I just returned from Italy where we participated in a cooking lesson at the Cordon Bleu Cooking School in Florence. They cored the garlic due to bitterness and difficulty in digestion. I have a problem with digesting garlic but decided to try it. I had no difficulty with any of the food that we prepared during the lesson. I will be coring my garlic in the future.

> wrote in message
...
I just returned from Italy where we participated in a cooking lesson at the
Cordon Bleu Cooking School in Florence. They cored the garlic due to
bitterness and difficulty in digestion. I have a problem with digesting
garlic but decided to try it. I had no difficulty with any of the food that
we prepared during the lesson. I will be coring my garlic in the future.

---

What does that mean?

"Julie Bove" > wrote in
:

>
> > wrote in message
> ...
> I just returned from Italy where we participated in a cooking lesson
> at the Cordon Bleu Cooking School in Florence. They cored the garlic
> due to bitterness and difficulty in digestion. I have a problem with
> digesting garlic but decided to try it. I had no difficulty with any
> of the food that we prepared during the lesson. I will be coring my
> garlic in the future.
>
> ---
>
> What does that mean?
>
It means taking out the nasty scion, something any civilized person already
knows to do.
>



--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

On Thu, 22 May 2014 05:41:56 -0700, "Julie Bove"
> wrote:

>
> > wrote in message
> ...
> I just returned from Italy where we participated in a cooking lesson at the
> Cordon Bleu Cooking School in Florence. They cored the garlic due to
> bitterness and difficulty in digestion. I have a problem with digesting
> garlic but decided to try it. I had no difficulty with any of the food that
> we prepared during the lesson. I will be coring my garlic in the future.
>
> ---
>
> What does that mean?

I think it's talking about the sprouted (green) part. Sprouted garlic
has been a big enough issue to be a topic of discussion here in the
past.


--

Good Food.
Good Friends.
Good Memories.

On 5/22/2014 9:08 AM, sf wrote:
> On Thu, 22 May 2014 05:41:56 -0700, "Julie Bove"
> > wrote:
>
>>
>> > wrote in message
>> ...
>> I just returned from Italy where we participated in a cooking lesson at the
>> Cordon Bleu Cooking School in Florence. They cored the garlic due to
>> bitterness and difficulty in digestion. I have a problem with digesting
>> garlic but decided to try it. I had no difficulty with any of the food that
>> we prepared during the lesson. I will be coring my garlic in the future.
>>
>> ---
>>
>> What does that mean?
>
> I think it's talking about the sprouted (green) part. Sprouted garlic
> has been a big enough issue to be a topic of discussion here in the
> past.
>
>
I know garlic may begin to show signs of sprouting but I'm glad it has
never bothered me. Does garlic in Italy usually sprout before it is used?


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Thu, 22 May 2014 13:06:21 +0000 (UTC), "Winters_Lackey"
> wrote:

> "Julie Bove" > wrote in
> :
>
> >
> > > wrote in message
> > ...
> > I just returned from Italy where we participated in a cooking lesson
> > at the Cordon Bleu Cooking School in Florence. They cored the garlic
> > due to bitterness and difficulty in digestion. I have a problem with
> > digesting garlic but decided to try it. I had no difficulty with any
> > of the food that we prepared during the lesson. I will be coring my
> > garlic in the future.
> >
> > ---
> >
> > What does that mean?
> >
> It means taking out the nasty scion, something any civilized person already
> knows to do.
> >

Too bad you're being so judgmental because we could have had a (short)
conversation about leaving it in or removing it.
http://www.davidlebovitz.com/2014/01...m-from-garlic/
http://www.finecooking.com/item/1094...c-from-sprouts


--

Good Food.
Good Friends.
Good Memories.

On Thu, 22 May 2014 13:06:21 +0000 (UTC), "Winters_Lackey"
> wrote:

>"Julie Bove" > wrote in
:
>
>>
>> > wrote in message
>> ...
>> I just returned from Italy where we participated in a cooking lesson
>> at the Cordon Bleu Cooking School in Florence. They cored the garlic
>> due to bitterness and difficulty in digestion. I have a problem with
>> digesting garlic but decided to try it. I had no difficulty with any
>> of the food that we prepared during the lesson. I will be coring my
>> garlic in the future.
>>
>> ---
>>
>> What does that mean?
>>
>It means taking out the nasty scion, something any civilized person already
>knows to do.

That "heart" is the best part, cooks treat.

On Thu, 22 May 2014 07:00:29 -0700, sf > wrote:

>On Thu, 22 May 2014 13:06:21 +0000 (UTC), "Winters_Lackey"
> wrote:
>
>> "Julie Bove" > wrote in
>> :
>>
>> >
>> > > wrote in message
>> > ...
>> > I just returned from Italy where we participated in a cooking lesson
>> > at the Cordon Bleu Cooking School in Florence. They cored the garlic
>> > due to bitterness and difficulty in digestion. I have a problem with
>> > digesting garlic but decided to try it. I had no difficulty with any
>> > of the food that we prepared during the lesson. I will be coring my
>> > garlic in the future.
>> >
>> > ---
>> >
>> > What does that mean?
>> >
>> It means taking out the nasty scion, something any civilized person already
>> knows to do.
>> >
>
>Too bad you're being so judgmental because we could have had a (short)
>conversation about leaving it in or removing it.
>http://www.davidlebovitz.com/2014/01...m-from-garlic/
>http://www.finecooking.com/item/1094...c-from-sprouts

Bryan is undiagnosed (officially) and untreated Narcissitic
Personality Disorder, and part of that psychiatgric disorder is
lacking empathy, believing his way is the best and only correct way,
and having great disdain for anyone he feels superior to!

Bryan, please get psychiatric help ASAP!

John Kuthe...

> wrote:
> I just returned from Italy where we participated in a cooking lesson at
> the Cordon Bleu Cooking School in Florence. They cored the garlic due to
> bitterness and difficulty in digestion. I have a problem with digesting
> garlic but decided to try it. I had no difficulty with any of the food
> that we prepared during the lesson. I will be coring my garlic in the future.

It's a wasteful gimmicky trick, just like throwing away the bottom part of
an onion.

On 5/22/2014 4:23 PM, Oregonian Haruspex wrote:
> > wrote:
>> I just returned from Italy where we participated in a cooking lesson at
>> the Cordon Bleu Cooking School in Florence. They cored the garlic due to
>> bitterness and difficulty in digestion. I have a problem with digesting
>> garlic but decided to try it. I had no difficulty with any of the food
>> that we prepared during the lesson. I will be coring my garlic in the future.
>
> It's a wasteful gimmicky trick, just like throwing away the bottom part of
> an onion.
>

What part of garlic would be the "core"? I didn't realize that it had one.

"Travis McGee" > wrote in message
...
> On 5/22/2014 4:23 PM, Oregonian Haruspex wrote:
>> > wrote:
>>> I just returned from Italy where we participated in a cooking lesson at
>>> the Cordon Bleu Cooking School in Florence. They cored the garlic due
>>> to
>>> bitterness and difficulty in digestion. I have a problem with digesting
>>> garlic but decided to try it. I had no difficulty with any of the food
>>> that we prepared during the lesson. I will be coring my garlic in the
>>> future.
>>
>> It's a wasteful gimmicky trick, just like throwing away the bottom part
>> of
>> an onion.
>>
>
> What part of garlic would be the "core"? I didn't realize that it had one.

Me either.

In article >,
wrote:

> I just returned from Italy where we participated in a cooking lesson at the
> Cordon Bleu Cooking School in Florence. They cored the garlic due to
> bitterness and difficulty in digestion. I have a problem with digesting
> garlic but decided to try it. I had no difficulty with any of the food that
> we prepared during the lesson. I will be coring my garlic in the future.

Around here, a head of garlic doesn't last long enough to sprout.

Isaac