Christine Dabney wrote:

> On Thu, 24 Jul 2008 14:18:59 -0500, "Gregory Morrow"
> > wrote:
>
> ><sf> wrote:
> >> >Needs LOTSA garlic, but it's a good base recipe...
> >>
> >> It was pretty good as is. After I made it I wondered why I didn't add
> >> garlic. Since it's a do over, I'll add garlic to the recipe. How
> >> much do you think? 4 cloves? More?
> >
> >
> >I'd add a whole head, but that's just me...
> >
> >When I cook with garlic, I deal in *heads*, not lowly *cloves*...one can
> >never have a surfeit of garlic.
> >
> >:-)
>
> I use a lot of garlic as well. I buy it already peeled, from one of
> the Asian markets here in town, and I keep a fair amount of it on
> hand. Usually the equivalent to about 5-10 heads of garlic...
> Depends on what I am planning on cooking...
>
> Yes, I admit I am very lazy...LOL. However, it is cheap enough to buy
> this way. And I do usually have a head of unpeeled garlic on hand
> too, in case I need it for whatever reason.


I like those containers of peeled cloves from the Asian markets, they are
around a buck each and very handy. My local stupormarket (Treasure Island
in Chicago) sells those same exact pint containers for $5.98, lol...I guess
the suckers buy it.

You can freeze those peeled heads, they are okay for soups 'n stews n'
such...

I also always have one of those now - common 4/5 heads of garlic in plastic
net things around too...

It's been a while since I've bought minced garlic in the jars, it just
doesn't cut it taste - wise with me...

Garlic - wise, I also like the fried garlic (and fried red onion) sold in in
plastic pint or quart or whatever containers in Asian stores, it's IIRC used
as a garnish in Viet cooking. In my pantry I have the "Twin Rabbit" brand
from Vietnam, there are other brands. Dirt cheap, like two bux for a quart,
and a multitude of uses. I've used the fried onion in place of the
ubiquitous and ridiculously expensive Durkee's for green bean casseroles,
much cheaper...


--
Best
Greg