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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Timers

Started by Idaho Spud. Last reply by Patricia 2 minutes ago. 6 Replies

Science explains mozarella on pizza

Started by Ruth Anthony-Gardner. Last reply by Michael Penn Feb 18. 8 Replies

Safety of frozen food

Started by Idaho Spud. Last reply by Michael Penn Feb 8. 13 Replies

Super Bowl Chili Casserole

Started by Loren Miller. Last reply by Loren Miller Feb 6. 16 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Loren Miller Feb 1. 46 Replies

Why do we call a large Mexican fowl "Turkey"?

Started by Daniel W. Last reply by sk8eycat Dec 20, 2014. 12 Replies

Herb danger

Started by Ruth Anthony-Gardner. Last reply by Randall Smith Dec 17, 2014. 3 Replies

Comment Wall

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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.

Comment by Bertold Brautigan on September 25, 2014 at 8:32am

Have you tried the Rosle brand garlic press? It's a bit different design and way easier to clean.

Comment by The Flying Atheist on September 25, 2014 at 7:40am

I find that after using my garlic press, if I immediately soak it in water, it's easy to clean because the garlic doesn't get sticky and clog up the holes. 

Comment by Pat on September 25, 2014 at 7:29am

Randall, I rarely use my garlic press, and for the same reasons as you. Pain in the backside to clean. Besides, I take a chef's knife, putting it flat over the clove, and smack the snot out of it. Paper comes right off, and some of the juice is released. Then, use a small and very sharp paring knife to finely slice it.

 

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