On Oct 2, 5:51*am, "Curt Nelson" > wrote:
> It was my Dad's B-Day yesterday and we decided to do garlic bread along with
> the steaks on the grill.
>
> We simply took a bunch of garlic and ran it through my Zyliss press and put
> it in a small sauce pan with some extra virgin olive oil, butter and diced
> shallots and let it steep on very low heat for a few hours while we were
> having cocktails and B.S.ing about the ways of the world.
>
> After the steaks were grilled and while they were resting, I took some
> crusty bread that I got down the street at a local bakery and dipped both
> sides in the oil/butter concoction and put 'em on the grill.
>
> I know this isn't rocket science, but I'd never left the garlic and shallots
> over low heat for hours before and it really seemed to make a hell of a
> difference. Good stuff.
>
> Hasta,
> Curt Nelson

Sounds nice.
Just to clarify the jargon....
When you say a bunch of garlic you mean peeled cloves? Approx how
many?
Zyliss press is a normal garlic press that reduces the clove to mush?
And steep means let it sizzle away in the melted liquids?

Not picking on the vocab - I just want to try it and need to make sure
I'm reading it as I think I am!