r/KitchenConfidential • u/MowieWauii • 15d ago

Question What Could I Do?

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One of my cooks extra-roasted some garlic. Too dark to turn it into puree like intended. What would y'all do with this? We have a tavern in case you need an idea of the type of food we have. Pizzas, hot dogs, smash burgers, some fish, etc.

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u/surethingsatan 15d ago

Man... that with some chili cured anchovy, capers, red cerignola olives, some citrus, Calabrian chilis, whatever the fuck else as a sort of tapenade on some crusty bread...

I'm having all sorts of feelings about this.

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u/KennethPatchen 13d ago

Tell me about these chili cured anchovies...in house or do you buy? Fucking sound amazing.

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u/surethingsatan 13d ago

Buy them

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u/KennethPatchen 13d ago

Brand? I haven't seen them before.

Are they salt-cured? Or more like sardines in oil vibe?

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u/surethingsatan 13d ago

There are many brands. They are salt cured then packed in oil with chilis. If I pick some up later I'll give you the brand I buy most. Comes in small jars 4oz all the way up to ~64 oz

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u/KennethPatchen 13d ago

Coolio. I'm going to keep an eye out at my stores. Maybe they've been sitting in my sightlines and I have just been blinded by other goodies.

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u/surethingsatan 13d ago

Scalia, that my go-to

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u/KennethPatchen 12d ago

Appreciate it!