Garlic

Pacion · Joined: 03 Aug 2004 Posts: 15

In another thread:

cocodrilo · Joined: 21 Jun 2004 Posts: 193 Location: Kurashiki, Japan

I buy a whole net (has about 10 bulbs of garlic in it) and that only lasts me a month. I cook a lot of Korean, Italian and mediterannean fare so I use a lot of garlic. Also use it for garlic bread!

salsachinita · Posted: Sun Aug 29, 2004 11:51 pm Post subject:

Me too.....I don't know how to cook without garlic.

An ex of mine hates garlic.......I simply couldn't imagine living life without it so guess who I said goodbye to Wink

..........?!

Jonathan · Posted: Mon Aug 30, 2004 2:34 am Post subject:

Garlic rocks! Very Happy

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squirrel · Joined: 11 Jun 2004 Posts: 96 Location: Bucharest, Romania

Yeah, it rocks! But I am somehow intolerant (and hate this Sad

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tj · Joined: 10 Jun 2004 Posts: 39

A few personal observations about garlic:

Roasted garlic is much mellower and has almost a nutty taste to it.

Raw garlic has a bite and you can feel it coming out of your pores later! Shocked

But it's really good in guacamole (IMHO).

It'll burn really quickly if you throw it in when pan frying vegetables, so I'll add it last.

Fresh garlic is sooooo much better than minced or garlic powder (yuck!).

When you use a garlic press, it tends to be more like juice/pulp than finely sliced/diced. Still, I'll use it because of the convenience. (Favorite garlic press? Zyliss).

cocodrilo · Joined: 21 Jun 2004 Posts: 193 Location: Kurashiki, Japan

When I am making a pasta dish that requires a lot of garlic, I will saute 3 to 5 cloves of garlic, sliced, in olive oil, until they are pretty brown. I remove the garlic and then have a nice, garlic-flavored oil for cooking my vegetables, etc. The cooked garlic slices can be added again later.