Originally Posted by
JBord
Thanks for the ideas! I'll take the advice on keeping it simple. I wonder if garlic would dissolve in a sous vide for 6-7 hours? That might be amazing, so may give that a try.
I've tried honey on a pizza, I don't like it. I HAVE had pickles on a cheeseburger pizza I've made. I'm not against it. I just didn't think it worked on this pizza. And probably no way my wife would have eaten it.
I don't think garlic will ever dissolve, but it will soften to a paste and some of the garlicky flavor will probably dissolve. I wonder if garlic flavor compounds are more fat- or water-soluble.
I am not a fan of honey on pizza either but there is a pizza around here (I forget specifics) that includes spicy honey and it's really good.
Originally Posted by
EkekoBWI
I cooked my 20th meal out of In Bibi's Kitchen, the great majority of which were big hits. The only issue I have with this East African cuisine cookbook is more than once it suggested adding water to a pots with hot oil!
I just ordered this cookbook. I'm sure I will leaf through the pretty pictures and cook maybe one thing from it, as I do from just about all cookbooks I buy...
Incidentally, speaking of African food check out the Netflix documentary
High on the Hog, about the African roots of US soul food.