Garlic
Feb 12, 2013 | 6:41 pm
#31
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The garlic I just bought had a few small sprouts in them. So I tried 'em. They have a really pleasant, mild taste.
No idea how they would cause any culinary or gastro distress...
Feb 12, 2013 | 9:28 pm
#32
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Feb 12, 2013 | 9:57 pm
#33
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You will have to let us know tomorrow if you get any ill effects.
Feb 12, 2013 | 11:03 pm
#34
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Feb 17, 2013 | 3:56 pm
#35
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Great place for me to ask this--when I was younger I could eat garlic cloves whole and raw--just peel and chomp down on them. Nowadays I get a scorching pain going all the way down to, and possibly including, the stomach, and I feel quite sick. How can I prevent this?
Feb 17, 2013 | 7:55 pm
#36
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Great place for me to ask this--when I was younger I could eat garlic cloves whole and raw--just peel and chomp down on them. Nowadays I get a scorching pain going all the way down to, and possibly including, the stomach, and I feel quite sick. How can I prevent this?
It's like the guy who goes to the doctor and says, "Doctor, it hurts when I raise my arm like this."
The doctor says, "So don't raise your arm like that."
Feb 18, 2013 | 11:26 pm
#37
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Great place for me to ask this--when I was younger I could eat garlic cloves whole and raw--just peel and chomp down on them. Nowadays I get a scorching pain going all the way down to, and possibly including, the stomach, and I feel quite sick. How can I prevent this?
Feb 22, 2013 | 7:53 am
#38
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This thread caught my eye. I also like garlic but to take a tangent on the OP, when my wife was preggers with our son, she developed an allergy to garlic. Since then, we have modified our spice selections at home and have discovered so many other great tastes that garlic masks. We have learned that garlic is the most overused spice in restaurants. The initial reaction from most is shock about how we can actually live and function without it but I will respond that once you learn how to cook without it, you realize what an amazing world of spices that exist out there!
Feb 24, 2013 | 3:35 pm
#39
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Garlic
Since I don't know how to cook without garlic, my heads don't last long enough to develop a germ.
Feb 26, 2013 | 5:36 pm
#42
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I made my first batch of Mojo de Ajo last year, here is the recipe I followed:
www.rickbayless.com/recipe/view?recipeID=244
Fantastic stuff with a multitude of uses. Latest use for me was to use a few tablespoons in a sturdy pot, heated until sizzling, put in 1.5 lbs of Manila clams & a good splash of white wine. Shake pan a few times while clams are opening.
Serve in a bowl w/clams, some broth & a hunk of French bread, delicious.
www.rickbayless.com/recipe/view?recipeID=244
Fantastic stuff with a multitude of uses. Latest use for me was to use a few tablespoons in a sturdy pot, heated until sizzling, put in 1.5 lbs of Manila clams & a good splash of white wine. Shake pan a few times while clams are opening.
Serve in a bowl w/clams, some broth & a hunk of French bread, delicious.
Feb 26, 2013 | 6:50 pm
#43
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I made my first batch of Mojo de Ajo last year, here is the recipe I followed:
www.rickbayless.com/recipe/view?recipeID=244
Fantastic stuff with a multitude of uses. Latest use for me was to use a few tablespoons in a sturdy pot, heated until sizzling, put in 1.5 lbs of Manila clams & a good splash of white wine. Shake pan a few times while clams are opening.
Serve in a bowl w/clams, some broth & a hunk of French bread, delicious.
www.rickbayless.com/recipe/view?recipeID=244
Fantastic stuff with a multitude of uses. Latest use for me was to use a few tablespoons in a sturdy pot, heated until sizzling, put in 1.5 lbs of Manila clams & a good splash of white wine. Shake pan a few times while clams are opening.
Serve in a bowl w/clams, some broth & a hunk of French bread, delicious.
Feb 27, 2013 | 2:37 pm
#44
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