big cheese smh
- Climate Town just released a video about exactly this, how the dairy industry is colluding with the US government to offload cheese onto the American public.
  
  Yo I watched this last night and this post leads me to believe I just live in the matrix…
  
  Came here to say this! That channel is hilarious and informative.
  
  This guy gets it 😎
- I will always remember the moment when I realized all the "Got Milk?" posters in my elementary and middle school cafeterias were industry propaganda.
- Meanwhile, Little Cheese fights those that fight big cheese
- join the pepper jack side

I might be an outlier here, but I absolutely think there is such a thing as too much cheese. My partner and I have regular disagreements about how much should be put on a pizza when we're making one at home.
- Adding too much cheese can keep the the middle of the pizza from cooking properly, just like too much sauce or too many large chunks of vegetables with high water content. It takes a LOT of cheese to reach that point, but it is very possible when combined with the large chunks of vegetables.
  
  It could be the cheese basically sealing in moisture from the sauce. Usually the cheese itself isn't too wet, just oily, but if it completely covers a wet sauce and prevents that moisture from escaping, I think that would do it.
- How dare you haha
- I don't mind cheese, but I have never understood the obsession with piles of cheese.
  Cheese pizza has never made sense to me. Margarita is already plenty of cheese to topping ratio.
  Just enough cheese to hold it together. That's it, that's the right amount of cheese (my opinion, of course)
  I recently came across the question whether cheese or sauce is more fundamental to pizza.
  The sauce. It's 100% the sauce.
  
  Sounds like we're in complete agreement.
  What really gets me is when someone crosses the line from "enough to hold it together" all the way through "cohesive item you can take bites from" then dives headlong into "everything sloughs off as the cheese stays connected and drags every other topping with it", then acts like nothing is wrong and it's a good thing.
- There is such a thing, but it's never wrong to put double the amount in the recipe.

My cardiologist disagrees.
- nah, refined carbs are the real enemy

Recipe: Add 1/4 cup of cheese.
Me: Adding 1 cup of cheese got it.
- One 4 cups of cheese, got it.

Oh, there is DEFINITELY a point where too much cheese becomes a mistake. Somewhere around 400%, I think. I felt sick for days…
- 400% of a body mass?
  
  'a' body mass
  Betelgeuse's body mass?

On one hand
But on the other
- I just watched the climate town video yesterday and that was a hell of a journey. I didn't realize how pervasive milk was in America, and it's not by choice
- Heyy there it is

It's a curse. All my pasta dishes join the Mac and cheese family.

As someone that had to stop themselves from eating an entire tub of jalapeno pimento cheese with cheddar cheese Doritos earlier today, I can confirm.

Seriously. I sorta watched Netflix's You are what you eat documentary. If you haven't watched it, it's basically veganism propaganda, in my opinion. The point is some expert says something like "OMG, cheese is actually addictive!". It just baffled me. Like, what's the damn problem with cheese being addictive? If it is at all, it is addictive for me and it will be like that my whole life, because I feel empty if I don't include cheese in my diet... So, fuck yeah!
- Oh no, foods we've been eating for over 10k years are addictive! The horror!
  
  Water is addictive! Try to live without it a coupe of days and you'll get the worst abstinence syndrome ever!
- I haven't seen it, but the problem is that dairy is consumed to ungodly levels in the US, and even mandatory for school food programs, I believe. The problem with dairy is the myth that it's vital to a healthy diet, despite like 50% or more of the world not being able to properly digest it.
  If it's addictive, then seems like a bit of an issue if it's being pushed on kids.
  It's not gonna kill you in moderation, though.
  The US really has a weird obsession with cheese, in my opinion. I live in Australia, a western country with the majority having European ancestry. As such cheese is consumed, in large qualities also. But my lordy, the US is on a whole other level with cheese.
  The most revolting thing I've seen is "gooey" liquid cheese "sauce".
  🤢🤢🤢🤢 Yikes.
  Haha, sorry for the rant, kind internet stranger, I am glad you enjoy your cheese, and if it makes you happy, then bless your heart, even if I don't understand personally
  
  I'm not talking about dairy in general, just cheese. To me, it's just wonderful to have so many different types of cheese and I want to taste them all, even those that smell awful.
  But yeah, the FDA recommends three daily glasses of milk for Americans (which I'm not, BTW). That by itself is absolutely ridiculous.

crackers love cheese
- I'm only half white but I still love me some cheddar
- oatcakes and pittas love them too

Or garlic.
- Two cloves? Six it is.

Cheese is something that has grown on me in recent years
- You mean smegma?
  
  Please delete your comment
  
  I would say 'oi! Smeg head' but you are unworthy of such wit. Go fuck yourself.

This was my motto for life, but now I'm lactose intolerant. Life is less... cheesy now :(
- Lactaid was a miracle worker for me. I wasn't super intolerant. Milk was OK but cheese and ice cream would fuck me up. I have since... Grown out of it I guess? Pretty much everything is fine but a full slice of cheesecake might have me dying 20 minutes later.
  Either way, eating cheese is worth risking intense gas pain and explosive shits.
  
  eating cheese is worth risking intense gas pain and explosive shits
  That was how I lived the last decade or so until it put me in the hospital. I take it a little more seriously now.
- Just genetically engineer yourself
- There there...
- Lactose free cheeses
  
  Oh yeah Gouda, Parmesan, feta... I said less cheesy, not completely cheeseless.

Who needs the leftover quarter bag of shredded cheese anyway.
I do the same with anything that comes in a can. I'm not going to use a tenth of a tomato paste tomorrow. It goes in today.
Good recipes take that into account.

I added too much to a queso sauce once and then it hardened into a gooey block
- But then you just have a block of cheese, which you can eat
  
  Or even add to another, greater queso sauce.

The best thing that ever happened to me was finishing off some caramelized pork slabs in the cast iron pan...
I put some aged white cheddar, turn the heat off, and put the top of the pan on just to do a quick cheese softening... Well of course I forgot about it and left the room
30 minutes later I came back when my stomach was rumbling, lifted the pan lid and realized that the cheese had melted off the pork and onto the pan. There was just the perfect amount of latent heat, by complete fluke, to perfectly caramelize the aged cheddar into a crispy, greasy disc at the bottom of the cast iron pan.
I have tried to recreate that by frying cheese, and I have never been able to capture that moment of pure tastebud joy and bliss.
- Accidents are often the best ways to discover cooking techniques. I remember hearing about a story of a medieval cook who feel asleep cooking his lord's meat over an open fire. At first he thought his lord would have him whipped or beheaded... but actually enjoyed the roast so much he gave him his own farm!
  That was from a documentary in the 90s I believe.

I agree, but my gall stones tell me otherwise.

Or garlic
- 1 whole clove? 🙂‍↔️✋
  1 whole bulb? 🙂‍↕️☝️

Be careful. Maybe im not a good "chef" (is making frozen pizzas a chef?), but too much cheese can mean the base/ingredients underneeth doeant get heated, so its melted cheese on top of a cold pizza.
- Are you using a hair dryer on your frozen pizza?
- what is the point of putting melted cheese on cold pizza? this seems like an inefficient way to run a business

The only mistakes I made was not adding more than suggested.

Had your cholesterol checked at all lately?? ;p

A cook after my own (cheese clogged) heart!

You can add too much mozzarella and the strings will be infinite. Stilly tasty.

You must be my friend that got high cholesterol in his thirties.

I've done it once, added so much cheese that the only flavor left was cheese and it solidified back into a cuttable block when it cooled down. It was disgusting

Ewww cheese.

Low effort boomer post
- Boomers have a monopoly on cheese? I never knew.... I just never knew....
  
  On this kind of cheesey ass low effort post

108 comments