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10-23-2012, 07:21 AM | #371 (permalink) |
The Music Guru.
Join Date: Jun 2009
Location: Beyond the Wall
Posts: 4,858
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I always use fresh garlic. That chopped and jarred stuff is not as strong, so to get a decent garlic flavour you need to use a lot more of that than you would if you use fresh garlic cloves and chop it yourself. It's much more economical to chop it yourself, in my opinion.
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10-23-2012, 10:02 AM | #372 (permalink) | |
Neo-Maxi-Zoom-Dweebie
Join Date: Apr 2011
Location: So-Cal
Posts: 3,752
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Quote:
I usually buy them fresh and vacuum sealed either precut or skin off at the store. Occasionally when i feel artsy with my dish I go to this site and buy distinctive garlics. Check em out, they add some great flavors to bland dishes. http://www.google.com/aclk?sa=l&ai=C...rchase&cad=rja I've grown the Italian and German red style. Pretty zesty and great. |
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10-23-2012, 09:55 PM | #373 (permalink) |
Music Addict
Join Date: Oct 2009
Posts: 1,265
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I love roasted garlic, spread on thin slices of very lightly toasted crusty bread. Roasted garlic has a buttery texture and mild, nutty flavor that is just delicious. Here are some simple directions on how to prepare it (note: the recipe calls for a preheated 350ºF/175ºC oven, but I preheat to 400ºF/205ºC for 35 minutes which I feel imparts a better roasted flavor):
How to Roast Garlic with Step-by-Step Pictures - wikiHow |
10-24-2012, 09:28 PM | #375 (permalink) |
Music Addict
Join Date: Nov 2010
Location: The Netherlands
Posts: 2,206
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My god... send me some.
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