11-08-2024, 09:06 PM
(10-28-2024, 07:39 PM)argentus Wrote: There are many occasions where I prefer garlic powder over fresh. I usually only use fresh if I am carmelizing them with onions. When you buy your rice, or dried beans, or flour or corn meal or corn starch, or dried pasta, put it into a ziplock and let it sit in your freezer for 24 hours. That makes the onboard weevil eggs expand and kills them. Products treated so will never develop flour or food weevils. The weevils don't "find" your food, they are born into it. Their eggs are a byproduct of food processing. People who live in predominantly cold areas don't have to fuss with this. Fortunately for us, weevil eggs are good healthy protein, because we've all been eating them all our lives. I hope this insight hasn't been upsetting to anyone.
Not at all. At least where I grew up it was commonplace to sift all flour for weevils before use. These are/were extremely common and practically unavoidable where I grew up no matter what you do. Gross? Maybe. It is kinda gross but it is what it is. If you look at what USDA allows in most processed foods you don't even know is in there you'll puke. At any rate, they're crawling all over the plants as they grow anyways... These are just the facts of life IMHO.
I agree with you about powered garlic. Much stronger and easier to season with. Fresh garlic can be difficult to gauge flavor solely on quantity as cloves and bulbs vary in strength especially nowadays since "fresh" garlic is often factory grown and in my opinion much weaker than the stuff we used to get. I still prefer fress garlic but there are occasions where I don't feel it has the "punch" I'd like in the dish.
