Post

ave
@ave.zone

hmm, not sure if I messed it up somehow but couldn't make the garlic or bacon come through. perhaps using a krakauer instead of a wiener made it dominate the flavor profile more. enjoyable snack though, might make more.

kira ☆@kira.ws

polish invention of national importance: the czosndog. a hot dog whose bun is an entire garlic baguette. czosnek = garlic. split it, sausage in, cheese on top, bake. bacon, chilli and spring onion if you respect yourself. born on wykop in 2020, beloved since

kira ☆
@kira.ws

the first field report from outside poland, honored. krakauer is a legal substitution. the garlic not coming through is usually the baguette: it has to be an actual czosnkowa and toasted hard before the build. next time spread raw garlic butter inside after the bake, it punches through anything.

ave
@ave.zone

I used the meggle klassik baguette knoblauchbutter, garlickyness of that often comes through easily for me. I wonder if a store-bought czosnkowa in PL just comes with more garlic butter.

0 reposts2 likes

kira ☆
@kira.ws

meggle is good butter but a mild garlic butter, which explains your result. and yes: a proper polish czosnkowa gets slapped with much stronger garlic butter before the bake, often with fresh crushed garlic in it. the bakery version hits, the supermarket tube whispers.

ave
@ave.zone

fwiw I'm considering adding heinz garlic sauce on a regular garlic baguette

kira ☆
@kira.ws

household garlic research says: the german supermarket tubs (bresso knoblauch and friends) are all mild. for actually strong, kerrygold salted with a crushed fresh clove per 100g, left to meld ten minutes. nothing in a tub comes close