A self explanatory post.
A self explanatory post.
Yes. I do.
Yup. Can't use too much.
Yup. Both ways.
garlic salt is my fave! especially on chislic! yum...
Gotta be fresh garlic...not out of cans, bottles and shakers.
I can't get enough garlic! It's good with all kinds of food.
Can't get enough. Couldn't live without it.
Cooking them especially pan frying crushed cloves of garlic makes them golden, soft, aromatic, sweet. What's not to like when stir frying vegetables and braising meat too?
Love it, especially fresh.
yea ans no
internet 2 air cum wit centurys vintage poo-OLAY-"smile"-OLAY-
Love garlic in practically everything. Can't have too much.
It's really the only spice that actually matters.
I hope that when the world comes to an end, I can breathe a sigh of relief, because there will be so much to look forward to.
I have not had a lot of it, but it seems tasty.
I couldn't get my mind off you all day.
I'm 100% Italian or FBI as my dad use to say. (Full Blooded Italian). So I believe you can guess.
LOL Lex, i could agree with them more!!!
The best variation i have tasted to date is at the local Thai Noodle Shop (and i love garlic in everything and in every state)
They slowly roast the garlic until it can be flaked into a dry topping that looks like bread crumbs...... AMAZING
I am Sicilian, of course I love garlic!
My grandfather on my mother's side would eat a clove of it raw, washed down with a a glass of red wine. It was his health routine!
My grandfather on my father's side was a chef in the Italian Navy. Garlic was one of his seasonings of choice.
My mother also cooked with garlic regularly. She would often stud roasts (both beef and pork) with slivers of garlic.
And like my ancestors, I also cook with it. It is a great seasoning and flavor enhancer. But I am not one to eat it raw.
The Three Musketeers... Bashful, Chrisglass, and Ronboy!
Yes. I grew to love it when i learned of it's health benefits.
I especially like it when camping, because mosquitoes and ticks don't.
"Thirty-one* states allow all qualified citizens to carry concealed weapons. In those states, homosexuals should embark on organized efforts to become comfortable with guns, learn to use them safely and carry them. They should set up Pink Pistols task forces, sponsor shooting courses and help homosexuals get licensed to carry. And they should do it in a way that gets as much publicity as possible. "
--Jonathan Rauch, Salon Magazine, March 13, 2000
*the number is now forty
Good Morning Jubbers.... Try this 44 clove Garlic Soup.(Not 43,not 46,but 44 )Garlic gets mellow and yummy.And you can serve it with crusty garlic bread,and a Ceasar salad with extra garlicy dressing. Give me a kiss
Roasted Garlic Soup with Parmesan Cheese
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
Notes:More cheese is better.Dried thyme works just fine.Don't over do it with lemon juice.Just a few drops on top for a bit of acidity.
I use garlic in numerous recipes. A few ideas:
Salad dressing - chopped garlic, extra virgin olive oil, and vinegar. Why buy bottled when you can make your own, it's is so much better.
Homemade pesto - fresh basil, extra virgin olive oil, garlic, Peccorino Romano Cheese, and pine nuts.
I like garlic and it's one of aphrodisiac food, guiys!
*Garlic Aeoli is like manna from heaven
If garlic were a man, I would fuck and impregnate him.
Providing he would not smell garlicy though
I love them cooked or raw. Better raw. Thus Aglio e Olio is one of my favourite spaghetti.
come now, my child. if we were planning to harm you, do you think
we'd be lurking here beside the path in the darkest part of the forest?
There is no such thing as too much garlic! Garlic is like air, you need it!
However, no garlic and little garlic? Urgh, sorry, not my cuppa tea.
You should be ashamed of yourself if you hate garlic!
"... You think the only people who are people
Are the people who look and think like you ..." - Colours of the Wind by Vanessa Williams
A nice, Herb-y, warm, Garlic Bread is one of the BEST things... EVER!!!
I use it on almost everything for my evening dinners.
Basically everything with butter and garlic could catapult you to 7th heaven
like Butter Garlic crab from india for sample: http://chowtimes.com/2011/07/26/50-m...elicious-food/
In food? Yes.
As topping? Yes.
By itself? No.
"I snuff their tongues, my heart a-flutter,
These words i speak are gates to Hell..."
I don't mind garlic. But, I want people to stop molesting my mashed potatoes with it. It does not belong in mashed potatoes.
I adore garlic.
I love it, cooked of course. I make a greaaaaat balik kavurma (search for the recipe) and I always put extra fresh garlic, it tastes amahzeeng!
¨Beware the fury of a patient man¨ - John Dryden
I like garlic, but I like most foods and don't enjoy garlic any more than other ingredients. There's such a thing as poor quality garlic (I'm looking at you, China) and of course poorly used garlic (so suffers too many a caesar salad).
Garlic might be worth dying for. Bernard Loiseau's signature frogs legs with garlic puree and parsley jus sounds like heaven.
The garlic for the puree must be repeatedly poached in fresh batches of liquid until all the pungency of the garlic has been sweetened and mellowed. Of course, Bernard Loiseau shot his own head off, trying to keep his Michelin stars at Saulieu. So it may be better to save such a recipe for sometime when you have lots of time to spare.
Love it, but i only have it in Spag Bol.
I use it a lot. Couldn't live without it.
Members: [insert appropriate/relevant wise saying or deep thought here]
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LOVE garlic! Esp on bread, pizza or any food.
I love garlic, I could add it to just about any dish and enjoy it (even more)!