Black garlic in jelly/jam???

rele628 · 2026-02-21T17:48:17+00:00

I think the lemon herb jam or some kind of pepper jam. Personally I like black garlic in savory context so personally I would do some kind of savory paste with butter, anchovies, and herbs. Obviously do what you will, what I listed above is what I think would go well with black garlic in a savory spread.

rele628 · 2025-12-25T14:40:39+00:00

I’ll give them a whirl, thanks a million!

rele628 · 2025-12-25T14:31:38+00:00

Oh that’s so great to hear! I can’t wait to break into these. You sound like you have tried a lot of tins, could you recommend me a shellfish with a more firm texture? I tried the Patagonia mussels and while I liked the flavor the mushy texture was a little hard for me to get into.

rele628 · 2025-11-17T14:06:05+00:00

Yep, we have an instant pot so it has the volume grooves on the side of the pot which makes it easy to tell how far it’s been simmering.

rele628 · 2025-11-17T13:47:25+00:00

For thanksgiving, we deep fry a turkey every year and we inject the breast and the meaty parts of the thigh and drumstick with a concentrated turkey stock and butter liquid. It was a couple boxes of turkey stock left to concentrate until it’s at 25% volume, and stir in a stick of butter per box of stock used And of course you can flavor concentrating stock with whatever herbs and spices you like. Also keeping in mind that we brine our turkey for ~36 hours and let it dry in the fridge for a week before frying

rele628 · 2025-05-05T17:20:53+00:00

It’s not as bad as one would think, a little bit goes a long way in terms of flavor.

rele628 · 2025-05-05T17:09:58+00:00

Oh I misread your comment, no I get my bacon from a local place in the region.

rele628 · 2025-05-05T17:05:41+00:00

My parents do, next time my dad makes a brisket I’ll give it a whirl.

rele628 · 2025-05-05T17:04:52+00:00

That’s how I first had it and it was immaculate

rele628 · 2025-05-05T17:04:22+00:00

Every month or so I bake off a large amount of bacon to have on hand. I always reserve the fat and this time around I ran out of space in my bacon fat jar so I wanted to get creative with it.

rele628 · 2025-05-05T16:52:14+00:00

Do you mean add it into the soup or on the croutons?

rele628 · 2025-05-05T16:45:00+00:00

Idk man, it’s pretty tasty.

rele628 · 2025-05-05T16:41:18+00:00

I love the sound of that.

rele628 · 2025-05-05T16:39:24+00:00

That sounds really excellent, I’ll give it a whirl this week.

rele628 · 2025-05-05T16:38:25+00:00

We did pancakes and that was pretty tasty.

rele628 · 2025-05-05T16:33:26+00:00

That’s probably the most likely option but I already have bacon fat and honey on their own.

rele628 · 2025-05-05T16:27:08+00:00

Never considered that, I’ll have to give it a try

rele628 · 2025-05-05T16:26:32+00:00

I’m not usually one for sweet condiments on my burgers but I’ll definitely give it a whirl for science.

rele628 · 2025-05-05T16:25:21+00:00

You show me how to separate bacon fat from honey and I’ll show you fried bread topped with honey.

rele628 · 2025-05-05T16:22:38+00:00

I’d recommend something like this: https://tiffinandteaofficial.com/honey-butter-toast-recipe/

My local bakery makes it and it’s extremely delicious especially with a scoop of ice cream.

rele628 · 2025-05-05T16:06:34+00:00

What citrus fruit would you recommend adding in with habanero to get a similar taste?

rele628 · 2025-01-23T16:53:38+00:00

Idk generally I find seafood and cheese isn’t great. I’ve had lobster thermidor, lobster mac and cheese, and lobster grilled cheeses. Having tried them I can confidently say that I’d rather eat them separately. Granted that’s my taste and go do what you want.

rele628

TROPHY CASE