Garlic Terminology - Must Read!

Foods to make in praise of our Blessed FSM, pasta based and otherwise.

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Postby Gergs27 on Mon Jan 09, 2006 3:44 pm

Yay Ukrainians!!

Garlic tastes bad in apple juice.
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Postby Dr. Otis Lansa on Mon Jan 09, 2006 5:14 pm

Bad in apple juice? That's a shame. It's good in beer and ice cream, though... there's a restaurant in Calgary that serves both. Garlic Beer must truly be blessed.
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Postby Elia on Sat Feb 18, 2006 5:58 pm

I enjoy eating raw garlic with honey, with my dad; we are both Russian.

It's good in sandwiches with dark bread.
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Postby ChowMein on Sun Mar 05, 2006 2:28 am

Greetings All,I have an alternate to the classic tomato based sauces.
This is for those folks out there that can't handle the acid.
The quantities depend upon the amount of pasta to be served so don't be afraid of trail and error.On medium/low heat saute garlic(minced,chopped or crushed) in olive oil(careful here since olive oil has a low burning temp.I find butter is tastiest but i'm sure the good Dr.Otis would reccomend the extra virgin olive oil sans strippers.Add chopped onions,stir often(watch out for burning).Stir in the cooked, rinsed and drained pasta of chioce.Add precooked up mixed veggies.I like to use Green Giant with peas,corn niblets,green beans and those itty bitty diced carrots,generic is just as good.Add more oil/butter if reqiured (may get sticky so i reccomend noodles al dente).
At this stage one may add what one desires or not.In my countless experiments i have found that red meat isn't so good try chicken or sea food instead.Ramen, :worship: in the name of Spagetti,Flying and The Holy Monster.Chow mein for now.
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Postby Tansy the Terrible on Thu Mar 16, 2006 3:21 pm

Peel desired amount of garlic.
Place in one of those little clay dutch oven type thingies (technical term there) with desired amount of butter. I like a 50/50 ratio.
Bake at 250 for 30-40 mins or until garlic is very squishy.
Mash it all up with a fork and refridgerate.
Handy dandy garlic butter spread at yer fingertips!

*note* Eat it up within the week and keep it in the fridge!
Remember: Garlic + Butter at room temp = Botulism.
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Postby ChowMein on Thu Mar 23, 2006 3:01 am

Throw elephant garlic on the BBQ as is on low/med temp. Done in ten minutes,let cool and chow down.
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Garlic

Postby black bart on Wed Jun 28, 2006 11:17 am

Zut alors J'aime bien le garlic! I am, how you say, ploonting ze garlic dans le jardin de potager.
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Postby Cricket on Wed Jun 28, 2006 1:39 pm

From way back in this thread I found this (totally true) statement...

The question is never IF onions and garlic, it's just how much...


Sigh. I live in SW lower Michigan, near Holland, the home of midwestern Dutch cooking. Aside from all varieties of grease, that includes flavoring with the three spices...salt, pepper, and Lowry's seasoned salt (for the truly adventurous only.) I've occasionally considered taking my own garlic and onions when I have to eat at restrurants west of here.

East is three college towns, I can get a real food fix and encounter the occasional Pastafarian there. Respite, respite for a weary soul.

Sorry, shoeing horses in the heat tends to make me melodramatci. Carry on. :wink:
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Postby Dr. Otis Lansa on Wed Jun 28, 2006 1:49 pm

Cricket wrote:Sigh. I live in SW lower Michigan, near Holland, the home of midwestern Dutch cooking. Aside from all varieties of grease, that includes flavoring with the three spices...salt, pepper, and Lowry's seasoned salt (for the truly adventurous only.) I've occasionally considered taking my own garlic and onions when I have to eat at restrurants west of here.


It's sadly too true for much of Canada, particularily in home cooking. Aside from the alliums, the lack of hot peppers up here is tragic (I'm REALLY going to start packing hot peppers with me the next time I have to stay in an oil camp.... lots 'o food, not a spice to be seen). Gotta dry out those habanaros in the freezer.

Then again, I don't mind black pepper as a primary seasoning (provided there's garlic too), but strictly fresh ground! Another thing I've got to start packing is a pepper mill....
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Postby kat on Wed Jun 28, 2006 2:42 pm

I hated pepper until I had it fresh ground.

Garlic:
Have it the way I had it in Prague:

Take crusty rough bread, slice thin, cut a garlic clove in half....
rub rough half of garlic on bread. Add butter if desired (or if you are Scottish) eat.

Follow with beer.

Repeat.

Edit: oh, yah, and Cesnekovy Polevka
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Postby kat on Wed Jun 28, 2006 2:47 pm

Garlic Soup
(Cesnekova Polevka)
1 whole garlic clove
2 Tbsp. butter
2 c. broth (chicken or beef)
2 c. water
sald and pepper to taste

Bring water and broth to a boil. Slice garlic and simmer in butter
about 30 seconds. Add to boiling liquid mixture and season. Toast 8
slices of bread. Place a slice of bread in each soup plate, cover with
soup. Eat hot.

Recipe by Marvin and Loretta Laffere
From the Burleson County Czech Heritage Museum in Caldwell, TX 77836

Gotta love da google- but, for the record, I really think they mean BULB here. This stuff is like, just garlic. Garlic, butter, and broth..
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Postby Dr. Otis Lansa on Wed Jun 28, 2006 7:27 pm

YAY! ssam for dinner, ssam for dinner!

How to eat it:

Take a lettuce leaf (1/2 if it's big).
Add some cooked rice on top (about 1 tbsp - optional).
Add some cooked meat or fish or veg or mushrooms or whatever's at hand.
Add some ssamjjang (literaly ssam sauce or paste, it's basically hot pepper paste mixed with Korean miso). Just a bit 'cause it's salty.
Add a chunk or two of raw garlic (between 1/10 and 1/4 of a clove).
Add some sliced hot pepper.

Wrap the lettuce leaf around the "filling" and stuff the whole thing in your mouth!
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Postby anthrobabe on Wed Jul 19, 2006 3:30 pm

Oh I am so glad that I am not the only garlic lover around--

one of my favorite things to do in the kitchen is roast garlic-it is a true balm for the senses-smell, taste, touch
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Postby KidDirty on Sun Jul 23, 2006 4:50 am

I have to admitt it. Apparrently I have long been confused by the clove/bulb terminology. I love garlic, and had confused the clove/bulb terminology for a while. When it said clove, I put a bulb. Seemed cool to me!


anthrobabe wrote:Oh I am so glad that I am not the only garlic lover around--

one of my favorite things to do in the kitchen is roast garlic-it is a true balm for the senses-smell, taste, touch


Oh you are soooo right.

I worked at a restaurant with a wood-fire oven. Take a huge handfull of cloves and wrap them in tinfoil, leave it in the oven for a couple of hours and ooooohhhhh damn.

The roasted garlic just dissolves into a paste.

I take that paste, mush it all to hell, add olive oil and a touch of pesto, and use it as the base for a bad ass pizza.

Add fresh basil, sliced tomato, mozzarella, and feta, little red pepper..................

Nooooo red sauce whatsoever.

I am a huge carniac, but this is unquestionably the greatest pie I've ever had.

Shit..... I just drooled on myself.
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A Short Garlic Rant

Postby Kiefer on Wed Sep 06, 2006 11:28 am

There are 2 things that make me nuts about commercial garlic:

1) in food with "Roasted Garlic" I think that is just a cover for adding more sugar to it (eg. Pasta sauce) and, with respect to those with more sugary tastes, prefer more savory flavors to my food.

2) Pre minced garlic - oh I use it because it is convent but it has only half the flavor of raw, made it myself, minced garlic.

C'est la vie! 8)
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