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mirthalia.bsky.social
mirth
@mirthalia.bsky.social
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"The best thing for being sad," replied Merlin, beginning to puff and blow, "is to learn something. That's the only thing that never fails." —T.H. White
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mirthalia.bsky.social
@secretsleepoversociety.com Just watched Fruitbus, and Jacob, this may explain the garlic thing (for British recipes, anyway):
A photograph of a segment in a book, featuring a photo of garlic growing in a pot with the text: "GARLIC - Until quite recently scientists smiled at all the wonderful medicinal powers claimed for garlic, but recent research has shown that there is some truth in a few of the old wives' tales. Garlic, of course, has an important role in Continental but not in British cookery — it really isn't worth growing unless you are a fan. Any well-drained spot will do. Buy a head of garlic from the greengrocer or supermarket and split it up into individual cloves. Plant them 2 in. deep and 6 in. apart in March. Apart from watering in dry weather there is nothing else to do until the foliage turns yellow in July or August. Lift the bulbs and allow to dry under cover, then store in a cool, frost-free place. If you are a beginner with garlic, you must use it very sparingly or you will be put off for ever. Rub a wooden salad bowl with a clove before adding the ingredients. Rub the skin of poultry before roasting and then you can try dropping a whole *unskinned* clove into a casserole or stew, removing it before serving. If by then you have lost a little of your garlic fear, you can try using crushed (not chopped) garlic in meat etc. as the Continentals do."
January 20, 2025 at 12:30 PM