Home Feed
Home
Search
Search
Add Review, Blurb, Quote
Add
Activity
Activity
Profile
Profile
#garlic
blurb
BarkingMadRead
Dracula | Bram Stoker
post image
CatLass007 No Keanu or Winona today? It‘s good to take a break every now and then. “But doctor, can‘t I just get extra garlic on my pizza?” 2mo
mcctrish Going to run out of blood suppliers quickly at this rate 2mo
See All 11 Comments
Bookwormjillk And suddenly I get a craving to cook Italian food with lots of garlic. So technical question. If I donate blood and a vampire bites the recipient does the vampire then crave my blood? 2mo
BarkingMadRead @Bookwormjillk 🤣🤣🤣🧄🧄🧄 2mo
Clare-Dragonfly Tell me blood types haven‘t been discovered yet without telling me blood types haven‘t been discovered yet… 2mo
BarkingMadRead @Clare-Dragonfly so glad I‘m not the only one thinking that 🤣 2mo
rubyslippersreads @Clare-Dragonfly @BarkingMadRead I thought that too. 2mo
rubyslippersreads @Bookwormjillk Probably not if you‘ve just eaten garlic. 🤣 2mo
julieclair @Clare-Dragonfly @BarkingMadRead @rubyslippersreads I had the same thought! Uncle Google says blood types were discovered in 1901. Dracula was written in 1897. 2mo
SamAnne @julieclaire @Clare-Dragonfly @BarkingMadRead @rubyslippersreads I‘m catching up on the thread here. My annotated copies has a note about how dangerous transfusions were back then because they didn‘t know about blood types. My copy notes that they thought people of “nobility, wealth would do better with blood from another person from the upper classes. Hence all the comments about Van Helsing approving of his “blood donors” availablee. (edited) 2mo
43 likes11 comments
review
KCofKaysville
post image
Pickpick

Fun and interesting account of how special flavors have influenced American cuisine over the years, mostly with a focus on certain spices like curry, garlic, and sriracha. I am not really a foodie yet but I enjoyed it.

blurb
KCofKaysville
post image

Starting a book about food and basic flavors.

20 likes2 stack adds
blurb
JenniferEgnor
post image

When the recipe tells you, use 2 cloves of garlic, but this translates to you as 2 BULBS of garlic 🤣😍🧄

dabbe 😱🤣😍 12mo
Kimberlone Haha this is me with garlic and onions! 12mo
JenniferEgnor @Kimberlone do you have a tip for cutting onions without burning, teary eyes? 12mo
Kimberlone @JenniferEgnor I know there are lots of life hacks for this, but I honestly just submit to the tears 😭 12mo
11 likes4 comments
blurb
Lillie
post image

Anyone who knows me knows that I am not a cook but I do enjoy reading about food usually through a travel memoir. Was surprised in 2017 to find Eight Flavors a 5🌟 read. Who knew the history of food could be so interesting?

Other 5🌟 for the year: One of Us is Lying, Midnight at the Bright Ideas Bookstore & All Our Wrong Tomorrows.
#DecadeofBooks

*I'm thinking of buying all my 5🌟reads for my home library. Anyone else do that?

blurb
amyrohn
post image

I read 3 books for my 2 books clubs this month! Find out my thoughts here: https://amysbookreviews.com/2019/11/19/3-november-book-club-picks-and-reviews/

blurb
SarahMillerBooks
post image

When your snack is an accidentally perfect match for Chapter 8.

Also? The racism this book chronicles will make your jaw drop, which is inconvenient if you‘re drooling over the recipes, but not as inconvenient as RACISM ITSELF, so pay attention!

7 likes1 stack add
blurb
MrBook
post image

#TBRtemptation post 1! America may have a unique culinary landscape. And the young historical gastronomist has determined that is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and sriracha. She combs through economic, religious, and economic records, cookbooks, manuscripts, & bills of lading, from the early colonial days through today. An interesting history indeed! #blameLitsy #blameMrBook 😎

slategreyskies I almost checked this out on #Hoopla last night. It looks good! :) 7y
SauerPatch How disappointing that MSG is listed as one of them... 😒 7y
69 likes7 stack adds2 comments
review
Readingrobin
Mehso-so

After hearing this dynamic author I eagerly jumped into reading this and felt like it dragged for me. I wanted more of her experience and less technical stuff, I guess. Great concept and very interesting but slow reading.