my sister sent me is now finely chopped and put in small,
one-portion containers and bagged and put in the freezer.
There were about 10 heads left after making some Roasted
Garlic Soup (44 cloves = 21/2 heads) a couple of weeks ago
and Chicken with 40 Cloves of Garlic (3 heads) last week.

I spent a good hour or so peeling all the cloves and
then I chopped them in the food processor. I got well
over 1 c. maybe closer to 2 c. chopped garlic.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Kate Connally" > wrote in message
...
> my sister sent me is now finely chopped and put in small,
> one-portion containers and bagged and put in the freezer.
> There were about 10 heads left after making some Roasted
> Garlic Soup (44 cloves = 21/2 heads) a couple of weeks ago
> and Chicken with 40 Cloves of Garlic (3 heads) last week.
>
> I spent a good hour or so peeling all the cloves and
> then I chopped them in the food processor. I got well
> over 1 c. maybe closer to 2 c. chopped garlic.
>
> Kate
>
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
>

New cologne? Eau de garlique?
-g (smile)

On Mon, 24 May 2010 14:13:21 -0400, Kate Connally
> wrote:

> I spent a good hour or so peeling all the cloves and
> then I chopped them in the food processor. I got well
> over 1 c. maybe closer to 2 c. chopped garlic.

Was it worth the time and effort?

--
Forget the health food. I need all the preservatives I can get.

Virginia Tadrzynski wrote:
> "Kate Connally" > wrote in message
> ...
>
>>my sister sent me is now finely chopped and put in small,
>>one-portion containers and bagged and put in the freezer.
>>There were about 10 heads left after making some Roasted
>>Garlic Soup (44 cloves = 21/2 heads) a couple of weeks ago
>>and Chicken with 40 Cloves of Garlic (3 heads) last week.
>>
>>I spent a good hour or so peeling all the cloves and
>>then I chopped them in the food processor. I got well
>>over 1 c. maybe closer to 2 c. chopped garlic.
>>
>>Kate
>>
>>--
>>Kate Connally
>
>
> New cologne? Eau de garlique?
> -g (smile)
>
>

One time i was feeling lazy and decided to puree my veggies in the FP
rather than dice them with a knife, for the meat laoaf i was makeing.

I put in bell pepper, celery & carrots and choped them up to a fine dice
and when i took the lid off the FP i was stunned by the aroma, if
somebody woud bottle that scent i would wear it. Eau de Jardin?
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

sf wrote:
> On Mon, 24 May 2010 14:13:21 -0400, Kate Connally
> > wrote:
>
>
>>I spent a good hour or so peeling all the cloves and
>>then I chopped them in the food processor. I got well
>>over 1 c. maybe closer to 2 c. chopped garlic.
>
>
> Was it worth the time and effort?
>
Taking a couple of tbs. of finely chopped garlic and inserting between
the skin and flesh of the chicken
and then roasting is very good.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Mon, 24 May 2010 14:13:21 -0400, Kate Connally
> wrote:

>my sister sent me is now finely chopped and put in small,
>one-portion containers and bagged and put in the freezer.
>There were about 10 heads left after making some Roasted
>Garlic Soup (44 cloves = 21/2 heads) a couple of weeks ago
>and Chicken with 40 Cloves of Garlic (3 heads) last week.
>
>I spent a good hour or so peeling all the cloves and
>then I chopped them in the food processor. I got well
>over 1 c. maybe closer to 2 c. chopped garlic.
>
>Kate

Dang, I'll bet your house smells wonderful. Love garlic.

koko
--

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

www.kokoscornerblog.com
updated 05/22/10

In article >,
Kate Connally > wrote:

> my sister sent me is now finely chopped and put in small,
> one-portion containers and bagged and put in the freezer.
> There were about 10 heads left after making some Roasted
> Garlic Soup (44 cloves = 21/2 heads) a couple of weeks ago
> and Chicken with 40 Cloves of Garlic (3 heads) last week.
>
> I spent a good hour or so peeling all the cloves and
> then I chopped them in the food processor. I got well
> over 1 c. maybe closer to 2 c. chopped garlic.
>
> Kate

Does freezing it work well? I've never tried that and am very
interested! My other alternative was to consider purchasing
commercially prepared garlic paste from the Indian spice section at the
store. They also sell Ginger paste.
--
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

In article >,
"Mr. Joseph Littleshoes Esq." > wrote:

> Virginia Tadrzynski wrote:
> > "Kate Connally" > wrote in message
> > ...
> >
> >>my sister sent me is now finely chopped and put in small,
> >>one-portion containers and bagged and put in the freezer.
> >>There were about 10 heads left after making some Roasted
> >>Garlic Soup (44 cloves = 21/2 heads) a couple of weeks ago
> >>and Chicken with 40 Cloves of Garlic (3 heads) last week.
> >>
> >>I spent a good hour or so peeling all the cloves and
> >>then I chopped them in the food processor. I got well
> >>over 1 c. maybe closer to 2 c. chopped garlic.
> >>
> >>Kate
> >>
> >>--
> >>Kate Connally
> >
> >
> > New cologne? Eau de garlique?
> > -g (smile)
> >
> >
>
> One time i was feeling lazy and decided to puree my veggies in the FP
> rather than dice them with a knife, for the meat laoaf i was makeing.
>
> I put in bell pepper, celery & carrots and choped them up to a fine dice
> and when i took the lid off the FP i was stunned by the aroma, if
> somebody woud bottle that scent i would wear it. Eau de Jardin?

Sounds fabulous. :-)
--
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

In article >,
"Mr. Joseph Littleshoes Esq." > wrote:

> sf wrote:
> > On Mon, 24 May 2010 14:13:21 -0400, Kate Connally
> > > wrote:
> >
> >
> >>I spent a good hour or so peeling all the cloves and
> >>then I chopped them in the food processor. I got well
> >>over 1 c. maybe closer to 2 c. chopped garlic.
> >
> >
> > Was it worth the time and effort?
> >
> Taking a couple of tbs. of finely chopped garlic and inserting between
> the skin and flesh of the chicken
> and then roasting is very good.

How many people here use the jarred stuff? It's been awhile but it
really did have it's uses. I mostly use fresh pressed and granulated
now, but have considered going back to it.
--
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 Mon, 24 May 2010 20:08:56 -0500, Omelet >
wrote:

> How many people here use the jarred stuff? It's been awhile but it
> really did have it's uses. I mostly use fresh pressed and granulated
> now, but have considered going back to it.

Not jarred. My cheat is to buy them fresh, prepeeled and whole at the
green grocer.

--
Forget the health food. I need all the preservatives I can get.

In article >,
sf > wrote:

> On Mon, 24 May 2010 20:08:56 -0500, Omelet >
> wrote:
>
> > How many people here use the jarred stuff? It's been awhile but it
> > really did have it's uses. I mostly use fresh pressed and granulated
> > now, but have considered going back to it.
>
> Not jarred. My cheat is to buy them fresh, prepeeled and whole at the
> green grocer.

Mm, I can get them that way too.

Thanks for the reminder. ;-)

The pre-peeled keep for about 2 weeks.
--
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

In article >,
sf > wrote:

> On Mon, 24 May 2010 22:56:16 -0500, Omelet >
> wrote:
>
> > The pre-peeled keep for about 2 weeks.
>
> Or you could chop them all at once and freeze like the OP.

Which is why I asked the original question... I've never frozen garlic
and wonder how it turns out? I don't care for freezing onions.
--
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 5/24/2010 1:13 PM, Kate Connally wrote:
> my sister sent me is now finely chopped and put in small,
> one-portion containers and bagged and put in the freezer.
> There were about 10 heads left after making some Roasted
> Garlic Soup (44 cloves = 21/2 heads) a couple of weeks ago
> and Chicken with 40 Cloves of Garlic (3 heads) last week.
>
> I spent a good hour or so peeling all the cloves and
> then I chopped them in the food processor. I got well
> over 1 c. maybe closer to 2 c. chopped garlic.
>
> Kate
>

The Roasted Garlic Soup sounds really good. I like the food processor
for chopping garlic, it works surprisingly well.

Hang onto that garlic, we have a lot of vampire shows on television. ;-)
True Blood starts June 13th.

Becca

On 5/25/2010 9:58 AM, Stu wrote:
> On Tue, 25 May 2010 09:43:00 -0500, > wrote:
>> The Roasted Garlic Soup sounds really good. I like the food processor
>> for chopping garlic, it works surprisingly well.
>>
>> Hang onto that garlic, we have a lot of vampire shows on television. ;-)
>> True Blood starts June 13th.
>>
>> Becca
>>
> Not to forget DayBreakers just out on DVD, it will creep you out.
>

Haven't seen DayBreakers... yet.

Becca

On 5/25/2010 10:43 AM, Becca wrote:
> On 5/24/2010 1:13 PM, Kate Connally wrote:
>> my sister sent me is now finely chopped and put in small,
>> one-portion containers and bagged and put in the freezer.
>> There were about 10 heads left after making some Roasted
>> Garlic Soup (44 cloves = 21/2 heads) a couple of weeks ago
>> and Chicken with 40 Cloves of Garlic (3 heads) last week.
>>
>> I spent a good hour or so peeling all the cloves and
>> then I chopped them in the food processor. I got well
>> over 1 c. maybe closer to 2 c. chopped garlic.
>>
>> Kate
>>
>
> The Roasted Garlic Soup sounds really good. I like the food processor
> for chopping garlic, it works surprisingly well.
>
> Hang onto that garlic, we have a lot of vampire shows on television. ;-)
> True Blood starts June 13th.
>
> Becca

I can see it now . . . a vampire comes to the door and tries to
break in . . . I run to the kitchen, throw open the freezer,
grab the bag of garlic, and hold it out in front of me to
ward off the vampire. I wonder, would I have to take the garlic
out of the bag and take the lid off the container for it to work?
Would frozen garlic even work? I don't think I'd have time to
defrost it in the mw. Hmmm????

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 5/24/2010 9:06 PM, Omelet wrote:
> In >,
> Kate > wrote:
>
>> my sister sent me is now finely chopped and put in small,
>> one-portion containers and bagged and put in the freezer.
>> There were about 10 heads left after making some Roasted
>> Garlic Soup (44 cloves = 21/2 heads) a couple of weeks ago
>> and Chicken with 40 Cloves of Garlic (3 heads) last week.
>>
>> I spent a good hour or so peeling all the cloves and
>> then I chopped them in the food processor. I got well
>> over 1 c. maybe closer to 2 c. chopped garlic.
>>
>> Kate
>
> Does freezing it work well? I've never tried that and am very
> interested! My other alternative was to consider purchasing
> commercially prepared garlic paste from the Indian spice section at the
> store. They also sell Ginger paste.

Well, I don't know. First time I've done it. But I think it
will be okay. I didn't want to mess with trying to preserve
it in vinegar or oil or whatever. We'll see next time I need
to use it in something. My aunt buys jars of garlic puree or
whatever at the supermarket. I prefer to use fresh garlic.
The only reason I did this was to save the garlic since it would
take me forever to use it all up.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 5/24/2010 3:41 PM, sf wrote:
> On Mon, 24 May 2010 14:13:21 -0400, Kate Connally
> > wrote:
>
>> I spent a good hour or so peeling all the cloves and
>> then I chopped them in the food processor. I got well
>> over 1 c. maybe closer to 2 c. chopped garlic.
>
> Was it worth the time and effort?

I think so.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Tue, 25 May 2010 05:26:18 -0500, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> > On Mon, 24 May 2010 22:56:16 -0500, Omelet >
> > wrote:
> >
> > > The pre-peeled keep for about 2 weeks.
> >
> > Or you could chop them all at once and freeze like the OP.
>
> Which is why I asked the original question... I've never frozen garlic
> and wonder how it turns out? I don't care for freezing onions.

I don't freeze garlic either. It's too easy to buy it fresh.

--
Forget the health food. I need all the preservatives I can get.

On Tue, 25 May 2010 10:39:11 -0500, Becca > wrote:

> On 5/25/2010 9:58 AM, Stu wrote:
> > On Tue, 25 May 2010 09:43:00 -0500, > wrote:
> >> The Roasted Garlic Soup sounds really good. I like the food processor
> >> for chopping garlic, it works surprisingly well.
> >>
> >> Hang onto that garlic, we have a lot of vampire shows on television. ;-)
> >> True Blood starts June 13th.
> >>
> >> Becca
> >>
> > Not to forget DayBreakers just out on DVD, it will creep you out.
> >
>
> Haven't seen DayBreakers... yet.
>

Just curious. These shows are/were on what channel? I don't have
HBO.


--
Forget the health food. I need all the preservatives I can get.

On Tue, 25 May 2010 12:05:21 -0400, Kate Connally
> wrote:

> Would frozen garlic even work?

I guess you could throw it at the vampire in a pinch.

--
Forget the health food. I need all the preservatives I can get.

sf wrote:
> On Mon, 24 May 2010 22:56:16 -0500, Omelet >
> wrote:
>
>
>>The pre-peeled keep for about 2 weeks.
>
>
> Or you could chop them all at once and freeze like the OP.
>

I posted a mojo de ajo recipe here a couple of weeks ago, as a garlic
sauce i didn't think much of it but as a all purpose garlic oil it is
very good.

http://www.cookingjunkies.com/rec-fo...ajo-33940.html
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Kate Connally wrote:
> On 5/25/2010 10:43 AM, Becca wrote:
>
>> On 5/24/2010 1:13 PM, Kate Connally wrote:
>>
>>> my sister sent me is now finely chopped and put in small,
>>> one-portion containers and bagged and put in the freezer.
>>> There were about 10 heads left after making some Roasted
>>> Garlic Soup (44 cloves = 21/2 heads) a couple of weeks ago
>>> and Chicken with 40 Cloves of Garlic (3 heads) last week.
>>>
>>> I spent a good hour or so peeling all the cloves and
>>> then I chopped them in the food processor. I got well
>>> over 1 c. maybe closer to 2 c. chopped garlic.
>>>
>>> Kate
>>>
>>
>> The Roasted Garlic Soup sounds really good. I like the food processor
>> for chopping garlic, it works surprisingly well.
>>
>> Hang onto that garlic, we have a lot of vampire shows on television. ;-)
>> True Blood starts June 13th.
>>
>> Becca
>
>
> I can see it now . . . a vampire comes to the door and tries to
> break in . . . I run to the kitchen, throw open the freezer,
> grab the bag of garlic, and hold it out in front of me to
> ward off the vampire. I wonder, would I have to take the garlic
> out of the bag and take the lid off the container for it to work?
> Would frozen garlic even work? I don't think I'd have time to
> defrost it in the mw. Hmmm????
>
> Kate
>

Ever see the film "The Fearless Vampire Killers"?

http://en.wikipedia.org/wiki/The_Fea...ampire_Killers

There's a scene where the nubile, scantily clad victim grabs a crucifix
off a wall as the vampire bends over her neck, shoves it i the vampires
face and he laughs and says in a Bella Lugosi accent "I'm not that kind"
.....meaning, this was a Jewish Vampire and proceeds to vampirize her as
she desperately tries to form a Jewish star of David with her fingers.
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On 5/25/2010 12:21 PM, sf wrote:
> On Tue, 25 May 2010 10:39:11 -0500, > wrote:
>
>
>> On 5/25/2010 9:58 AM, Stu wrote:
>>
>>> On Tue, 25 May 2010 09:43:00 -0500, > wrote:
>>>
>>>> The Roasted Garlic Soup sounds really good. I like the food processor
>>>> for chopping garlic, it works surprisingly well.
>>>>
>>>> Hang onto that garlic, we have a lot of vampire shows on television. ;-)
>>>> True Blood starts June 13th.
>>>>
>>>> Becca
>>>>
>>>>
>>> Not to forget DayBreakers just out on DVD, it will creep you out.
>>>
>>>
>> Haven't seen DayBreakers... yet.
>>
>>
>
> Just curious. These shows are/were on what channel? I don't have
> HBO.
>


True Blood is on HBO, Vampire Diaries is on CW. There is a new vampire
series coming out, but I can not remember the name or the network. It
must be a senior moment.

Becca

Becca wrote:
> On 5/25/2010 12:21 PM, sf wrote:
>> On Tue, 25 May 2010 10:39:11 -0500, > wrote:
>>
>>
>>> On 5/25/2010 9:58 AM, Stu wrote:
>>>
>>>> On Tue, 25 May 2010 09:43:00 -0500, > wrote:
>>>>
>>>>> The Roasted Garlic Soup sounds really good. I like the food processor
>>>>> for chopping garlic, it works surprisingly well.
>>>>>
>>>>> Hang onto that garlic, we have a lot of vampire shows on
>>>>> television. ;-)
>>>>> True Blood starts June 13th.
>>>>>
>>>>> Becca
>>>>>
>>>>>
>>>> Not to forget DayBreakers just out on DVD, it will creep you out.
>>>>
>>>>
>>> Haven't seen DayBreakers... yet.
>>>
>>>
>>
>> Just curious. These shows are/were on what channel? I don't have
>> HBO.
>>
>
>
> True Blood is on HBO, Vampire Diaries is on CW. There is a new vampire
> series coming out, but I can not remember the name or the network. It
> must be a senior moment.
>
> Becca

The Gates, a summer series on ABC starting June 20th. Hmm. That's a
Sunday. Same as True Blood. Coincidence?

Tracy

On Tue, 25 May 2010 11:48:34 -0700, "Mr. Joseph Littleshoes Esq."
> wrote:

> I posted a mojo de ajo recipe here a couple of weeks ago, as a garlic
> sauce i didn't think much of it but as a all purpose garlic oil it is
> very good.
>
> http://www.cookingjunkies.com/rec-fo...ajo-33940.html

I missed that thread, thanks. Which EVOO did you buy?

--
Forget the health food. I need all the preservatives I can get.

On Tue, 25 May 2010 14:11:06 -0500, Becca > wrote:

> True Blood is on HBO, Vampire Diaries is on CW. There is a new vampire
> series coming out, but I can not remember the name or the network. It
> must be a senior moment.

CW? Not familiar with that one.

--
Forget the health food. I need all the preservatives I can get.

sf wrote:
> On Tue, 25 May 2010 11:48:34 -0700, "Mr. Joseph Littleshoes Esq."
> > wrote:
>
>
>>I posted a mojo de ajo recipe here a couple of weeks ago, as a garlic
>>sauce i didn't think much of it but as a all purpose garlic oil it is
>>very good.
>>
>>http://www.cookingjunkies.com/rec-fo...ajo-33940.html
>
>
> I missed that thread, thanks. Which EVOO did you buy?
>

Colvita, which was ok, but i made another batch with peanut oil that i
liked even better.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

sf wrote:
> On Tue, 25 May 2010 14:11:06 -0500, Becca > wrote:
>
>> True Blood is on HBO, Vampire Diaries is on CW. There is a new vampire
>> series coming out, but I can not remember the name or the network. It
>> must be a senior moment.
>
> CW? Not familiar with that one.
>


Is this your area?

http://cwbayarea.com/


The CW has a very young demographic with shows like Gossip Girl and
One Tree Hill. Also Smallville, Supernatural, and the Vampire Diaries.

-Tracy

On Tue, 25 May 2010 16:52:48 -0400, Tracy > wrote:

>
>
> sf wrote:
> > On Tue, 25 May 2010 14:11:06 -0500, Becca > wrote:
> >
> >> True Blood is on HBO, Vampire Diaries is on CW. There is a new vampire
> >> series coming out, but I can not remember the name or the network. It
> >> must be a senior moment.
> >
> > CW? Not familiar with that one.
> >
>
>
> Is this your area?
>
> http://cwbayarea.com/
>
>
> The CW has a very young demographic with shows like Gossip Girl and
> One Tree Hill. Also Smallville, Supernatural, and the Vampire Diaries.
>

OIC... it's KBCW, ch. 12 or 712 here. Thanks! I'm watching Judge Joe
Brown on it right now.

--
Forget the health food. I need all the preservatives I can get.

On 5/25/2010 3:21 PM, Tracy wrote:
>
>
> Becca wrote:
>>
>> True Blood is on HBO, Vampire Diaries is on CW. There is a new
>> vampire series coming out, but I can not remember the name or the
>> network. It must be a senior moment.
>>
>> Becca
>
> The Gates, a summer series on ABC starting June 20th. Hmm. That's a
> Sunday. Same as True Blood. Coincidence?
>
> Tracy

Thanks Tracy, you're a doll! I will be sure to record both of them.

Becca

On Tue, 25 May 2010 19:18:05 -0500, Becca > wrote:

> On 5/25/2010 3:21 PM, Tracy wrote:
> >
> >
> > Becca wrote:
> >>
> >> True Blood is on HBO, Vampire Diaries is on CW. There is a new
> >> vampire series coming out, but I can not remember the name or the
> >> network. It must be a senior moment.
> >>
> >> Becca
> >
> > The Gates, a summer series on ABC starting June 20th. Hmm. That's a
> > Sunday. Same as True Blood. Coincidence?
> >
> > Tracy
>
> Thanks Tracy, you're a doll! I will be sure to record both of them.
>
Sounds like a vampire showdown!


--
Forget the health food. I need all the preservatives I can get.

In article >,
Kate Connally > wrote:

> > Does freezing it work well? I've never tried that and am very
> > interested! My other alternative was to consider purchasing
> > commercially prepared garlic paste from the Indian spice section at the
> > store. They also sell Ginger paste.
>
> Well, I don't know. First time I've done it. But I think it
> will be okay. I didn't want to mess with trying to preserve
> it in vinegar or oil or whatever. We'll see next time I need
> to use it in something. My aunt buys jars of garlic puree or
> whatever at the supermarket. I prefer to use fresh garlic.
> The only reason I did this was to save the garlic since it would
> take me forever to use it all up.
>
> Kate

Thanks. :-) Please let us know how it works out when you go to use it?
I guess if you can freeze onions (I purchase frozen pearl onions as they
are a fraction of the price of fresh), I guess that freezing garlic
would work. I think I'd be tempted to maybe blanch it first?

I dunno...
--
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

In article >,
sf > wrote:

> On Tue, 25 May 2010 05:26:18 -0500, Omelet >
> wrote:
>
> > In article >,
> > sf > wrote:
> >
> > > On Mon, 24 May 2010 22:56:16 -0500, Omelet >
> > > wrote:
> > >
> > > > The pre-peeled keep for about 2 weeks.
> > >
> > > Or you could chop them all at once and freeze like the OP.
> >
> > Which is why I asked the original question... I've never frozen garlic
> > and wonder how it turns out? I don't care for freezing onions.
>
> I don't freeze garlic either. It's too easy to buy it fresh.

But she had an excess that was given to her so needed to preserve it.
Oddly enough, while I won't freeze onions myself, I do purchase fresh
frozen pearl onions. <g> Those little suckers are too high in price
fresh.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
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Subject

Peal extra, place in jar, cover garlic with olive oil, then cover jar
and refrigerate.

Plan B:

Buy a jar of pealed garlic buds from Christopher Ranch (Big garlic
grower in central California) distributor, add olive oil when jar is
first opened, reseal and refrigerate.

When garlic is consumed, you now have garlic flavored olive oil left.

Lew

On Mon, 24 May 2010 22:24:23 -0700, sf > wrote:

>On Mon, 24 May 2010 22:56:16 -0500, Omelet >
>wrote:
>
>> The pre-peeled keep for about 2 weeks.
>
>Or you could chop them all at once and freeze like the OP.

The g/f simply dices fresh garlic in the food processor, then into
glass jars... then stored in the cupboard. Never had a problem doing
this.