Too much garlic?

SandwichShortOfAPicnic said:
:watching:@medtran49 lets hear it 🙏
Click to expand...
Craig's oldest brother, RIP, was making zatziki and got carried away with chopping garlic. He thought, eh, you can never have too much garlic, and used all of it. After it had melded for a while, he tasted it. Turned out you can have too much garlic, as the zatziki was inedible. He ended up having to add a lot more of everything else to bring it back to an edible state. And, this was a man who made and liked garlic chocolate fudge.
 
karadekoolaid said:
Raw garlic is definitely an acquired taste. Turkish/Greek cuisine often combine it with yoghurt; but it's still pretty heavy, and if you breathe on someone, you may need to call 911.
Click to expand...
I love it, but I guess that is no surprise!
 
You and your sweetie better both like garlic if you make

Recipe - Spinach garlic pasta with Marsala, sweet onion, garlic sauce

When DD was still living at home, the 3 of us went to dinner one night and I ordered shrimp scampi. You could strongly smell the garlic when they sat it down in front of me, but I dug in cause I normally love shrimp scampi. OMG, my eyes and mouth started burning because of all the garlic. I couldn't eat it, even had Craig and DD try it just to be sure it wasn't just me. I don't think the garlic had been cooked for more than a minute or 2 because it tasted raw and there was a lot of it. Ended up sending it back and getting something else. I got teased about that every time I ordered shrimp scampi for years.

One of the restaurants we visit frequently makes a very good shrimp scampi. They gently roast medium thick slices of garlic in olive oil, then use the oil and the garlic to make their scampi.
 
SandwichShortOfAPicnic said:
I don’t think theres any such thing as too much garlic.
Edit- so long as we’re talking cooked and not raw garlic.
Click to expand...
The best Caesar salads are dripping in garlic and anchovies, and I typically plus one (if not double) the garlic clove count in every recipe. And when the mosquitoes are bad, I eat raw garlic to keep them away. My lovely wife is a bit less enthusiastic...
 
Gone Hiking said:
The best Caesar salads are dripping in garlic and anchovies, and I typically plus one (if not double) the garlic clove count in every recipe. And when the mosquitoes are bad, I eat raw garlic to keep them away. My lovely wife is a bit less enthusiastic...
Click to expand...
lol and a half!
Aren’t they soaked in it.
But I've noticed on this forum everyone doubles the garlic.
Dangerous territory when you consider the foodie you’re listening to has probably already doubled the garlic 😂
 
SoCalZone10 said:
What is that?
Click to expand...
Instead of doing the full 25 minutes of garlic wrapped in foil to make it mushy and fully roasted, I go about 15 minutes and stop while it's still firm. The skins slide right off and the garlic has less of a harsh flavor. That works great when making tzatziki.

I also love fully roasted garlic in tomato pasta sauce where I just squeeze it and mash it into the sauce. I also like roasted garlic hummus. Just about anywhere that garlic is great, roasted or semi-roasted is better (IMO).
 
JAS_OH1 said:
Instead of doing the full 25 minutes of garlic wrapped in foil to make it mushy and fully roasted, I go about 15 minutes and stop while it's still firm. The skins slide right off and the garlic has less of a harsh flavor. That works great when making tzatziki.

I also love fully roasted garlic in tomato pasta sauce where I just squeeze it and mash it into the sauce. I also like roasted garlic hummus. Just about anywhere that garlic is great, roasted or semi-roasted is better (IMO).
Click to expand...
My favorite recipe to use garlic is roasted Dungeness Crabs Italian style, following this chef from Napa Valley. When I was living close to Half Moon Bay, I was able to get fresh Dungeness Crabs, they had huge claws, it’s delicious recipe.
Ever since I’ve been down here, I can’t get the same quality, and I don't like crabs swimming in a tank, they are tasteless. It’s one of a few dishes that once you had them, it’s forever in your memories, my daughters still remember them. They don't like lobsters as much as Dungeness crabs.
 
SoCalZone10 said:
My favorite recipe to use garlic is roasted Dungeness Crabs Italian style, following this chef from Napa Valley. When I was living close to Half Moon Bay, I was able to get fresh Dungeness Crabs, they had huge claws, it’s delicious recipe.
Ever since I’ve been down here, i can’t get the same quality, and I don't like crabs swimming in a tank, they are tasteless. It’s one of a few dishes that once you had them, it’s forever in your memories, my daughters still remember them. They don't like lobsters as much as Dungeness crabs.
Click to expand...
My sister lived in Half Moon Bay before she moved to Palo Alto! I used to eat Dungeness every time I visited her. Yum!
 
You must log in or register to reply here.
Back
Top Bottom