What’s Eating Fans? Dan Responds | Garlic Bread | What’s Eating Dan?

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31 Comments

  6. Not change the subject.
    But I want to share,
    K? Cook together oatmeal & eggnog stovetop or microwave when done add🍌 nutmeg and a few pecans. it really is nice in cold morning. I do oatmeal 💯 ways😋

  9. Hi, Dan. I recently discovered this series and I'm liking it so far. I see that you didn't mention anything about peeling garlic. I absolutely hate peeling garlic, and I know there are a few methods out there (I even tried the shaking method), but I recently got one of these silicone thingies and it CHANGED MY LIFE. I can't believe such a simple and cheap tool is so helpful, but there you go! Keep up the good work! 🙂

    https://www.amazon.com/Zak-Designs-Z-Rol-Garlic-Peeler/dp/B00004RDDP

  13. One problem I have had MANY times with Garlic Powder, is once opened, it solidifies and becomes a solid BRICK-LIKE mass, even when the top is tightly closed!
    Silicon Gel bags don’t even seem to help much.
    I don’t have this problem with ANY other powdered herbs or condiments, ONLY Garlic Powder.
    Is it only me, or does everyone notice this?

  23. I've been adding dried garlic to water before using it for a long time (decades), it always seemed to improve it in some way. Good to know that a) I'm not alone, b) I haven't been wasting my time, and c) I now understand why it works.

  24. Dan, have you explored black garlic at all? I've read about it but have not tried it yet. Since one way you can produce black garlic is in a sous vide environment, that might be an interesting connection due to your recent focus on SV cooking.

  28. I'm so glad you're enjoying doing this and the comments seem encouraging [so rare on YT] and allow you to stay excited to do more! Please keep going. Maybe consider spotlighting some of your younger/newer team members, who are just starting, to talk about what excites them in food science and experimentation and working with your team.

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