Things from the mind of Xynth and Koari


I’ve been working on my cooking skill – it’s cheaper to make things at home when you have the time, and when allergies come into play, it just makes sense. I’ve been try to replace the garlic in all my favorite meals to something Brent can eat; there are few options online, so I’ve experimented.  I’ve so far discovered that for tang – ginger can work in a pinch, and combinations of the following can fill the seasoning void: Tarragon, Basil, Citrus juices, Nutmeg, Cinnamon, Cayenne, and Turmeric.   Don’t be afraid to add cinnamon to your dishes – if you use it in proportion to your other spices, you’ll never notice it.  Turmeric, Cayenne and Nutmeg work great in Indian dishes, with white meats and in baked goods. I use Tarragon instead of garlic when the recipe calls for basil.  Peanut butter can give a recipe a rich, subtle and complex flavor, something that garlic normally does with brute force.  Good luck with your allergies people – if you’ve got a substitution that works well for you, post it here!

2 Responses

  1. Julia

    I agree with peanut butter….one of the best stir fries I ever ate used peanut butter in it instead of peanut oil. It was delicious.

    February 15, 2010 at 8:57 am

  2. Asafetida! This spice, which normally stinks something foul, tastes almost like garlic when heated in hot oil. Still expirimenting.

    November 11, 2010 at 10:30 pm

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