Makes a cracking Mole 
1 Like
The last time I had those…they weren’t cheesey.
Not eaten any for maybe 30 years.
S’OK.
1 Like
I fucking love them but can only scoff them with coffee 
I managed 4 on the bounce. The only thing keeping me from nailing them all was the abject disappointment of having none left if I did.
Never tried with coffee, always been a tea-jenny when it comes to these fiery fuckers.
3 Likes
Popcorn olive oil, chili powder, smoked paprika, granulated garlic, granulated black garlic, dried parsley, black pepper, grated Parmesan . . .
5 Likes
Not come across granulated black garlic before, where did you find that?
1 Like
In Canada it can be found in grocery stores, but I see all kinds available online. I use it quite frequently, adds umami while keeping my sodium intake down.
Just a thought - parsley tends to neutralise onion/garlic flavours, have you tried just omitting it? Not sure if you’re using any salt, but if you are, you’d probably be able to use a bit less.
I thought parsley just neutralised the garlic smell rather than the flavour.
Smell (basically) = flavour, except for the primary tastebud stuff.
Different people experience the effect differently - for me parsley kills garlic almost stone dead.