preferred pasta sauce:

@Felthry @rey depends on the pasta for me but marinara is usually a good choice

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@fluffy @rey yeah it's hard to go wrong with a marinara (unless it's too chunky. we don't like chunky marinara)

@Felthry @rey I’ll go with seasoned butter or oil for a more delicately flavored pasta though, like mushroom ravioli or black garlic fettuccine

@Felthry @rey oh it’s very good! I made a bunch of black garlic myself and it’s wonderful in homemade pasta. Kind of a lot of effort to go to though.

@fluffy @rey *made* it??

*ducks it*

Oh, okay. I thought we were talking about _Allium nigrum_, also called black garlic

@fluffy @rey yeah i'm not sure A. nigrum is even edible. reportedly it doesn't smell like either onion or garlic, which is odd for an allium species; i'd assume it tastes like neither as well

@Felthry @rey yeah I hadn't heard of the one you thought it was before, but it's described as being "ornamental" so I'm guessing it's not good eats.

beesbuzz.biz/food/3512-Sous-vi is how I went about fermenting garlic over the course of 45 days or so.

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