slym2none
TCBF Member
Joined: December 2016
Posts: 3,540
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Post by slym2none on Apr 16, 2017 11:15:45 GMT -8
Making panko-crusted fried chicken tenders w/ mashed potatoes tonight. Broccoli, peas, some sort of fruit, and hoe-made sourdough bread toasted with (also) hoe-made garlic butter. If the sourdough takes to the garlic, I am gonna make garlic knots with this other hunk of dough I have resting in the fridge.
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Post by Bats on Apr 16, 2017 13:27:32 GMT -8
Garlic gets sprayed with paraquat  Can't stand it. It's totally unnecessary for my palate. I know it's more popular than The Beatles but it's just not for me. I'll eat all the usual garlicy suspects without the garlic. You know... Spaghetti Bolognese... Lasagne... Bread... Ok I have a very limited palate. When I was growing up, garlic wasn't a popular ingredient in British cuisine. Then WHAM, all of a sudden, there it is! |
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Post by The Curmudgeon on Apr 16, 2017 16:23:01 GMT -8
Boneless, thick slice pork loin chop
Porterhouse t-bone
Bush's Steakhouse Grillin' Beans
Corn
Deviled eggs
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Post by steveinthecity on Apr 16, 2017 18:56:03 GMT -8
Garlic gets sprayed with paraquat Can't stand it. It's totally unnecessary for my palate. I know it's more popular than The Beatles but it's just not for me. I'll eat all the usual garlicy suspects without the garlic. You know... Spaghetti Bolognese... Lasagne... Bread... Ok I have a very limited palate. When I was growing up, garlic wasn't a popular ingredient in British cuisine. Then WHAM, all of a sudden, there it is! Before you give up on garlic all together, consider these little terra cotta (or clay?) baking dishes. The "bite" of the garlic is removed while still preserving the flavor. The baked cloves are great to use in recipes(chopped or spread) or as a side dish with pasta or a simple garnish. I was turned on to this years ago and was impressed by the difference in flavor and it's usefulness.  |
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Post by Bats on Apr 17, 2017 1:03:51 GMT -8
Garlic gets sprayed with paraquat Can't stand it. It's totally unnecessary for my palate. I know it's more popular than The Beatles but it's just not for me. I'll eat all the usual garlicy suspects without the garlic. You know... Spaghetti Bolognese... Lasagne... Bread... Ok I have a very limited palate. When I was growing up, garlic wasn't a popular ingredient in British cuisine. Then WHAM, all of a sudden, there it is! Before you give up on garlic all together, consider these little terra cotta (or clay?) baking dishes. The "bite" of the garlic is removed while still preserving the flavor. The baked cloves are great to use in recipes(chopped or spread) or as a side dish with pasta or a simple garnish. I was turned on to this years ago and was impressed by the difference in flavor and it's usefulness. Thanks I appreciate the tip, Steve  But I just can't do it  I will eat a dish if it doesn't have too much garlic... if I have to... but it just isn't a taste I like. As a matter of interest, does the baking dish help with the side effects of garlic? You know, the issues one may experience with "personal fragrance"? |
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slym2none
TCBF Member
Joined: December 2016
Posts: 3,540
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Post by slym2none on Apr 17, 2017 16:08:12 GMT -8
Garlic gets sprayed with paraquat Can't stand it. It's totally unnecessary for my palate. I know it's more popular than The Beatles but it's just not for me. I'll eat all the usual garlicy suspects without the garlic. You know... Spaghetti Bolognese... Lasagne... Bread... Ok I have a very limited palate. When I was growing up, garlic wasn't a popular ingredient in British cuisine. Then WHAM, all of a sudden, there it is! Before you give up on garlic all together, consider these little terra cotta (or clay?) baking dishes. The "bite" of the garlic is removed while still preserving the flavor. The baked cloves are great to use in recipes(chopped or spread) or as a side dish with pasta or a simple garnish. I was turned on to this years ago and was impressed by the difference in flavor and it's usefulness. I always have roasted garlic in oil/butter in the fridge. I don't have some crazy contraption to roast garlic in, though. I just make a pouch out of HD aluminum foil, give the garlic a shot of olive oil, salt, & pepper, & roast at 350 for an hour or so. Mash the cloves up in butter, add a little more olive oil, and a stinky heaven awaits. Great for garlic bread if any sort, throw in recipes, make a roll, freeze, then slice off medallions and put them on stuff like steaks, pork chops, grilled chicken pieces... Now I'mma have to go make some garlic toast, damn it. |
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Post by Ditch Fahrenheit on Apr 17, 2017 16:45:20 GMT -8
Before you give up on garlic all together, consider these little terra cotta (or clay?) baking dishes. The "bite" of the garlic is removed while still preserving the flavor. The baked cloves are great to use in recipes(chopped or spread) or as a side dish with pasta or a simple garnish. I was turned on to this years ago and was impressed by the difference in flavor and it's usefulness. I always have roasted garlic in oil/butter in the fridge. I don't have some crazy contraption to roast garlic in, though. I just make a pouch out of HD aluminum foil, give the garlic a shot of olive oil, salt, & pepper, & roast at 350 for an hour or so. Mash the cloves up in butter, add a little more olive oil, and a stinky heaven awaits. Great for garlic bread if any sort, throw in recipes, make a roll, freeze, then slice off medallions and put them on stuff like steaks, pork chops, grilled chicken pieces... Now I'mma have to go make some garlic toast, damn it. I LOVE garlic. I don't think I'd want to live without it. I always have a clay container on the counter filled with fresh garlic. I use it all the time. |
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Post by steveinthecity on Apr 17, 2017 19:52:11 GMT -8
Before you give up on garlic all together, consider these little terra cotta (or clay?) baking dishes. The "bite" of the garlic is removed while still preserving the flavor. The baked cloves are great to use in recipes(chopped or spread) or as a side dish with pasta or a simple garnish. I was turned on to this years ago and was impressed by the difference in flavor and it's usefulness. Thanks I appreciate the tip, Steve But I just can't do it I will eat a dish if it doesn't have too much garlic... if I have to... but it just isn't a taste I like. As a matter of interest, does the baking dish help with the side effects of garlic? You know, the issues one may experience with "personal fragrance"? I never noticed an issue one way or another. Fwiw, these dishes are online for $10 or less. |
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Post by Bats on Apr 18, 2017 0:04:44 GMT -8
Thanks I appreciate the tip, Steve But I just can't do it I will eat a dish if it doesn't have too much garlic... if I have to... but it just isn't a taste I like. As a matter of interest, does the baking dish help with the side effects of garlic? You know, the issues one may experience with "personal fragrance"? I never noticed an issue one way or another. Fwiw, these dishes are online for $10 or less. I'll have a look at buying one of those, thanks! There's a few people I know who eat a lot of garlic... As in warding off vampires at 500 paces sort of quantities. I might suggest it. |
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Post by Jimmers Nice Guy on Apr 26, 2017 22:12:13 GMT -8
Hot Italian sausages,home made at the butchers,roast rosemary garlic baby potatoes and brown sugar and butter carrots,local churned butter and fresh bread.Sauteed onions and bell peppers,gravy made from the pan.
Oh and a blood orange Italian Soda.
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Post by steveinthecity on Apr 26, 2017 23:20:54 GMT -8
Hot Italian sausages,home made at the butchers,roast rosemary garlic baby potatoes and brown sugar and butter carrots,local churned butter and fresh bread.Sauteed onions and bell peppers,gravy made from the pan. Oh and a blood orange Italian Soda. Um...I was going to stop over. No particular reason.  |
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Post by Jimmers Nice Guy on Apr 26, 2017 23:59:49 GMT -8
Hot Italian sausages,home made at the butchers,roast rosemary garlic baby potatoes and brown sugar and butter carrots,local churned butter and fresh bread.Sauteed onions and bell peppers,gravy made from the pan. Oh and a blood orange Italian Soda. Um...I was going to stop over. No particular reason. I made an extra just in case too! Dont want you eating anyone  |
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Post by steveinthecity on Apr 27, 2017 0:50:49 GMT -8
Um...I was going to stop over. No particular reason. I made an extra just in case too! Dont want you eating anyone I won't be taking any express elevators for a while. |
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Post by Bats on Apr 27, 2017 13:48:35 GMT -8
Casserole followed by corn snacks. Why? Coz I got home late and I'm feeling lazy.
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Post by Jimmers Nice Guy on Apr 27, 2017 13:49:31 GMT -8
yes,but what type of casserole and corn snacks?Meanies pickled onion?
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But I just can't do it 
I will eat a dish if it doesn't have too much garlic... if I have to... but it just isn't a taste I like. 
