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17017
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3/19/2008
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US
Edited Date/Time
1/22/2012 11:27pm
I have to leave the house every time my daughter cooks something. She likes to crush garlic and put it in her food and I finally had to tell her to never do it again if I am home. This was the 2nd time this week. It is still burning my eyes like onions and I still feel like puking and it was 2 hours ago since she cooked. Am I allergic to it or is garlic supposed to do that to you?
Now onions! Load em up!
I like me a little garlic. Not too much though and definitely not as the main seasoning in anything.
The Shop
If I try a new recipe that doesn't call for garlic, I put in garlic anyway.
If I try a new recipe that does call for garlic, I double it.
My mom makes a veal piccata that's just amazing, so I asked her to write down the recipe for me.
One of the instructions was, "Add the garlic (twice as much as you think you need.)"
That's the only time that I might have used too much garlic.
It was still damned good, though.
My favorite pizza is a chorizo, spinach, feta, roasted garlic concoction that is out of this f'n world. It takes two whole heads of garlic for a medium pizza to cover it just right.
You might be a vampire.
Think about it.
"I put that shit on everything.
My favorite pizza is a chorizo, spinach, feta, roasted garlic concoction that it out of this f'n world. It takes two whole heads of garlic for a medium pizza to cover it just right."
My sister in law gave us a quesadilla maker (pretty much a waffle press for tortillas) and my favorite thing to make on it is just to brush the tortillas with olive oil, sprinkle on a little mozzarella and parmesan, fresh basil leafs, chives, and about five cloves of thinly sliced garlic.
Simple, yet amazing.
I've never reached the "too much garlic" threshold.
Everything. All the time. Lots.
Doesn't make me gassy.
Just wrap them in tin foil and stick em in the oven for 45 minutes at about 400F. Let them cool down before you pull the cloves out of the head or your fingers will get a little too toasty. It also helps them maintain their shape. They come out like a goo when they're too hot. Use 2-3 times as much when it's roasted if you still want the same flavor, but it won't have the aggressive bite that raw garlic has.
Excessive sodium is BAD!
Geezer,
We have one of those too and never use it, just might havta try that!
Thanks,
G
As you go by you can smell it bad--just think Void smelling Garlic 24/7!
Pit Row
Just sayin'.
wow, this garlic toast tastes like ass!
S
I ate there several times a week while recording my last album, and every time I did, I'd come home and my wife would say, "You had Thai for dinner again, didn't you?"
Maybe all the spicy stuff makes it come out more?
S
HOLY SMOKES!!
If I wasn't a happily married man, I'd be taking you out for Asian food every other night.
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