• fidodo@lemmy.world
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    8 months ago

    I’ve had so many people come into the kitchen asking what smells so good and it’s literally just the butter and garlic step.

    • Squirrel@thelemmy.club
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      8 months ago

      That’s my wife. Every time, “That smells good!” and I’m at step no. 1, cooking onions.

  • JoYo
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    8 months ago

    that’s why your garlic is burnt.

  • numberfour002@lemmy.world
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    8 months ago

    Saturday night is usually pancake night so I decided to put this to the test. Unfortunately I was out of garlic. Thought I at least had a jar of the minced stuff, but apparently Harold used them up last week and didn’t bother to remind me. So I substituted butter instead. Harold’s allergic to onions so we decided it was best to skip those. Turned out excellent!

    • AngryCommieKender@lemmy.world
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      8 months ago

      As an American, I am required to point out that some Chinese chef said that first, and it spread to France and Italy.

      • intensely_human@lemm.ee
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        8 months ago

        You mean onions, garlic, and carrots as a starting point?

        I know i’m creole cooking there’s a tendency to start with the Holy Trinity, which is onions, carrots, and celery.

    • EnderMB@lemmy.world
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      8 months ago

      If you have cherry tomatoes, you can make an unbelievably simple pasta sauce by just chucking the tomatoes in, cooking until they go jammy, and perhaps with whatever herbs you like. Once the tomatoes go in, put some pasta on, and in 10ish mins it’ll be ready.

      Another simple sauce for pork is if you finely chop some apples, cook it all down until soft, and then throw some cider in, reduce, add stock, and finish with a bit of dijon mustard. Takes very little time, and is greater than the sum of its parts.

      • cheesymoonshadow@lemmings.world
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        8 months ago

        Omg I’m totally going to have that first one tonight and add in some pesto.

        My husband is out of town and this meatless dish is something he wouldn’t enjoy (not filling enough for him) so we wouldn’t normally make it but I get to enjoy it now thanks to your comment.

        • Cethin@lemmy.zip
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          8 months ago

          Meat isn’t any more filling than other proteins. I hate this idea that’s so common in America. It needs to die. We shouldn’t eat meat with every meal even if that were healthy, which it isn’t. It’s unsustainable. I don’t know how old or open to change your husband is, but I hope this dish works for you and you can convince him to try it.

          • cheesymoonshadow@lemmings.world
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            8 months ago

            He enjoys tofu and meat substitutes too, and we’ve enjoyed many vegetarian meals together. But this particular dish I enjoyed tonight wouldn’t be enough for him because it’s just tomatoes and pasta.

            Btw, it was delicious. I used fettuccine because I had 3 boxes of it for some reason, plus leftover broccoli from the week.

    • dalekcaan@lemm.ee
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      8 months ago

      Not sure if it counts as “making” something, but sauteed onions and garlic with a splash of red wine and a few herbs and spices is my go-to for improving jarred pasta sauce

    • cogman@lemmy.world
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      8 months ago

      So much!

      A real neat trick to this is so long as you add something substantive (peas, carrots, potatoes, chicken breast, rice and beans, mushrooms, whatever) and something acidic (tomatoes, vinegar, wine, lime juice at the end) you’ll end up with something palatable.

      Garlic and onions are the basis for a LOT of classic recipes. So many of them are literally just roasting a protein with garlic and onions.

      It’s that simple. Brown the onions, cook the garlic until it releases a nice smell (30 seconds ish), add what you want to eat and continue cooking until it’s not raw, throw in a splash of acid for good measure (I really like lime or lemon juice for this).m

    • BassTurd@lemmy.world
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      8 months ago

      Chicken stock, shredded rotisserie chicken, chopped celery and carrots, poultry seasoning, salt and pepper to taste. Cook for a bit to let the flavors meld, throw in some egg noodles to cook during the back half. The only other prep outside of the onion and garlic, is shredding the chicken and chopping the carrots and celery. The chicken could be bought preshredded too to save time.

      More time consuming but still pretty simple, if you wanted to make it better, you could make stock from the chicken carcass to use in the soup, make your own egg noodles, and up the spice game for more flavors.

      Not much beats a good hearty chicken noodle soup.

    • 0ops@lemm.ee
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      8 months ago

      Top perogies with it. Bonus points if you cook some bacon or kielbasa too. Top with Hungarian paprika. If you’re doing storebought, Mrs T’s pierogi’s are the way to go. Probably not healthy but delicious.

      This could also be a good start for hashbrowns I think

      • maculata@aussie.zone
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        8 months ago

        Bacon is the food of God. I get pulled up for ‘anti-semetism’ but fuck that. Its irreverent. Onion, garlic, bacon. WTF couldbr better???!?!?

      • Gabu@lemmy.world
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        8 months ago

        Beware: hungarian paprika - real hungarian paprika - can get really spicy if used in excess.

        • 0ops@lemm.ee
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          8 months ago

          True, I actually like to mix the hot and sweet varieties 50-50

    • redcalcium@lemmy.institute
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      8 months ago
      • add water -> soup

      • add rice -> fried rice

      • add noodle -> fried noodle

      • add eggs -> omelette

      • add all of them -> ramen (rice is optional I guess)

  • teft@lemmy.world
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    8 months ago

    Dont fry onions and garlic at the same time. Sweat the onions first and then add the garlic in the last 30 seconds before adding the other ingredients like broth or tomatoes. This will prevent your garlic from becoming bitter by overcooking.

    • wise_pancake@lemmy.ca
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      8 months ago

      This is good advice. Onions tend to take their time, meanwhile the garlic with them burns and loses flavour, just waiting until onion is ready to go out, but onion is still getting ready. Always getting ready. Onion needs to put its face on. Onion doesn’t care that garlic is aromatic and ready and has been patiently waiting for it to start even softening up. Onion is selfish. Garlic shouldn’t even bother getting pressed until onion is ready.

  • Bob@feddit.nl
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    8 months ago

    Actually the name “onion” is derived from the Latin word for one because, I’ve always assumed, it’s the number one vegetable.

    • Gabu@lemmy.world
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      8 months ago

      That’s not true at all, though… Also, “onion” in latin is “cepa”.

      • Bob@feddit.nl
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        8 months ago

        https://www.etymonline.com/word/onion#etymonline_v_7030 "and directly from Latin unionem (nominative unio), a colloquial rustic Roman word for a kind of onion, also “pearl” (via the notion of a string of onions), literally “one, unity.” "

        https://www.oed.com/dictionary/onion_n1?tab=etymology#33571712 "< classical Latin ūniōn-, ūniō a large single pearl, also a rustic Roman name for a single onion (see below) < ūnus one (see one adj.) + ‑iō ‑ion suffix1. "

        https://www.collinsdictionary.com/dictionary/english/onion “C14: via Anglo-Norman from Old French oignon, from Latin unio onion, related to union”

        Don’t know what else to tell you! You could’ve just looked it up!

        • Gabu@lemmy.world
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          8 months ago

          Don’t know what else to tell you! You could’ve just looked it up!

          I did. I also happen to speak multiple romance languages – you know, the ones that are pretty much just Latin with a thick accent. That etymology is bad. Don’t trust everything you read on the internet just because it’s on the internet.

          Also, are you aware that the Romans didn’t largely differentiate between cepa and aglio, i.e. onions and garlic-like plants?

          • Bob@feddit.nl
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            8 months ago

            I also happen to speak multiple romance languages

            Me too! I didn’t even say the usual Latin word isn’t cepa, in fact one of my sources says that in plain terms. Maybe improve your English reading comprehension since you’re so proud of your polyglotism.

            Don’t trust everything you read on the internet just because it’s on the internet.

            I understand doubting etymonline.com but the OED and Collins Dictionaries are authoritative sources written by lexicographers. You know, people who dedicate their working lives to the meanings and origins of words. Wind your neck in, you arrogant milksop.

            • Gabu@lemmy.world
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              8 months ago

              authoritative sources written by lexicographers

              Which means jack shit, especially when it comes to an anglophone source. Anglophones can’t even decide which sets of symbols represent which phonemes.

              • Bob@feddit.nl
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                8 months ago

                I think you’re confusing the reputation of the average anglophone as monolingual with the quite storied reputation of English lexicographers. Your mouth is much bigger than what’s behind it.

                • Gabu@lemmy.world
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                  8 months ago

                  No, I’m not. Open ten english dictionaries and you’ll find ten different schools of thought.