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Food!

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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Vacuum storing food

Started by Luara. Last reply by Luara on Saturday. 3 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Michael Penn Sep 25. 38 Replies

Easy Home Made Barley (or lentil) Soup

Started by Sentient Biped. Last reply by Pat Sep 15. 8 Replies

Sous-vide

Started by Luara. Last reply by Idaho Spud Sep 2. 1 Reply

Vegetable stir fry

Started by Joan Denoo. Last reply by Randall Smith Aug 27. 2 Replies

2 Ingredient Ice Cream

Started by Melanie. Last reply by Grinning Cat Jun 7. 2 Replies

Steak Sammich! How do you make yours?

Started by Melanie. Last reply by Tom Sarbeck Jun 6. 4 Replies

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Comment by Sentient Biped 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.

 

Comment by Michael Penn on September 25, 2014 at 10:16am

You can mask the taste of garlic simply by using its juice and adding  this to another juice that you drink. Green tea, SunnyD, apple juice, etc.

Here's a good one. Squeeze some fresh garlic into a glass and add a double shot of Real Lemon. Fill the glass with warm SunnyD and stir this up, drinking it first thing in the morning or last thing at night.

Comment by The Flying Atheist on September 25, 2014 at 10:15am

That's your choice concerning garlic, Sk8eycat, but don't be surprised when you're plagued by vampires!  :)

Comment by sk8eycat on September 25, 2014 at 10:09am

I use a garlic press for squeezing the juice out of fresh ginger root. (I cut it into small pieces first.)

I don't give a rat's ass if garlic is a medical cure-all; I'd rather die than eat the stinky stuff.

Comment by Michael Penn on September 25, 2014 at 9:47am

You're right, Carl. Using garlic and chopped onion is very healthy. I have a small chopper that can make chopped onions just like you buy frozen in the store. Putting this in soups and other things is very good. I even add chopped onions to a store bought can of noodle soup.

Comment by The Flying Atheist on September 25, 2014 at 9:12am

Michael, there's no good excuse for not using a lot of garlic and often.  You need to get that garlic press out of the drawer and start cooking!  lol

Comment by Michael Penn on September 25, 2014 at 8:49am

I just had to have a garlic press even though I don't use one very often. At a resale shop I found an Italian Brevettato model made of solid aluminium. It must be 30 years old or more, is a simple 2 piece design, and works well. I thought I would be using it a lot more than I do.

 

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