Comments on: Garlic: The Good, the Bad, and the Pesto http://pjmedia.com/blog/garlic_the_good_the_bad_and_th/ Wed, 15 Feb 2012 19:42:57 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: guy http://pjmedia.com/blog/garlic_the_good_the_bad_and_th/#comment-10282 guy Tue, 10 Jul 2007 20:47:45 +0000 http://dev.pajamasmedia.com/blog/garlic-the-good-the-bad-and-the-pesto/#comment-10282 Stinky garlic hands? Rub them on stainless steel and the odor is gone. Stinky garlic hands? Rub them on stainless steel and the odor is gone.

]]> By: N. http://pjmedia.com/blog/garlic_the_good_the_bad_and_th/#comment-10281 N. Sun, 08 Jul 2007 20:53:12 +0000 http://dev.pajamasmedia.com/blog/garlic-the-good-the-bad-and-the-pesto/#comment-10281 Nancy: will you share sometime your olive oil savvy with us readers? Answer questions like which OO is the best and why, and whether OO is good for cooking. I'm never quite sure about these things as myths and conspiracy theories about it abound... noga Nancy: will you share sometime your olive oil savvy with us readers? Answer questions like which OO is the best and why, and whether OO is good for cooking. I’m never quite sure about these things as myths and conspiracy theories about it abound…

noga

]]> By: great unknown http://pjmedia.com/blog/garlic_the_good_the_bad_and_th/#comment-10280 great unknown Sun, 08 Jul 2007 20:07:29 +0000 http://dev.pajamasmedia.com/blog/garlic-the-good-the-bad-and-the-pesto/#comment-10280 re: roasting the garlic. A technique I developed - because I am always behind schedule - is: peel the paper off the top half of the garlic drizzle with olive oil, usually filling all the spaces between cloves and coating the outside microwave for several minutes - exact time depends on power of microwave and degree of doneness desired. The caramel stage is readily attainable. saves time, energy, and... when I want garlic, I want it NOW. re: roasting the garlic. A technique I developed – because I am always behind schedule – is:

peel the paper off the top half of the garlic

drizzle with olive oil, usually filling all the spaces between cloves and coating the outside

microwave for several minutes – exact time depends on power of microwave and degree of doneness desired. The caramel stage is readily attainable.

saves time, energy, and… when I want garlic, I want it NOW.

]]> By: nancy http://pjmedia.com/blog/garlic_the_good_the_bad_and_th/#comment-10279 nancy Sun, 08 Jul 2007 18:45:07 +0000 http://dev.pajamasmedia.com/blog/garlic-the-good-the-bad-and-the-pesto/#comment-10279 I second Herr Morgenholz on the garlic confit: chop the top off a head of unpeeled garlic, peel off a little of the paper (or not), stick head in a heatproof pot, pour on enough olive oil to cover, and cook in a 250F oven, covered, for about an hour or so. The cloves will have turned the color of caramel, be extremely soft, and pop right out of their skins. And the oil, of course, is now redolent with garlic. Great stuff. I second Herr Morgenholz on the garlic confit: chop the top off a head of unpeeled garlic, peel off a little of the paper (or not), stick head in a heatproof pot, pour on enough olive oil to cover, and cook in a 250F oven, covered, for about an hour or so. The cloves will have turned the color of caramel, be extremely soft, and pop right out of their skins. And the oil, of course, is now redolent with garlic. Great stuff.

]]> By: JihadGene http://pjmedia.com/blog/garlic_the_good_the_bad_and_th/#comment-10278 JihadGene Sun, 08 Jul 2007 16:54:18 +0000 http://dev.pajamasmedia.com/blog/garlic-the-good-the-bad-and-the-pesto/#comment-10278 China can keep her garlic! Especially now, with their (China's) tainted products like pet foods & toothpaste. I love California grown garlic!!! In great Italian cooking, or savory Korean Bar-B-Que, and potent KimChee, garlic from the Gilroy area is the way to go! China can keep her garlic! Especially now, with their (China’s) tainted products like pet foods & toothpaste.
I love California grown garlic!!!
In great Italian cooking, or savory Korean Bar-B-Que, and potent KimChee, garlic from the Gilroy area is the way to go!

]]> By: Herr Morgenholz http://pjmedia.com/blog/garlic_the_good_the_bad_and_th/#comment-10277 Herr Morgenholz Sun, 08 Jul 2007 16:32:18 +0000 http://dev.pajamasmedia.com/blog/garlic-the-good-the-bad-and-the-pesto/#comment-10277 Roast that stuff and squeeze the goo onto a good piece of bread with a little olive oil. (I've never salivated while posting before now.) Roast that stuff and squeeze the goo onto a good piece of bread with a little olive oil.

(I’ve never salivated while posting before now.)

]]> By: nancy http://pjmedia.com/blog/garlic_the_good_the_bad_and_th/#comment-10276 nancy Sun, 08 Jul 2007 14:24:48 +0000 http://dev.pajamasmedia.com/blog/garlic-the-good-the-bad-and-the-pesto/#comment-10276 N: I used to chop and mince garlic by peeling each clove and then, chop-chop-chopping. No more: I lay the clove flat on the cutting board, lay the broad side of a chef's knife on top, and smash down with the heel of my hand. The paper comes right off, and you're left with, well, a smashed clove of garlic, now really easy to chop. Repeat as necessary, or, just throw the smashed bits into the cooking pan. N: I used to chop and mince garlic by peeling each clove and then, chop-chop-chopping. No more: I lay the clove flat on the cutting board, lay the broad side of a chef’s knife on top, and smash down with the heel of my hand. The paper comes right off, and you’re left with, well, a smashed clove of garlic, now really easy to chop. Repeat as necessary, or, just throw the smashed bits into the cooking pan.

]]> By: N. http://pjmedia.com/blog/garlic_the_good_the_bad_and_th/#comment-10275 N. Sun, 08 Jul 2007 13:38:43 +0000 http://dev.pajamasmedia.com/blog/garlic-the-good-the-bad-and-the-pesto/#comment-10275 Thank you, Nancy. Each Saturday I go to a certain Farmer's market in Montreal. Yesterday I got, for the first time ever, out of curiosity, a fresh garlic head on a long stem. I had little idea what to do with it. So what serendipitous coincidence that Nancy is speaking of garlic today! My persistent problem with garlic is the chopping of it. I have bought a few gadgets over the years but find that they are cumbersome to use and take too long to clean. But I still can't quite muster the art of chopping garlic, even though I've gotten better at it. Any suggestions? Thank you, Nancy.

Each Saturday I go to a certain Farmer’s market in Montreal. Yesterday I got, for the first time ever, out of curiosity, a fresh garlic head on a long stem. I had little idea what to do with it. So what serendipitous coincidence that Nancy is speaking of garlic today! My persistent problem with garlic is the chopping of it. I have bought a few gadgets over the years but find that they are cumbersome to use and take too long to clean. But I still can’t quite muster the art of chopping garlic, even though I’ve gotten better at it. Any suggestions?

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