this post was submitted on 27 Apr 2025
27 points (96.6% liked)
Asklemmy
49407 readers
485 users here now
A loosely moderated place to ask open-ended questions
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 6 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Not a fan of garlic powder but love fresh clove of garlic on toasted bread. Toast that over an open flame, drizzle on a little olive oil, rub on garlic, then the same with fresh tomato, a pinch of salt and pepper. Learned that one in Barcelona - Pa Amb Tomàquet. Add thin slices of dried cheese, uber umami flavor. Manchego in Spain but this could very well be done in other similar regions with Parmesan or the like.
How do you cut the garlic or do you put the whole clove as is?
I personally like to add pressed garlic with melted butter onto bread then add Italian seasoning and parmesan cheese.
You rub the garlic on. The toast acts like a grater.
Oh that makes sense. I guess you'd need specific bread for that. I usually just have baguettes at home and that likely won't work with the soft interior
French here: it works. Miam.
Yes, exactly. I love that description.