On Jul 23, 11:45*am, Bobo Bonobo® > wrote:
> On Jul 23, 11:30*am, hahabogus > wrote:
>
> > @@@@@ Now You're Cooking! Export Format
>
> > Damsel's Italian Beef
>
> > Crockpot, tested
>
> > 1 tablespoon olive oil
> > 5 pounds round roast, trimmed; (bottom round)
> > 7 cloves garlic; crushed
> > 1 tablespoon dried oregano
> > 1 tablespoon dried basil
> > 2 teaspoons red pepper flakes
> > 1 teaspoon salt
> > 1/2 teaspoon garlic powder
> > 1 1/2 cups beef broth
>
> What I don't understand is why it has both fresh garlic, and garlic
> powder. *Surely the only ways powdered is superior to fresh are
> perishability and convenience.
>
> --Bryan

There is no such thing as too much garlic! At least with fresh garlic.
1/2 tsp of garlic powder is not gonna be too much, even with the 7
cloves of fresh.

I put two full HEADS of garlic in my Magical Garlic Potatoes, modified
from Riddle's Penultimate'a recipe:


5 lbs potatoes

4 cups 40% cream

2 heads of fresh garlic (not the stuff in jars!)

1 tsp salt

1 tsp white pepper (black pepper works too, but makes black specks in
the sauce!)

Gruyere swiss cheese


Peel (optional I suppose) and slice up the potatoes into chunk slices
about 1/4 inch thick. Peel and mince the garlic, and I pare that
little green plant out of the middle of each clove (A PITA, but it's
kinda fun too!)

In a large pot, put the potato pieces, the cream, the garlic and the
salt and pepper and bring to a gentle boil for about 10-15 mins. Thin
with a little milk to make it easy to stir.

Then pour into a shallow baking pan like a lasagna pan, and grate
Gruyere cheese on top. Bake at 350F for 40 mins or into until the
Gruyere gets light golden brown.

Let sit for 30 mins after baking, and enjoy!

John Kuthe...