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   AnthonyJK-Admin (anthonyjk@mastodon.redgarterclub.com)'s status on Tuesday, 24-Dec-2024 16:49:10 JST AnthonyJK-Admin

   in reply to

   • Venial Trinities

   @intransitivelie

   I'm like that, but with onions.

   Being from South Louisiana and raised on Cajun/Creole cooking, I really can't eat anything without spice, and a little heat. I've even started adding jalepenos to nearly everything for the heat.

   • Embed this notice
     Venial Trinities (intransitivelie@beige.party)'s status on Tuesday, 24-Dec-2024 16:49:11 JST Venial Trinities

     I am definitely one of those people who reach for the garlic for nearly everything. I think I've only ever once had a dish which had too much garlic in it, and that was because the garlic hadn't been tempered at all so the dish essentially tasted like chewing garlic cloves. Which I've done. This was almost spicy, it was so garlicky. It made my tongue hurt a little.

     Anyway, if a recipe calls for two cloves of garlic, I'm more likely to add half a head, particularly if it's going to be cooked for a while. I appreciate subtle flavors, but I like taste, and there's usually room for more garlic. I use garlic powder too. I'm not proud. Occasionally I'll add fresh garlic, canned garlic, and garlic powder to a dish because each of them brings a slightly different taste to the party.

     I probably overspice things I cook. I like bold flavors. And I'm whiter than rice in a snowstorm, so I'm probably not the best judge of when things are flavored enough. I can't handle spicy food, as in food with a lot of capsaicin, well anymore, but I make up for it by adding a lot of mild but still flavorful spices. My spice cabinet takes up two cabinets. I wish I had more room for spices than I do.

     My tongue gets bored easily. I think that's the best way to describe it.