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My goal is to slime atleast one white person in my...
helping my father get off the factory garlic dip
Rm9tPH
No.1329
my father eats this white stuff from the supermarket called
>garlic dip
it is complete trash. rapeseedoil, joghurt, starch, sugar ... and then 3% garlic.
what a trash thing to sell to people. i am currently looking for ways to make him his favorite garlic dip but without the dead chemical isolates that the factory eaters love so much.
so far this is what i came up with:
sesame paste and a combination of raw garlic (for it's medicinal purpose) and baked garlic (for the intense roasted taste).
if you have a better idea, please tell me.
the plan is to find a nice ratio. where the raw garlic does not overpower everything.
i am imagining something like:
>60%sesame paste
>30% roasted garlic
>10% raw garlic
i have not done it, maybe it will taste amazing. i will do this in a few days when my glasses are delivered and then i get to it.
my hope is that just the 2 ingredients combined will taste amazing already. if it gets too thick i might have to add water but i would prefer not to.
i should watch some how to make garlic naan videos because i have had some amazing garlic naan in indian restaurants here. i remember being blown away by how much real fresh garlic i once found in a garlic naan like that.
i guess i could also just fry garlic.
Rm9tPH
No.1330
ideal would be a raw only garlic paste but this might be so strong that it basically becomes inedible. i will try it though.
with the new blender and tiny glasses, i can make these little 180ml glasses and don't end up with so much to eat that i can experiment for a while:
>75% sesame paste, 25% baked garlic
very fatty mild one
>25% sesame paste, 75% fried garlic
intense garlic taste
>20% sesame paste, 80% raw garlic
eating this would make my face sweat
>30% sesame paste, 60% baked garlic, 10% raw garlic
this one smiles at me most
there is one more thing i need to try first before i try to add herbs and spices: making my own sesame paste from sesame seed.
i've beein yearning for the good home-made sesame paste for a while now! i buy this tahin sesame paste in jars that are ridiculously large, 1300ml. i would prefer just to buy a big bag of sesame the same way i would buy a bag of rice.
Rm9tPH
No.1331
stuff i should try adding:
liquids
>dark soy sauce
>vegan fish sauce
>olive oil
>roasted peanut oil
>roasted sesame oil
herbs
>cilantro
>basil
>oregano
>rosemary
spices
>cinnamon
>curry powder
>paprika powder
>black pepper
>cayenne pepper (i have not had any in so long, good googely moogely!)
plants
>chilli
>ginger
>curcumin
>celery
>red beet
/mLN9R
No.1337
>>1329(OP)
Do you have a job?
bIB2WM
No.1342
>>1337
don't be so fascinated with me that you keep bothering me with your personal questions.
you don't contribute anything to this place, i reject your data-harvesting.
gLUR6D
No.1348
>>1329(OP)
My mum makes this peanut chutney that goes well with chips and crisps. Maybe your father will like that.
>garlic dip
In my village, we make a potato chutney with some garlic and red chili. It is made using the traditional stone mortar and pestle, and it tastes like the best thing in the world.
If your father would try that once, he would never look at store-bought trash again.
bIB2WM
No.1351
>>1348
>peanut chutney
is it a special one or will i find something similar when i search for "peanut chutney"?
i never made chutney, i don't think i ever tasted one that i liked. they may have been too strong for me.
i am looking forward to making my own peanut butter so much. i eat peanutbutter a lot. i usually put a spoon of peanutbutter into a soup, sauce or curry.
>In my village, we make a potato chutney with some garlic and red chili. It is made using the traditional stone mortar and pestle, and it tastes like the best thing in the world.
i have an oversized stone mortar and pestle but i hardly ever use it. i mainly used it to crush pepper. the difference between real fresh chilli and all other processed forms of chilli like powder or paste is alarming. this chilli paste that the koreans put on everything is child's toy compared to fresh living chilli.
>If your father would try that once, he would never look at store-bought trash again.
i think that a lot. i keep making more stuff myself and i look at the people in the store who buy the convenience products with suspicion.
bIB2WM
No.1352
>(brave generated this)
Peanut chutney is a popular South Indian condiment known for its creamy, nutty flavor and versatility as a side dish for idli, dosa, and other breakfast items.
>i keep thinking breakfast is a mistake.
It is often made with roasted peanuts, spices, and herbs, and can be prepared with or without coconut, depending on regional variations.
Prep Time: 5–15 minutes
Cook Time: 10–15 minutes
Servings: 4–6
Temperature: Medium heat for roasting and tempering
Ingredients:
Peanuts (groundnuts): ½ cup (80 grams, raw or roasted)
Oil: 1–2 tablespoons (neutral or ghee)
Garlic: 3–5 cloves (1–2 inches, chopped or crushed)
Green chilies: 1–2 (or 3–4 dried red chilies, adjust to taste)
Curry leaves: 6–12 (small to medium-sized sprigs)
>maybe the asian supermarket sells curry leaves. i never used real curry leaves.
Tamarind: ½ lime-sized piece (or 1 teaspoon paste)
>i used tamarind a lot in curry and tomato sauces and then i forgot about it for a while but it is a magical plant that makes sauces better.
Salt: ½–1 teaspoon (adjust to taste)
Cumin seeds: ½ teaspoon (optional)
Mustard seeds: ½ teaspoon
Asafoetida (hing): 1 pinch (optional, skip for gluten-free)
>wat. i never read this word. also i dunno what a hing is.
Jaggery or sugar: ½ teaspoon (optional, for balance)
i don't think i don't remember ever hearing "jaggery" either.
Water: ½–¾ cup (adjust for consistency)
Equipment needed:
Medium-sized frying pan or kadai
Blender or food processor
Mixing bowl
Measuring spoons and cups
Ladle or spoon for tempering
Instructions:
Heat 1 tablespoon oil in a pan over medium heat. Add peanuts and roast for 3–4 minutes until fragrant and slightly golden.
>most peanuts here come pre-roasted, roasting them myself sounds interesting.
Remove and set aside to cool.
In the same pan, add ½ teaspoon oil and sauté garlic, green chilies, and curry leaves until garlic is lightly browned.
Remove and cool.
In a blender, combine roasted peanuts, garlic, chilies, curry leaves, tamarind, salt, and ½ cup water. Blend into a smooth paste, adding more water if needed to achieve a runny, flowy consistency.
For tempering, heat 1 tablespoon oil in a small pan. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida (if using), and urad dal (if included), and fry until golden.
Add curry leaves and cook for 10–15 seconds until crisp.
Pour the tempering over the chutney and mix well. Taste and adjust salt or spice as needed.
Safety Notes:
Use caution when handling hot oil during tempering.
Ensure peanuts are fully cooled before blending to avoid splattering.
>i own 4 different battery powered fans. perfect opportunity to use one. without fan this stays too hot for half an hour, with a fan i can cool that down in 5 minutes to room temp.
Keep children away from the stovetop during cooking.
Substitutions:
Use roasted peanuts instead of raw for quicker preparation.
Replace tamarind with lemon juice for a tangier flavor.
Use coconut oil or vegan oil for a plant-based version.
Omit garlic for a milder taste or for those with garlic sensitivities.
Storage:
Store in an airtight container in the refrigerator for up to 5 days.
Can be frozen for up to 2 months; thaw before serving.
Pro Tips:
For a smoother texture, remove peanut skins after roasting by rubbing them between your hands or using a clean kitchen towel.
Add a few ice cubes while blending to achieve a creamier, chilled consistency.
The chutney can be made ahead and served at room temperature or chilled, making it ideal for meal prep.
>a chutney to me (inexperienced) is like a porn for your tongue made from herbs and spices. probably better not to eat too m
bIB2WM
No.1353
>>1352
>Asafoetida
what a cutie.
in german this plant was named "Teufelsdreck", which means "the devil's dirt"?
bIB2WM
No.1354
jaggery. insteresting. never seen this here ever.
the people here are retarded, they use industrial white sugar crystals and put it into everything. turkish are probably the worst offenders, they put so much sugar into their tea that it accumulates at the bottom.
human body loves sugar but not this industrial sugar but the moist sugar inside fruits....
bIB2WM
No.1355
treat yourselves!!!!!
this is the sesame paste (tahin) that i buy. it is nothing but sesame seeds crushed. one ingredient.
there is 1,5kg in this glass. i always buy 6 of these glasses from my local turkish supermarket. having supermarkets from different parts of the world that cheaply sell me good food is such a blessing. complete luxury.
i tried from +10 different companies, each tasted good, each tasted different but i never made my own successfully. i think i tried it once in a 2 liter blender which was destined to fail.
WHAT I LOVE ABOUT THE TAHIN SO MUCH IS THAT IT IS A VEGAN SOURCE OF FAT THAT IS NOT AN OIL. i don't believe oils are meant to be eaten, they are too concentrated. people easily overeat them and they are hard to digest, even if it is the healthiest oil. sesame paste however is not as concentrates, it still has plenty of fiber in it.
one thing i do with it a lot is raw tomato sauce. i just put tomatos in a blender and then i add a bit of tahin and POOF it is a sauce. i'm so white, sometimes i don't add a single spice, just the two ingredients as the sauce. other times i load this sauce full of herbs, spices, garlic, onion, peppers.
if you never used tahin to make a sauce just get a small glass (easiest to shake, as the tahin partly solidifies and requires hard shaking!) and invent a sauce.
bIB2WM
No.1356
i might try the peanut thing. for a first try i am thinking of:
>pre-roasted peanuts
>baked garlic
>baked onion
>tahin
>rehydrated tamarind (though i can buy fresh.... i should use fresh...)
but then i should also include the roasting of mustard and cumin seeds in the beginning in a small amount of oil because it might make everything taste amazing.
/mLN9R
No.1378
>>1355
You don't eat meat?
laLgau
No.1383
>>1377
>do NOT use asafoetida. Hing is literally why Indians are stereotyped as smelly,
lol i think i have to study this more.
>it's only used by people who can't eat onions or garlic because their religion forbids them from such
turns out strict Jains and Hindu can't eat onion and garlic? i had no idea about this. i wonder if they have valid reasons for this that still hold up today. garlic is such a medicinal plant, i'd hate to lose out on the benefits. here all i have encountered is encouragement to eat garlic, they tell old stories about people surviving the plague with garlic when everyone around them died.
i have to look into Jainism, apparently they are about spiritual purity.
laLgau
No.1384
>>1378
>You don't eat meat?
no meat
no eggs
no fish
no milk
no cheese
no candy
almost no oil
almost no honey
almost no sugar
almost no pasta
almost no bread
almost no grains
almost no coffee
most of what i eat is: banana, grape, tomato, onion, garlic, celery, apple, watermelon, cucumber, bell pepper, sweet potato, plantain, cilantro, pumpkin
laLgau
No.1385
>>1380
>Don't use this bro, unless you want to snell like a train full of jeets.
the way i eat makes me smell like nothing while people around me often don't smell good and on top of that use nasty parfume. i'd be surprised if hing was enough to make me smell bad.
also since the way i eat ensures that my sinuses are clear, it means my sense of smell is stronger then those of other people. i can smell dog poop from farther away, i am always the first who can smell a fire in the distance. simultaneously i am also the first who can hear the rain beginning outside for the same reason: drained sinuses improve the sense of hearing.
this would have to be an incredible strong plant to make me stink. challenge accepted, i shall buy some hing today 🤣
laLgau
No.1386
>>1380
>idli
i don't remember having idli ever but that stuff seems very difficult to digest. i have to try it once in my life though.
laLgau
No.1387
>https://www.youtube.com/watch?v=pVNVBbPJ1qA
>this automatic transcript is quite bad but whatever
when the dasas and asuras churned the
0:02
Milky ocean Amrit or nectar of
0:05
immortality came out and the dasas and
0:07
Vishnu had hatched a plan to ensure that
0:10
none of the asuras got to drink it but
0:12
one assura rahu drank it so Vishnu
0:15
chopped his head off before the umit
0:18
reached his body and the blood that fell
0:20
onto the Earth grew into garlic this is
0:24
a mythological tale behind why garlic is
0:27
set to have the properties of Amrit but
0:30
but also the characteristics of an Asura
0:32
which is why that entire family of
0:34
plants onion garlic is considered
0:36
tamasik Orthodox jam and Hindus do not
0:39
consume them but I'm particularly proud
0:40
of our ancestors because they never let
0:43
religion get in the way of delicious
0:45
food so even if the rules say no onion
0:48
or garlic they still manage to find the
0:50
root resin of a giant fennel plant that
0:53
only grows in the mountains of
0:55
Afghanistan just so they can get that
0:57
flavor without adding onion or garlic
1:00
aota or Hing has sulfur-based flavor
1:03
molecules that are very similar to those
1:05
found in onion or garlic the resin
1:08
itself is very pungent and concentrated
1:10
which is why it is usually diluted with
1:13
maida rice Flor or Gum arabic and sold
1:16
as compounded asapa which is usually no
1:19
more than 30% H you can buy pure 100%
1:22
asapa crystals but be careful it's much
1:25
stronger than onion or
1:28
garlic
>MUCH STRONGER THEN ONION OR GARLIC?!?!?!?!
>damn this makes me want to try it so bad. i never heard about this ever,
laLgau
No.1388
hahaha sheeeit is gonna be a good day 🤣
i'll dress up all handsome to go to the asian grocery store(s) and search for as strong as a hing i can find! you can't stop me from experiencing this exciting plant!
laLgau
No.1389
this dude's youtube channel is amazing, so glad i stumbled upon it!
laLgau
No.1390
the dude explains fermentation. i have to look at it again when i am sober because it was too complicated for me right now 😆
though i don't expect the dude to tell me anything i don't already consider in some way. fermentation is just a low-tech way of processing food and i think the human body prefers unprocessed.
when i make apple juice without either a lemon or a lime or a grapefruit or at least an orange in it, the apple juice will quickly lose quality. drinking it as soon as i juiced it is the best. if i only wait half an hour, it already changed color and tastes flat.
so if half an hour is enough to ruin food, why would i ferment something for a week and then eat it. 98% of the food will decrease in quality and become harder to digest so that it can have a 2% of bacteria increase, concentrated flavor and altered texture? this seems like an awfully foolish trade. i'd choose the fresh over the fermented every time.
i dunno fermentation seems like scam to me.
laLgau
No.1391
>>1380
>unless you want to snell like a train full of jeets.
i'm quite interested in what will happen to my body.
since i eat so clean, my body is also cleaner. i don't smell as easily as someone else because nothing is rotting inside me, stuff gets out so quickly that it has no time to rot. whatever gets added to my body so it could stink is so quickly leaving me again that there is not even enough stench inside me to ooze out of my skinpores.
the result of this is that i have to shower less often then someone who eats dirty.
during my naturopathic studies i encountered stories of people who say they stink 2 hours after they take a shower. that's the rot in them and i don't have this.
so when i eat this highly smelly stuff, what will happen to my flawless non-stink. will it be strong enough to make me stink? or is the river inside me so strong that it will wash the hing out again before it has time to make me stink?
i shall know the answer to this soon!
laLgau
No.1392
if you complain about people stinking of hing, that might be an indicator of hing being exceptionally slow to digest.
when i am fully in fruit-digestion mode, a poop can occur as quickly as maybe 45 minutes after i eat. i am not that sure about how meat even works but in actual carnivores it has to stay inside the stommach enduring putrefaction for hours or days.
so when i eat meat, the poop would be delayed by an entire day. that is an entire day in which the poop has time to ooze out of my skin pores. meat + hing might be something that takes days to really digest?
laLgau
No.1393
just found this treasure in my big freezer chest:
a big 1,5 liter glass of fresh watermelon juice i made in the summer. average apple is for scale. right now it is winter. i wonder if this will still taste good. i forgot about this glass, this was stupid. i don't think watermelon juice stays good that long.
i place a fan next to it and blow the air directly over it so it can thaw faster. i placed the glass outside over night but it stayed frozen since it is so cold outside.
sheit forgot again to timestamp.
laLgau
No.1394
interesting. jains are close to vegans. i have not looked into jains all that much.
laLgau
No.1395
Jainism
The core principles of are centered on three fundamental ethical pillars: ahimsa (non-violence), anekantavada (non-absolutism or many-sided reality), and aparigraha (non-possessiveness).
laLgau
No.1396
>>1395
>ahimsa (non-violence), anekantavada (non-absolutism or many-sided reality), and aparigraha (non-possessiveness)
i practice all of these with the exception of the non-possessiveness because i do like to use tools and there is no good enough way to use tools without owning them.
laLgau
No.1398
there are fruitarians who say garlic, onion and chilli is too strong and they say it should not be eaten much or at all.
maybe the jains know something i don't. not to eat onion and garlic? maybe there is some other reason. i guess not killing the plant and instead only eating the fruit does have some non-violence to it. there is some dignity and harmony in it.
laLgau
No.1407
>>1353
success i found some but only a very weak little plastic jar with something like 7% actual hing in the first asian market. i went to one more hoping to find 100% but they did not even have weak hing. obviouosly this is racism and this needs to change so that i can find 100% hing!
laLgau
No.1408
oh pure hing is quite expensive.
30€ for a small 20g glass, i didn't know it was such a luxury item.
laLgau
No.1409
>>1393
still tastes good 😆
is delicious actually. really hits the spot.
SOMETIMES JUICE JUST FEELS MORE LIQUIDY THEN WATER.
i wish i never ate all this other nonsense food in my life when i was younger. i'd be so much more of a god if i had the fortune of a fruitarian childhood.
laLgau
No.1410
i love freezing fruit so much. i mostly freeze inside glasses in a big chest. sometimes i am lazy or sometimes it is just too much to fill everything in individual glasses, then i use plastic bags.
it seems like the food traditions are often related to attempts of making food store for longer.
or in other words they exist because people didn't have freezing.
this other stuff they did, fermenting/ pickling/ canning/ einkochen/ adding chemicals it is just too much, it ruins the food too much. freezing isn't perfect either but it's effects are pretty mild.
i'm excited for vacuum jars.
/mLN9R
No.1412
>>1384
>most of what i eat is: banana, grape, tomato, onion, garlic, celery, apple, watermelon, cucumber, bell pepper, sweet potato, plantain, cilantro, pumpkin
Where's protein?
05PKDV
No.1413
>>1412
>Where's protein?
i don't believe protein is valid. go ahead and find out how much protein is in mothers milk and then you know how unimportant it is to the human organism.
i know ever fool talks about it and believes in it but that of course doesn't make it true. majorities believe a lot of stupid shit and it is important to think for yourself and find out if all the shit they believe in passes the shake test.
protein does not pass the shake test.
