this post was submitted on 25 Sep 2025
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Lemmy Shitpost

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[–] yesman@lemmy.world 183 points 6 days ago (3 children)

If you can smell the salt, you might be using too much.

[–] danc4498@lemmy.world 58 points 6 days ago (1 children)

Why does it taste good starter pack.

[–] Agent641@lemmy.world 25 points 6 days ago (7 children)
[–] idunnololz@lemmy.world 8 points 6 days ago (1 children)
[–] AFLYINTOASTER@lemmy.world 11 points 6 days ago (2 children)
[–] Burninator05@lemmy.world 3 points 5 days ago

I also choose Toaster's ass.

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[–] Eq0@literature.cafe 16 points 6 days ago (6 children)

It makes the onions fry quicker in oil!

[–] BroBot9000@lemmy.world 17 points 6 days ago

Cause it draws out the moisture

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[–] Dave@lemmy.nz 14 points 6 days ago (13 children)

Honestly, salt is my secret ingredient. Way more than anyone else is brave enough to put in, but it makes things delicious.

[–] SatansMaggotyCumFart@piefed.world 18 points 6 days ago (2 children)

I only use the LD50 but that's mostly to stop people from getting seconds.

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[–] ryedaft@sh.itjust.works 12 points 6 days ago* (last edited 6 days ago) (1 children)

Who needs to have functional kidneys anyway

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[–] chemicalprophet@slrpnk.net 39 points 6 days ago (1 children)

I read somewhere that if you’re cooking dinner and shit falls behind just start sautΓ©ing some onion and it will smell so good people will happily wait and be ready to eat when you are ready to serve, 15-30 minutes.

[–] rumba@lemmy.zip 11 points 6 days ago (2 children)

That's pretty fair. I generally get a pack of dinner rolls, parker-house or whatever cook them ahead and let them rest under a tea towel.

An appetiser is the ultimate time saver, because someone ALWAYS shows up starving.

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[–] simulacra_procession@lemmy.today 73 points 6 days ago (2 children)

Lol my mom used to tell me she'd come home exhausted from work and wouldn't know what she was going to feed us, so she'd just put some garlic and onions in a pan to fry while she wound down and figure it out as she went. She said the smell at least made it seem like she had it all figured out, to us anyway

[–] EpicMuch@sh.itjust.works 27 points 6 days ago

My mom, who was a self admitted not-good cook would start these on the stove a bit before dad was set to come home. He’d be hungry but smelled too good and he would finish cooking for us

[–] merc@sh.itjust.works 20 points 6 days ago (2 children)

There's a common joke about that. It goes something like: "A [Ukrainian] starts frying onion and garlic in a pan and only then starts thinking about what they want to make."

[Ukrainian] can be substituted for most other countries, to be honest.

But, to be real, garlic shouldn't be fried for that long IMO, so I'd only put in the garlic about 30s before I was ready to start adding all the other ingredients. But, with the onions, I've actually started onions more than 30 minutes before figuring out what else I wanted to make. That way they have a chance to get good and caramelized. That doesn't work for every recipe, but it works for a lot of them.

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[–] ininewcrow@lemmy.ca 41 points 6 days ago (3 children)

A better combination is onions, carrots and celery

[–] DeadPixel@lemmy.zip 40 points 6 days ago (1 children)
[–] ininewcrow@lemmy.ca 34 points 6 days ago (9 children)

Sorry .... garlic is almost automatic for me at this point when I cook, it's almost like salt and pepper ... I never think of it.

And I'm at the point where I buy about 20lbs of garlic from my local farmer every fall (I just bought my supply a couple of weeks ago) to last me the winter.

[–] swampdownloader@lemmy.dbzer0.com 14 points 6 days ago (1 children)

How do you ensure the garlic lasts through winter?

[–] ininewcrow@lemmy.ca 21 points 6 days ago (3 children)

I keep mine in a very loose burlap bag which my farmer gave me years ago ... then I hang the bag on a hook from the ceiling in my basement (about six feet off the floor) where humidity lingers about 50-60% year round ... no natural light and temps are about 17-20 Celsius year round.

I learned that hanging is better because everything gets equal amounts of air. If you sit it on a shelf or near the floor, the bottom layer will get damp fast and give no air circulation. My farmer said that he had a few customers complain that their supply of garlic went bad midway through the winter ... he suspected that they kept their bags on the floor or on a shelf.

Last year I kept 20lbs starting from about October and I used the last of it at about June the following year with only about three or four bulbs going bad ... and bad meaning they just shrivelled up and dried out.

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[–] ArchmageAzor@lemmy.world 9 points 6 days ago (3 children)
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[–] bacon_pdp@lemmy.world 28 points 6 days ago (3 children)

Not enough garlic in that picture

[–] AtariDump@lemmy.world 24 points 6 days ago (1 children)
[–] riquisimo@lemmy.dbzer0.com 6 points 6 days ago

The bummer is that garlic that big tends to be less potent. I think that's elephant garlic? Bought it once, was very disappointed.

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[–] tino@lemmy.world 16 points 6 days ago

shallot, butter, white wine

[–] Seasm0ke@lemmy.world 20 points 6 days ago (3 children)

My dad hated onions, he'd pick them out of his meals like a 5 year old. One day after I found a love for cooking in highschool this happened and he decided to try my dishes. He was very proud that he only picked out 3 onion pieces and kept the rest lol.

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[–] takeda@lemmy.dbzer0.com 19 points 6 days ago (5 children)
[–] SpaceNoodle@lemmy.world 28 points 6 days ago (1 children)

Is that because it doesn't have a nose?

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[–] x4740N@lemmy.world 14 points 6 days ago (2 children)

Garlic and onion in oil is enough to trigger my hay-fever and irritate my nose so that shit doesn't actually smell good to me

[–] trashgirlfriend@lemmy.world 47 points 6 days ago

A cursed existence

[–] Gonzako@lemmy.world 32 points 6 days ago

Skill issue

[–] shalafi@lemmy.world 14 points 6 days ago (11 children)

Been trying to figure out how to explain to my little kids that they don't like the taste of onions, they like the flavor.

They love McDonald's cheeseburgers, chips of all sorts, all with onions. They're small, biting an onion is too much for their taste buds, so they think they hate onions.

Anyone help me articulate the idea? LOL, it's funny I think on it so much.

[–] DarkSirrush@lemmy.ca 10 points 6 days ago

For me, I dislike (and as a child, hated) the texture of onions. Onion as a flavour has always been fine, it was biting them that was the problem.

Caramelize the onions a bit and blend half into a paste, ask which one tastes bad. If they answer that only the chunky onion is bad, teach them about texture preferences.

[–] nightofmichelinstars@sopuli.xyz 9 points 6 days ago (1 children)

They taste different when cooked.

[–] Kolanaki@pawb.social 9 points 6 days ago* (last edited 6 days ago)

Caramelize them properly and they go from weird, sour but slightly spicy vegetables to straight up candy.

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[–] VampirePenguin@lemmy.world 13 points 6 days ago (3 children)

Except butter instead of oil

[–] Thatuserguy@lemmy.world 9 points 6 days ago (1 children)

Coward. I use both. And then salt the fuck out of it. Every meal takes a year off my life, but fuck if I'm not enjoying the ones I'm left with

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[–] jared@mander.xyz 13 points 6 days ago (2 children)

What about the wonderful stink of cumin?

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There wee several house-party focused cookbooks that suggested to just fry off a pan of decoy onions as your guests enter the house. Doesn't matter if they get used in a dish or not, just cook the onions.

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