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  #1  
Old 02-03-2010, 02:15 PM
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I read a recipe today that was so pathetic. Some lady was making tomato sauce and said that she'd chop up a clove or two of garlic into big chunks and fish them out of the finished sauce when they took on slightest color.

I was almost offended. Why would you ever take out garlic, or use it so miserly? Garlic has the best flavor, and makes everything taste better. It's almost as bad as the guy who cut a clove in half and rubbed it on his meat and then tossed the clove! what's the damned point if you're not gonna taste it?

Almost everything i make involves garlic, and when i cook from recipes that call for garlic, i almost always have to double or triple the amount. lame.
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Old 02-03-2010, 02:20 PM
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Seriously what? You put garlic in somethin' you don't take it out again.
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Old 02-03-2010, 02:20 PM
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garlic is one of my favorite things in the world, but I don't cook with it very often because the smell makes my girlfriend violently ill. truly, she deserves your pity.

I like to order my pizza smothered in roasted garlic, but I have to go eat it in the other room and close that door good
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Old 02-03-2010, 02:34 PM
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That technique that you read about is actually a traditional Italian way of making spaghetti sauce, shivam. I forget what the reasoning is, but my friend (who is a very capable chef of Italian descent) did the exact same thing when making his family's tomato sauce recipe.
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  #5  
Old 02-03-2010, 02:34 PM
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that's not the point. the point is garlic is amazing, and removing garlic is a high crime.
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Old 02-03-2010, 02:38 PM
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Right on. Garlic goes in everything. There's no excuse.

Well...mopinks' is okay I guess.
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  #7  
Old 02-03-2010, 02:41 PM
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From the Garlic entry from The Joy of Cooking (which for some reason is the only paragraph I've read out of the book).

Garlic:

...Balzac, a formidable gastronome, recommended that even the cook should be rubbed with it!
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  #8  
Old 02-03-2010, 02:41 PM
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Quote:
Originally Posted by Sarcasmorator View Post
Seriously what? You put garlic in somethin' you don't take it out again.
Same deal as a boquet garni - some things, you don't want to bite into a bulb of garlic, especially if you just want a hint of it.

Of course, if you're doing that, just use roasted garlic, since the flavour's a lot more subtle to begin with.
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  #9  
Old 02-03-2010, 04:52 PM
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Is it true there's a religion that doesn't eat garlic because they believe it's a plant with a soul?

Edit: Nope! At least, if there is, it's not the religion I was thinking of. They just refuse to eat plants like garlic and potatoes that have to be uprooted (and thus killed) to harvest them.

Edit edit: Ninja answered! SSSSSHHHHIIIIIIIVVVVVAAAAMMMM!
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  #10  
Old 02-03-2010, 04:55 PM
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there's a religion that doesn't eat garlic, yes--the jains (and certain stricter hindu groups). But they don't eat any root vegetables, because harvesting them kills the plant they come from. They only eat fruit and vegetables and grain that can be harvested and leave the plant alive. And it's more out of an extreme non violence/ahimsa than anything.
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Old 02-03-2010, 04:57 PM
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I love garlic too, it's easily one of my favorite spices. The reasoning behind using it sparingly or removing it from the final meal is that some chefs feel that it's flavor is so strong that it can overpower the other subtle flavors of the dish. It's a fusion thing.

I personally leave it in. Garlic, tomatoes and basil are a marriage made in heaven.
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  #12  
Old 02-03-2010, 05:03 PM
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Garlic is completely wonderful and goes with just about everything. Unfortunately, except for maybe salt, it's the one ingredient that people just don't get, which ultimately means it's used piecemeal to terrible or no effect.
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  #13  
Old 02-03-2010, 05:06 PM
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Quote:
Originally Posted by Torgo View Post
it's the one ingredient that people just don't get, which ultimately means it's used piecemeal to terrible or no effect.
What you mean?
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  #14  
Old 02-03-2010, 05:10 PM
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oh, hey: black garlic. any of you guys tried it?

I am intensely curious about it!
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  #15  
Old 02-03-2010, 05:28 PM
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Quote:
Originally Posted by Loki View Post
What you mean?
That, like salt, people are stupidly afraid of overdoing it, and therefore using so little that they might as well not have even bothered.
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  #16  
Old 02-03-2010, 05:37 PM
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Difference being that it's actually possible to overdo salt.
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  #17  
Old 02-03-2010, 05:49 PM
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Quote:
Originally Posted by Kfroog View Post
Difference being that it's actually possible to overdo salt.
It's also possible to overdo garlic. I love it, but I've had a number of dishes where there was too much garlic in it and they were ruined. I didn't believe it was possible, either.
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  #18  
Old 02-03-2010, 05:55 PM
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Peeling garlic is the worst. It's this special kind of dry sticky. So here's a tip! If you crush the clove with the flat of your chef's knife the peel lifts right off. Plus, it gives you easy access to the bitter sprout in the center.
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  #19  
Old 02-03-2010, 07:01 PM
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Quote:
Originally Posted by Matchstick View Post
It's also possible to overdo garlic. I love it, but I've had a number of dishes where there was too much garlic in it and they were ruined. I didn't believe it was possible, either.
Maybe you can waste other seasonings by drowning them out with too much garlic, but you can't make a dish inedible by adding too much garlic. A dish that's 50% garlic by mass will still taste good. If those dishes you're talking about were inedible, then there was at least one additional problem.
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  #20  
Old 02-03-2010, 07:05 PM
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There was a long-running debate in my home as I was growing up.

My father: Garlic is a spice
My sister: Garlic is a vegetable

I still side with my sister.
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  #21  
Old 02-03-2010, 07:09 PM
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Quote:
Originally Posted by Kfroog View Post
Difference being that it's actually possible to overdo salt.
Quote:
Originally Posted by Matchstick View Post
It's also possible to overdo garlic. I love it, but I've had a number of dishes where there was too much garlic in it and they were ruined. I didn't believe it was possible, either.
Quote:
Originally Posted by Kfroog View Post
Maybe you can waste other seasonings by drowning them out with too much garlic, but you can't make a dish inedible by adding too much garlic. A dish that's 50% garlic by mass will still taste good. If those dishes you're talking about were inedible, then there was at least one additional problem.
None of this detracts from my point.
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  #22  
Old 02-03-2010, 07:15 PM
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You can overdo garlic.


What I really like about it is that we can just pick it at home during the summer. There's about half an acre that just gets covered in it.
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  #23  
Old 02-03-2010, 07:16 PM
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How To Garlic: crush it. That way, you get the taste, and you also get the garlic! Taking it out is terrible, I don't care if it's traditional. Some traditions are stupid.
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  #24  
Old 02-03-2010, 07:16 PM
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My point is that garlic makes most everything better. When I make Clemenza Sauce, the giant hunks of sauteed, stewed garlic (I use entire roses of the stuff) are the best part.
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  #25  
Old 02-03-2010, 07:17 PM
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A few weeks ago, I made an arrabiata sauce with ten cloves of garlic. It was so much that my palms were emanating garlic scent for an entire day. It was amazing.

A bit of minced garlic sizzling in extra virgin olive oil is the pinnacle of existence. All other pleasures strive toward that level of sublime perfection, but it is futile.
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  #26  
Old 02-03-2010, 07:21 PM
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Quote:
Originally Posted by Torgo View Post
None of this detracts from my point.
I meant that as an assent to your post, not a rebuttal! Using too little garlic is a far more realistic worry than using too much.
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  #27  
Old 02-03-2010, 07:21 PM
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Quote:
Originally Posted by Lady View Post
You can overdo garlic.
I ate a pizza last semester that had whole cloves of garlic on it. It wasn't an abomination. It tasted alright, possibly even good if I were feeling charitable. Either way, after one or two pieces I was totally over it because of how powerful the flavor was.

Quote:
Originally Posted by Kfroog View Post
I meant that as an assent to your post, not a rebuttal! One needs to worry about using too little garlic far more often than too much.
Ah. Fair enough, and very true in any case.
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  #28  
Old 02-03-2010, 07:26 PM
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Shrimp Scampi in a butter, basil and garlic sauce is awesome. Used to have a clove mincer that you'd put the cloves in to, y'know, mince since my cutting skills are non-existent due to my problems handling sharp things.
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  #29  
Old 02-03-2010, 07:39 PM
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Quote:
Originally Posted by Lady View Post
You can overdo garlic.
If you eat so much garlic that you reenact the Yoshi's Island ad, then yes, that is overdoing garlic.
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  #30  
Old 02-03-2010, 08:29 PM
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Quote:
Originally Posted by destro713 View Post
A bit of minced garlic sizzling in extra virgin olive oil is the pinnacle of existence. All other pleasures strive toward that level of sublime perfection, but it is futile.
Destro gets it.
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