KC7MMI From United States of America, joined Oct 2003, 854 posts, RR: 3 Posted (10 years 11 months 2 weeks 2 days 18 hours ago) and read 2454 times:
I just got done eating a single garlic, and I loved it. I know it stinks, and it will stink up my room and/or the house over the night...but it's so good! Anyone else like to pop a garlic now and then?
Galaxy5 From United States of America, joined Mar 2000, 2034 posts, RR: 23
Reply 8, posted (10 years 11 months 2 weeks 2 days 16 hours ago) and read 2417 times:
I like a baked garlic glove in olive oil, put it in the oven with about a tblspoon of extra virgin olive oil, in a small baking dish at about 350 for 30 min, or until soft and slightly brown, then spread it on a nice french or portegese piece.
"damn, I didnt know prince could Ball like that" - Charlie Murphy
SlamClick From United States of America, joined Nov 2003, 10062 posts, RR: 66
Reply 12, posted (10 years 11 months 2 weeks 2 days 13 hours ago) and read 2391 times:
I just had a delicious bowl of cream of garlic soup at a Basque restaurant. Wonderful stuff.
Those huge elephant garlic are great roasted, but hard to find without going to Gilroy.
A few years ago I had a two or three hour stopover in my home town. I was single at the time and took a flight attendant to my apartment for lunch. I'd made a big batch of salsa fresca very heavy on the garlic. When we got back to the airport we didn't even get aboard before the rest of the crew started reeling from our aroma.
Happiness is not seeing another trite Ste. Maarten photo all week long.
Logan22L From , joined Dec 1969, posts, RR:
Reply 13, posted (10 years 11 months 2 weeks 2 days 12 hours ago) and read 2378 times:
Galaxy5 and PROSA have hit it on the head. Every week I roast a batch of 5-6 bulbs of garlic: Cut the tips of each clove off (leaving the bulb intact) and pour olive oil into each bulb. 350 for 15 minutes or so, until golden brown on the top. Then I cool it for 5-10 minutes and just squeeze out each clove. Then I mash it up with a sharp knife, adding finely chopped basil and multi-color cracked pepper. Work it into a nice paste, and refrigerate it for use in any recipe over the next couple of days, or just spread it on good bread (sesame ficelle works for me) and eat it all in one sitting. Break out the Merlot or Cabernet for that!
JGPH1A From , joined Dec 1969, posts, RR:
Reply 14, posted (10 years 11 months 2 weeks 2 days 12 hours ago) and read 2372 times:
Logan22L - that recipe sound fantastic ! I might give that a go.
Down here there is a regional recipe called pate a l'ail, which is basically a cold sauce of pounded basil, LOTS of fresh garlic, and olive oil, served over hot pasta - it is viciously garlicky but mmmmmm gooooodddd !!
Logan22L From , joined Dec 1969, posts, RR:
Reply 16, posted (10 years 11 months 2 weeks 2 days 11 hours ago) and read 2361 times:
JGPH1A: I love pasta with garlic and oil, so I'll give your recipe a try. I'm assuming the garlic is uncooked (just warmed by the pasta)? One thing about garlic, is that cooking it reduces some of the health benefits, but if you eat it raw, make sure everyone has plenty of wine, so your breath doesn't matter!!!
Iakobos From Belgium, joined Aug 2003, 3326 posts, RR: 33
Reply 18, posted (10 years 11 months 2 weeks 2 days 11 hours ago) and read 2353 times:
Surprisingly, garlic is not a commonly used ingredient in Greek "cuisine".
An easy tip for the many bbq lovers:
take some fresh garlic glands (all of it), wrap them in aluminum paper, put them on the side of the fire. (as you would do with potatoes)
Leave them 20-25 minutes and unwrap.
put some (real) butter at room temperature
mash fresh garlic and mix with the butter, add a pinch of salt
grill some nice bread, cover with the mix while the bread is still warm
Klaus From Germany, joined Jul 2001, 21599 posts, RR: 53
Reply 21, posted (10 years 11 months 2 weeks 2 days 11 hours ago) and read 2345 times:
JGPH1A: Logan22L - yes, the garlic is raw. You must use lots and lots of fresh basil too, pounded into a paste then mixed with the garlic and lots of olive oil. The flavour is very strong, but its good.
Sounds exactly like pesto minus the parmiggiano and the pine seeds... I prefer the full recipe (always fresh, never the ready-made stuff, of course)!
VSLover From United States of America, joined Feb 2004, 1901 posts, RR: 21
Reply 22, posted (10 years 11 months 2 weeks 2 days 10 hours ago) and read 2331 times:
mmm, i LOVE garlic.
there is a pasta dish i make and toss in a bunch of chopped fresh garlic and it is SO GOOD. i only eat it if i am going to be alone that evening though, and its weird the next morning at the gym, i still smell of garlic and sweat it out.
but its oh so good.
funny how those garlic capsules actually help fight off bad breath too, eh?
Srbmod From , joined Dec 1969, posts, RR:
Reply 23, posted (10 years 11 months 2 weeks 2 days 6 hours ago) and read 2313 times:
I'm the type of person that takes something already flavored with garlic and add garlic to it because it wasn't garlicky enough. One time I got ahold to some garlic honey mustard that was so pungent (and delicious) that my grandfather, who's sense of smell is not all that great, complained about the smell. One of the best smells in the world is garlic.