Whatever
- Thread starter dbc
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Khorasan Black Flags
Trusted Member
Mate I've been very busy these days, and my VPN hasn't been working well, so I’ve become less active these days
My heart always beats for Iran/resistance axis and Palestinian cause
Bro, my life is so busy that I don’t think about anybody. I saw a religious video of interest so decided to tag you otherwise trust me, I don’t know who is participating where on this forum.
Engineer Muhammad Ali Mirza is released from prison. Thank God, sanity prevailed
Pakistan needs to change this blasphemy law as it almost always punishes the innocents.
Don’t scrap it if they don’t want but make it in such a way so that innocents are not trapped
I was hearing the story couple of months ago when a boy wanted to marry someone and the girl refused and was engaged to someone else and boy decided to accuse her for blasphemy to make her life into hell…
Pakistan needs to change this blasphemy law as it almost always punishes the innocents.
Don’t scrap it if they don’t want but make it in such a way so that innocents are not trapped
I was hearing the story couple of months ago when a boy wanted to marry someone and the girl refused and was engaged to someone else and boy decided to accuse her for blasphemy to make her life into hell…
hasssanali8998
Elite Member
Khorasan Black Flags
Trusted Member
I wish the best for you, bro.
FuturePAF
THINK TANK: CONSULTANT
What corruption looks like in Russia, when people lose faith in institutions:
I thought about this after seeing the recently released footage from ITV of Leningrad in 1986. The fall of the Soviet Union was such a culture shift:
First a developed nation to a state regressing.
I thought about this after seeing the recently released footage from ITV of Leningrad in 1986. The fall of the Soviet Union was such a culture shift:
First a developed nation to a state regressing.
hasssanali8998
Elite Member
hasssanali8998
Elite Member
oh yeah shit , you guys were in trouble when last forum got closed . yeah sorry . stay safe man
one of my relatives also fled Pakistan due to his "activities " , such a bad punishment not being able to come to your country
Goenitz
Elite Member
If not Pakistan, visit a country where you know a host, and the medical facility is way cheaper. At least, you will get the right diagnosis. You are atm worried about health and bills simultaneously.
I suggest that if you know some Iranian or BD or Morocco, etc. However, there should be a local source you know.
ghazi52
THINK TANK: CONSULTANT
Did You Know Not All Garlic Tastes the Same? Here’s Your Ultimate Guide!Stop grabbing just any bulb from the bin! If you think "garlic is just garlic," this guide is going to change your cooking game forever.
We’ve all had a dish that was too spicy or one where the flavor just disappeared. The culprit? You might be using the wrong variety! Here is the breakdown of the 6 specific types in the chart, verified for their real flavor profiles and best uses:
THE BREAKDOWN 1. German Porcelain (Profile: Hot)
This is the "heavy hitter" of the garlic world. It has a high allicin content, which means it packs a serious punch of heat when eaten raw.
Best For: Dishes that need a strong kick like spicy salsas, robust marinara sauces, or pickling.
Fun Fact: Despite the heat, it becomes incredibly rich and creamy when roasted!
2. Chesnok Red (Profile: Sweet)
Often called the "baking garlic." It holds its shape well and has a high sugar content compared to other varieties.
Best For: Roasting whole. When cooked, it loses the heat and becomes almost like a savory candy. Perfect for spreading on crusty bread or mixing into mashed potatoes.
3. Elephant Garlic (Profile: Soft/Mild)
Truth Bomb: This isn't actually true garlic! It’s biologically closer to a leek. That’s why the cloves are massive and the flavor is much milder than standard garlic.
Best For: People who love the idea of garlic but hate the sharp aftertaste. Slice it raw into salads, or roast it for a very subtle, sweet paste.
4. Vietnamese (Profile: Sweet/Savory)
Often hailing from distinct growing regions (like the famous Ly Son island garlic), these varieties are prized for having a high oil content and aromatic "brown butter" notes.
Best For: Stir-fries, soups (like Pho), and sauces where you want the aroma to shine without an overpowering bite.
5. Purple Glazer (Profile: Strong Lasting Flavor)
A "gourmet" favorite. It’s not just hot; it’s complex. It has a strong, earthy flavor that doesn’t fade away during cooking.
Best For: Slow-cooked stews and braises. If you want to taste the garlic after simmering a pot for 4 hours, use this one.
6. Italian (Profile: Spicy/Bold)
The classic "Softneck" varieties (like Lorz Italian) are what many of us think of as standard garlic—but fresher. They are punchy, spicy, and aggressive.
Best For: Classic pasta dishes, garlic bread, and pizza sauce where you want that sharp, recognizable garlic zest to cut through the cheese and oil.
CHEF'S TIP:If you want to tame a "Hot" garlic (like German Porcelain), remove the green germ (the little sprout in the middle) before chopping. That’s where the bitterness lives!
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