that's exactly why i CAN'T use prepped garlic. but anything that makes peeling faster is ok by me.Quote:
Originally Posted by rideit
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that's exactly why i CAN'T use prepped garlic. but anything that makes peeling faster is ok by me.Quote:
Originally Posted by rideit
Trick I learned once; take the whole head of garlic, root side up and press down hard with that palm of your hand on the counter or cutting board. Then, take said smashed mess and put it in two bowls, forming a globe. Shake the shit out of the two bowls such that your press garlic mess bounces all around inside. Then, pick out the peeled cloves and trash the rest. Voile.Quote:
Originally Posted by rideit
Other good things? Turkey sandwiches with the smoked bird you made. Glorious.
And don't spend much on it. My friend sells them for around $5 at the farmers market.Quote:
Originally Posted by KQ
And, buy a couple, the silicone eventually rips.
How much fucking garlic do you miscreants use??? It is so easy to peel garlic. Make a thin slice at the root end, a slit up the side, and maybe, just maybe a thin slice off the top. And voila, off comes the skin. And sometimes just a slight squish with the flat of the knife will do the trick for certain stubborn cloves.
There is no such thing as, "too much garlic"Quote:
Originally Posted by riser3
Quote:
Originally Posted by Bobcat Sig
25 REASONS WHY GARLIC IS BELIEVED TO HAVE MAGIC POWERS!
A metric shittonQuote:
Originally Posted by riser3
oh yes there is. try chopping up an entire garlic bulb and do not cook it and put all of it raw in a salad or soup. did that once, could not make it thru the soup. about a 1/3 is the most I can take at once.Quote:
Originally Posted by Bobcat Sig
but prepeeled garlic is great as well as the garlic press.
almost everything I have read about foods for your health, garlic is mentioned.Quote:
Originally Posted by KQ
reduce chances of cancer, prostate health, hearth healthy, etc.
8 MAGICAL POWERS OF THE GARLICQuote:
Originally Posted by SkiCougar
Why would you do that? It's as stupid as voting for Trump! ;-)Quote:
Originally Posted by SkiCougar
All of it. ;-)Quote:
Originally Posted by riser3
I usually double or triple the amount in recipes.
None of you guys ever worked in a busy kitchen? You just mash the cloves a little with the side of a knife. Skin comes right off.
And now I have an urge to cook something with fresh Garlic.
dam you!
Quote:
Originally Posted by MTT
http://www.foodandwine.com/recipes/s...ed-garlic-whip
https://www.saveur.com/article/recip...rlic-ice-creamQuote:
Originally Posted by MTT
I'm sooo jelly you get to put erl in your coffee.Quote:
Originally Posted by flowing alpy
When you bust ass getting a lot done during a long hard day at work, and there's some bottles of one of your favorite beers (Alaskan Amber) in the locker room community refrigerator, and then the car stereo cranks out some excellent tunes during the drive home, and the sunset rocks.
There's a lot of garlic in the pesto I made for dinner, peeled the way iceman said - side of knife placed on clove, then whacked with the ball of your hand. Skin pops right off.
Coconut oil, adult toys and a willing partner.
Yep.Quote:
Originally Posted by iceman
A more festive technique for the home cook: seal the clove in a Tupperware and shake it vigorously. Skin comes right off. Bonus points if you incorporate some hip-shaking with your improvised garlic maraca.
I suggest you PM RonteleQuote:
Originally Posted by skiballs
It's ridiculously easy to peel garlic by any of the techniques mentioned. The problem, as I once pointed out in the the Shit that Annoys Me thread, is the skins, which stick to your knife and your cutting board or get all over the floor or into your other food and are generally a pain in the ass. I would never buy the prepeeled kind though. It's also annoying when you think you have a nice fat clove and you squash it with the side of the knife and find out that what you actually have is a bunch of little skinny cloves.
After any kind of activity, first few sips of ice cold beer in chilled glass is so good.