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  • #16
    Originally posted by SMOKE FREAK View Post
    This seems to happen to me alot when cooking...Never seems to taste as good the first day as it does leftover...
    Leftovers get to gather all the flavors and meld them into deliciousness, especially soups and stews. FYI, pulled pork. I bag it, freeze or fridge it, then dip the bags in a hot water bath to reheat. I never serve my pulled pork the same day... gotta sit at least overnight to get all those flavors happy.


    Drinks well with others



    ~ P4 ~

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    • #17
      This chick is a bit " out there" buht we know you ain't right either, so seems like a good link

      Try roasting whatever varieties you can find of ,the god garlic
      Wait till the next day to spread on your toast in the morning . One may stand oot , you never know.


      http://thepioneerwoman.com/cooking/how-toroast-garlic/
      Phil


      Fun Tune , She's a Smoker
      http://www.youtube.com/watch?v=mxiCrcV_R9o

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      • #18
        another approach is to make garlic oil and spritz the food with that before serving.

        simple, quick and effective.

        I find when making really strong garlic sausage that I use both fresh and powdered garlic to get that real vampire repellant effect.
        Made In England - Fine Tuned By The USA
        Just call me 'One Grind'



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        • #19
          ice, just shave it and put a pinch 'tween yer cheek and gum..........you be aight!
          sigpic
          it's all good my friend..........

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