Garlic

[Cubist]

We use a hell of a lot especially in curries, but would never dream of using a crusher. Just flatten the clove with the side of a decent knife blade, peel and chop roughly. Sorted, low tech.

 

[Canrider]

View: http://www.youtube.com/watch?v=FHbuVPmZILI

 

[hotmetal]

To paraphrase Peter Kay (rather than directly quoting him before)…
GARLIC? THREAD?
I'll get me coat

 

[Pat "5mph"]

Garlic mayo, yum. Improves many things. Moules & Frites are impossible without it.

Slightly disagree here: garlic in mussels sauce, oh yes (mussels livornese ) mayo on mussels ... maybe not, you stop tasting the mussels for the mayo.
Anyway, fairly enjoying this thread!

 

[Pat "5mph"]

We use a hell of a lot especially in curries, but would never dream of using a crusher. Just flatten the clove with the side of a decent knife blade, peel and chop roughly. Sorted, low tech.

The real chef's method
A pinch of salt speeds up the mashing if you like your garlic to blend in the dish.
I like mine roughly chopped, you get more taste!

 

[Canrider]

The real chef's method
A pinch of salt speeds up the mashing if you like your garlic to blend in the dish.
I like mine roughly chopped, you get more taste!

Crush, mash, chop or slice, it all brings out different aspects, in the same way that with a chili you might put it in whole, deseed it, dry it first, and so on.

edit: Sorry Pat, TBH I was really responding to who you were also responding to!

 

[Marshmallow_Fluff]

Marshmallow Fluff, you forgot onions

..only because I could immediatelly think of two recipes without!!!
But, yes, you're most definitely right: Not trio.. quartet more likely!

 

[summerdays]

Love it and it goes in most things I cook. I'm also very fond of Ramsons or Wild Garlic...

In the spring time you can buy a Wild Garlic pesto at one of the farmers markets which is absolutely fantastic. (Now I want it to be spring time).

 

[Marshmallow_Fluff]

 

[Monsieur Remings]

In the spring time you can buy a Wild Garlic pesto at one of the farmers markets which is absolutely fantastic. (Now I want it to be spring time).

I imagine it would be lovely, and would be good to get a recipe as there's a serious abundance of the stuff on our mutual doorstep, Summerdays. Roll on the spring.

 

[Monsieur Remings]

We use a hell of a lot especially in curries, but would never dream of using a crusher. Just flatten the clove with the side of a decent knife blade, peel and chop roughly. Sorted, low tech.

I always liquidise garlic for curries - whole cloves in along with onion, fresh coriander, chillies, curry paste and double cream (optional). This liquid, added to lamb, chicken or whatever already lightly fried in various spices, brought to the boil slowly and stuck in the oven for as long as possible on a low heat, preferably in a Le Creuset or something similar.

I find the flavour is better this way than when you fry the meat with the garlic...

 

[Cubist]

I always liquidise garlic for curries - whole cloves in along with onion, fresh coriander, chillies, curry paste and double cream (optional). This liquid, added to lamb, chicken or whatever already lightly fried in various spices, brought to the boil slowly and stuck in the oven for as long as possible on a low heat, preferably in a Le Creuset or something similar.

I find the flavour is better this way than when you fry the meat with the garlic...

http://www.cyclechat.net/threads/cc-recipe-thread.28404/post-558543

 

[summerdays]

I imagine it would be lovely, and would be good to get a recipe as there's a serious abundance of the stuff on our mutual doorstep, Summerdays. Roll on the spring.

I've bought it from the farmers market on Whiteladies Road, but I suspect they probably go to other markets as well. There are recipes on the internet but I've no idea what his one was.

There is certainly lots of wild garlic growing in Leigh Woods, it carpets the area in spring time.

 

[srw]

I imagine it would be lovely, and would be good to get a recipe as there's a serious abundance of the stuff on our mutual doorstep, Summerdays. Roll on the spring.

At a rough guess:
Shredded wild garlic leaves, toasted pinenuts, grated parmesan, olive oil. Mash up together. Dollop on freshly cooked pasta.

Unfortunately the seasons don't match, otherwise I'd have suggested replacing the pinenuts with fresh cobnuts.

 

[goo_mason]

I had a colleague like that thirty years ago. Your colleague, I think, made the same mistakes as my colleague Raymond.

Mistake number one - mistaking cloves of garlic with oil of cloves, a known analgesic and home remedy for dental pain.

Mistake number two - confusing heads of garlic with cloves of garlic - Raymond had eaten two heads of garlic and not two cloves as advised by someone else who had made mistake number one.

Raymond could be detected thirty paces away and his pathways through a vast warehouse could be followed even when wearing a gas mask.

My ex once made that mistake with a potato bake - she read 'Garlic, 2 cloves' and thought they were separate ingredients. When she found it tasted like antiseptic, she poured orange juice into it for some reason, thus making it even more foul.

Also worked at Edinburgh Uni with a couple who stuffed a chicken with 100 cloves of garlic and ate it all. Now I absolutely LOVE garlic but the smell that came off the two of them the next day was utterly vile & vomit-inducing. The whole office was draped with a thick curtain of next-day garlic reek and no-one could stand more than a few minutes of it at a time. I felt very sorry for the first years they had to go off and do tutorials with...