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OmManiPadmeOmelet

I'd learned to dislike garlic presses as I grew up with the old
wedge-type ones. They sucked...

I've been hand-grating or mincing garlic all this time using a small
fine cheese grater or a chef's knife (and more recently, a chinese
cleaver).

Going thru some of my Aunt's old stuff in the storage shed last weekend,
I ran across a very nice cylinder-type garlic press and decided to give
it a try.

I'm still peeling the garlic but OH my goodness! That thing does a
wonderful job and there is almost no waste if I do more than one clove.
:-)

It's awesome. Also much faster and easier.
Is it my imagination or does a garlic press also release a lot more
flavor?

Thanks guys!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Pandora

"OmManiPadmeOmelet" <Omelet@brokenegz.com> ha scritto nel messaggio
news:Omelet-A19332.14472610122005@corp.supernews.com...
> I'd learned to dislike garlic presses as I grew up with the old
> wedge-type ones. They sucked...
>
> I've been hand-grating or mincing garlic all this time using a small
> fine cheese grater or a chef's knife (and more recently, a chinese
> cleaver).
>
> Going thru some of my Aunt's old stuff in the storage shed last weekend,
> I ran across a very nice cylinder-type garlic press and decided to give
> it a try.
>
> I'm still peeling the garlic but OH my goodness! That thing does a
> wonderful job and there is almost no waste if I do more than one clove.
> :-)
>
> It's awesome. Also much faster and easier.
> Is it my imagination or does a garlic press also release a lot more
> flavor?

It is not your imagination! Mushed garlic (with a garlic press) is much more
tasty!
Have you noticed that when you smell the garlic flavour you become hungry?
I have noticed this:)
Cheers
Pandora
>
> Thanks guys!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

OmManiPadmeOmelet

In article <dnfff6$eph$1@area.cu.mi.it>,
"Pandora" <mirybranca@alice.it> wrote:

> "OmManiPadmeOmelet" <Omelet@brokenegz.com> ha scritto nel messaggio
> news:Omelet-A19332.14472610122005@corp.supernews.com...
> > I'd learned to dislike garlic presses as I grew up with the old
> > wedge-type ones. They sucked...
> >
> > I've been hand-grating or mincing garlic all this time using a small
> > fine cheese grater or a chef's knife (and more recently, a chinese
> > cleaver).
> >
> > Going thru some of my Aunt's old stuff in the storage shed last weekend,
> > I ran across a very nice cylinder-type garlic press and decided to give
> > it a try.
> >
> > I'm still peeling the garlic but OH my goodness! That thing does a
> > wonderful job and there is almost no waste if I do more than one clove.
> > :-)
> >
> > It's awesome. Also much faster and easier.
> > Is it my imagination or does a garlic press also release a lot more
> > flavor?
>
> It is not your imagination! Mushed garlic (with a garlic press) is much more
> tasty!
> Have you noticed that when you smell the garlic flavour you become hungry?
> I have noticed this:)
> Cheers
> Pandora

Yes, I have...
but I also happen to love garlic!

The garlic flavor also does not seem to be as "hot" so I am enjoying it
more.

I've got some trotters in the pressure cooker right now with pressed
garlic, grated ginger and some black pepper. I'm also going to pressure
cook a fresh pork hock, then make split pea soup with the stock and meat.

I may add some bacon, I've not decided yet.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Joseph LIttleshoes

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OmManiPadmeOmelet wrote:

> Yes, I have...
> but I also happen to love garlic!
>
> The garlic flavor also does not seem to be as "hot" so I am enjoying
> it
> more.
>
> I've got some trotters in the pressure cooker right now with pressed
> garlic, grated ginger and some black pepper. I'm also going to
> pressure
> cook a fresh pork hock, then make split pea soup with the stock and
> meat.
>
> I may add some bacon, I've not decided yet.

I am surprised, or perhaps i missed any mention of it, but my favorite
forms of garlic are baked, either whole heads rubbed with a little oil
or peeled and peeled cloves braised in butter & chicken stock.

The roasted or braised garlic is then available for use in large amounts
with out the overwhelming nature of the garlic being so pronounced. A
former Italian land lady taught me this trick, she was able to get the
most robust and marvelous garlic flavor in her foods, i finally asked
for her secret and it was just baked garlic.

If i am roasting a whole chicken i will often fill the cavity with
peeled garlic then when the chicken is done i scoop out the garlic,
puree with a little oil and store in a tightly covered container for
future use.

This is great for making quick garlic bread. A garlic press is useful if
i need a bit of garlic and i am out of roasted garlic.
---
JL

On Sat, 10 Dec 2005 14:47:26 -0600, OmManiPadmeOmelet
<Omelet@brokenegz.com> wrote:

>I'd learned to dislike garlic presses as I grew up with the old
>wedge-type ones. They sucked...
>
>I've been hand-grating or mincing garlic all this time using a small
>fine cheese grater or a chef's knife (and more recently, a chinese
>cleaver).
>
>Going thru some of my Aunt's old stuff in the storage shed last weekend,
>I ran across a very nice cylinder-type garlic press and decided to give
>it a try.
>
>I'm still peeling the garlic but OH my goodness! That thing does a
>wonderful job and there is almost no waste if I do more than one clove.
>:-)
>
>It's awesome. Also much faster and easier.
>Is it my imagination or does a garlic press also release a lot more
>flavor?
>
>Thanks guys!

My SIL just plops unpeeled garlic into the press and squeezes. Garlic
smooshes out through the holes and then she takes out the husk.

aem

OmManiPadmeOmelet wrote:
> [snip] Is it my imagination or does a garlic press also release a lot more
> flavor?
>
I can't prove it by properly controlled lab work, but by personal
experimentation I have come to believe that how you treat garlic has a
discernible effect on not only how much but on variations in flavor.
Mincing with a sharp knife, using a press, slicing, chopping roughly,
smashing the clove first and then chopping, grinding with a mortar &
pestle, or working into a paste with salt and the back edge of your
knife -- each of these produces a different garlic. How much it
matters to whatever dish you're making is a different story. -aem

King's Crown

"Joseph LIttleshoes" <jpstifel@pacbell.net> wrote in message
news:439B57FF.FD001E78@pacbell.net...
> OmManiPadmeOmelet wrote:
>
>> Yes, I have...
>> but I also happen to love garlic!
>>
>> The garlic flavor also does not seem to be as "hot" so I am enjoying
>> it
>> more.
>>
>> I've got some trotters in the pressure cooker right now with pressed
>> garlic, grated ginger and some black pepper. I'm also going to
>> pressure
>> cook a fresh pork hock, then make split pea soup with the stock and
>> meat.
>>
>> I may add some bacon, I've not decided yet.
>
>
>
> I am surprised, or perhaps i missed any mention of it, but my favorite
> forms of garlic are baked, either whole heads rubbed with a little oil
> or peeled and peeled cloves braised in butter & chicken stock.
>
> The roasted or braised garlic is then available for use in large amounts
> with out the overwhelming nature of the garlic being so pronounced. A
> former Italian land lady taught me this trick, she was able to get the
> most robust and marvelous garlic flavor in her foods, i finally asked
> for her secret and it was just baked garlic.
>
> If i am roasting a whole chicken i will often fill the cavity with
> peeled garlic then when the chicken is done i scoop out the garlic,
> puree with a little oil and store in a tightly covered container for
> future use.
>
> This is great for making quick garlic bread. A garlic press is useful if
> i need a bit of garlic and i am out of roasted garlic.
> ---
> JL

I love roasted garlic. I had a Spinach and roasted garlic quesadilla last
night. Yum! I also like to roast about 5 bulbs of garlic, squish it up
with 1 pound of soften butter leaving chunks of roasted garlic, then I
freeze it in serving sizes, so I can make quick garlic bread.

Lynne

The Bubbo

King's Crown wrote:

>
> I love roasted garlic. I had a Spinach and roasted garlic quesadilla last
> night. Yum! I also like to roast about 5 bulbs of garlic, squish it up
> with 1 pound of soften butter leaving chunks of roasted garlic, then I
> freeze it in serving sizes, so I can make quick garlic bread.
>
> Lynne
>
>

I love this idea! Thank you.

--
..:Heather:.
www.velvet-c.com

aem

King's Crown wrote:
>
> [snip] I also like to roast about 5 bulbs of garlic, squish it up
> with 1 pound of soften butter leaving chunks of roasted garlic, then I
> freeze it in serving sizes, so I can make quick garlic bread.
>
Yes, and also use it for mashed potatoes. And to perk up some frozen
veggies. And, when you're in the mood, to use for an omelet or huevos
rancheros. Or to saut=E9 a red snapper fillet. Or ... -aem

King's Crown

"aem" <aem_again@yahoo.com> wrote in message
news:1134257763.627020.90400@g49g2000cwa.googlegroups.com...

King's Crown wrote:
>
> [snip] I also like to roast about 5 bulbs of garlic, squish it up
> with 1 pound of soften butter leaving chunks of roasted garlic, then I
> freeze it in serving sizes, so I can make quick garlic bread.
>
Yes, and also use it for mashed potatoes. And to perk up some frozen
veggies. And, when you're in the mood, to use for an omelet or huevos
rancheros. Or to saut� a red snapper fillet. Or ... -aem

All GREAT ideas! I need to branch out. I found (while cleaning out my
purse) several grocery receipts from November that said at the bottom of
them (hey the receipts are 24 inches long who reads everything on them) if
you phone in a survey you get a free loaf of French bread. I thought my
husband, always the frugal one, would be proud that I phoned in on all three
free bread offers. He says after I tell him about the free bread... why did
you do that it's going to be the crappy generic store brand French Bread. I
said, "Yeah, it's not the greatest, but I would call it crappy and with some
roasted garlic butter on it how bad could it be?" He perked up right away.

Lynne

OmManiPadmeOmelet

In article <439B57FF.FD001E78@pacbell.net>,
Joseph LIttleshoes <jpstifel@pacbell.net> wrote:

> OmManiPadmeOmelet wrote:
>
> > Yes, I have...
> > but I also happen to love garlic!
> >
> > The garlic flavor also does not seem to be as "hot" so I am enjoying
> > it
> > more.
> >
> > I've got some trotters in the pressure cooker right now with pressed
> > garlic, grated ginger and some black pepper. I'm also going to
> > pressure
> > cook a fresh pork hock, then make split pea soup with the stock and
> > meat.
> >
> > I may add some bacon, I've not decided yet.
>
>
>
> I am surprised, or perhaps i missed any mention of it, but my favorite
> forms of garlic are baked, either whole heads rubbed with a little oil
> or peeled and peeled cloves braised in butter & chicken stock.

I like them roasted too.
Roast the whole head of garlic wrapped in foil.

You can snip the tip off of the clove and squeeze it out like toothpaste.
I like to put that on sourdough bread with butter.

>
> The roasted or braised garlic is then available for use in large amounts
> with out the overwhelming nature of the garlic being so pronounced. A
> former Italian land lady taught me this trick, she was able to get the
> most robust and marvelous garlic flavor in her foods, i finally asked
> for her secret and it was just baked garlic.

I know what you mean.
I buy a wonderful chicken sausage made by a sausage meister at our local
Sun Harvest. It's roasted garlic basil chicken sausage. It sells out so
quickly, I have to get their reasonably early to get any.

>
> If i am roasting a whole chicken i will often fill the cavity with
> peeled garlic then when the chicken is done i scoop out the garlic,
> puree with a little oil and store in a tightly covered container for
> future use.

Evil. ;-d

>
> This is great for making quick garlic bread. A garlic press is useful if
> i need a bit of garlic and i am out of roasted garlic.
> ---
> JL

I don't always have time to make baked garlic.
I rarely use my oven at all...

This garlic press is really very VERY nice.

>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet

In article <35omp1h16c3g153lso17gbuhri47hmb1qi@4ax.com>, sf <> wrote:

> On Sat, 10 Dec 2005 14:47:26 -0600, OmManiPadmeOmelet
> <Omelet@brokenegz.com> wrote:
>
> >I'd learned to dislike garlic presses as I grew up with the old
> >wedge-type ones. They sucked...
> >
> >I've been hand-grating or mincing garlic all this time using a small
> >fine cheese grater or a chef's knife (and more recently, a chinese
> >cleaver).
> >
> >Going thru some of my Aunt's old stuff in the storage shed last weekend,
> >I ran across a very nice cylinder-type garlic press and decided to give
> >it a try.
> >
> >I'm still peeling the garlic but OH my goodness! That thing does a
> >wonderful job and there is almost no waste if I do more than one clove.
> >:-)
> >
> >It's awesome. Also much faster and easier.
> >Is it my imagination or does a garlic press also release a lot more
> >flavor?
> >
> >Thanks guys!
>
> My SIL just plops unpeeled garlic into the press and squeezes. Garlic
> smooshes out through the holes and then she takes out the husk.

I've not been brave enough to try that yet.
I think I'd at least cut the clove in half.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet

In article <1134257019.606671.231190@o13g2000cwo.googlegroups.com>,
"aem" <aem_again@yahoo.com> wrote:

> OmManiPadmeOmelet wrote:
> > [snip] Is it my imagination or does a garlic press also release a lot
> > more
> > flavor?
> >
> I can't prove it by properly controlled lab work, but by personal
> experimentation I have come to believe that how you treat garlic has a
> discernible effect on not only how much but on variations in flavor.
> Mincing with a sharp knife, using a press, slicing, chopping roughly,
> smashing the clove first and then chopping, grinding with a mortar &
> pestle, or working into a paste with salt and the back edge of your
> knife -- each of these produces a different garlic. How much it
> matters to whatever dish you're making is a different story. -aem
>

Cool! :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Tara

OmManiPadmeOmelet

In article <gavmp1dj5q802ir8tpmrfiqb6k1qqlibri@4ax.com>,
Tara <jarvis57@ix.netcom.com> wrote:

> On Sat, 10 Dec 2005 14:47:26 -0600, OmManiPadmeOmelet
> <Omelet@brokenegz.com> wrote:
>
> >I'd learned to dislike garlic presses as I grew up with the old
> >wedge-type ones. They sucked...
> >
> >I've been hand-grating or mincing garlic all this time using a small
> >fine cheese grater or a chef's knife (and more recently, a chinese
> >cleaver).
> >
> >Going thru some of my Aunt's old stuff in the storage shed last weekend,
> >I ran across a very nice cylinder-type garlic press and decided to give
> >it a try.
> >
> >I'm still peeling the garlic but OH my goodness! That thing does a
> >wonderful job and there is almost no waste if I do more than one clove.
> >:-)
> >
> >It's awesome. Also much faster and easier.
>
> One of us! One of us! One of us!
>
> Tara

Getting there... <lol>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Bob Terwilliger

Tara wrote:

>> I'm still peeling the garlic but OH my goodness! That thing does a
>> wonderful job and there is almost no waste if I do more than one clove.
>> :-)
>>
>> It's awesome. Also much faster and easier.
>
> One of us! One of us! One of us!

"Gooble-gobble, gooble-gobble!"

Bob

Joseph LIttleshoes

Newsgroups: rec.food.cooking
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OmManiPadmeOmelet wrote:

> In article <439B57FF.FD001E78@pacbell.net>,
> Joseph LIttleshoes <jpstifel@pacbell.net> wrote:
>
> > OmManiPadmeOmelet wrote:
> >
> >
> >
> > I am surprised, or perhaps i missed any mention of it, but my
> favorite
> > forms of garlic are baked, either whole heads rubbed with a little
> oil
> > or peeled and peeled cloves braised in butter & chicken stock.
>
> >
> > This is great for making quick garlic bread. A garlic press is
> useful if
> > i need a bit of garlic and i am out of roasted garlic.
> > ---
> > JL
>
> I don't always have time to make baked garlic.
> I rarely use my oven at all...
>
> This garlic press is really very VERY nice.

For years i strugled with an old gun metal gray garlic press untill i
was recently gifted with a shiny new "Zyliss" garlic press with a
plunger. The old press took both hands to use and was a pain but did
make the mashed garlic, the new Zyliss with the movable plunger i can
use with one hand and has a bigger bowl for the garlic.

I dont use my press often when i do the new one is so much better.
---
JL

>
>
> >
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

Joseph LIttleshoes

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aem wrote:

> OmManiPadmeOmelet wrote:
> > [snip] Is it my imagination or does a garlic press also release
> a lot more
> > flavor?
> >
> I can't prove it by properly controlled lab work, but by personal
> experimentation I have come to believe that how you treat garlic has a
>
> discernible effect on not only how much but on variations in flavor.
> Mincing with a sharp knife, using a press, slicing, chopping roughly,
> smashing the clove first and then chopping, grinding with a mortar &
> pestle, or working into a paste with salt and the back edge of your
> knife -- each of these produces a different garlic. How much it
> matters to whatever dish you're making is a different story. -aem

Just about any good cook book or any episode of Lydia Biannici' (sp?)
t.v. show will agree and explain that the more you chop garlic the
stronger it is, by releasing more juices or oils with finely mincing or
mashing. But they are 'volatile' and loses flavor if cooked too long.

Lydia often comments on how she don't like garlic so barely crushes a
clove, sets it to cook in oil and then removes it, and this from an
Italian cook! But she comments that garlic upsets her digestion more
than she dislikes the flavor.

As previously mentioned i prefer a baked, roasted or braised garlic in
large quantities to a raw garlic in small, plus it keeps its flavor in
the cooking process better than raw does.

One exception i will make is in a buttermilk, yogurt and blue cheese
salad dressing and then i like to crush and roughly chop raw garlic. It
only improves in flavor over a few days, and elephant ear garlic is even
better for this, IMO.
---
JL

Joseph LIttleshoes

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King's Crown wrote:

> "Joseph LIttleshoes" <jpstifel@pacbell.net> wrote in message
> news:439B57FF.FD001E78@pacbell.net...
> > OmManiPadmeOmelet wrote:
> >
> >> Yes, I have...
> >> but I also happen to love garlic!
> >>
> >> The garlic flavor also does not seem to be as "hot" so I am
> enjoying
> >> it
> >> more.
> >>
> >> I've got some trotters in the pressure cooker right now with
> pressed
> >> garlic, grated ginger and some black pepper. I'm also going to
> >> pressure
> >> cook a fresh pork hock, then make split pea soup with the stock and
>
> >> meat.
> >>
> >> I may add some bacon, I've not decided yet.
> >
> >
> >
> > I am surprised, or perhaps i missed any mention of it, but my
> favorite
> > forms of garlic are baked, either whole heads rubbed with a little
> oil
> > or peeled and peeled cloves braised in butter & chicken stock.
> >
> > The roasted or braised garlic is then available for use in large
> amounts
> > with out the overwhelming nature of the garlic being so pronounced.
> A
> > former Italian land lady taught me this trick, she was able to get
> the
> > most robust and marvelous garlic flavor in her foods, i finally
> asked
> > for her secret and it was just baked garlic.
> >
> > If i am roasting a whole chicken i will often fill the cavity with
> > peeled garlic then when the chicken is done i scoop out the garlic,
> > puree with a little oil and store in a tightly covered container for
>
> > future use.
> >
> > This is great for making quick garlic bread. A garlic press is
> useful if
> > i need a bit of garlic and i am out of roasted garlic.
> > ---
> > JL
>
> I love roasted garlic. I had a Spinach and roasted garlic quesadilla
> last
> night. Yum! I also like to roast about 5 bulbs of garlic, squish it
> up
> with 1 pound of soften butter leaving chunks of roasted garlic, then I
>
> freeze it in serving sizes, so I can make quick garlic bread.
>
> Lynne

Heres a recipe and technique i use often.

LIma beans and garlic
---------------------------

1 pound dried lima beans

4 whole cloves

2 shallots

2 dried jalapeno peppers

1tsp. dried thyme

1 whole head of garlic, peeled

1 tsp. salt

1/2 tsp. olice oil (or canola)

1/2 tsp. freshly ground black pepper

1/2 cup finely minced fresh Iatalian parsley

1/2 cup finely minced fresh whole leaf sage (or dried sage to taste)

Cover the beans with water by 2 inches in a large pot. Stick the cloves
into the shallots and add them to the beans.

Add the jalapeno pepper and thyme. Bring to a boil, lwoer the heat,
partially cover, and simmer for 30 minutes.

Break 3 cloves of garlic off the head and reserve; tie up the rest in a
cheesecloth bag and add the bag to the bveans. Siummer for 30 minutes.

During the last 5 minutes, add the salt.

Finely mince the reserved garlic. Heat the olive oil in a small saute
pan and add the minced garlic. Saute for 1 & 1/2 - 2 minutes, until
lighlty browned.

When the bens are tender remove the shallots, jallapeno pper and
discard, remove the sack of garlic and puree in a food procesor or mash
with a fork.

Drain and discrd all but 1/2 cup of the liquid from the beans. Place
the beans and reserved liquid in a soup tureen or serving dish, and add
the sauteedd garlicc, mashed garlic, pepper, parsley, and sage, stir and
serve. Makes about 6 servings.

Note: a cheesecloth bag of peeled garlic set to simmer with any soup and
then removed and crushed is a nice addition to any soup.
---
JL

Wayne Boatwright

On Sun 11 Dec 2005 12:26:20a, Thus Spake Zarathustra, or was it Joseph
LIttleshoes?

> King's Crown wrote:
>
>> "Joseph LIttleshoes" <jpstifel@pacbell.net> wrote in message
>> news:439B57FF.FD001E78@pacbell.net...
>> > OmManiPadmeOmelet wrote:
>> >
>> >> Yes, I have...
>> >> but I also happen to love garlic!
>> >>
>> >> The garlic flavor also does not seem to be as "hot" so I am
>> >> enjoying it more.
>> >>
>> >> I've got some trotters in the pressure cooker right now with
>> >> pressed garlic, grated ginger and some black pepper. I'm also going
>> >> to pressure cook a fresh pork hock, then make split pea soup with
>> >> the stock and
>>
>> >> meat.
>> >>
>> >> I may add some bacon, I've not decided yet.
>> >
>> >
>> >
>> > I am surprised, or perhaps i missed any mention of it, but my
>> > favorite forms of garlic are baked, either whole heads rubbed with a
>> > little oil or peeled and peeled cloves braised in butter & chicken
>> > stock.
>> >
>> > The roasted or braised garlic is then available for use in large
>> > amounts with out the overwhelming nature of the garlic being so
>> > pronounced. A former Italian land lady taught me this trick, she was
>> > able to get the most robust and marvelous garlic flavor in her
>> > foods, i finally asked for her secret and it was just baked garlic.
>> >
>> > If i am roasting a whole chicken i will often fill the cavity with
>> > peeled garlic then when the chicken is done i scoop out the garlic,
>> > puree with a little oil and store in a tightly covered container for
>>
>> > future use.
>> >
>> > This is great for making quick garlic bread. A garlic press is
>> > useful if i need a bit of garlic and i am out of roasted garlic.
>> > ---
>> > JL
>>
>> I love roasted garlic. I had a Spinach and roasted garlic quesadilla
>> last night. Yum! I also like to roast about 5 bulbs of garlic,
>> squish it up with 1 pound of soften butter leaving chunks of roasted
>> garlic, then I
>>
>> freeze it in serving sizes, so I can make quick garlic bread.
>>
>> Lynne
>
> Heres a recipe and technique i use often.
>
> LIma beans and garlic
> ---------------------------
>
> 1 pound dried lima beans
>
> 4 whole cloves
>
> 2 shallots
>
> 2 dried jalapeno peppers
>
> 1tsp. dried thyme
>
> 1 whole head of garlic, peeled
>
> 1 tsp. salt
>
> 1/2 tsp. olice oil (or canola)
>
> 1/2 tsp. freshly ground black pepper
>
> 1/2 cup finely minced fresh Iatalian parsley
>
> 1/2 cup finely minced fresh whole leaf sage (or dried sage to taste)
>
> Cover the beans with water by 2 inches in a large pot. Stick the cloves
> into the shallots and add them to the beans.
>
> Add the jalapeno pepper and thyme. Bring to a boil, lwoer the heat,
> partially cover, and simmer for 30 minutes.
>
> Break 3 cloves of garlic off the head and reserve; tie up the rest in a
> cheesecloth bag and add the bag to the bveans. Siummer for 30 minutes.
>
> During the last 5 minutes, add the salt.
>
> Finely mince the reserved garlic. Heat the olive oil in a small saute
> pan and add the minced garlic. Saute for 1 & 1/2 - 2 minutes, until
> lighlty browned.
>
> When the bens are tender remove the shallots, jallapeno pper and
> discard, remove the sack of garlic and puree in a food procesor or mash
> with a fork.
>
> Drain and discrd all but 1/2 cup of the liquid from the beans. Place
> the beans and reserved liquid in a soup tureen or serving dish, and add
> the sauteedd garlicc, mashed garlic, pepper, parsley, and sage, stir and
> serve. Makes about 6 servings.
>
> Note: a cheesecloth bag of peeled garlic set to simmer with any soup and
> then removed and crushed is a nice addition to any soup.

This sounds like a recipe I would like, Joseph. I would have to use only 1
whole clove, however, as I have a strong aversion to cloves. I was burned
with clove oil as a kid and have never forgotten it.

--
Wayne Boatwright *�*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

OmManiPadmeOmelet

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In article <439BBAB8.E3FB4983@pacbell.net>,
Joseph LIttleshoes <jpstifel@pacbell.net> wrote:

> OmManiPadmeOmelet wrote:
>
> > In article <439B57FF.FD001E78@pacbell.net>,
> > Joseph LIttleshoes <jpstifel@pacbell.net> wrote:
> >
> > > OmManiPadmeOmelet wrote:
> > >
> > >
> > >
> > > I am surprised, or perhaps i missed any mention of it, but my
> > favorite
> > > forms of garlic are baked, either whole heads rubbed with a little
> > oil
> > > or peeled and peeled cloves braised in butter & chicken stock.
> >
> > >
> > > This is great for making quick garlic bread. A garlic press is
> > useful if
> > > i need a bit of garlic and i am out of roasted garlic.
> > > ---
> > > JL
> >
> > I don't always have time to make baked garlic.
> > I rarely use my oven at all...
> >
> > This garlic press is really very VERY nice.
>
> For years i strugled with an old gun metal gray garlic press untill i
> was recently gifted with a shiny new "Zyliss" garlic press with a
> plunger. The old press took both hands to use and was a pain but did
> make the mashed garlic, the new Zyliss with the movable plunger i can
> use with one hand and has a bigger bowl for the garlic.
>
> I dont use my press often when i do the new one is so much better.
> ---
> JL

I've not looked at the brand but I guess it does have sort of a plunger.
What it really looks like is a teensy, miniature potato ricer. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet

In article <439BBD4D.91E31CFF@pacbell.net>,
Joseph LIttleshoes <jpstifel@pacbell.net> wrote:

> One exception i will make is in a buttermilk, yogurt and blue cheese
> salad dressing and then i like to crush and roughly chop raw garlic. It
> only improves in flavor over a few days, and elephant ear garlic is even
> better for this, IMO.

Elephant garlic is EXPENSIVE but I believe it is a lot milder!
Way back when before they stopped marking "old" produce down and allowed
it to be sold for a reduced price, I ran into the grocery guy at the
store fixin' to throw away several heads of Elephant garlic.

They were mildewed.

He sold them all to me for about 10% of their original price.

I took them home, removed the viable cloves and planted them in the
garden. :-) I did not attempt to eat any, (I won't eat moldy food) but
the ones I rescued grew just fine and I ended up with several new heads
from the cloves I planted.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet

This sounds wonderful, thanks!
I'll try it with a different bean tho'.
I really cannot abide Limas. :-(
Plus I am pretty much low carbing.
I'll give it a shot with black soybeans...

Cheers!

In article <439BD481.E2D1C33F@pacbell.net>,
Joseph LIttleshoes <jpstifel@pacbell.net> wrote:

> Heres a recipe and technique i use often.
>
> LIma beans and garlic
> ---------------------------
>
> 1 pound dried lima beans
>
> 4 whole cloves
>
> 2 shallots
>
> 2 dried jalapeno peppers
>
> 1tsp. dried thyme
>
> 1 whole head of garlic, peeled
>
> 1 tsp. salt
>
> 1/2 tsp. olice oil (or canola)
>
> 1/2 tsp. freshly ground black pepper
>
> 1/2 cup finely minced fresh Iatalian parsley
>
> 1/2 cup finely minced fresh whole leaf sage (or dried sage to taste)
>
> Cover the beans with water by 2 inches in a large pot. Stick the cloves
> into the shallots and add them to the beans.
>
> Add the jalapeno pepper and thyme. Bring to a boil, lwoer the heat,
> partially cover, and simmer for 30 minutes.
>
> Break 3 cloves of garlic off the head and reserve; tie up the rest in a
> cheesecloth bag and add the bag to the bveans. Siummer for 30 minutes.
>
> During the last 5 minutes, add the salt.
>
> Finely mince the reserved garlic. Heat the olive oil in a small saute
> pan and add the minced garlic. Saute for 1 & 1/2 - 2 minutes, until
> lighlty browned.
>
> When the bens are tender remove the shallots, jallapeno pper and
> discard, remove the sack of garlic and puree in a food procesor or mash
> with a fork.
>
> Drain and discrd all but 1/2 cup of the liquid from the beans. Place
> the beans and reserved liquid in a soup tureen or serving dish, and add
> the sauteedd garlicc, mashed garlic, pepper, parsley, and sage, stir and
> serve. Makes about 6 servings.
>
> Note: a cheesecloth bag of peeled garlic set to simmer with any soup and
> then removed and crushed is a nice addition to any soup.
> ---
> JL
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet

In article <Xns972959FD9782waynesgang@217.22.228.19>,
Wayne Boatwright <waynesgang@waynes.gang> wrote:

> This sounds like a recipe I would like, Joseph. I would have to use only 1
> whole clove, however, as I have a strong aversion to cloves. I was burned
> with clove oil as a kid and have never forgotten it.
>
> --
> Wayne Boatwright *�*

That's too bad!
Clove oil is excellent for tooth and gum pain.
I use clove oil for mouth sores on my gums when I get them.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Wayne Boatwright

On Sun 11 Dec 2005 01:14:23a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

> In article <Xns972959FD9782waynesgang@217.22.228.19>,
> Wayne Boatwright <waynesgang@waynes.gang> wrote:
>
>> This sounds like a recipe I would like, Joseph. I would have to use
>> only 1 whole clove, however, as I have a strong aversion to cloves. I
>> was burned with clove oil as a kid and have never forgotten it.
>>
>> --
>> Wayne Boatwright *�*
>
> That's too bad!
> Clove oil is excellent for tooth and gum pain.
> I use clove oil for mouth sores on my gums when I get them.

That was where the problem occurred. When I was in highschool I developed
a sudden, severe toothache. The school nurse put waaay too much clove oil
on a piece of cotton and placed it between my tooth and my cheek. She even
replaced it a couple of times before my mom picked me up from school. I
had a horribly blistered cheek on the inside and the taste was overpowering
for hours. Our dentist was appalled at the condition of my mouth when he
saw it.

I can tolerate a very slight flavor of clove in mixed spices, but nothing
more.

--
Wayne Boatwright *�*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

OmManiPadmeOmelet

In article <Xns9729D6F7FDF8waynesgang@217.22.228.19>,
Wayne Boatwright <waynesgang@waynes.gang> wrote:

> On Sun 11 Dec 2005 01:14:23a, Thus Spake Zarathustra, or was it
> OmManiPadmeOmelet?
>
> > In article <Xns972959FD9782waynesgang@217.22.228.19>,
> > Wayne Boatwright <waynesgang@waynes.gang> wrote:
> >
> >> This sounds like a recipe I would like, Joseph. I would have to use
> >> only 1 whole clove, however, as I have a strong aversion to cloves. I
> >> was burned with clove oil as a kid and have never forgotten it.
> >>
> >> --
> >> Wayne Boatwright *�*
> >
> > That's too bad!
> > Clove oil is excellent for tooth and gum pain.
> > I use clove oil for mouth sores on my gums when I get them.
>
> That was where the problem occurred. When I was in highschool I developed
> a sudden, severe toothache. The school nurse put waaay too much clove oil
> on a piece of cotton and placed it between my tooth and my cheek. She even
> replaced it a couple of times before my mom picked me up from school. I
> had a horribly blistered cheek on the inside and the taste was overpowering
> for hours. Our dentist was appalled at the condition of my mouth when he
> saw it.
>
> I can tolerate a very slight flavor of clove in mixed spices, but nothing
> more.

Ig, Poor baby!
Some people are such idiots...

One light application is enough! I just dab it on with a q-tip.
I'd never, EVER soak a cotton ball in it! :-(
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Dee Randall

"Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
news:Xns9729D6F7FDF8waynesgang@217.22.228.19...
> On Sun 11 Dec 2005 01:14:23a, Thus Spake Zarathustra, or was it
> OmManiPadmeOmelet?
>
>> In article <Xns972959FD9782waynesgang@217.22.228.19>,
>> Wayne Boatwright <waynesgang@waynes.gang> wrote:
>>
>>> This sounds like a recipe I would like, Joseph. I would have to use
>>> only 1 whole clove, however, as I have a strong aversion to cloves. I
>>> was burned with clove oil as a kid and have never forgotten it.
>>>
>>> --
>>> Wayne Boatwright *�*
>>
>> That's too bad!
>> Clove oil is excellent for tooth and gum pain.
>> I use clove oil for mouth sores on my gums when I get them.
>
> That was where the problem occurred. When I was in highschool I developed
> a sudden, severe toothache. The school nurse put waaay too much clove oil
> on a piece of cotton and placed it between my tooth and my cheek. She
> even
> replaced it a couple of times before my mom picked me up from school. I
> had a horribly blistered cheek on the inside and the taste was
> overpowering
> for hours. Our dentist was appalled at the condition of my mouth when he
> saw it.
>
> I can tolerate a very slight flavor of clove in mixed spices, but nothing
> more.
>
> --
> Wayne Boatwright *�*

I'll bet there are a lot of us 'out there' that feel the same way about
cloves because of them being used frequently for toothaches.
Reminiscence of a very painful situation with a flavor/odor attached lingers
on for a lifetime.
Even mentally painful reminisces and certain food/tastes conjure up demons
for me -- tee hee -- just can't eat those bologna sandwiches!
Dee Dee

Joseph LIttleshoes

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Wayne Boatwright wrote:

> Joseph Littleshoes wrote:
>
>
> > Heres a recipe and technique i use often.
> >
> > LIma beans and garlic
> > ---------------------------
> >
> > 1 pound dried lima beans
> >
> > 4 whole cloves
> >
> > 2 shallots
> >
> > 2 dried jalapeno peppers
> >
> > 1tsp. dried thyme
> >
> > 1 whole head of garlic, peeled
> >
> > 1 tsp. salt
> >
> > 1/2 tsp. olive oil (or canola)
> >
> > 1/2 tsp. freshly ground black pepper
> >
> > 1/2 cup finely minced fresh Iatalian parsley
> >
> > 1/2 cup finely minced fresh whole leaf sage (or dried sage to
> taste)
> >
> > Cover the beans with water by 2 inches in a large pot. Stick the
> cloves
> > into the shallots and add them to the beans.
> >
> > Add the jalapeno pepper and thyme. Bring to a boil, lower the heat,
>
> > partially cover, and simmer for 30 minutes.
> >
> > Break 3 cloves of garlic off the head and reserve; tie up the rest
> in a
> > cheesecloth bag and add the bag to the beans. Siummer for 30
> minutes.
> >
> > During the last 5 minutes, add the salt.
> >
> > Finely mince the reserved garlic. Heat the olive oil in a small
> saute
> > pan and add the minced garlic. Saute for 1 & 1/2 - 2 minutes, until
>
> > lighlty browned.
> >
> > When the beans are tender remove the shallots, jallapeno pepper and
> > discard, remove the sack of garlic and puree in a food procesor or
> mash
> > with a fork.
> >
> > Drain and discrd all but 1/2 cup of the liquid from the beans.
> Place
> > the beans and reserved liquid in a soup tureen or serving dish, and
> add
> > the sauteed garlic, mashed garlic, pepper, parsley, and sage, stir
> and
> > serve. Makes about 6 servings.
> >
> > Note: a cheesecloth bag of peeled garlic set to simmer with any soup
> and
> > then removed and crushed is a nice addition to any soup.
>
> This sounds like a recipe I would like, Joseph. I would have to use
> only 1
> whole clove, however, as I have a strong aversion to cloves. I was
> burned
> with clove oil as a kid and have never forgotten it.

To be honest, i don't bother with the cloves (in much of anything aside
from the occasional cake or other pastry) and use an onion cut in half
rather than a shallot. Or in spring when they are cheap and plentiful i
slice up leeks and don't remove them.

I tend to post recipes as i originally found them with out altering them
even though i adjust them to my own tastes when i make them.

I posted the above more for the technique of the garlic in cheesecloth
than anything else.
Aside from the alterations to the original already noted, i like to
brown some cubed lamb and add to this dish. But then i like the lamb
and lima beans as a base for many variations of herbs, spices and
veggies.

I think you will find the soup quite good without any clove.
---
JL

>
>
> --
> Wayne Boatwright *�*
> _____________________________________________
>
> A chicken in every pot is a *LOT* of chicken!

Joseph LIttleshoes

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Wayne Boatwright wrote:

> On Sun 11 Dec 2005 01:14:23a, Thus Spake Zarathustra, or was it
> OmManiPadmeOmelet?
>
> > In article <Xns972959FD9782waynesgang@217.22.228.19>,
> > Wayne Boatwright <waynesgang@waynes.gang> wrote:
> >
> >> This sounds like a recipe I would like, Joseph. I would have to
> use
> >> only 1 whole clove, however, as I have a strong aversion to
> cloves. I
> >> was burned with clove oil as a kid and have never forgotten it.
> >>
> >> --
> >> Wayne Boatwright *�*
> >
> > That's too bad!
> > Clove oil is excellent for tooth and gum pain.
> > I use clove oil for mouth sores on my gums when I get them.
>
> That was where the problem occurred. When I was in highschool I
> developed
> a sudden, severe toothache. The school nurse put waaay too much clove
> oil
> on a piece of cotton and placed it between my tooth and my cheek. She
> even
> replaced it a couple of times before my mom picked me up from school.
> I
> had a horribly blistered cheek on the inside and the taste was
> overpowering
> for hours. Our dentist was appalled at the condition of my mouth when
> he
> saw it.
>
> I can tolerate a very slight flavor of clove in mixed spices, but
> nothing
> more.

You probly dont care for the aroma then? I am very fond of a clove
studded orange for the purpose of aroma. Bayberry, clove and pine are
the dominant aromas in the house today, i have a home made wreath of
pine branches sitting next to a bayberry and clove scented candel,
smells so nice i hesitate to hang it outside on the front door.

To me these aromas denote Christmas or winter solstice. Soon i will be
putting up a small tree and the aromas will only increase and combine
wonderfully with the baking i intend to do.
---
JL

>
>
> --
> Wayne Boatwright *�*
> _____________________________________________
>
> A chicken in every pot is a *LOT* of chicken!

Joseph LIttleshoes

Newsgroups: rec.food.cooking
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OmManiPadmeOmelet wrote:

> This sounds wonderful, thanks!
> I'll try it with a different bean tho'.
> I really cannot abide Limas. :-(
> Plus I am pretty much low carbing.
> I'll give it a shot with black soybeans...
>

Im not sure about the 'carbing' but i use the same garlic in a
cheesecloth bag with black eyed peas.
---
JL

> Cheers!
>
> In article <439BD481.E2D1C33F@pacbell.net>,
> Joseph LIttleshoes <jpstifel@pacbell.net> wrote:
>
> > Heres a recipe and technique i use often.
> >
> > LIma beans and garlic
> > ---------------------------
> >
> > 1 pound dried lima beans
> >
> > 4 whole cloves
> >
> > 2 shallots
> >
> > 2 dried jalapeno peppers
> >
> > 1tsp. dried thyme
> >
> > 1 whole head of garlic, peeled
> >
> > 1 tsp. salt
> >
> > 1/2 tsp. olice oil (or canola)
> >
> > 1/2 tsp. freshly ground black pepper
> >
> > 1/2 cup finely minced fresh Iatalian parsley
> >
> > 1/2 cup finely minced fresh whole leaf sage (or dried sage to
> taste)
> >
> > Cover the beans with water by 2 inches in a large pot. Stick the
> cloves
> > into the shallots and add them to the beans.
> >
> > Add the jalapeno pepper and thyme. Bring to a boil, lwoer the heat,
>
> > partially cover, and simmer for 30 minutes.
> >
> > Break 3 cloves of garlic off the head and reserve; tie up the rest
> in a
> > cheesecloth bag and add the bag to the bveans. Siummer for 30
> minutes.
> >
> > During the last 5 minutes, add the salt.
> >
> > Finely mince the reserved garlic. Heat the olive oil in a small
> saute
> > pan and add the minced garlic. Saute for 1 & 1/2 - 2 minutes, until
>
> > lighlty browned.
> >
> > When the bens are tender remove the shallots, jallapeno pper and
> > discard, remove the sack of garlic and puree in a food procesor or
> mash
> > with a fork.
> >
> > Drain and discrd all but 1/2 cup of the liquid from the beans.
> Place
> > the beans and reserved liquid in a soup tureen or serving dish, and
> add
> > the sauteedd garlicc, mashed garlic, pepper, parsley, and sage, stir
> and
> > serve. Makes about 6 servings.
> >
> > Note: a cheesecloth bag of peeled garlic set to simmer with any soup
> and
> > then removed and crushed is a nice addition to any soup.
> > ---
> > JL
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

Joseph LIttleshoes

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OmManiPadmeOmelet wrote:

> In article <439BBD4D.91E31CFF@pacbell.net>,
> Joseph LIttleshoes <jpstifel@pacbell.net> wrote:
>
> > One exception i will make is in a buttermilk, yoghurt and blue
> cheese
> > salad dressing and then i like to crush and roughly chop raw
> garlic. It
> > only improves in flavour over a few days, and elephant ear garlic is
> even
> > better for this, IMO.
>
> Elephant garlic is EXPENSIVE but I believe it is a lot milder!

I have heard this before and while i can get a whole head of ordinary
garlic for 10 -2 0 cents and about 3 large cloves of elephant ear for
about a dollar i don't consider it expensive. And for some reason,
though i don't doubt your and others assessment, the elephant ear seems
stronger to me than ordinary garlic.

The first time i made the blue cheese salad dressing with it i could not
eat it, it was so hot, like peppers, the 'elderly relative' i co -
habitat with loved it and for about 3 days it seemed to increase in
strength and potency and then began to taper off till it reached a
degree of mellowness i could tolerate and then enjoy.

If i did not live in a large congested urban centre i would try to grow
it myself. But because of auto emissions i wont even bother with a
window box of herbs.
---
JL

> Way back when before they stopped marking "old" produce down and
> allowed
> it to be sold for a reduced price, I ran into the grocery guy at the
> store fixin' to throw away several heads of Elephant garlic.
>
> They were mildewed.
>
> He sold them all to me for about 10% of their original price.
>
> I took them home, removed the viable cloves and planted them in the
> garden. :-) I did not attempt to eat any, (I won't eat moldy food)
> but
> the ones I rescued grew just fine and I ended up with several new
> heads
> from the cloves I planted.
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

Wayne Boatwright

On Sun 11 Dec 2005 01:34:52a, Thus Spake Zarathustra, or was it Dee
Randall?

>
> "Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
> news:Xns9729D6F7FDF8waynesgang@217.22.228.19...
>> On Sun 11 Dec 2005 01:14:23a, Thus Spake Zarathustra, or was it
>> OmManiPadmeOmelet?
>>
>>> In article <Xns972959FD9782waynesgang@217.22.228.19>,
>>> Wayne Boatwright <waynesgang@waynes.gang> wrote:
>>>
>>>> This sounds like a recipe I would like, Joseph. I would have to use
>>>> only 1 whole clove, however, as I have a strong aversion to cloves.
>>>> I was burned with clove oil as a kid and have never forgotten it.
>>>>
>>>> --
>>>> Wayne Boatwright *�*
>>>
>>> That's too bad!
>>> Clove oil is excellent for tooth and gum pain.
>>> I use clove oil for mouth sores on my gums when I get them.
>>
>> That was where the problem occurred. When I was in highschool I
>> developed a sudden, severe toothache. The school nurse put waaay too
>> much clove oil on a piece of cotton and placed it between my tooth and
>> my cheek. She even replaced it a couple of times before my mom picked
>> me up from school.
>> I had a horribly blistered cheek on the inside and the taste was
>> overpowering for hours. Our dentist was appalled at the condition of
>> my mouth when he saw it.
>>
>> I can tolerate a very slight flavor of clove in mixed spices, but
>> nothing more.
>>
>> --
>> Wayne Boatwright *�*
>
> I'll bet there are a lot of us 'out there' that feel the same way about
> cloves because of them being used frequently for toothaches.
> Reminiscence of a very painful situation with a flavor/odor attached
> lingers on for a lifetime.
> Even mentally painful reminisces and certain food/tastes conjure up
> demons for me -- tee hee -- just can't eat those bologna sandwiches!

Yes, good or bad, flavor/odor can certain conjure images from the past.
Whenever I taste a Manhattan, I instantly remember the first time I ever
made one at home, the music that was playing, and the friends that were
there. That was more than 30 years ago.

--
Wayne Boatwright *�*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright

On Sun 11 Dec 2005 02:12:42a, Thus Spake Zarathustra, or was it Joseph
LIttleshoes?

>> This sounds like a recipe I would like, Joseph. I would have to use
>> only 1
>> whole clove, however, as I have a strong aversion to cloves. I was
>> burned with clove oil as a kid and have never forgotten it.
>
> To be honest, i don't bother with the cloves (in much of anything aside
> from the occasional cake or other pastry) and use an onion cut in half
> rather than a shallot. Or in spring when they are cheap and plentiful i
> slice up leeks and don't remove them.
>

Thanks, Joseph.

--
Wayne Boatwright *�*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright

On Sun 11 Dec 2005 02:22:44a, Thus Spake Zarathustra, or was it Joseph
LIttleshoes?

> Wayne Boatwright wrote:
>
>> On Sun 11 Dec 2005 01:14:23a, Thus Spake Zarathustra, or was it
>> OmManiPadmeOmelet?
>>
>> > In article <Xns972959FD9782waynesgang@217.22.228.19>,
>> > Wayne Boatwright <waynesgang@waynes.gang> wrote:
>> >
>> >> This sounds like a recipe I would like, Joseph. I would have to
>> >> use only 1 whole clove, however, as I have a strong aversion to
>> >> cloves. I was burned with clove oil as a kid and have never
>> >> forgotten it.
>> >>
>> >> --
>> >> Wayne Boatwright *�*
>> >
>> > That's too bad!
>> > Clove oil is excellent for tooth and gum pain.
>> > I use clove oil for mouth sores on my gums when I get them.
>>
>> That was where the problem occurred. When I was in highschool I
>> developed a sudden, severe toothache. The school nurse put waaay too
>> much clove oil on a piece of cotton and placed it between my tooth and
>> my cheek. She even replaced it a couple of times before my mom picked
>> me up from school. I
>> had a horribly blistered cheek on the inside and the taste was
>> overpowering for hours. Our dentist was appalled at the condition of
>> my mouth when he saw it.
>>
>> I can tolerate a very slight flavor of clove in mixed spices, but
>> nothing more.
>
> You probly dont care for the aroma then? I am very fond of a clove
> studded orange for the purpose of aroma. Bayberry, clove and pine are
> the dominant aromas in the house today, i have a home made wreath of
> pine branches sitting next to a bayberry and clove scented candel,
> smells so nice i hesitate to hang it outside on the front door.
>
> To me these aromas denote Christmas or winter solstice. Soon i will be
> putting up a small tree and the aromas will only increase and combine
> wonderfully with the baking i intend to do.

No, it's definitely the taste. I like the smell if mingled with other
"Christmas" smells.

--
Wayne Boatwright *�*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Clay Irving

On 2005-12-10, OmManiPadmeOmelet <Omelet@brokenegz.com> wrote:

> Is it my imagination or does a garlic press also release a lot more
> flavor?

You'd think, the more surface area, the more flavor.

--
Clay Irving <clay@panix.com>
Let's not.
-- Larry Wall in <199904091918.MAA06535@kiev.wall.org>

jake

Clay Irving wrote:

> On 2005-12-10, OmManiPadmeOmelet <Omelet@brokenegz.com> wrote:
>
>
>>Is it my imagination or does a garlic press also release a lot more
>>flavor?
>
>
> You'd think, the more surface area, the more flavor.
>
Yeah, and apparently exposure to oxygen is what makes garlic pungent. So
the more surface area, the more there should be of whatever reaction
takes place in air.

Ophelia

"Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
news:Xns972934C4AF793waynesgang@217.22.228.19...
>> Yes, good or bad, flavor/odor can certain conjure images from the
>> past.
> Whenever I taste a Manhattan, I instantly remember the first time I
> ever
> made one at home, the music that was playing, and the friends that
> were
> there. That was more than 30 years ago.

*gasp* what was your mother thinking???????????????? Did she put it in
your milk??

Pandora

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"OmManiPadmeOmelet" <Omelet@brokenegz.com> ha scritto nel messaggio
news:Omelet-A19332.14472610122005@corp.supernews.com...
> I'd learned to dislike garlic presses as I grew up with the old
> wedge-type ones. They sucked...
>
> I've been hand-grating or mincing garlic all this time using a small
> fine cheese grater or a chef's knife (and more recently, a chinese
> cleaver).
>
> Going thru some of my Aunt's old stuff in the storage shed last weekend,
> I ran across a very nice cylinder-type garlic press and decided to give
> it a try.
>
> I'm still peeling the garlic but OH my goodness! That thing does a
> wonderful job and there is almost no waste if I do more than one clove.
> :-)
>
> It's awesome. Also much faster and easier.
> Is it my imagination or does a garlic press also release a lot more
> flavor?

It is not your imagination! Mushed garlic (with a garlic press) is much more
tasty!
Have you noticed that when you smell the garlic flavour you become hungry?
I have noticed this:)
Cheers
Pandora
>
> Thanks guys!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

Tara

aem

King's Crown

The Bubbo

aem

Wayne Boatwright

Joseph LIttleshoes

King's Crown wrote:

> "Joseph LIttleshoes" <jpstifel@pacbell.net> wrote in message
> news:439B57FF.FD001E78@pacbell.net...
> > OmManiPadmeOmelet wrote:
> >
> >> Yes, I have...
> >> but I also happen to love garlic!
> >>
> >> The garlic flavor also does not seem to be as "hot" so I am
> enjoying
> >> it
> >> more.
> >>
> >> I've got some trotters in the pressure cooker right now with
> pressed
> >> garlic, grated ginger and some black pepper. I'm also going to
> >> pressure
> >> cook a fresh pork hock, then make split pea soup with the stock and
>
> >> meat.
> >>
> >> I may add some bacon, I've not decided yet.
> >
> >
> >
> > I am surprised, or perhaps i missed any mention of it, but my
> favorite
> > forms of garlic are baked, either whole heads rubbed with a little
> oil
> > or peeled and peeled cloves braised in butter & chicken stock.
> >
> > The roasted or braised garlic is then available for use in large
> amounts
> > with out the overwhelming nature of the garlic being so pronounced.
> A
> > former Italian land lady taught me this trick, she was able to get
> the
> > most robust and marvelous garlic flavor in her foods, i finally
> asked
> > for her secret and it was just baked garlic.
> >
> > If i am roasting a whole chicken i will often fill the cavity with
> > peeled garlic then when the chicken is done i scoop out the garlic,
> > puree with a little oil and store in a tightly covered container for
>
> > future use.
> >
> > This is great for making quick garlic bread. A garlic press is
> useful if
> > i need a bit of garlic and i am out of roasted garlic.
> > ---
> > JL
>
> I love roasted garlic. I had a Spinach and roasted garlic quesadilla
> last
> night. Yum! I also like to roast about 5 bulbs of garlic, squish it
> up
> with 1 pound of soften butter leaving chunks of roasted garlic, then I
>
> freeze it in serving sizes, so I can make quick garlic bread.
>
> Lynne

Heres a recipe and technique i use often.

LIma beans and garlic
---------------------------

1 pound dried lima beans

4 whole cloves

2 shallots

2 dried jalapeno peppers

1tsp. dried thyme

1 whole head of garlic, peeled

1 tsp. salt

1/2 tsp. olice oil (or canola)

1/2 tsp. freshly ground black pepper

1/2 cup finely minced fresh Iatalian parsley

1/2 cup finely minced fresh whole leaf sage (or dried sage to taste)

Cover the beans with water by 2 inches in a large pot. Stick the cloves
into the shallots and add them to the beans.

Add the jalapeno pepper and thyme. Bring to a boil, lwoer the heat,
partially cover, and simmer for 30 minutes.

Break 3 cloves of garlic off the head and reserve; tie up the rest in a
cheesecloth bag and add the bag to the bveans. Siummer for 30 minutes.

During the last 5 minutes, add the salt.

Finely mince the reserved garlic. Heat the olive oil in a small saute
pan and add the minced garlic. Saute for 1 & 1/2 - 2 minutes, until
lighlty browned.

When the bens are tender remove the shallots, jallapeno pper and
discard, remove the sack of garlic and puree in a food procesor or mash
with a fork.

Drain and discrd all but 1/2 cup of the liquid from the beans. Place
the beans and reserved liquid in a soup tureen or serving dish, and add
the sauteedd garlicc, mashed garlic, pepper, parsley, and sage, stir and
serve. Makes about 6 servings.

Note: a cheesecloth bag of peeled garlic set to simmer with any soup and
then removed and crushed is a nice addition to any soup.
---
JL

Wayne Boatwright

OmManiPadmeOmelet