Garlic

  • Using fresh garlic is amazing, especially compared to those minced-garlic-in-a-bottle. It doesn’t instantly become brown and cooked after you put it in hot oil. Same thing holds for ginger versus the ground ginger you find in the spice aisle.
  • I’ve somehow found the art of frying chicken with minimal oil. It tasted decent, but it was still literally fried.
  • Basting oil is amazing. Adds so much aroma to roasting brussel sprouts.

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