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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?


( 7 comments — Leave a comment )
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.
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.
Feb. 14th, 2002 12:35 pm (UTC)
Roasted Garlic


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

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
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. . . .

Feb. 14th, 2002 08:22 pm (UTC)
I love garlic.
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.

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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