On Tuesday, May 11, 2021 at 12:23:26 PM UTC-10, cshenk wrote:
> dsi1 wrote:
> > I like cabbage as much as next guy. In this case, the cabbage is used
> > to absorb oil in fried foods so the hot pieces are laid directly on
> > top of the cabbage. That's just the way things are done on this rock.
> > If the cabbage is served on the side I eat it, if it's on the bottom
> > I won't. I don't eat that much cabbage but I will make a Korean
> > cabbage pancake occasionally. That's good eats! I had a spicy cabbage
> > salad last night at the yakiniku restaurant last night. It was pretty
> > awesome. I think the dressing was crispy chili oil with a little
> > sugar, salt, soy sauce, and MSG. It was a simple little thing but
> > intriguing. https://photos.app.goo.gl/bq3TMFwjWSWcAb2z7
> Looks like it had moe garlic than you wanted. Fair enough!
I've never had a dish that had too much garlic. The Koreans on this rock have taught us that there's no such thing as too much garlic.
Tonight I had some sweet chili pork chops. Boy those chops are cheap! The glaze is crispy chili oil, a good shot of honey, fried garlic, soy sauce, MSG, and a splash of vinegar. It was tasty!

https://photos.app.goo.gl/1qEL18Z3x4bfmtAs5

On 2021-05-12 2:19 a.m., dsi1 wrote:
> On Tuesday, May 11, 2021 at 12:23:26 PM UTC-10, cshenk wrote:

>> Looks like it had moe garlic than you wanted. Fair enough!
> I've never had a dish that had too much garlic. The Koreans on this
> rock have taught us that there's no such thing as too much garlic.
> Tonight I had some sweet chili pork chops. Boy those chops are cheap!
> The glaze is crispy chili oil, a good shot of honey, fried garlic,
> soy sauce, MSG, and a splash of vinegar. It was tasty!
>

I would say that it depends on how the garlic is cooked... or not. We
make garlic pasta frequently. The garlic is minced and cooked only long
enough to start to turn golden. That dish can take lots of garlic.
Roasted garlic is very mild tasting and you can use lots of it. Raw
garlic, OTOH, can be overpowering. That and green onions are among the
few things that give me heartburn.

On Wednesday, May 12, 2021 at 3:53:21 AM UTC-10, Dave Smith wrote:
> On 2021-05-12 2:19 a.m., dsi1 wrote:
> > On Tuesday, May 11, 2021 at 12:23:26 PM UTC-10, cshenk wrote:
>
> >> Looks like it had moe garlic than you wanted. Fair enough!
> > I've never had a dish that had too much garlic. The Koreans on this
> > rock have taught us that there's no such thing as too much garlic.
> > Tonight I had some sweet chili pork chops. Boy those chops are cheap!
> > The glaze is crispy chili oil, a good shot of honey, fried garlic,
> > soy sauce, MSG, and a splash of vinegar. It was tasty!
> >
> I would say that it depends on how the garlic is cooked... or not. We
> make garlic pasta frequently. The garlic is minced and cooked only long
> enough to start to turn golden. That dish can take lots of garlic.
> Roasted garlic is very mild tasting and you can use lots of it. Raw
> garlic, OTOH, can be overpowering. That and green onions are among the
> few things that give me heartburn.

When my wife was living at home, she used to eat like a Korean so she would smell like a very large bulb of garlic. That smell certainly captured my attention - I dug it!
These days, I'll order extra garlic when ordering a garlic dish. Sometimes the cook knows what I want but mostly, they wimp-out on the garlic. Here''s a proper garlic ahi plate - my compliments to the chef!

https://photos.app.goo.gl/Pbvy2unSHCVjczQo9

On 2021-05-12 5:54 p.m., dsi1 wrote:
> On Wednesday, May 12, 2021 at 3:53:21 AM UTC-10, Dave Smith wrote:

>> I would say that it depends on how the garlic is cooked... or not.
>> We make garlic pasta frequently. The garlic is minced and cooked
>> only long enough to start to turn golden. That dish can take lots
>> of garlic. Roasted garlic is very mild tasting and you can use lots
>> of it. Raw garlic, OTOH, can be overpowering. That and green onions
>> are among the few things that give me heartburn.
>
> When my wife was living at home, she used to eat like a Korean so she
> would smell like a very large bulb of garlic. That smell certainly
> captured my attention - I dug it! These days, I'll order extra garlic
> when ordering a garlic dish. Sometimes the cook knows what I want but
> mostly, they wimp-out on the garlic. Here''s a proper garlic ahi
> plate - my compliments to the chef!
>



I had a friend who consumed a lot of garlic thinking it was some sort of
wonder food and consumed it mostly in pill form. He had an unpleasant
smell to him.

On Wednesday, May 12, 2021 at 8:53:21 AM UTC-5, Dave Smith wrote:
>
> On 2021-05-12 2:19 a.m., dsi1 wrote:
> >
> > I've never had a dish that had too much garlic.
> >
> I would say that it depends on how the garlic is cooked... or not.
> Roasted garlic is very mild tasting and you can use lots of it. Raw
> garlic, OTOH, can be overpowering. That and green onions are among the
> few things that give me heartburn.
>
Agree. I had a pizza last year that was overloaded with raw garlic. Raw
tasting even after being blasted in a 425° oven; it was bad enough I've
shied away from purchasing that brand of pizza again.

On Wednesday, May 12, 2021 at 5:14:43 PM UTC-5, Dave Smith wrote:
>
> On 2021-05-12 5:54 p.m., dsi1 wrote:
> >
> > When my wife was living at home, she used to eat like a Korean so she
> > would smell like a very large bulb of garlic. That smell certainly
> > captured my attention - I dug it!
> >
> I had a friend who consumed a lot of garlic thinking it was some sort of
> wonder food and consumed it mostly in pill form. He had an unpleasant
> smell to him.
>
One of the Indian programmers-in-training at work reeked, simply reeked
and that was 10 feet away from me. It was so strong it stopped me dead
in my tracks when I opened the door to pass him some printed work.

On Wednesday, May 12, 2021 at 12:14:43 PM UTC-10, Dave Smith wrote:
> On 2021-05-12 5:54 p.m., dsi1 wrote:
> > On Wednesday, May 12, 2021 at 3:53:21 AM UTC-10, Dave Smith wrote:
>
> >> I would say that it depends on how the garlic is cooked... or not.
> >> We make garlic pasta frequently. The garlic is minced and cooked
> >> only long enough to start to turn golden. That dish can take lots
> >> of garlic. Roasted garlic is very mild tasting and you can use lots
> >> of it. Raw garlic, OTOH, can be overpowering. That and green onions
> >> are among the few things that give me heartburn.
> >
> > When my wife was living at home, she used to eat like a Korean so she
> > would smell like a very large bulb of garlic. That smell certainly
> > captured my attention - I dug it! These days, I'll order extra garlic
> > when ordering a garlic dish. Sometimes the cook knows what I want but
> > mostly, they wimp-out on the garlic. Here''s a proper garlic ahi
> > plate - my compliments to the chef!
> >
> I had a friend who consumed a lot of garlic thinking it was some sort of
> wonder food and consumed it mostly in pill form. He had an unpleasant
> smell to him.

I don't find the smell attractive on men. Mostly one finds a heavy garlic smell in FOB Koreans . I don't find that smell attractive in women because these women tend to be girls that work in bars or are finely finished women of the high maintenance kind that are way out of my class. I find FOB Korean women to be scary. They have evil in their hearts.

On 5/9/2021 1:45 PM, KOOKthe is a narcissistic little bitch:

> Use

Shut the **** up, you stupid weak little mentally ill bitch. DIE!