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Vampires

I have fallen in love with garlic.

I didn't know much about real garlic until a few months ago, when this whole Cooking phase started up. I love garlic. I love the way the little bulbs break off. I love to peel it, and I love how smooth it is underneath. And sometimes it has a little green tongue, though I'm not sure if you're supposed to eat that or not. I love the way it feels when I cut it with my ginormous 8" Chef's Knife. I love the way it makes my apartment smell for days. But mostly I love the way it makes my fingers smell the next day. I wash my hands like a normal person, but it still takes a while for the smell to wear off; until then I sit at my computer, staring at the screen, with one hand to my nose, smelling. And garlic juice is real sticky, which I suppose I don't love, but it is a surprise, and I like surprises.

I bought ginger root for the first time yesterday. It's fibrous and wet and will never replace garlic, but it screams "Asian cuisine" and I like that about it. I never knew what the taste of ginger was. That is, it's a totaly familiar taste, I just hadn't known that that was ginger.

Hey Jon, what's your recipe for roasted garlic, again?

Comments

( 7 comments — Leave a comment )
calamityjon
Feb. 14th, 2002 12:29 pm (UTC)
Man, garlic is the stuff, isn't it? (Also, dish soap will get the sticky oil offa your fingers ...)

Take a whole head of garlic, chop off the top (about three-quarters of the way from the bottom). Coat the severed top with olive oil, then add a few dollops of butter, put it in the oven for 45-60 minutes at 350 degrees.

You may want to remove it at 30 minutes to reapply, but it's not necesary. Also, if the garlic is a little on the old side, it may start to dry out in the oven. You can place a ceramic bowl over the thing from the start, it'll take care of that.

And you can eat the green things. It's fine.
misterscarecrow
Feb. 14th, 2002 12:35 pm (UTC)
I never knew what the taste of ginger was. That is, it's a totaly familiar taste, I just hadn't known that that was ginger.

That's the same way I was the first time I used a recipe that called for cumin. I went and almost didn't buy it because it was so expensive, but I did, and when I got home, I opened it and smelled it and I was like, "OH! So THAT'S what gives beef (or whatever) that Mexican flavor". You know?

Of course you do.
rhino777
Feb. 14th, 2002 12:35 pm (UTC)
Roasted Garlic

Ingredients:

large garlic bulbs (As many as you need)
olive oil
Italian bread
Directions:

1. Preheat oven to 350 degrees.

2. Slice the top off of the bulbs of Garlic (About 1/4 of the way from the pointy top). You should expose enough of each clove to be able to dig in with a spreader (butter knife).

3. Place the bulbs in an oven-safe casserole dish at least as deep as the bulb.

4. Cover the bulbs in Olive Oil - Do not drown them, just cover and leave about 1/8 inch of oil in bottom of dish.

5. Cover the dish with foil in a dome shape if you do not have a lid for the casserole dish.

6. Put dish in oven for about 2 hours until you see the Garlic bulbs turning medium brown.

7. Remove from oven. This is delicious spread on fresh Italian bread.

Preparation time: About 2 hours
lastsonkrypton
Feb. 14th, 2002 02:45 pm (UTC)
More Fun with Garlic
Have you ever seen "GoodFellas"? When he describes how, when chopped ultra-fine, garlic will melt? This is true.

That's useful not only for flavoring garlic marinara sauce, but also for making cioppino (along with about 1000 other methods).

I love me some cioppino. Oo, that's what I oughtta make this weekend. . . .


cinzazul
Feb. 14th, 2002 08:22 pm (UTC)
I love garlic.
slickninja
Feb. 14th, 2002 08:35 pm (UTC)
Maaan, I hate garlic. I like the flavor as in garlic bread but not the stuff itself. I hate those little mushy white pieces of crap that they always put on gourmet pizza.

BLAARGH
rhino777
Feb. 14th, 2002 09:48 pm (UTC)
looks like you need to shave your armpit there...
( 7 comments — Leave a comment )

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