Or garlic TBH
32I usually just change “cloves” to “heads” and then the recipe is about right.
13Lol yeah. Any recipe that calls for a clove or two may as well not have any garlic.
2
I have never heard “whoa, there’s too much garlic in this”.
9I have. Once.
A friend of mine added all the garlic he had into a sauce.
The whole place was garliccy for a few days and the sauce was like liquid garlic..
It was bad. But it was way too much
4
I over spice everything, garlic included, but:
I had a girlfriend that misread a recipe and made a pot of gazpacho with four whole heads of garlic instead of four segments. It was quite spicy, but I loved her and ate it anyway.
No matter how much I showered and brushed my teeth I stank of garlic for the next couple days.
It was tasty, though.
5Nah, I put too much garlic into Hummus the first time I made it.
There's definitely such a thing as too much garlic. At least RAW garlic. It was nearly inedible and I quite like garlic.
3Too much raw garlic can def bite back
2Yeah raw garlic is rough. I usually roast it when making hummus. But even then, I found powdered garlic to be the best tasting. And I can never add enough roasted or powdered garlic.
2
Quadruple it in most recipes.
2
Ummm... This is a bit grotesque, so if you don't like graphical bodily stuff, maybe skip what follows. Anyway, someone gifted me really expensive and rare cheese recently. By that point, I had been eating less animal products, so I had forgotten my body couldn't really handle dairy...
My friend and I tried it and it was absurdly tasty. We kept on eating, grating, eating, grating... In a single sitting, my friend and I ate the whole thing.
Oh boy, what a mistake. My belly ached. I was bloated. 'Not a problem', I thought, 'tomorrow morning everything will be okay'. My lactase-abundant friend left and I went to sleep.
Middle of the night. I woke up. Nausea. Dizziness. I just had to go go the toilet. I ran. Oh boy, my stomach wasn't happy with me. At all.
I figured I'd wait and see if this ended up being serious. It could be temporary. Except, I had to go to the toilet again, and again, and again.
"OK, snek_boi, you need electrolytes. You won't die from lactose intolerance-induced dehydration. I refuse". So I went to the store, got the electrolytes, and chugged them as I came back. Alright. Time to sleep, again.
I managed to sleep, except when I woke up I still felt nauseous. I went to the bathroom. This time, (TRIGGER WARNING, GROTESQUE) I was pooping radioactive water. It was bright yellow, almost like Powerade or Gatorade or something like that. Wtf.
I took out my phone to see if I should go to the hospital. Turns out, if you eat too much cheese, it goes through a whole process as your body tries to decompose it. The very last step is pooping bile, which is secreted in an attempt to digest the fat in cheese.
Knowing about that whole 'cheese digestion process', I guessed I wouldn't die anytime soon. I just sat on the toilet, drinking my electrolyte solution, contemplating, contemplating my poor decisions, contemplating the wondrous complexity of chemistry and biology, contemplating the fragility of human life and good gut health.
TL;DR: Too much cheese can mess you up.
25I'm sure you know this but I felt the need to put this PSA out here. You can buy lactase pills at the pharmacy to mitigate some of the intestional catastrophe from eating dairy
4
I'm trying to think of any recipe that already includes cheese where more cheese is a bad thing.
The closest I can get is desserts that use things like mascarpone, where if you add extra the filling doesn't pipe well, and you could just increase the recipe and pipe five gallons into your mouth once you are done with the desserts you'll serve.
Not that anyone would do such a thing on purpose. But, you know, you add a little too much of one thing, you try to correct and add too much of another, and an hour later the dessert is perfect, but you're laying on the floor crying because you have a stomach ache and are covered in filling.
14And if those stupid food recipes where they pour an industrial sized can of hot cheese whiz over it
3
I've had one dish ever with too much cheese, scrambled eggs. If you get to a 50/50 ratio it just gets this terrible texture
13Up until that point, it sounds damn good tho.
6Make it into an omelette, and the cheese to egg ratio doesn't even matter
2
I once spilled a pot of mac and cheese before I could add the sauce. I saved the cheese powder for the next day. It was then I learned what "dangerously cheesy" truly is. It was bad, but it was good.
12You can add too much cheese to bechamel when making mac and cheese. It turns the sauce from smooth and velvety into spackle.
10Don't lie, you'll eat that spackle and enjoy every minute of it.
7Enjoy is a strong word. 'Tolerate because I'm poor' is the proper term.
9
It's probably just me, but are rouxes and bechamels just like REALLY hard to get right? I fuck em up every time, so I refuse to make cheesey sauces by hand anymore.
4Before I started caring about my waistline, I used to make giant batches of home made macaroni and cheese a few times a month. My recipe is simple, but I recognize it's also probably an abomination when compared to proper techniques, but here's the thing - it's easy, forgiving, and it works!
Forgive my lack of measurements. I'm going to try, but I've just winged it for years.
3-4 cups of milk in at least a 2qt saucepan. Slowly heat to almost a simmer, stirring to keep the bottom from scorching. As it's heating, really mix about 1/2 cup milk and a couple fat tablespoons of flour. You want a good amout of flour, but loose enough to still be able to pour. When the milk is starting to ripple, slowly pour in the flour mixture while whisking.
This would technically be the hardest part. Don't add all the flour mixture yet. Flour thickens the most once it comes to a boil. Mix/whisk in about half, see how thick the mixture gets once it starts to bubble (watch for hot spatters!) When I make it I want like a gravy texture - not runny, not pudding, somewhere in between. Not thick enough? Add more flour mix. Too thick? Add a splash of milk. You just need it to bubble slowly for a couple minutes to achieve it's full potential.
Once you've gotten a decent texture (remember it will thicken a little more after cooling) take it off the heat. Add garlic powder, onion powder, whatever seasoning you want, just be careful with salt until you've tasted it with the cheese. Now that you've stirred it a bit, add your cheese and let the remaining heat melt it. Depending on if you're using shredded or cut a block into chunks, you may have to warm it a little on the heat if it gets too cold, but DON'T bring it back to a boil. There's a risk some cheeses might break if you do. Don't get it too hot and you should be good.
I fought with making a proper roux too many times. My "nobody knows what I'm doing alone in the kitchen" version was far easier (forgive me real chefs 😉.)
2You can buy some sodium citrate off amazon. It's the emulsifier that makes american cheese and velveeta work, you'll get a smooth sauce with much better flavor than velveeta. Just google sodium citrate mac n cheese for a recipe, it's pretty easy to make.
2Super easy if you follow this recipe:
Take 4 tbsp butter in a pan. melt it
add 2 tbsp flour. whisk for 3 minutes.
slowly add 1.5 cups milk and vigorously whisk it into the butter and flour mix (slowly is key here too fast and you'll end up with lumpy sauce)
Once all the milk is added you should have a smooth but thin sauce. Cook your sauce until it reaches a consistency that you want then add your cheese (I add 100-150g of parmesan to this for alfredo or 150g of cheddar for mac and cheese sauce). Remember that the sauce will thicken more once you take it off heat.
Edit: Also spices are on you. Spice it however you like starting with at least some salt since the milk will take some salt away from the cheese.
1
Yeah but then you just apply more shredded cheese on top
2
Everything's better with a bit more cheddar
5Ok, hit me with your wildest opinion on this then...
Mild, medium, sharp, or extra sharp.
Then, on top of that do you prefer orange or white?
Now we're getting deep. That's the good stuff....
2Extra sharp aged with those crystals in it that crunch when your teeth hit them just right. That's the stuff
3Yes
3Once tried 10 year aged cheddar. Magnificent.
2
Concur
2
There is no such thing as too much cheese
3Same with green onions
2Garlic
3So underappreciated here in the US.
2
Sometimes it makes the food too fatty imo
2My cheese hound brother @KickMeElmo probably has something to say to this
1🎵I always want more parmesan but I'm embarrassed!
1There's a lot of harm actually. Not to you, but:
To lots of cows/sheep/goats that have to be forcibly impregnated by humans or by socially inept bulls/rams/billies that physically/sexually assault said animals, to be forcibly separated from their offspring by humans upon birth to widespread emotional distress, to be forcibly maneuvered into a cage and hooked up to tubes for hours at a time to extract their milk (aka breast milk for baby cows/sheep/goats) for days and weeks and months on end, and to be forcibly killed at an early age by humans to extract all parts of the animals' corpses for human taste sensation or as protection from the environment (clothing).
Then, lots of humans get harmed during the impregnation/separation/killing steps above either due to the animals retaliating against humans, or due to humans getting injured from the machinery that processes animal corpses, or due to the illnesses that arise from working in environments that process animal corpses, or due to the illnesses that arise from living around environments that process animal corpses.
Lots of harm behind it that you don't see, and that's by design.
-2that's a funny title because actually there's a lot of harm involved in the dairy industry
-6
