I Like Garlic's topics - tribe.net

I have garlic breath

MickD — Mon, 17 Sep 2007 02:27:33 GMT

I went to local restaurant EATS for dinner tonight. Had some spinach torts with pesto sauce and a little red pepper. Came with a piece of garlic bread. Here it is four and a half hours later and I still have garlic breath. I's happy.

posted in I Like Garlic - 4 replies

Our Lady Garlic

Britt — Wed, 29 Aug 2007 23:02:24 GMT

I've eaten as much as 8 cloves of garlic at a time with no real ill effects except a slight stomach irritation, and my health is totally suckass. It's as mild as mother's milk.
I love the smell, the taste, and my idea of heaven is chopped, fresh garlic mixed with cream cheese on crackers. I live on a farm so I get all of the organic garlic I could possibly eat..hundreds of cloves..
In fact, i'm eating it right now. I wanted to shout out to all of my garlic crazy bretheren!

posted in I Like Garlic - 1 reply

mojo

pablo — Tue, 05 Jun 2007 20:22:30 GMT

since i'm sprinklig tribes with condament recipes I got one for garlic...Mojo
thin sliced garlic could probally use an entire bulb
minced cilantro ,bout 1/8 cup
juice from 2 limes
one thin sliced sarrano, seeded
1 cup salad oil
season salt and pepper
..place in mason jar ,refrigerate
serve as a vinagrette over fish or chicken

posted in I Like Garlic - 4 replies

Garlic Infused Oils

Wed, 11 Apr 2007 11:32:21 GMT

This is very simple, yet VERY tasty. Peel, but don't crush 2 whole bulbs of garlic. Cut the ends off (they're tough) and place (the garlic cloves, not the ends) in a small sauce pan with 1 1/12 cups olive or vegetable oil, add 1 tsp. of salt, and simmer for about a half hour on low heat. You'll know when it's done by the smell and when it looks "roasted". Strain through a fine mesh strainer. Use garlic as you would roasted garlic and reserve oil to cook other dishes with. Oil should be kept refrigerated until ready for use. Enjoy!

posted in I Like Garlic - 9 replies

Roasted Garlic!!!

SISU — Sat, 14 Apr 2007 02:43:55 GMT

Who else throws some cloves in whenever their oven is going to be on for a while? I do I do! I wrap it in some foil, dribble a little olive oil in, add some italian herbs, yum yum. I have now even gotten my 7 year old to eat & love fresh chopped garlic by introucing him to this cullinary method.

posted in I Like Garlic - 8 replies

Garlic poison ;-)

jessicastrawberrycheesecakerabbit — Tue, 13 Dec 2005 05:59:35 GMT

I heard all it takes is 1/2 cup.

posted in I Like Garlic - 32 replies

raw garlic question

sweetmamadoe — Sat, 12 May 2007 02:10:40 GMT

so i read the raw garlic thread, i am so happy to know i am not the only raw garlic eater in the kasbah, but every once in awhile i will find icky little brown spots om my freshly peeled cloves, even though all the garlic felt so perfectly firm to me in the store. do any of you raw garlic eaters just cut those little specks off and then chomp away?

posted in I Like Garlic - 1 reply

New tribe- ethnic and traditional foods and food lore

girl mark — Wed, 11 Apr 2007 02:02:23 GMT

I started a new tribe for discussing 'ethnic food' in general, and also for discussing food traditions- what people eat on traditional holidays and other special occasions, food in religious ritual, and anything else related to what the grandma's did besides cook the stuff.

We're vegetarian-friendly over there, too.

www.tribes.tribe.net/foodtraditions

posted in I Like Garlic - 1 reply

Valentine's Garlic Potluck

pudgalan — Wed, 07 Feb 2007 22:14:55 GMT

Hi, I'm hosting a "You Can Never Have too Much Garlic" potluck on the Friday after Valentine's day to make up for all the wrongs said about garlic and lovers and am working on several ideas for garlic infused drinks, desserts, and a salad figuring people will probably bring soups or other main dishes.

So far for drinks I'm leaning towards an all vege juiced drink, garlic bloody marys and garlic mojitos. For the salad I'm making a simple baby salad greens mix with seeds/nuts/avocado and a garlic laced salad dressing. For desert I'm working on a few ideas, but definitely will have roasted cloves covered in vegan dark chocolate arranged on a plate and drizzled with vegan white chocolate and some <jet to be determined> other colorful sauce.

I've found references to chocolate-garlic cakes on the web, but no recipes.

Can any one suggest any over the top garlic recipes (vegan please)?

Smiles,
Brian

posted in I Like Garlic - 0 replies

good article on medicinal garlic preparations

girl mark — Thu, 25 Jan 2007 06:47:17 GMT

http://jn.nutrition.org/cgi/content/full/131/3/1118S

This is an interesting discussion of different ways that commercial garlic pills/capsules are prepared, and what the different preparation methods do to garlic's many active ingredients.

There's some good discussion of medicinal effects of aliin and other active ingredients in garlic, in Stephen Harrod Buhner's book 'Herbal Antibiotics'

posted in I Like Garlic - 0 replies

TOO MUCH GARLIC???

Trance — Thu, 14 Dec 2006 23:22:53 GMT

Best grilled! Could bake the beast too!!!

3 heads of garlic (peeled)
4 Habanero peppers
2 inches of Ginger
10 Jalapeno peppers.
2 Onions.
Cumin, Tumeric, Black Pepper, Corriander seeds to taste (about a TBS of each)
---- Puree above in Food Processor with Olive Oil and Balsamic Vinegar.
Marinate Chicken, beef, pork or what have you in above for 6 hrs.
Grill the resulting mess with more Half Jalapenos, Onions and Tomatoes.
Puree remaining marinade with roasted tomatoes and reduce to sauce.
Mix sauce and meat and whatever veggies you wish.
Return to grill.
Serve hot with prominent warning sign.
Best on a Friday PM as your guests will all stink like garlic and have burning rectums thru Monday afternoon!!!
Trance Plant

posted in I Like Garlic - 0 replies

What is your best/favorite homemade garlic bread recipe?

Gab — Sun, 15 Jan 2006 04:59:22 GMT

When I was a kid we used to make garlic bread pretty regularly.... mmmmm garlic bread.

We would take a small double boiler on mediumlow heat and melt a stick of butter. then we would take fresh cloves (about 4) of garlic and squeeze it through the press into the butter. We would also add some garlic powder - maybe a large teaspoon worth. We also had this garlic spread in a jar and we would add a little of that as well.

Stir it up really good and get it to where the butter is starting to bubble. Take some good sourdough english muffins and dip them in to the mixture (inside of course) so that each is well coated. If there is any mixture left in the pan, pour/spoon it evenly over the bread. Place them on a baking tray and put under the broiler for 4-9 minutes depending on how "crispy" and "browned" you like your garlic bread.

Man that was good stuff.

posted in I Like Garlic - 4 replies

Garlic's LD-50

Mon, 13 Nov 2006 16:52:38 GMT

We all know that too much of any good thing can be a bad thing. Hell, drinking too much water can kill you.

Does anyone know how fast and how much garlic someone would have to eat to die?

tee hee hee.

posted in I Like Garlic - 3 replies

Ultimate Garlic Bread

auntie_thing — Sat, 28 Feb 2004 17:01:36 GMT

I admit it, I don't make good garlic bread. I usually end up making some version of garlic pita chips. So please, enlighten as to the best way to fill the home with the garlic bread aroma that I love so much!

posted in I Like Garlic - 15 replies

Know what?

MickD — Thu, 29 Apr 2004 13:39:51 GMT

I really like garlic. I mean really, really like garlic. Know that guy in that stupid Listerine Pocket Packs commercial who "really" likes spearmint? He's an pathetically unhygenic wuss compared to my liking garlic. My LIKE of garlic far outpowers his LOVE of spearmint, the festering twit. I need some garlic now, Now, NOW! Anyone up for some garlicky Italian lunch?

posted in I Like Garlic - 15 replies

YUM!

Mandola — Thu, 15 Apr 2004 22:48:11 GMT

Garlic goes on everything. I mean EVERYTHING!! Thanks for creating a tribe about my fave thing. If I didn't have a garlic press I would curl up in a little ball and die.

posted in I Like Garlic - 11 replies

Cuisinart Mini Prep Processor

WhiteSage — Wed, 16 Nov 2005 17:50:53 GMT

Can't live without it since I love garlic so much.

Throw in a few cloves, grind them up then let them sit for a few minutes to activate the allicin...

What's your favorite garlic accessory/gadget ??

posted in I Like Garlic - 1 reply

Chicken with 40 Cloves

Debs — Thu, 29 Sep 2005 16:16:16 GMT

Wanted to make this dish when I was visiting my fam back east but forgot ythe recipe, soooooo I improvised and it was fab...here is the recipe - it is easy and cooks in one pot.

6-8 pieces of chicken with bones and skin (or whole chicken cut up)
large can crushed tomoatos
40 cloves garlic peeled - leave whole
thyme, pepper, basil and rosemary to taste

1. Dump all ingredients into a large covered pot.
2. cook in 450 oven for 30 minutes
3. turn oven down to 350 and cook for 30-45 minutes or until chicken is done (short wide pots cook faster - deeper narrow pots longer)

serve with fresh baguettes....spread mushy cook garlic on bread - yummmmmm

posted in I Like Garlic - 9 replies

roasted garlic in salad

brandybug — Sat, 05 Aug 2006 23:48:15 GMT

i just had a great discovery: last night, i roasted a head of garlic for dinner, but then my sister-in-law invited me over to eat, so i put the roasted garlic bulb in the fridge. this afternoon, while making my salad, i decided to just peel the garlic and stick it in the salad. it was awesome--because it was cool, it was super-easy to get the cloves out whole, and it was quite tasty in the salad! and oddly enough, i've haven't burped garlic and have just the faintest aftertaste, as opposed to smelling my self through-and-through when i eat roasted garlic cloves.

posted in I Like Garlic - 3 replies

Random recipe

Pinky — Fri, 23 Jun 2006 04:35:22 GMT

I was looking for a small, simple dinner, and I ended up turning it extraordinary while still keeping it fairly simple. I figured I’d share it here.

I decided on some Campbell's "Soup At Hand" Creamy Tomato Soup. I always have it with some grated parmesan cheese (I'm a parmesan freak, too) and while going into the fridge to get it, I noticed the leftover fettuccini that was there from the night before when I made Fettuccini Alfredo.

So I mixed it all up. I nuked the noodles in the microwave, poured my soup over it (added a little more cheese), and minced about 2 or 3 cloves of garlic. HEAVEN! So simple, yet so satisfying!

posted in I Like Garlic - 0 replies

Anyone ever go to the garlic festival?

action — Thu, 12 Jan 2006 17:21:29 GMT

Has anyone here ever been to the annual garlic festival in Gilroy? If so, how is it? Is the food good? Any other events that happen there of interest? And is it worth going to?

thanks
charles

posted in I Like Garlic - 6 replies

TOO much garlic?

SylviJa — Mon, 17 Apr 2006 19:42:05 GMT

Can you have too much garlic? I cook all meals, 3 times a day for my partner and I. Almost always, everything except breakfast has garlic. we propably consume a bulb a day, each. Is garlic more acidic or alkalidic? Could we be throwing our body's pH off? Just wondering...? Thanks ya'll-
SylviJah w..f..

posted in I Like Garlic - 2 replies

Health Benefits of Garlic

WhiteSage — Mon, 30 Jan 2006 01:08:29 GMT

http://www.gaiaresearch.co.za/garlic.html

posted in I Like Garlic - 0 replies

do you do it in the raw?

Thu, 28 Jul 2005 18:14:53 GMT

any raw garlic eaters in da house?

pick a clove from the bunch, peel it, and crunch

with or without a chaser to balance the burn

were talking the clove and you and nothing in between...

can you take the heat?

posted in I Like Garlic - 25 replies

Can you eat too much garlic?

JaysVentures — Tue, 01 Nov 2005 22:11:16 GMT

Just don't want to harm the stomach in any way shape or form - anyone know just how much is enough and what amount is way too much - signs, symptoms of too much

Jay - Certified Funologist

posted in I Like Garlic - 16 replies

Old World Cold Remedy

Parris — Tue, 13 Dec 2005 05:37:42 GMT

Here's an old world remedy brought over by my grandma from Russia. It is awesome and never faild to work...it literally will kill any flu-like or cold-like symptoms within a few days.
Ingredients:
Sourdough bread
Bacon
Garlic (one clove per slice of bread)
Cream Cheese (to taste)

1. Cook up bacon in a pan...when browned remove bacon and place bread in pan to sop up the grease and toast. (yes, you heard me right - this is what they did in WWII to keep from starving)
2. When bread is nicely toasted, spread on cream cheese (or none if you prefer).
3. Slice up garlic, put on top of cream cheese.
4. Eat, enjoy (wince) and repeat.

posted in I Like Garlic - 6 replies

Garlic in L.A.???

lance_ratbag — Mon, 16 Jan 2006 20:14:26 GMT

Anyone know of any heavily garlic laden restaurants in Los Angeles? Perhaps something like San Francisco's Stinkin Rose?

posted in I Like Garlic - 2 replies

Hello and Garlic Broth

Wed, 16 Nov 2005 02:47:02 GMT

I just joined. Thought I'd introduce myself by contributing my favorite garlic recipe.

Garlic Broth

This broth is a great base for soups or by itself as a cold remedy.

2 heads garlic. Cloves smashed and peeled
2 tablespoons + olive oil
9 cups water
Salt and Pepper

Place oil and garlic in soup pot over low heat. Slowly sautee garlic being careful not to brown it, stirring frequently until garlic is soft and edges are becoming transluscent, about 20 minutes. Add water and simmer for 1 hour. Season to taste with salt and pepper.

Get creative and Enjoy!

posted in I Like Garlic - 5 replies

Help me get the word out.

Candy — Thu, 12 Jan 2006 07:20:17 GMT

I have the coolest kid with the biggest heart around!!

Let me back track and I will explain, a few days before Christmas Ace came to me with something that was bothering her and asked me to help. She had heard about Phoenix, a pet bunny that was doused with lighter fluid and set on fire in the Bay Area last October. Phoenix survived but only after recieving third degree burns and losing both his ears all because some 19 year old sick basterd didn't have anything better to do with his time. For more about Phoenix please go to the San Francisco/Marin House Rabbit Society Home Page at www.saveabunny.com but please read this alone before you share it with a child, it is very graphic and not for little eyes.

I immedietly called all my friends and asked for help, of course when I told them this was for Ace everyone volunteered. We decided to hold a bachelor-ette auction with everyone saying they could help or they knew so-and-so who was hot and would do anything for animals/children/fun/ect.

So we all picked our jobs and went our separate ways with everyone doing what they do best. The first thing I did was look for a place to hold it. (Thank you Pine Street Bar and Grill for donating your time and space.) The next thing I did was call the House Rabbit Society and tell them what we wanted to do, they were thrilled.

Now it was time to put Ace to work, remember this is her idea. Sometimes it is hard to remember she is only 8yrs old as we go around to all the local bussinesses asking for sponsorship and donations but my once shy child is working it like a pro, lol. Every day she gets out of school, comes home and does her homework and then goes to work. Some days we pick up friends before we go out and other times we go alone but we always do the same thing.

Here is the drill:

Walk into local bussiness, ask to see a manager, wait while they find a manager, then Ace gives over the fliers Mommy has printed up with Phoenix's picture and a little about us then answers all the question she can with Mommy filling in some of the details. Then Mommy gets to watch while this little girl charms the socks off of grown men and women who can't seem to help her out enough.

Her biggest achievement was her talking the manager of Hooters in Dublin out of $350 in gift certificates including a "All You Can Eat Wings Dinner For 10 People"

Each bussiness I take Ace too takes us about 45 minutes and because she hasn't been excused from School while she does this she get's in about three or four stores a day. But that doesn't mean she only works a few hours a day on this. She was bringing home tiny hands full of change every day with stories if how her friends had given up there lunch/pocket money to help Phoenix so I went and talked to her teacher. He rocks too, he let me put in a piggy bank in the classroom so the kids could watch there money combine and grow to help Phoenix and tomorrow I get to go into the classroom and help the kids make art projects to sell at the bunny-fit. They will sell to even if I have to buy every last one of them. I am going into that class on January 30th and telling these kids there hard work and tallent made a difference.

I am also sending home with the children letters to there parents explaining what we are trying to do, how we are doing it and how there kids can help. We are also asking anybody with ideas to get ahold of us. I did make one thing clear in the letter though: what makes this special is it is a childs project she is doing with friends, lets keep it that way.

This little girl has impressed the H*** out of more then just me. I got a phone call yesterday afternoon from a big company that wants to remain unnamed but when I heard about who they were I immedietly went into a big speach of how this was not my project and this is what is being done by an 8yr old ect. ect. I spoke for about 5 minutes before the lady told me that she had called to tell me the company doesn't fund local charity's but she was so impressed she asked permission for her personally to send Ace a gift. I know what it is but I am not going to tell, it is a suprise for the bunny-fit

The biggest suprise to me is the House Rabbit Society asked for a picture they could publish on there web sight of Ace doing some of her work. Please watch there web sight at www.saveabunny.com if you are interested in more of this story. I don't know what they are doing or when it will get done but they are doing something. I think she is special but to have someone else confirm it just makes me so happy. I spoke to Marcy of the House Rabbit Society and we are trying to get Ace and Phoenix together to meet but it will be hard. You see, I don't really drive, I am a small town girl and Bay Area traffic freaks me out but Ace and I have been invited to the Society to see exactly who and what we are working to help. I know meeting Phoenix would mean the world to Ace and I am going to try to make it happen.

In the mean time we have a little over two weeks until the bunny-fit so Ace and I will continue to go door to door and bussiness to bussiness asking everyone we meet to help so if you see us stop and say "hi" but don't be suprised if you get handed a flier and asked to help us spread the word.

If you have read this and you have any inclination to help please contact me and I will get back to you as soon as possible. There is so much Ace is doing that I just couldn't talk about in here but she is working her little A** off for this.

Ace's personal goal is to make enough money that Phoenix can have the surgery he needs on what is left of his ears. They are closing up with scar tissue and need to be surgicly cleaned up so they don't fill with fluid and he can keep the hearing he has left. We are doing good but I am not sure we can do this alone.

I am personally asking everyone who reads this, as a Mother and an animal lover, to look into your heart and see if there is anything you can do to help. You may have something that can be sold at auction or maybe you can give a donation or maybe you can show up and suport Ace's cause the day of the Bunny-fit. Anything you can do would be gratefully accepted.

This started out as me humoring my daughter but it has turned into so much more. Now my friends and I are making a political statement:

CHILDREN DO CARE AND THEY CAN MAKE A DIFFERENCE!!!!!!!

Ace's Cause, A Bunny-fit

January 29th, 2006

Pine Street Bar and Grill

875 Ricon Ave, livermore, Ca 94550

(925) 606-8266

Thank you for taking the time to read this,

Ace's mom, aka, Candy

posted in I Like Garlic - 0 replies

100,000 vegan recipes

veganesh — Sat, 24 Dec 2005 06:18:20 GMT

In Hinduism garlic and onions are said to be tamasic or
sleepinducing

100,000 Vegan Recipes
I just had aloo tiki for the first time
.. have been a many year devotee of samosas
etc.

100,000 VEGAN RECIPES

www.ivu.org/recipes
www.vegweb.com/food
www.vrg.org/recipes
www.vegsource.com/recipe
www.goveg.com
www.mercyforanimals.org
www.meatout.org

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------
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Falafel
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Soyburgers
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some concentrated protein
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_________________
www.worldanimalnet.org

posted in I Like Garlic - 1 reply

Purchasing Garlic-Check the origin

Don — Sat, 10 Dec 2005 01:32:54 GMT

Just thought I would let people here now a fact I found out not too long ago. Big chain grocery stores have begun sourcing "fresh" garlic from China. This trend has been happening with many products, but now it has even touched the produce industry. I have found that the quality is not as good as the traditional California grown product. After reading some news articles it appears that some of the garlic companies in Gilroy (the home of the California garlic industry) are either closing their doors or selling off their fields and importing Garlic from China themselves for resale.
Hmmm....makes you wonder...in a few years just how many things we use on a regular basis will be imported from China or some new cheap labor source.
Such is the way of business I suppose, but hopefully the people will make their voice heard by not buying the imported stuff. Eventually I hope that stores will be forced to label the product as imported so the public knows what they are buying.

posted in I Like Garlic - 5 replies

Fresh mmmmmmm

jessicastrawberrycheesecakerabbit — Tue, 06 Dec 2005 05:20:26 GMT

I just bought a fresh clove of garlic for the first time and it was delicious! Fresh meaning like it just came out of the ground, it was still wet!

posted in I Like Garlic - 2 replies

Garlic is better than...

chugiak907 — Mon, 05 Dec 2005 20:22:00 GMT

the right kinda love on a sunday morning.

posted in I Like Garlic - 2 replies

Garlic and Zatar

mo-nika — Thu, 03 Nov 2005 17:23:11 GMT

Try slicing garlic onto toasted bread with a lot of Zatar (a spice blend of oregano)
mmmmm, yum yum

posted in I Like Garlic - 1 reply

FunkkiMunkki tribe!!!!

Tue, 01 Nov 2005 22:17:23 GMT

Hello there!
I'm sure you all know and love the brilliant psy artist.
So you are all welcome to discuss his art on http://tribes.tribe.net/624bc45c-0812-4ad2-9c46-fb8fd9f37828

posted in I Like Garlic - 0 replies

favorite garlic dish

pengrin — Fri, 24 Jun 2005 15:14:06 GMT

What are your favorite garlic dishes?

Thai dish (gai ga prow) - minced chicken w/ basil leaf, chilli peppers, and a lot of minced garlic

posted in I Like Garlic - 12 replies

Stinkin Rose Tonight

peanutbutterfly — Thu, 13 Oct 2005 00:19:41 GMT

Any suggestions on what to try?

posted in I Like Garlic - 8 replies

had to share...

qtpa2t — Tue, 13 Sep 2005 05:56:19 GMT

yesterday I spent the day at the Kootenays Hills Garlic Festival, it was every garlic lovers dream. It was my first time there, after several years of not being able to go, but I went with a vetern, my sister...they had it all, including entertainment...I wont say too much, I dont want you all to get jealous, but what a fabulous time. So I got out the camera and down loaded some pics, which I hope you all enjoy...

posted in I Like Garlic - 1 reply

Deal Breaker!

ORGANICDRAGON — Sat, 12 Mar 2005 20:09:57 GMT

Hey...she didn't like garlic....
end of story.

posted in I Like Garlic - 20 replies

Study explains why garlic 'hurts so good'

LaRubia — Tue, 16 Aug 2005 00:04:50 GMT

http://www.msnbc.msn.com/id/8963709/

A little from the article:

WASHINGTON - People tend to love garlic or hate it, but few probably associate it with pain. Nonetheless, it turns out that pain-sensing nerves respond to the sulfur-based chemicals in garlic.

Indeed, the same mechanism the body uses to react to the sharpness of chili peppers and hot mustards like wasabi is the one that detects garlic, according to a study in Tuesday’s Proceedings of the National Academy of Sciences.

posted in I Like Garlic - 1 reply

garlic chips

Arcftmek — Fri, 29 Jul 2005 14:04:44 GMT

garlic and cheese potato chips from Trader Joes. New taste sensation. (to me)

posted in I Like Garlic - 0 replies

Garlic Ritz Crackers

shakti411 — Fri, 22 Jul 2005 05:48:39 GMT

I was just in Nome, Alaska for my brother's wedding. They had garlic Ritz crackers one day along with soup for lunch. They were new to me! I had to go clear to Nome to be introduced to them. Yum-Oh!

posted in I Like Garlic - 1 reply

Garlic Cashews

49Flathead — Tue, 05 Jul 2005 19:16:05 GMT

I was in an Asian store the other day and bought some Garlic Cashews ,, Let me tell you what,, fuckin YUMMMMMMMM! I woofed them down and figured ,,, why not, so I mixed up some Smoked Almonds and powdered garlic,, and went "nuts" from there.Try trail mix and powdered garlic,, its awesome.

posted in I Like Garlic - 1 reply

a plethera of garlics

kip-Cherone — Wed, 15 Jun 2005 21:12:34 GMT

So, i was out at teh local farmer's market, and found a woman who sells garlics.

the problem for me, born and raised on grocery stuff, is that we only have ONE garlic, and she had like 20.

So, I bought a varity pac, of like ten different garlics. (each has a name, but i'm here at work, so kinda disadvantaged in teh memory dpt). I was wondering if any of you had opinions on other types of garlics, and what they are good for.

posted in I Like Garlic - 20 replies

vegetarian bana calda

Thu, 23 Jun 2005 18:40:30 GMT

I love bana calda. But since I'm trying to go vegetarian... I don't want to order it because of the anchovies. :(

Fear not! I had a discernment! After some work in the kitchen(if you can call making about 5 bana calda for yourself *work*), I came up with a reasonable substitute.....

*chinese black bean garlic sauce*. It provides some of the "funk" flavor of the anchovies, but it's vegie safe.

How much to use? Wellll... your mileage will vary on this one, depending on the brand of sauce you use. I found that out the hard way the first time I served it to friends. Yikes! I'd say the best way is "to taste".

Cheers,
sg

posted in I Like Garlic - 3 replies

Simple but divine

kip-Cherone — Thu, 23 Jun 2005 16:06:35 GMT

So, last night, i'm at home and trying to figure "dinner" out - but it's nearing the end of my week, and my supplies are drastically low.

But i have staples, which always includes garlic, and this time included 5 varieties of garlic.

So, I took 2 cloves from three different garlics, browned them in butter and olive oil, tossed in whole wheat pasta, and at the last minute, fresh basil from the garden. Dear god, teh garlic. yummmmmmm

simplicity and divinity

posted in I Like Garlic - 2 replies

garlic and ginkgo

cocoafiend — Mon, 20 Jun 2005 17:23:52 GMT

I have read various warnings against supplementing with ginkgo if you either also supplement with garlic or consume a lot of the latter. What's the opinion of my fellow garlic fiends? Do any of you also supplement with ginkgo. I was, but now I'm scared.

posted in I Like Garlic - 2 replies

lots of garlic!

jessicastrawberrycheesecakerabbit — Fri, 06 May 2005 01:39:05 GMT

My friends and I catered for a wedding and I peeled hundreds of garlic cloves by hand. I smelled like garlic more than I ever had. then I wrapped each one with bacon, and then we baked it. I didnt taste them though, cause I am a veg. Looked good though, you should try it.

posted in I Like Garlic - 5 replies

Rebecka!

auntie_thing — Sat, 21 May 2005 14:51:04 GMT

Where did you get that piece of pizza!

posted in I Like Garlic - 0 replies

Garlic Breath

laney — Mon, 16 May 2005 04:48:54 GMT

Am I weird? I love garlic breath (on me and others). I was once at a party and noticed a guy had really nice breath. He laughed and said, "are you kidding?" I said no, why? and he and his friend just ate raw garlic in a bet to see who could eat more cloves of garlic. Guess I'm not a vampire, darn!

posted in I Like Garlic - 1 reply

garlic everything... ?

Sloan_Steddi — Mon, 02 May 2005 04:54:58 GMT

man, before I came to this tribe, I thought I liked garlic... but y'all REALLY LIKE garlic. that's great... my favorite was this sweet pickled garlic I had. is all pickled garlic sweet like that?
-Sequoia

posted in I Like Garlic - 3 replies

two words....

larissa — Wed, 19 May 2004 22:53:14 GMT

GARLIC PIZZA!!

posted in I Like Garlic - 73 replies

Remember that scene...

MickD — Thu, 07 Apr 2005 18:02:17 GMT

In Crocodile Dundee II, where I think it's Wally who asks the bat-eating Aboriginee if he's "really enjoying that." And the fellow says, "Nah, needs garlic."

I think that's just a great, funny scene.

posted in I Like Garlic - 0 replies

Pasta I made last night

jessicastrawberrycheesecakerabbit — Mon, 04 Apr 2005 00:35:45 GMT

left me smelling like garlic hands and breath today at massage class. Anyways it was good so I will tell you what I did. I throw stuff together so bare with me on the recipe.

Mushroom and Shrimp Cream Sauce

-One package of mushrooms
-Onion (as much as you like)
-Little butter/margarine
Fry together until the mushrooms are done and set aside.

-1/2 cup of butter/margarine
-3 oz cream cheese
-2 Tbs. fresh parsley chopped
-2 Tbs of fresh basil
-As much GARLIC as you want I used 6 or 7 cloves
Fry together for about 5 minutes until cream cheese is broken apart really well. It will look clumpy dont worry. Then add 2/3 cup of boiling water which I took from the boiling pasta water and add it in. Season with salt and pepper if you want.

Throw the mushroom mixture and the cream sauce mixture together and throw in as much SHRIMP as you like, cook it till the shrimp are cooked and there you go really good pasta sauce. Top with parmisan cheese

posted in I Like Garlic - 2 replies

Garlic capital: Gilroy, CA

Melody — Sat, 05 Mar 2005 05:14:52 GMT

I just found this tribe and I love it! Whenever I drive up to Bay area, I love the smell of garlic when I pass by Gilroy. I've stopped by the garlic shop (intersection of 101 and 25) and oh my god! Pickled garlic, garlic spreads, garlic ice cream, .... and next door they have wine tasting. Yes, garlic wine! It was a little crazy!

I'm sure most garlic lovers would love to know (if you didn't already, that is!)... Garlic Festival in July!

Check out:
http://www.gilroygarlicfestival.com/

posted in I Like Garlic - 7 replies

Garlic Soup

Debs — Mon, 27 Dec 2004 22:32:36 GMT

I used to order the most delicious garlic soup from a restaurant in Hollywood called "ex Incendo" anbut it seems the restaurant is no longer (its been a while since I was there anyway so who knows how long they have been gone). Very sad news, so now all I can do is daydream about a huge bowl of hot garlic soup and a fresh baguette...time to search for a similar recipe...anyone have one?...it was kinda creamy but not overly heavy and had a LOT of garlic in it....YUMMMMMMM.

posted in I Like Garlic - 8 replies

40 Clove Garlic Vampire Chicken Recipe

Fri, 11 Mar 2005 16:46:32 GMT

Got this today in my daily emaling from www.cdkitchen.com....good site, check it out!!

40 Clove Garlic Vampire Chicken Recipe
Serves/Makes:4
Ready in: > 5 hrs
Difficulty: 3
(1=easiest :: hardest=5)

Categories:
New Recipes
Garlic Chicken Recipes

40 cloves garlic
2 sprigs rosemary
2 sprigs thyme
2 sprigs sage
2 sprigs Italian parsley
Ground pepper to taste
3 pounds roasting or fryer chicken
3 stalks celery
Loaf French bread - optional

Rinse chicken in cold water and pat dry. Put celery on the bottom of the crockpot. Put 1 sprig of each herb into the cavity of the chicken. Place chicken on top of the celery.

Cut up the rest of the herbs and sprinkle on top of the chicken. Add ground pepper to taste. Peel garlic, leave skin on, and place on top and around chicken.

Cook on low for 8-9 hours. The cooked garlic can be used in place as garlic butter for the French bread. Just squeeze and spread onto bread slices.

Recipe URL:
http://crockpot.cdkitchen.com/recipes/recs/570/40CloveGarlic
VampireChicke65881.shtml

posted in I Like Garlic - 3 replies

Thai & garlic...

pengrin — Thu, 13 Jan 2005 19:20:03 GMT

OMG -- I didn't see this tribe till now.. BUT most of Thai recipes require a lot of garlic.

I love their smashed chilli with fire roasted garlics. It's SO SO good.

My favorite Thai dish that I make is Gai Gra Prow {Thai basil with chilli&garlic chicken} which requires lots of fresh chillis and lots of garlics.

YUM!

posted in I Like Garlic - 8 replies

Garlic for foot fungis?

49Flathead — Tue, 01 Mar 2005 00:15:07 GMT

Has anybody got a link for this,, I read in a previous post about it and it has me thinking real hard,, could it be possible,, looks like I am going to put some in a baggie and let it soak into my feet while I am sleeping tonite.

posted in I Like Garlic - 10 replies

Good Garlic Restaurants

Jaimed — Fri, 28 Jan 2005 08:26:56 GMT

Does anyone now a good restaurant in Oregon that has heavy garlic dishes?

The best I have found is "The Stinking Rose" in Beverly Hills, CA. They have excellent food with lots of garlic and a garlic ice cream with a carmel mole sauce. Mmmm tasty.

posted in I Like Garlic - 12 replies

Why do my hands...

MickD — Thu, 24 Feb 2005 18:11:56 GMT

smell like garlic? I have had no garlic in anything I've eaten in the last two days. This is just weird...

posted in I Like Garlic - 12 replies

Favorite garlic/oil fusions?

CreamyGoodness — Thu, 16 Dec 2004 00:27:56 GMT

So, what are some of y'alls favorite garlic/oil fusions? I am looking to do up a HUGE jar of garlic and olive oil, and was looking for inspiration as to other ingredients to throw in there.

posted in I Like Garlic - 9 replies

clinging garlic breath

sabaidee — Fri, 25 Feb 2005 02:06:30 GMT

Hi! Now I love garlic, yummmm; I like the smell and the taste. But after i'm done eating it, i would rather have a different taste in my mouth/throat 5 hours later. Any suggestions?

posted in I Like Garlic - 5 replies

garlic ONLY spread

kimikimkim — Tue, 25 Jan 2005 00:23:19 GMT

i had a spread this weekend that was composed soley of roasted garlic. well, i suppose there MAY have been a LITTLE olive oil in there to help the consistency, but otherwise, really it was pure garlic.

does anyone know any recipies like this?

posted in I Like Garlic - 0 replies

Very sad

Debs — Sun, 30 May 2004 19:57:40 GMT

I have been searching far and wide in Los Angeles for my favorite treat (well, food group)
Christopher Ranch Pickled Garlic. The corporate office of C.R. says that Ralphs, Von's and Albertsons carry it but alas, they have only minced and crushed garlic and not my beloved pickled garlic.

Has anyone seen it around? I know that Trader Joes carries their own brand but it just isn't the same - doesn't crunch like it should and isn't nearly as tasty.

posted in I Like Garlic - 3 replies

that caesar!

kimikimkim — Sat, 18 Dec 2004 01:59:45 GMT

i had a magnificent dinner out last night with the BEST caesar salad, LOADED with garlic!

nuthin' better than wakin' up in the mornin' reakin' of the stuff...mmmmm!

KISS ME!

posted in I Like Garlic - 2 replies

Garlic Volcano Bread

Aleman — Mon, 27 Dec 2004 08:10:42 GMT

I just had some from Boudin's with some runny eggs and canadian bacon, omfg, it was awesome! I highly recomend you get yhis bread. It is a sourdough with garlick and cheese baked into it!

posted in I Like Garlic - 3 replies

Fellini's treat

MickD — Tue, 21 Dec 2004 16:52:40 GMT

I had a couple of slices of spinach & mushroom at Fellini's (Atlanta) last night, and the fellows threw some garlic on there as a bonus. I'm nice and garlicky this morning, and I'm happy!

posted in I Like Garlic - 1 reply

blue!!

larissa — Mon, 06 Dec 2004 04:02:44 GMT

why does garlic go blue in vinegar??

posted in I Like Garlic - 4 replies

YUM!

Thu, 09 Dec 2004 06:32:33 GMT

im in south Louisiana.... the more over garliced over seasoned and modgepodge the tastes are ... the better... i luuuv garlic.*

i remember as a child, my mom had this glass decaunter of dried chopped garlic with a broad cork stopper in the top of it.... i would always stop and uncork it and breathe in the yummy smell when i passed it in the kitchen. :)

posted in I Like Garlic - 0 replies

New Restaurants in San Francisco!

angela — Tue, 07 Dec 2004 02:42:39 GMT

Well after searching high and low I found a few new restaurants in San Francisco.

Little Star Pizza
Habana
Sutro's at the Cliff House
Oola
Frisson
Rotee
Tartare
La Suite
Rigolo
Tangerine Cafe
Limon
Lime

If you would like more information on these restaurants go to
http://sfSurvey.com

Or if you have been to any of these restaurants and would like to post a review go to http://sfSurvey.com

I'm always looking for new restaurants in San Francisco so if you hear of any please let me know.
Thanks! ;)

posted in I Like Garlic - 0 replies

Looking for Recipe

Russet66 — Sun, 24 Oct 2004 17:05:52 GMT

Yay, garlic!!

Years ago, I heard mention of something called "garlic pie" on the "Teen Wolf" cartoon.... and I've been looking for a recipe for this fantasy dish ever since? Has anyone ever made a garlic pie, and do you have a recipe for it? I think it would be yum-yum.

posted in I Like Garlic - 7 replies

oh boy oh boy

Gregorio — Thu, 11 Nov 2004 04:03:50 GMT

i just made THE BEST pasta dinner and you better bet it had lots and lots of garlic in it.

hello morning garlic pores!

posted in I Like Garlic - 0 replies

kiss me baby!

auntie_thing — Sat, 23 Oct 2004 00:22:00 GMT

i've got garlic breath!

posted in I Like Garlic - 5 replies

As A Bug Repellent

I-Storm — Tue, 26 Oct 2004 23:02:54 GMT

During the spraying of insecticides when NYC was "plagued" with cases of life-threatening Encephylitis (West Nile Virus), I (like many other informed Brooklynites) fought diligently for them to stop immediately.
Why spray this stuff when we have a natural resource against mosquitos.
By eating raw garlic, your body is ultimately safe-guarded... bugs hate the taste. Whether it's your blood itself, or the scent that's emitted from your pores, I don't know. But it's proven to work!
So, peel back the skin of the lovely Allium Sativum and chop it up fine... toast some bread and spread it on generously with butter or olive oil.

MMMmmmmmm -- mosquito-free blood stream!!!

posted in I Like Garlic - 0 replies

Recipes

Ogden — Fri, 22 Oct 2004 11:21:00 GMT

Garlic Torta

5 heads garlic
7 oz. salt pork
3 eggs
12 saffron threads
5 oz. cream cheese
6 oz. farmers cheese
1 t. cinnamon
1 t. pepper
1/4 t. cloves
1/4 t. nutmeg
1/4 t. ginger
1/2 C. raisins
crust for a 2-crust pie

Separate the garlic cloves and peel. Bring a pot of
water to boil. Add garlic and simmer for 15 minutes.
Drain and place garlic in a bowl of cold water.

Grind the salt pork or chop very fine.

Beat the eggs lightly and add the saffron threads.
Add the cream cheese and beat until fairly smooth.

Grate or finely dice the farmers cheese. Add to
the egg mixture along with the salt pork, raisins
and spices.

Mash the garlic cloves with mortar and pestle or
in a food processor. Add to the egg mixture and
blend thoroughly.

Line a 9" pie pan with crust. Pour in the filling,
and top with the second crust - sealing tightly.

Heat oven to 400 degrees and bake for 45 minutes.

posted in I Like Garlic - 1 reply

Garlic Problem - Pasta Sauce

Debs — Wed, 29 Sep 2004 23:09:43 GMT

I am beginning to think I have a problem with garlic. I currently have a nice large vat of home made pasta sauce cooking on my stove. so you know the quantity, I started with 8 cans of tomato paste (the 6oz cans).

Of course I added the basics, salt, pepper, oregano, basil and other spice. Then comes the garlic. since I use so much of it, I like to keep a big ole 32oz jar of chopped garlic in my fridge in case I run out of the fresh stuff. I ran out of the fresh stuff. I have added about 1/4 - 1/3 of the jar to my sauce and I still can't taste the garlic all that well (I also added garlic powder just in case) I am wondering at what point will I be able to really taste it. Maybe I should add another 1/4 of the jar. Of course, when I sit down to dinner, I will sprinkle on some raw garlic for extra taste.

Are my taste buds broken? Or have I gone over the edge when it comes to garlic-a-holism.

posted in I Like Garlic - 13 replies

plums

MickD — Tue, 12 Oct 2004 14:23:37 GMT

Last night I cut a clove of garlic and left the knife out on the counter. This morning I hastily rinsed off the knife to cut a plum for breakfast. Garlic and plum do not mix.

posted in I Like Garlic - 4 replies

spinach

MickD — Wed, 15 Sep 2004 14:49:24 GMT

I went to good ol' Gordon Biersch last night and had their Garlic Spinach as my salad. Rich & buttery, it needed more garlic, but it was still quite yummy.

posted in I Like Garlic - 12 replies

The recipes

auntie_thing — Sun, 07 Mar 2004 23:43:32 GMT

The recipes you care to share

Spinach with garlic --it's kind of like a warm salad

Put 1 or 2 tablespoons best extra virgin olive oil in skillet; sprinkle in crushed red pepper to taste; heat at medium/medium high; add 2 to 5 minced garlic cloves; when it begins to soften, about 1 or 2 minutes, add bag of washed, ready-to-eat spinach; drizzle with about a tablespoon of balsamic vinegar (optional) and toss just 'til spinach wilts.

I've also done this with chard, replacing the vinegar with lemon juice.

posted in I Like Garlic - 11 replies

Pigging out on garlic

auntie_thing — Mon, 30 Aug 2004 02:22:09 GMT

for my nighty-night snack, i'm having a harp and eating pickled garlic by the forkful right out of the jar. it's virtually fat free, and screw the carbs! i don't believe in that low carb crap anyway!

yum for me.

posted in I Like Garlic - 4 replies

For breakfast...

blake — Fri, 23 Jul 2004 18:43:53 GMT

I had a bagel and cream cheese with onion and tomato. I really wanted this fava bean stuff. Because the lady at the cafe didn't have the fava's, she offered to make my bagel more special, and she rubbed garlic all over it after she toasted it. It was SO good!

posted in I Like Garlic - 9 replies

Pickled Garlic

Ogden — Sun, 01 Aug 2004 01:11:29 GMT

One of the things I do regularly is pickle garlic. It's based on a Korean recipe, though Ive modified it to use peeled cloves rather than whole, unpeeled heads.

I go to Costco and buy one of their big bags of garlic, three pounds I think. Break the heads into cloves and peel them.

Sterilize about 6 pint canning jars with lids and screw tops in boiling water.

Make a brine of equal parts soy sauce and vinegar. I'm fuzzy on the amounts, cause I sort of do it by feel. But 4 cups of each ought to be enough. Bring this to a boil and reduce heat to a bare simmer.

Pack the peeled garlic cloves into the sterilized jars, pour the simmering brine over to within 1/4" of the top. Cover with lids and tighten the screwtops finger tight.

Put the jars in a cool dry place for storage.

As they age, the garlic cloves will ferment. You will need to loosen the screwtops of the jars to let the gas escape and prevent explosions. Don't take the flat lids off, just loosen the screwtops. After a few weeks, fermentation will stop (no more bubbles) and the garlic is ready to use.

I use it in cooking all the time, and add it to salads. And, of course, the brine is useful in many dishes as well.

posted in I Like Garlic - 1 reply

So did anyone go to the Gilroy Festival?

durasoul — Mon, 26 Jul 2004 19:36:04 GMT

I'm afraid I passed on my annual pilgrimage, too many commitments over the weekend, and I sorely needed a day of rest. Anybody else make it over? Highlights to report? I must admit that the festival's just never quite been the same for me since the Red Elvises broke up. Seeing them always just made my month.

posted in I Like Garlic - 4 replies

Like it Raw?

PoolB — Fri, 16 Apr 2004 03:34:45 GMT

Raw garlic slivers are one thing you can use when putting your bulgogi wrap together. I'm told garlic as a side is common with other Korean food. I was also offered raw garlic and chili at a donkey restaurant in Beijing.

Where else have you seen raw garlic? And do you like it?

posted in I Like Garlic - 11 replies

WOOT! 101

seonaid — Tue, 18 May 2004 03:24:29 GMT

Hi there, just joined, I love garlic. I have loved garlic for, oh... forever. When's the next meeting?

posted in I Like Garlic - 8 replies

garlic festival in Gilroy next weekend

khallbeck — Sun, 18 Jul 2004 16:39:38 GMT

http://www.gilroygarlicfestival.com/
thought I'd tell you in advance.

posted in I Like Garlic - 0 replies

Garlic Potato Salad Recipe (easy)

Debs — Sat, 17 Jul 2004 06:01:47 GMT

This potato salad is not only great for garlic lovers but also for those of us (like me) who hate mayonaise (besides, mayo is the devil's condiment.) It is also easy to make and you only need one bowl - no pot to clean afterwards.OK...here it goes:

Cut up a bunch of red potatos into medium chunks and dump into a large pyrex bowl (bowl should be almost full but with enough room left to stir)
Dump in about 5 - 30 cloves of minced freash garlic (you know your garlic threshold - I prefer to go a little overboard.)
pour in about 1/4-1/3 cup olive oil. Add salt and pepper and maybe some parsley. Stir to coat potato chunks.

Cover in plastic wrap and nuke it on high for about 25-40 minutes, stopping the microwave every 10 minutes to stir mixture.

When done, allow to cool to desired temperature...is tasty warm or cold.

posted in I Like Garlic - 1 reply

recipe: garlic-y green bean salad with walnuts!

andy — Thu, 15 Jul 2004 22:31:52 GMT

had some green beans from the garden and needed to do something with them, soooo...

garlic-y green bean salad with walnuts!

ingredients:
green beans
red onion
garlic
walnuts
parmasean
oilve oil
sherry vinegar
salt / pepper

1. boil green beans in salted water till al dente. rinse with cold water to stop cooking. (they can still be kinda warm)

2. toss with about 1/4th of a (raw) red onion, thinly sliced.

3. dress with olive oil, good sherry vinegar, grated parmasean, 3-6 cloves garlic put through a garlic press, salt and fresh black pepper.

4. toast walnuts, chop finely, and sprinkle over top.

yum.

posted in I Like Garlic - 0 replies

Garlic Restaurants

Robin_D — Wed, 03 Mar 2004 10:20:49 GMT

Many cities have a restaurant that specializes in Garlic dishes. There is a famous one in Stockholm, for example, where everything on the menu including the desserts has garlic in it. I usually don't try these places because THEY NEVER USE ENOUGH GARLIC! Well, my extended family knows about my penchant for the clove of the gods and plan to take me out to the garlic eatery in Helsinki for my birthday next week. I'll let you know how it turns out. Has anyone else found a good one?

posted in I Like Garlic - 21 replies

Rrrrrroast!

auntie_thing — Sat, 10 Jul 2004 13:20:55 GMT

About roasted garlic: It adds a whole new dimension to our smelly bulbous friend. Due to a surplus of garlic in the house (I put my son in charge of getting the garlic at the farmers' market the other day, and he returned with a huge bag) I roasted up a bunch last night. Now the house smells yummy, and I get to think up ways to use the squishy little cloves. I love them on salads and pizza of course. I'm wondering if I can make some kind of facial treatment out of them. How do you use your roasted garlic? Any interesting recipes?

posted in I Like Garlic - 12 replies

Snapple Real Fact # 265

Mon, 17 May 2004 17:33:41 GMT

90% of all garlic consumed in the U.S comes from Gilroy, CA . .

Gotta love Snapple - tasty and informative . .

; )

tommygoat

posted in I Like Garlic - 3 replies

not mature garlic

khallbeck — Wed, 02 Jun 2004 19:54:44 GMT

Is super yummy!
We are growing garlic in our yard and we keep picking a bulb every couple weeks. 1. because we need it, 2. so we have a clue what it looks like when it's ready.

So, I've been using the not fully formed garlic. It's great!
No hard bits! I just chop it up like a large green onion.
Super yummy.

Just thought I'd share.

posted in I Like Garlic - 4 replies

The Allium Meter

auntie_thing — Sun, 30 May 2004 16:01:24 GMT

The Allium Meter

The intensity of hot peppers is conveniently measured in Scoville Units. Now there is the Allium Meter. This is (henceforth) used to measure the intensity of garlic aroma and flavor in foods that are "Ready-To-Eat". This development is in part to help me (and you) when faced with packages of food at the grocery store that claim to be *Garlic flavored*. How many times have you purchased one of those, only to be sorely disappointed?

The scale ranges from 1 to 10:

1---------2---------3---------4---------5---------6---------7---------8---------9---------10

A rating of '1' is for a food that claims to be garlic flavored or contains the word 'garlic' prominently on the packaging, but you can truly not detect an iota of allium. '2's and '3's are for foods that have a bit of aroma, but no pronounced flavor. The 4-6 range represents average, noticeable, respectable levels, but maybe not impressive to us garlic-heads. your non-garlic-head counterparts might say "Wow! That garlic is strong!" But we know better. The range of 7 through 9 indicates immediate aroma (a package you open and the garlic scent is right there in your face) and flavor impact. A 10 ... well, I'm not sure I've run into a pre-prepared 10 yet. But it would have a blow your head off garlic flavor and aroma, and leave you with delightful breath.

Provide a link if possible.

posted in I Like Garlic - 6 replies

Main Photo

Robin_D — Tue, 01 Jun 2004 09:43:50 GMT

Hey Auntie, can we change the main photo to something other than a BK ad? No offense to meat eaters, but I love garlic so much and don't really like click on here and be hit with beef. Thanks for hearing out my gripe.

posted in I Like Garlic - 3 replies

Fesitvals?

MickD — Wed, 07 Apr 2004 14:32:29 GMT

Aren't there one or two well-known garlic festivals in the U.S.? I've always wanted to go to one (I think it's in California), to try some garlic ice cream.

posted in I Like Garlic - 12 replies

Garlic and beer?

skooder — Wed, 03 Mar 2004 06:58:36 GMT

Okay so one night while cutting garlic for a dish I began munching on a few raw chunks.... mmm tasty. I then go for a swill off my beer and wham!!!! It tasted really good!!! So I started mashing a few chunks and putting them in the bottle and thought man that’s good. It's not something I do all the time but right now I'm drinking a fine IPA with chunks of garlic in it. Sounds weird but it tastes good! Anyone else have a similar experience with garlic and?

posted in I Like Garlic - 8 replies

Knoblauch

auntie_thing — Tue, 20 Apr 2004 13:01:12 GMT

Fellow garlic-lover Galen sent me this when I first started this tribe. I don't know his source, and a quick search didn't yield an answer, but I like the sentiment!

"knoblauch

A great word for garlic, isn't it?

Garlick garlick,
isn't warlock,
isn't scarlet,
isn't harlot,
isn't onion.

It's ail, da shuan, knoblauch.
MMMmmm, it's gar lick."

http://freespace.virgin.net/daz.bert/mirror/rudefood/food/knoblauch.htm

posted in I Like Garlic - 7 replies

Every Friday Night

auntie_thing — Sat, 28 Feb 2004 02:52:43 GMT

I'm bringing my son up to appreciate garlic, too. We have the same thing for dinner every Friday night: pasta tossed with sauteed garlic and crushed red pepper, topped with grated cheese and (veggie) bacon bits. Now he gets very upset if we stray from our garlic routine!

posted in I Like Garlic - 8 replies

Garlic and dates

michelle — Fri, 09 Apr 2004 15:57:30 GMT

It's the ultimate no no isn't it - to eat garlic when you are out on a date, especially a first one - but its so HARD to refuse. Especially if you go to a good Italian restaurant and you can smell the garlic bread cooking and and....well we've all been there.
I am thinking that in the future I should be upfront with dates about my garlic addiction. Lay it on the the table. "I AM going to eat garlic and therefore if you want to date me you have to be able to cope with my garlic breath..."
Is there a garlicmatch.com site or something?

posted in I Like Garlic - 12 replies