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Avoiding Food Waste

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Pretty Damn Good Potato Salad.

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Science explains mozarella on pizza

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Comment Wall


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Comment by Daniel W on September 25, 2014 at 7:57pm
tonight - fingerling potatoes with crushed garlic and butter.
Comment by sk8eycat on September 25, 2014 at 7:50pm

Joan, do the directions suggest wearing a gas mask while mashing and scraping the garlic paste?

Comment by Pat on September 25, 2014 at 1:25pm

While on the subject of garlic, I remember my sister-in-law getting incredibly pissed of at my brother several years ago - and deservedly so. He came home 3 sheets to the wind. Actually,.more like the entire laundry in a hurricane. Anyway, when she woke up the next morning, she found that my inebriated brother had sprinkled garlic salt over all the windows in the house in a sincere, yet drunken effort, to keep out Dracula and his minions. The whole place smelled of garlic, and in the middle of a northern Illinois winter. To this day, we don't let him live it down.

I'm doing more and more Mexican cooking these days, which calls for small amounts of raw onion and garlic in the salsas rojas and salsas verdes - along with a healthy dose of chiles. One thing I'm doing is getting on YouTube and typing in the names of various dishes with the term "recetas de..." (recipes for....) whatever I'm looking for; like "recetas de molletes." They're in Spanish, so I have to use Google Translate when I need it. However, they appear to be authentic. I generally have to look at 2 or 3 videos to make sure I've got all the ingredients. But, it is really paying off. Check out a few for Recetas Huevos Motuleños, or Recetas Molletes. Either one is breakfast fit for an Aztec god king!!!

Comment by Joan Denoo on September 25, 2014 at 11:09am

Just found a chef's description from Fine Cooking: 

"Trim off the ends of the garlic cloves and slice the cloves in half lengthwise. Turn the cloves flat side down on the cutting board. Lay the side of the blade of a chef´s knife on each clove and smash down with the heel of your palm. Sprinkle the garlic with kosher salt and chop coarsely. Pile the chopped garlic on one side of the board. Tilt the knife at a 30-degree angle to the board and drag it over the garlic, scraping it across the surface of the board. Pile up the garlic again, sprinkle lightly with salt, and scrape again. Repeat once or twice until the garlic is a smooth paste."

Mashing Garlic to a Paste by Jennifer Armentrout

Comment by sk8eycat on September 25, 2014 at 11:08am

PS: I don't like raw onions, either.....if I need to use them in something, I cook them very slowly until they almost fall apart. 

Comment by sk8eycat on September 25, 2014 at 11:05am

Carl, perhaps I already AM a vampire (although I'm not Polish).  I used to love Steak Tartare until they started getting hysterical about tainted beef...and I do like my steaks black on the outside, and red in the middle.  Like my men.

Google up the indie film "A Polish Vampire in Burbank," it's a hoot.  Made in 1980 for about $3000.  I bought it on VCR, and played it so often I wore it out. 

Comment by Daniel W on September 25, 2014 at 11:05am
Joan thank you for that technique. I love garlic and use it whenever possible in large amounts.
Comment by Joan Denoo on September 25, 2014 at 10:57am

I have a garlic press with a cleaning device on the back side of the handle, made by Oxo. I don't use it anymore since I learned the "smash and drag" technique. There is a trick to do the drag part efficiently, but with practice, it works like a charm. 

Comment by Joan Denoo on September 25, 2014 at 10:43am

Pat, I like you descriptive instructions better. However, if I want juice, I don't want little chunks. 

Comment by Joan Denoo on September 25, 2014 at 10:36am

Randy, take the side of a chef's knife, smash the garlic with the wide edge with a firm hit to the knife. Remove the skin. Then do a "hit and drag" motion with the knife over the garlic and voilà, the nicest garlic juice one could ever want, no chunks of garlic, just creamed garlic.



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