On Sat, 16 Aug 2008 18:24:55 -0400, TFM® >
wrote:

>
>
>"Corey Richardson" > wrote in message
.. .
>> On Sat, 16 Aug 2008 15:19:51 -0400, TFM® >
>> wrote:
>>
>>>TFM® - I smack cloves with a knife too. Had a garlic press eons ago.
>>>Worthless tool.
>>
>> Isn't it more work though? Plus you have the knife & the cutting board
>> to clean afterwards.
>
>If I'm cooking, both are in use. I highly doubt I'd break out the cleaver
>and cutting board just to smash garlic.
>
>TFM® - Are you from Damascus?

Yes, I suppose that's fair enough.

But when I eat this using jar chili:

http://www.deliaonline.com/recipes/s...li,724,RC.html

I tend to use a press as it seems quicker.

On Sat, 16 Aug 2008 18:29:35 -0400, "cybercat" >
wrote:

>
>"Corey Richardson" > wrote in message
.. .
>> On Fri, 15 Aug 2008 22:22:46 -0400, "Edwin Pawlowski" >
>> wrote:
>>
>>>
>>>"Corey Richardson" > wrote in message
...
>>>> If anyone's looking for a replacement Garlic press, I can thoroughly
>>>> recommend a Zyliss. In the past I've bought cheap ones and they've
>>>> lasted at most a year, but the Zyliss is still going strong over 10
>>>> years later.
>>>>
>>>
>>>I've not touched a garlic press since I found out how easy it is to just
>>>smash and chop. IMO, it gives better flavor than the stuff through a
>>>press.
>>>Faster too, once you learn how.
>>
>> Does chopping by hand with a knife really give a stronger flavour? I
>> thought mincing with a garlic press would, because the garlic is more
>> finely divided?
>
>Smashing then chopping releases more of the compound responsible for the
>flavor and scent.

But a lot of people say that pressed garlic is always "hotter" than
chopped garlic?

I have always been led to believe that mincing garlic in a presser
results in garlic that's more "garlicky" than one chopped with a knife.

"Corey Richardson" > wrote :
>>
>>Smashing then chopping releases more of the compound responsible for the
>>flavor and scent.
>
> But a lot of people say that pressed garlic is always "hotter" than
> chopped garlic?

I said "smashed then chopped," not just chopped
>
> I have always been led to believe that mincing garlic in a presser
> results in garlic that's more "garlicky" than one chopped with a knife.
>
True if you don't smash or crush the garlic first. If you like this gadget,
great, use it! But you get the samer results with any flat object and a
knife.

Sky wrote:

> Dave wrote:
>
>>Edwin Pawlowski wrote:
>>
>>>"Corey Richardson" > wrote in message
...
>>>
>>>
>>>>If anyone's looking for a replacement Garlic press, I can thoroughly
>>>>recommend a Zyliss. In the past I've bought cheap ones and they've
>>>>lasted at most a year, but the Zyliss is still going strong over 10
>>>>years later.
>>>>
>>>
>>>
>>>I've not touched a garlic press since I found out how easy it is to just
>>>smash and chop. IMO, it gives better flavor than the stuff through a press.
>>>Faster too, once you learn how.
>>
>>I use garlic puree, in a tube. It must be the Delia in me (her cheats
>>guide to cooking) :-)
>>
>>Dave
>
>
> I like the tubed stuff, too! Is this cheating? The tubed tomato paste
> is great, also. After all, who uses a whole (albeit small) can of
> tomato paste all at once? Perfect for small doses.

The Delia in me calls for using that as well. I don't get to use it all
that much, wife gets gets back muscle spasms from tomatoes. Tinned or
otherwise.

Dave

"Dave" > wrote

> wife gets gets back muscle spasms from tomatoes. Tinned or otherwise.
>
Poor thing. I have never heard of this. Do they know what causes it? I mean,
what in the tomato?

notbob wrote:
>
> On 2008-08-16, Sky > wrote:
> >
> > I like the tubed stuff, too! Is this cheating? The tubed tomato paste
> > is great, also. After all, who uses a whole (albeit small) can of
> > tomato paste all at once? Perfect for small doses.
>
> It's not cheating if you can get good stuff. I use tube tomato paste.
> Usually better and keeps well. OTOH, I've had horrible luck with tube
> anchovies, the two brands I've tried tasting more like metal than anchovie.
> I would never use tube garlic. I think anything but fresh garlic is vile in
> the extreme and will not buy pre-ground/crushed garlic, even the stuff made
> rather close to where I used to live. Pre-skinned whole cloves is the
> closest to pre-fab I will go.
>
> nb

What counts is "cook's choice" End of story <g>.

Sky, who doesn't mind 'shortcuts' most of the time


--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Lynn from Fargo wrote:
>
> On Aug 16, 1:15 pm, Sky > wrote:
> > Dave wrote:
> >
> > > Edwin Pawlowski wrote:
> > > > "Corey Richardson" > wrote in message
> > > .. .
> >
> > > >>If anyone's looking for a replacement Garlic press, I can thoroughly
> > > >>recommend a Zyliss. In the past I've bought cheap ones and they've
> > > >>lasted at most a year, but the Zyliss is still going strong over 10
> > > >>years later.
> >
> > > > I've not touched a garlic press since I found out how easy it is to just
> > > > smash and chop. IMO, it gives better flavor than the stuff through a press.
> > > > Faster too, once you learn how.
> >
> > > I use garlic puree, in a tube. It must be the Delia in me (her cheats
> > > guide to cooking) :-)
> >
> > > Dave
> >
> > I like the tubed stuff, too! Is this cheating? The tubed tomato paste
> > is great, also. After all, who uses a whole (albeit small) can of
> > tomato paste all at once? Perfect for small doses.
> >
> > Sky
> >
> > --
> > Ultra Ultimate Kitchen Rule - Use the Timer!
> > Ultimate Kitchen Rule -- Cook's Choice
>
> ======================
> So is ginger in a tube
> Lynn in Fargo

There's ginger in a tube????? Dang, I'd probably use that too! But I've
never seen it. And, "Ginger" from Gilligan's Island doesn't count <G>.

Sky, who won't quit the day-job!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Corey Richardson wrote:
>
> On Sat, 16 Aug 2008 09:46:53 -0400, "kilikini"
> > wrote:
>
> >cybercat wrote:
> >> "Edwin Pawlowski" > wrote in message
> >> ...
> >>>
> >>> "Corey Richardson" > wrote in message
> >>> ...
> >>>> If anyone's looking for a replacement Garlic press, I can thoroughly
> >>>> recommend a Zyliss. In the past I've bought cheap ones and they've
> >>>> lasted at most a year, but the Zyliss is still going strong over 10
> >>>> years later.
> >>>>
> >>>
> >>> I've not touched a garlic press since I found out how easy it is to
> >>> just smash and chop. IMO, it gives better flavor than the stuff
> >>> through a press. Faster too, once you learn how.
> >>
> >> I use a large meat tenderizer, mallet-style. I use the flat side and
> >> crush then dice finely. Someone gave me a garlic press and I used it
> >> once, which is as many times as I ever want to clean a garlic press.
> >
> >That was my same feeling for a garlic press - cleaning out those little
> >holes was a PITA! I'll just smack the garlic and dice it, thank you.
> >
> >kili
>
> I don't do the washing-up ;-)

*church lady tone turned on* "Aren't you special"!!!! (sowwy - couldn't
resist <VBG>

Sky, who is no Dana Carvey impersonator!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Giusi wrote on Sat, 16 Aug 2008 09:42:53 +0200:

> "cybercat" > ha scritto nel messaggio
> ...
>>
>> "Edwin Pawlowski" > wrote
>>> Instead of the mallet, I use the side of a wide knife and
>>> bang it with the heel of my hand. Then you pull away the
>>> peel, give a few chops, and into the pan. I can have three
>>> cloves chopped by the time you can find the press.
>>
>> This makes sense. I just lay the mallet on the garlic clove
>> and press with both hands. If I tried banging the flat side
>> of a knife with the heel of my hand I'd hurt my hand and it
>> would not get crushed. I have done this by peeling first and by
>> removing the peel after I crush the garlic. I like to
>> remove the peel first, but am not always that patient. I
>> read that crushing then chopping releases the most allocin? Or
>> whatever the primary active ingredient is in fresh garlic.

>Which is why in many recipes garlic is left whole or even with the
>paper left on.


I'm not disputing your statement about "whole" garlic but I don't think
I have a recipe that calls for it, except for roast garlic itself!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Aug 17, 2:21*am, Sky > wrote:
> Lynn from Fargo wrote:
>
> > On Aug 16, 1:15 pm, Sky > wrote:
> > > Dave wrote:
>
> > > > Edwin Pawlowski wrote:
> > > > > "Corey Richardson" > wrote in message
> > > > .. .
>
> > > > >>If anyone's looking for a replacement Garlic press, I can thoroughly
> > > > >>recommend a Zyliss. In the past I've bought cheap ones and they've
> > > > >>lasted at most a year, but the Zyliss is still going strong over 10
> > > > >>years later.
>
> > > > > I've not touched a garlic press since I found out how easy it is to just
> > > > > smash and chop. IMO, it gives better flavor than the stuff through a press.
> > > > > Faster too, once you learn how.
>
> > > > I use garlic puree, in a tube. It must be the Delia in me (her cheats
> > > > guide to cooking) *:-)
>
> > > > Dave
>
> > > I like the tubed stuff, too! *Is this cheating? *The tubed tomato paste
> > > is great, also. *After all, who uses a whole (albeit small) can of
> > > tomato paste all at once? *Perfect for small doses.
>
> > > Sky
>
> > > --
> > > Ultra Ultimate Kitchen Rule - Use the Timer!
> > > Ultimate Kitchen Rule -- Cook's Choice
>
> > ======================
> > So is ginger in a tube
> > Lynn in Fargo
>
> There's ginger in a tube????? Dang, I'd probably use that too! *But I've
> never seen it. *And, "Ginger" from Gilligan's Island doesn't count <G>.
>
> Sky, who won't quit the day-job!
>
> --
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice
=======================================
Find ginger in a tube at an asian market. The stuff in a jar is good
too.

I just bought a jar of "ginger spread" at a health food store. Made by
"The Ginger People" Ingredients: ginger and sugar (period). Tastes
exact;y like crystalized ginger. Cost less than $5. Can't wait to try
it in stir fries and on crackers with cream cheese and . . .
Lynn

On Sat, 16 Aug 2008 13:15:23 -0500, Sky wrote:
>
> I like the tubed stuff, too! Is this cheating? The tubed tomato paste
> is great, also. After all, who uses a whole (albeit small) can of
> tomato paste all at once? Perfect for small doses.
>
> Sky

is there a particular brand of the tomato paste you like, sky?

your pal,
blake

blake wrote on Sun, 17 Aug 2008 15:28:13 GMT:

> On Sat, 16 Aug 2008 13:15:23 -0500, Sky wrote:
>>
>> I like the tubed stuff, too! Is this cheating? The tubed
>> tomato paste is great, also. After all, who uses a whole
>> (albeit small) can of tomato paste all at once? Perfect for
>> small doses.
>>
>> Sky

> is there a particular brand of the tomato paste you like, sky?


Answering a question diected to Sky: I just buy whatever the Giant
Stores have. They have all been satisfactory. Canned tomato paste is
fine too but I usually have to freeze about half the can which is a
chore.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"blake murphy" > wrote in message
news
> On Sat, 16 Aug 2008 13:15:23 -0500, Sky wrote:
>>
>> I like the tubed stuff, too! Is this cheating? The tubed tomato paste
>> is great, also. After all, who uses a whole (albeit small) can of
>> tomato paste all at once? Perfect for small doses.
>>
>> Sky
>
> is there a particular brand of the tomato paste you like, sky?
>

I like Sky's name, don't you? Do you have blue eyes, Sky?

"James Silverton" > wrote:

>>> read that crushing then chopping releases the most allocin? Or whatever
>>> the primary active ingredient is in fresh garlic.
>
>>Which is why in many recipes garlic is left whole or even with the paper
>>left on.
>
>
> I'm not disputing your statement about "whole" garlic but I don't think I
> have a recipe that calls for it, except for roast garlic itself!
>

I have seen recipes calling for whole garlic that is removed when the dish
is finished. I think they are for people who don't really like garlic.

On Sun, 17 Aug 2008 20:19:15 GMT, "Michael \"Dog3\"" >
wrote:

>TFM® >
. com: in
>rec.food.cooking
>
>>
>>
>> "Gregory Morrow" > wrote in
>> message news
>>>
>>>
>>> Michael "Dog3" wrote:
>>>
>>>> "kilikini" > news:g86lnu$hhj$1
>>>> @news.datemas.de: in rec.food.cooking
>>>>
>>>> > That was my same feeling for a garlic press - cleaning out those
>>>> > little holes was a PITA! I'll just smack the garlic and dice it,
>>>> > thank you.
>>>>
>>>> Yep. Same here. I figure if I ever have something come up that I
>>> actually
>>>> need smooshed garlic I can use the trusty old mortar&pestle. Nothing
>>>> like that has happened in at least the last 20 years so I'll
>>>> continue to smash and chop. Just like Julia taught me to
>>>
>>>
>>> Smoosh the cloves with a can of something, a small can of tomato
>>> sauce or such will usually do...
>>
>>
>> I see cloves squirting all over the place.
>>
>> A thin cleaver (think thin slicing type) can smash multiple cloves at
>> one time. Lay the cleaver down on the cloves and strike with the heel
>> of your hand.
>>
>> Don't make a fist and swing it like a gavel. Past injuries will make
>> themselves apparent at that point. <G>
>>
>> Think karate.
>
>Well... personally I just like the feel of slinging my biggest meat
>cleaver around =)
>
I used a spatula before I got brave enough to use a knife. Either
way, I usually lean on it with the heal of my hand to crush.... but
sometimes using my fist like a sledge hammer is just plain fun. No
injury yet, but I make sure the (wide) blade is facing away from me.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

James Silverton > wrote:

> I'm not disputing your statement about "whole" garlic but I don't think
> I have a recipe that calls for it, except for roast garlic itself!

There are some such recipes. Here is one for chicken with 40 garlic
cloves from _Food Lover's Guide to France_ by Patricia Wells (German
edition, so I had to translate it back into English :-(). She notes
that it is not necessary to restrict oneself to mere 40 garlic cloves,
that they soak up the wine and Cognac and become mild during cooking.
You are supposed to pick up each clove with the fingers and suck the
flesh out of its skin. Wells suggests serving it with a simple green
salad and a robust red wine.

Poulet à l'ail Chez Tante Paulette
Chicken with Garlic Chez Tante Paulette

3 tablespoons extra-virgin, cold pressed olive oil
15 g (1 tablespoon) unsalted butter
1 chicken, cut in serving-sized pieces
salt and freshly ground black pepper to taste
about 40 large cloves of garlic, unpeeled
250 g (1 cup) dry white wine, e.g. Riesling
8 slices baguette
1 garlic clove, peeled
2 tablespoons Cognac
freshly chopped parsley to garnish

1. Heat the oil and butter in a deep 30 cm (12 in) pan over high heat.
(If no large enough pan is available to take up all the chicken pieces,
you can cook the chicken in oil and butter in two pans.) Generously
salt and pepper the chicken. When the oil-butter mixture is hot but not
yet smoking, add the chicken pieces and cook on both sides for 5 minutes
each side, until the skin is evenly golden brown. Regulate the heat
carefully to prevent the skin from splitting.

2. Reduce the heat to medium. Add the unpeeled garlic cloves so that
they lie in one layer at the bottom of the skillet under the chicken
pieces. Sauté for 10 minutes, while shaking the pan frequently, until
the garlic is lightly browned. Deglaze carefully with the wine,
scraping all the browened bits from the bottom of the pan. Cook
uncovered for 10 more minutes until the chicken is ready.

3. Meanwhile, toast the bread on both sides. Cut open the peeled
garlic clove and rub both toast sides generously with it.

4. Heat the Cognac in a very small saucepan over medium-high heat for
20-30 seconds. Ignite with a match and pour over the chicken pieces,
shaking the pan. Go on shaking the pan until the flames subside. Cook,
still shaking the pan for an additional 2 to 3 minutes.

5. To serve, place the toast on a large pre-warmed platter, then
arrange the chicken pieces with garlic on top and pour over the sauce.
Sprinkle with the parsley and serve immediately.

Serves 4.

Victor

"Michael "Dog3"" > wrote

> Well... personally I just like the feel of slinging my biggest meat
> cleaver around =)


Heh.

I'm witcher on that, but we're talking functionality here, not swinging
meat...cleavers...


TFM®

Victor wrote on Sun, 17 Aug 2008 23:55:35 +0200:

>> I'm not disputing your statement about "whole" garlic but I
>> don't think I have a recipe that calls for it, except for
>> roast garlic itself!

> There are some such recipes. Here is one for chicken with 40
> garlic cloves from _Food Lover's Guide to France_ by Patricia
> Wells (German edition, so I had to translate it back into
> English :-(). She notes that it is not necessary to restrict
> oneself to mere 40 garlic cloves, that they soak up the wine
> and Cognac and become mild during cooking. You are supposed to
> pick up each clove with the fingers and suck the flesh out of
> its skin. Wells suggests serving it with a simple green salad
> and a robust red wine.

> Poulet à l'ail Chez Tante Paulette
> Chicken with Garlic Chez Tante Paulette

Now that you mention it, seem to recall roasting lamb with *many*
cloves of garlic inserted. I wonder if if would be just as good if a
little chopped garlic was inserted? .I recall the garlic flavor of the
lamb as being very mild indeed.

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > ha scritto nel messaggio
news:35Wpk.103$482.60@trnddc06...
> Giusi wrote on Sat, 16 Aug 2008 09:42:53 +0200:
>
>> "cybercat" > ha scritto nel messaggio
>> ...
>>>
>>> "Edwin Pawlowski" > wrote
>>>> Instead of the mallet, I use the side of a wide knife and
>>>> bang it with the heel of my hand. Then you pull away the
>>>> peel, give a few chops, and into the pan. I can have three
>>>> cloves chopped by the time you can find the press.
>>>
>>> This makes sense. I just lay the mallet on the garlic clove
>>> and press with both hands. If I tried banging the flat side
>>> of a knife with the heel of my hand I'd hurt my hand and it
>>> would not get crushed. I have done this by peeling first and by removing
>>> the peel after I crush the garlic. I like to
>>> remove the peel first, but am not always that patient. I
>>> read that crushing then chopping releases the most allocin? Or whatever
>>> the primary active ingredient is in fresh garlic.
>
>>Which is why in many recipes garlic is left whole or even with the paper
>>left on.
>
>
> I'm not disputing your statement about "whole" garlic but I don't think I
> have a recipe that calls for it, except for roast garlic itself!
>
> --
>
> James Silverton
> Potomac, Maryland

Many Italian dishes, including, for example, amatriciana sauce. Real
Italian food is much lighter on the garlic than US-Italian versions.

On Sun, 17 Aug 2008 07:27:08 -0700 (PDT), Lynn from Fargo wrote:

> On Aug 17, 2:21*am, Sky > wrote:
>>
>> There's ginger in a tube????? Dang, I'd probably use that too! *But I've
>> never seen it. *And, "Ginger" from Gilligan's Island doesn't count <G>.
>>
>> Sky, who won't quit the day-job!

> =======================================
> Find ginger in a tube at an asian market. The stuff in a jar is good
> too.
>
> I just bought a jar of "ginger spread" at a health food store. Made by
> "The Ginger People" Ingredients: ginger and sugar (period). Tastes
> exact;y like crystalized ginger. Cost less than $5. Can't wait to try
> it in stir fries and on crackers with cream cheese and . . .
> Lynn

i can't help thinking it would be disappointing in a stir-fry, but that's
based on zero experience...

your pal,
blake

On Mon, 18 Aug 2008 15:23:20 GMT, blake murphy
> wrote:

>On Sun, 17 Aug 2008 07:27:08 -0700 (PDT), Lynn from Fargo wrote:
>
>> On Aug 17, 2:21*am, Sky > wrote:
>>>
>>> There's ginger in a tube????? Dang, I'd probably use that too! *But I've
>>> never seen it. *And, "Ginger" from Gilligan's Island doesn't count <G>.
>>>
>>> Sky, who won't quit the day-job!
>
>> =======================================
>> Find ginger in a tube at an asian market. The stuff in a jar is good
>> too.
>>
>> I just bought a jar of "ginger spread" at a health food store. Made by
>> "The Ginger People" Ingredients: ginger and sugar (period). Tastes
>> exact;y like crystalized ginger. Cost less than $5. Can't wait to try
>> it in stir fries and on crackers with cream cheese and . . .
>> Lynn
>
>i can't help thinking it would be disappointing in a stir-fry, but that's
>based on zero experience...
>
I wouldn't use crystallized ginger in a stir fry either.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Mon, 18 Aug 2008 08:55:13 -0700, sf wrote:

> On Mon, 18 Aug 2008 15:23:20 GMT, blake murphy
> > wrote:
>
>>On Sun, 17 Aug 2008 07:27:08 -0700 (PDT), Lynn from Fargo wrote:
>>
>>> On Aug 17, 2:21*am, Sky > wrote:
>>>>
>>>> There's ginger in a tube????? Dang, I'd probably use that too! *But I've
>>>> never seen it. *And, "Ginger" from Gilligan's Island doesn't count <G>.
>>>>
>>>> Sky, who won't quit the day-job!
>>
>>> =======================================
>>> Find ginger in a tube at an asian market. The stuff in a jar is good
>>> too.
>>>
>>> I just bought a jar of "ginger spread" at a health food store. Made by
>>> "The Ginger People" Ingredients: ginger and sugar (period). Tastes
>>> exact;y like crystalized ginger. Cost less than $5. Can't wait to try
>>> it in stir fries and on crackers with cream cheese and . . .
>>> Lynn
>>
>>i can't help thinking it would be disappointing in a stir-fry, but that's
>>based on zero experience...
>>
> I wouldn't use crystallized ginger in a stir fry either.

nope. ginger root is cheap and easily gotten. but i guess it's the
convenience factor here...

your pal,
blake

In article <35Wpk.103$482.60@trnddc06>, James Silverton
> writes

>I'm not disputing your statement about "whole" garlic but I don't think
>I have a recipe that calls for it, except for roast garlic itself!

Whole garlic cloves are used in 7 hour leg of lamb, the recipe for which
I'm sure I posted in ufdm before. They're removed at the end as by then
all the flavour is in the gravy.
--
congokid
Eating out in London? Read my tips...
http://congokid.com

"congokid" > wrote in message
...
> In article <35Wpk.103$482.60@trnddc06>, James Silverton
> > writes
>
>>I'm not disputing your statement about "whole" garlic but I don't think I
>>have a recipe that calls for it, except for roast garlic itself!
>
> Whole garlic cloves are used in 7 hour leg of lamb, the recipe for which
> I'm sure I posted in ufdm before. They're removed at the end as by then
> all the flavour is in the gravy.
> --

Mmm, this sounds pretty good. I have yet to prepare lamb.

On Tue, 19 Aug 2008 16:43:06 +0100, congokid >
wrote:

>In article <35Wpk.103$482.60@trnddc06>, James Silverton
> writes
>
>>I'm not disputing your statement about "whole" garlic but I don't think
>>I have a recipe that calls for it, except for roast garlic itself!
>
>Whole garlic cloves are used in 7 hour leg of lamb, the recipe for which
>I'm sure I posted in ufdm before. They're removed at the end as by then
>all the flavour is in the gravy.

And "chicken with 40 cloves of garlic"!