I am a huge fan of garlic. I've never understood the people out there who claim that they can't stand the stuff, as my cooking (and my life in general) would not be complete without it. I would guess that more than fifty percent of the food I cook starts out with a pan, a glug of olive oil and some mashed/minced/diced/sliced garlic. I only use fresh because there's nearly no taste in the pre-minced stuff and I am ruthless about tossing it out if it gets soft (no sub-par garlic for me). However, I am fairly single minded when it comes to my garlic usage and often forget that there are other ways to approach this stinky rose. Over at the 64 Square Foot Kitchen, Warda has a two-fer for us. First she shows her readers how to make garlic-infused oil and then she takes the garlic she has cooked down and turns it into a creamy, silky, garlicky mash. I see both these techniques in my very near future. I'll just be careful not to breathe in your direction.
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Reader Comments (Page 1 of 1)
3-18-2008 @ 7:04PM
jackiecat said...
YUMMM! Thanks for the link.
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3-18-2008 @ 8:08PM
Jonathan said...
I just appreciate the fact that you used "glug" as a unit of olive oil. I love it!
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3-19-2008 @ 5:18PM
LD said...
People who say they don't like garlic are generally the same ones who use loads of premade sauces that actually have garlic in the ingredient list. Practically every dried or jarred sauce has garlic in it so they only think they don't like it. Shhhh...don't tell them or they will stop eating it:-)
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3-25-2008 @ 2:34AM
Kevin said...
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