Varyk

Thank you !lifehacks@sh.itjust.works community!

tldr: baking/steaming garlic in the peel is the clear winner for volume clove peeling.

Crushing is the winner for a couple cloves in a stir-fry, root end cut is obviously better for garlic chips.

The last garlic peeling post had so many good suggestions that I decided to trial each of them at least a few times with fresh/older bulbs of different shapes and sizes.

One method worked in any situation.

For peeling as many cloves as you want, each technique had some major cons except for the final, winning method put forward by @TheAlbatross@lemmy.blahaj.zone !

The results were:

Smashing -

pros: easy, classic technique. usually works.

cons: peel can get stuck inside a smash, you still have to pull off the peel, occasionally the peel is still stuck to the skin, cloves are damaged.

Slicing off root end and peeling -

pros: easy, faster

cons: still have to manually peel it, much faster but not fast.

Garlic roller -

pros: I cannot find one. Sometimes works?

cons: can only roll a couple of cloves at a time, much more effort than other methods, have to either cut off the ends first or later, so you're doing all the work without any benefit. These are a no for me, dawg.

Shaking -

pros: fun to do, does work for more than half the cloves of large batches using two aluminum popcorn bowls for a minute of shaking.

cons: a LOT of effort, bruises the cloves before cooking, very messy, juice everywhere, inevitably doesn't peel every clove, so you have to spend time hand peeling the leftovers, even with prep work of slicing off top and root end.

WINNER is root end cut and steaming or roasting in peel as suggested by @TheAlbatross@lemmy.blahaj.zone:

pros: least effort, safest, cooking is already done, fastest and simplest clove peeling, no bruising beforehand, least messy

Method:

Cut off root end.

Steam(~10 minutes) or bake(400 degrees ~30 min) as much garlic as you want.

Let garlic sit for a few minutes to cool down.

Pinch the top end of each peel and the clove will pop out easily, discard peel.

Mash the garlic together and season however you like for a garlic dip.

pet urine, whiskey, perfume, you can use white vinegar to get rid of most smells on most materials: carpets, furniture, clothes, without damaging the material.

vinegar is amazing at breaking down odors and then evaporating and not leaving a trace.

I'm feeling 4

bold move with the title, but they really pull it off this book.

this is a great final installment.

the entire book is good, but here's a couple moments that stuck out.

I can't sing this book's praises enough, it really is a solid ending with room to continue or conclude a limited run if they want to.

doesn't even look like they bothered to erase the original title or crop the picture correctly,, but who doesn't like Nic Cage enough to overlook a lazy morph?

The peel is thicker and attached firmly to the root, so cutting off the root end first will save a lot of time and effort peeling garlic.

you can avoid stripping the peel into tiny sticky pieces or digging grooves into the clove while you gouge or scrape off the peel from the top or side.

this is another lifehack I would have appreciated learning years earlier.

lots of great writing here.

this is probably my favorite description of an andalite in the series:

"he was a blue-furred centaur with a pair of extra eyes on movable stalks and a tail like a chef’s knife tied to the end of a bullwhip."

If your shower is spraying in different directions or looks kind of gross, that's almost always mineral buildup.

pour a few cups of white vinegar in a plastic bag, dunk the shower head in there, leave it alone for a few hours, and it'll come out clean.

you can shake it every hour to make sure the vinegar gets everywhere and the broken down minerals get out of the way, but it's not really necessary.

I soak overnight sometimes, but that's usually not necessary.

White vinegar leaves no residue, no smell, won't damage your rubber or plastic seals, is cheap and safe to use.

vinegar is crazy useful, I'm sure it'll make a reappearance in this community soon.

for clarification - this is the everyday, supermarket 5 to 6% acetic acid white vinegar, all the normal cheap stuff at the supermarket is that balance. Not agricultural vinegar, which has a much higher acidic level(up to 50%) and will damage anything you put it on.

"Acceptable" mass casualties.

All of the emotional and moral discussions in this book are extremely well expressed and kick you in the gut.

tldr: yes it works; brita filters don't filter out alcohol and do filter out particulates.

set one filter aside in the fridge for your booze of choice, put it in the pitcher when it's time, filter your booze a few times, put the booze filter back in the fridge and use your high quality liquor for whatever you want.

this came about while I was in China because their 白酒, rice liquor, was the worst spirit I had ever tasted.

I have tasted a $5,000 bottle and a $5 bottle of 白酒 and the difference is negligible, both hovering around "wastewater" level.

I remember hearing about this lifehack and so I gave it a try with the Chinese rice liquor and after filtering it one time I could drink it like any medium shelf liquor, whereas before the filtering it literally smelled like rubbing alcohol and I'd want to immediately vomit taking a shot.

so I started testing other alcohols and doing blind taste tests with friends, and literally every single time, and I did a couple dozen blind taste tests, people voted the filtered liquor tasted better.

i started filtering vodkas and gins a lot for my own drinks or parties.

it works with any alcohol since brita filters don't filter out alcohol.

My filters lasted for months, I kept them bagged in the fridge until I filtered a new bottle, poured the vodka through the filter half a dozen times and then put the vodka filter back in the fridge.

It's a simple, easy way to get high quality vodka or gin for mixers and a great way to get any shitty alcohol tasting much better.