Presumably either a terrible idea or already a thing, not sure which.

I’m thinking crispy-fried-aromatics-in-oil, Mediterranean edition. Garlic, eschalots (aka scallions), thyme/rosemary/etc, vast quantity of parsley, peppercorns, lemon zest, fine-diced rye sourdough.

Jar of that in the fridge, use it like chilli crisp but for white-people food.

Is this a thing? Should it be a thing?

  • I_Fart_Glitter@lemmy.world
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    3 months ago

    A Malaysian restaurant I used to go to always served crispy deep fried parsley as a garnish. It was very good, but I don’t think it would keep well.