From: rkl [this was really sanfroid]
Date: Thu, 29 Jun 2000 19:00:21 -0700
Ok, I don't know if the subject of garlic cooking has been discussed,
but here goes.
We were having a post-dinner conversation, while waiting for a bottle
of Pinot Grigio to chill, and decided we wanted a low fat, tasty snack
to eat while we watched a movie.
Checking the refridgerator, I only found veggies, eggs, sauces, and
assorted non-snack foods.
Remembering we had purchased a few cloves of garlic the previous week
when shopping, I had an idea.
In 1995 while supping at the supremely wonderful restaraunt, 'The Stinking
Rose' in lovely San Francisco, my gracious host ordered a garlic spread of
somekind, which came stewed in a small pot, and perfectly spreadable.
What could I do? I wrapped a full clove in foil, lightly coated in olive
oil, and popped it in the oven at 450degrees for about 45 minutes.
Removed it, peeled the outer husk, and mashed it into paste in a glass bowl.
Tasting it, I realized this was much too strong for an after dinner snack.
Looking into the cupboard, I decided to add about a teaspoon of raw honey to
the mix.
I toasted 3 bread slices, cut them into one inch squares, and served them on
a platter.
Combined with the wine, we were both ecstaticly sated.
What a nice late evening snack.
Enjoy...and make sure your mate/S.O./et al, ad nauseum eats some too, or
you'll be sleeping alone.
From: Aj Effin ReznoR
Date: Fri, 30 Jun 100 00:28:30 -0700 (PDT)
Thanks to Sang for bringing up my favorite, most offensive taste: garlic!
so:
french roll, halved the long way. cover with brie(sp?) cheese, and either
crushed/crumbled/cut garlic cloves, or even cheap garlicbutter in a pinch.
a quick shot in an oven, just enough to melt the cheese, and
MUUUNNCHHIIIIIIEEESSSSSS
-aj.
From: GriffJon
Date: Fri, 30 Jun 2000 09:13:01 -0500
At 07:00 PM 6/29/2000 -0700, rkl wrote:
>Ok, I don't know if the subject of garlic cooking has been discussed, but
>here goes
There are three rules to cooking with garlic (according to me)
--A little garlic goes a long way
--a lot of garlic goes farther
--if everyone eats garlic, bad breath is universal and, therefore, ignored.
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