While perusing foodgawker <insert shameless brag, I had another photo
accepted by them Yippieee!!!, and the scrambled egg photo make the
most popular list woot, woot>
I saw a photo for garlic confit. One really cool thing is her method
for peeling a lot of garlic. Just dip the unpeeled cloves of garlic in
hot boiling water for 20 seconds, then into ice water. Cut off the
root end and the peelings just slide off.

The garlic confit looks wonderful.
http://foodandstyle.wordpress.com/20...garlic-confit/

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 05/01/10

koko > wrote in news:l5pau5hp37f17vlnmhrnd1i7jrrcc3pp3h@
4ax.com:

>
> While perusing foodgawker <insert shameless brag, I had another photo
> accepted by them Yippieee!!!, and the scrambled egg photo make the
> most popular list woot, woot>



It helps when about 35,000 people on here go and look at the link you
provided ;-P

Congrats anyways :-)



> I saw a photo for garlic confit. One really cool thing is her method
> for peeling a lot of garlic. Just dip the unpeeled cloves of garlic in
> hot boiling water for 20 seconds, then into ice water. Cut off the
> root end and the peelings just slide off.


I'll have to try that way, but it'd be just as easy to cut off the root
end, whack 'em with the flat of the knife and take the skin off that way.

The boiling method is good for preserving the shape of the clove, though.



--
_________

Peter
in Brisbane
Australia

"Jeßus" > wrote in
:

> koko > wrote in
> news:l5pau5hp37f17vlnmhrnd1i7jrrcc3pp3h@ 4ax.com:
>
>>
>> While perusing foodgawker <insert shameless brag, I had another photo
>> accepted by them Yippieee!!!, and the scrambled egg photo make the
>> most popular list woot, woot>
>
>
>
> It helps when about 35,000 people on here go and look at the link you
> provided ;-P
>
> Congrats anyways :-)
>
>
>
>> I saw a photo for garlic confit. One really cool thing is her method
>> for peeling a lot of garlic. Just dip the unpeeled cloves of garlic
>> in hot boiling water for 20 seconds, then into ice water. Cut off the
>> root end and the peelings just slide off.
>
>
> I'll have to try that way, but it'd be just as easy to cut off the
> root end, whack 'em with the flat of the knife and take the skin off
> that way.
>
> The boiling method is good for preserving the shape of the clove,
> though.
>
>
>



Oops, just trialling a new newsgroup ID.



--
_________

Peter
in Brisbane
Australia

On Sat, 08 May 2010 13:45:37 GMT, "Jeßus" >
wrote:

>koko > wrote in news:l5pau5hp37f17vlnmhrnd1i7jrrcc3pp3h@
>4ax.com:
>
>>
>> While perusing foodgawker <insert shameless brag, I had another photo
>> accepted by them Yippieee!!!, and the scrambled egg photo make the
>> most popular list woot, woot>
>
>
>
>It helps when about 35,000 people on here go and look at the link you
>provided ;-P
>
>Congrats anyways :-)
>
I've only provided a link to foodgawker, not a link to the photo on
the site.

Thanks_anyway_Peter

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 05/01/10

On May 8, 6:30*am, koko > wrote:
> While perusing foodgawker <insert shameless brag, I had another photo
> accepted by them Yippieee!!!, and the scrambled egg photo make the
> most popular list woot, woot>
> I saw a photo for garlic confit. One really cool thing is her method
> for peeling a lot of garlic. Just dip the unpeeled cloves of garlic in
> hot boiling water for 20 seconds, then into ice water. Cut off the
> root end and the peelings just slide off.
>
> The garlic confit looks wonderful.http://foodandstyle.wordpress.com/20...garlic-confit/

I'm always leery of putting garlic in oil because of the danger of
botulism from anaerobic bacterial growth. Is that enough cooking to
kill the bacteria?

On Sat, 8 May 2010 07:50:48 -0700 (PDT), spamtrap1888
> wrote:

>On May 8, 6:30*am, koko > wrote:
>> While perusing foodgawker <insert shameless brag, I had another photo
>> accepted by them Yippieee!!!, and the scrambled egg photo make the
>> most popular list woot, woot>
>> I saw a photo for garlic confit. One really cool thing is her method
>> for peeling a lot of garlic. Just dip the unpeeled cloves of garlic in
>> hot boiling water for 20 seconds, then into ice water. Cut off the
>> root end and the peelings just slide off.
>>
>> The garlic confit looks wonderful.http://foodandstyle.wordpress.com/20...garlic-confit/
>
>I'm always leery of putting garlic in oil because of the danger of
>botulism from anaerobic bacterial growth. Is that enough cooking to
>kill the bacteria?

Some information says to heat the garlic in the oil to 200*F and
always store it in the refrigerator.

I'm more leery of what comes from some of our major food producers
than I am this.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 05/01/10

koko > wrote in
:

> On Sat, 08 May 2010 13:45:37 GMT, "Jeßus" >
> wrote:
>
>>koko > wrote in
>>news:l5pau5hp37f17vlnmhrnd1i7jrrcc3pp3h@ 4ax.com:
>>
>>>
>>> While perusing foodgawker <insert shameless brag, I had another
>>> photo accepted by them Yippieee!!!, and the scrambled egg photo make
>>> the most popular list woot, woot>
>>
>>
>>
>>It helps when about 35,000 people on here go and look at the link you
>>provided ;-P
>>
>>Congrats anyways :-)
>>
> I've only provided a link to foodgawker, not a link to the photo on
> the site.
>
> Thanks_anyway_Peter


:-)

What was the other pic accepted??




--
_________

Peter
in Brisbane
Australia

spamtrap1888 > wrote in
:

> On May 8, 6:30*am, koko > wrote:
>> While perusing foodgawker <insert shameless brag, I had another photo
>> accepted by them Yippieee!!!, and the scrambled egg photo make the
>> most popular list woot, woot>
>> I saw a photo for garlic confit. One really cool thing is her method
>> for peeling a lot of garlic. Just dip the unpeeled cloves of garlic
>> in hot boiling water for 20 seconds, then into ice water. Cut off the
>> root end and the peelings just slide off.
>>
>> The garlic confit looks
>> wonderful.http://foodandstyle.wordpress.com/2010/
> 04/20/garlic-confit/
>
> I'm always leery of putting garlic in oil because of the danger of
> botulism from anaerobic bacterial growth. Is that enough cooking to
> kill the bacteria?



Oh great.......... here we go again!!!

--
_________

Peter
in Brisbane
Australia

On Sat, 8 May 2010 07:50:48 -0700 (PDT), spamtrap1888 wrote:

> On May 8, 6:30*am, koko > wrote:
>> While perusing foodgawker <insert shameless brag, I had another photo
>> accepted by them Yippieee!!!, and the scrambled egg photo make the
>> most popular list woot, woot>
>> I saw a photo for garlic confit. One really cool thing is her method
>> for peeling a lot of garlic. Just dip the unpeeled cloves of garlic in
>> hot boiling water for 20 seconds, then into ice water. Cut off the
>> root end and the peelings just slide off.
>>
>> The garlic confit looks wonderful.http://foodandstyle.wordpress.com/20...garlic-confit/
>
> I'm always leery of putting garlic in oil because of the danger of
> botulism from anaerobic bacterial growth. Is that enough cooking to
> kill the bacteria?

i think the recipe said keep in the refrigerator up to one week. i don't
think that's time enough for any significant botulinum toxins to build up.

<http://en.wikipedia.org/wiki/Botulinum_toxin>

your pal,
blake

koko wrote:
> While perusing foodgawker <insert shameless brag, I had another photo
> accepted by them Yippieee!!!, and the scrambled egg photo make the
> most popular list woot, woot>
> I saw a photo for garlic confit. One really cool thing is her method
> for peeling a lot of garlic. Just dip the unpeeled cloves of garlic in
> hot boiling water for 20 seconds, then into ice water. Cut off the
> root end and the peelings just slide off.
>
> The garlic confit looks wonderful.
> http://foodandstyle.wordpress.com/20...garlic-confit/

It does, but she recommends keeping it a month in the fridge, which is
unsafe: http://www.hc-sc.gc.ca/hl-vs/iyh-vsv...ic-ail-eng.php

Serene

--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

spamtrap1888 wrote:
> On May 8, 6:30 am, koko > wrote:
>> While perusing foodgawker <insert shameless brag, I had another photo
>> accepted by them Yippieee!!!, and the scrambled egg photo make the
>> most popular list woot, woot>
>> I saw a photo for garlic confit. One really cool thing is her method
>> for peeling a lot of garlic. Just dip the unpeeled cloves of garlic in
>> hot boiling water for 20 seconds, then into ice water. Cut off the
>> root end and the peelings just slide off.
>>
>> The garlic confit looks wonderful.http://foodandstyle.wordpress.com/20...garlic-confit/
>
> I'm always leery of putting garlic in oil because of the danger of
> botulism from anaerobic bacterial growth. Is that enough cooking to
> kill the bacteria?
If the oil is brought to boil of course
although I would be surprised if it lasted 1/2 hat time due to consumption

In article >,
koko > wrote:

> While perusing foodgawker <insert shameless brag, I had another photo
> accepted by them Yippieee!!!, and the scrambled egg photo make the
> most popular list woot, woot>
> I saw a photo for garlic confit. One really cool thing is her method
> for peeling a lot of garlic. Just dip the unpeeled cloves of garlic in
> hot boiling water for 20 seconds, then into ice water. Cut off the
> root end and the peelings just slide off.
>
> The garlic confit looks wonderful.
> http://foodandstyle.wordpress.com/20...garlic-confit/
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
>
> www.kokoscornerblog.com
> updated 05/01/10

Fascinating... :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Sat, 08 May 2010 06:30:23 -0700, koko wrote:

> I saw a photo for garlic confit. One really cool thing is her method
> for peeling a lot of garlic. Just dip the unpeeled cloves of garlic in
> hot boiling water for 20 seconds, then into ice water. Cut off the
> root end and the peelings just slide off.
>
> The garlic confit looks wonderful.
> http://foodandstyle.wordpress.com/20...garlic-confit/

Her definition of 'confit" is overly simplistic. NO, not even that.
It's flat out wrong.

"The term confit is used to describe anything that has been cooked
slowly into a rich, succulent texture".

Relative of Sheldon's, perhaps?

-sw

On Sat, 08 May 2010 07:31:52 -0700, koko wrote:

> On Sat, 08 May 2010 13:45:37 GMT, "Jeßus" >
> wrote:
>
>>koko > wrote in news:l5pau5hp37f17vlnmhrnd1i7jrrcc3pp3h@
>>4ax.com:
>>
>>>
>>> While perusing foodgawker <insert shameless brag, I had another photo
>>> accepted by them Yippieee!!!, and the scrambled egg photo make the
>>> most popular list woot, woot>
>>
>>
>>
>>It helps when about 35,000 people on here go and look at the link you
>>provided ;-P
>>
>>Congrats anyways :-)
>>
> I've only provided a link to foodgawker, not a link to the photo on
> the site.
>
> Thanks_anyway_Peter

Peter is Jebus? That's news to me. No wonder I didn't like either
of them. The number of people I hate from Australia just got
smaller which is improving my perception of that rancid country
(only slightly so far).

-sw

-sw