On Mon, 29 Mar 2004, kilikini wrote:

>
> "RobertE" > wrote in message
> news
> > > Garlic or chive odor will stay on my fingers for up to 4 days
> > > after I handle them.
> >
> > > Is there any way to get rid of it? HELP ME PLEASE!
> >
> > As has already been mentioned here, use coffee grounds. When I'm chopping
> > garlic I make up the cafetiere of coffee. Drink the coffee, of course,
> but
> > instead of flushing the grounds down the drain, scoop them out and rub
> > thoroughly into your hands. Give them a good rinse, then use soap and
> water
> > as normal to get rid of the coffee oils. Works every time.
> >
>
> Well, I tried the stainless steel rub ( used the dog's water bowl) but that
> didn't seem to help me much. I don't have any baking soda in the house, so
> I couldn't try that method, but I waited until the roomie made coffee and
> then rubbed the grounds on my hands. After a thorough washing with soap, my
> fingers smell....funky. Not immediately like stale chives, but I think the
> smell is going to come back later. At least funky is better than
> nauseatingly chive-y. <g>

Three things. First, is the dog bowl really stainless steel? You might
have better luck with a knife or a spoon. Second, you need to rub the
thing under warm running water. Third, the shape of a bowl might make it
hard to rub the thing. Again, use a spoon.

My friend had a block of stainless steel in his kitchen. When I asked him
why he explained that it was good for removing the smell of garlic. I was
skeptical but it really does work.

There are different types of stainless steel. I'm not sure if that will
make a difference. My friend's block of steel was quite shiny and
reflective. I have some spoons that are similar and use them at my place.
NOTE: chromed is not stainless steel.

--
Send e-mail to: darrell at cs dot toronto dot edu
Don't send e-mail to

Okay, I *overly* tried the stainless steel thing. I used three different
brands of spoons under hot sudsy water, and then went to a fork to get the
tines underneath my fingernails. No go. It almost smells more like chives
and it's a couple of days later. My fingernails are nice and clean, tho.

I guess it just has to wear off. Oh well.

Thanks for the suggestions.

kili

kilikini wrote:

> I guess it just has to wear off. Oh well.


You're not getting away that easily. Nice try though. If, for some
reason, the stainless isn't working for you, go to any supermarket and
try the baking soda or the lemon. (Try the baking soda. That
suggestion was mine, and a small box may well cost less than a lemon.)
Or stop by Starbucks for coffee grounds. You're our test study, and we
want to know what works and what doesn't. Good guinea pigs are hard to
find. Now that you're it, we want to keep experimenting.

--Lia

"Julia Altshuler" > wrote in message
news:bYjac.139343$Cb.1490229@attbi_s51...
> kilikini wrote:
>
> > I guess it just has to wear off. Oh well.
>
>
> You're not getting away that easily. Nice try though. If, for some
> reason, the stainless isn't working for you, go to any supermarket and
> try the baking soda or the lemon. (Try the baking soda. That
> suggestion was mine, and a small box may well cost less than a lemon.)
> Or stop by Starbucks for coffee grounds. You're our test study, and we
> want to know what works and what doesn't. Good guinea pigs are hard to
> find. Now that you're it, we want to keep experimenting.
>
> --Lia
>

LOL, thanks alot! In all honesty, it's been about an hour since I tried the
stainless steel spoon/fork thing and I have to say that I think the odor has
decreased slightly. I mean now that my fingers have thoroughly dried. It's
better. It is. Not gone, just........ better. So, since this *did* seem
to cut the aroma, if I can take a break and walk the trek to the store to
buy baking soda and lemon, I may just be in good shape.

In other words, if I do walk to the store, I'll pick up those items and
another potato to see if this works in full. Cut chives, use stainless
steel, wait an hour or so, use baking soda, finish up with a nice lemon
twist. LOL

kili

"kilikini" > wrote in
:

> Okay, I *overly* tried the stainless steel thing. I used three
> different brands of spoons under hot sudsy water, and then went to a
> fork to get the tines underneath my fingernails. No go. It almost
> smells more like chives and it's a couple of days later. My
> fingernails are nice and clean, tho.
>
> I guess it just has to wear off. Oh well.
>
> Thanks for the suggestions.
>
> kili

Try loving a kitty cat for awhile and it won't bother you. LOL

--
StocksRus®

"StocksRus®" > wrote in message
0...
> "kilikini" > wrote in
> :
>
> > Okay, I *overly* tried the stainless steel thing. I used three
> > different brands of spoons under hot sudsy water, and then went to a
> > fork to get the tines underneath my fingernails. No go. It almost
> > smells more like chives and it's a couple of days later. My
> > fingernails are nice and clean, tho.
> >
> > I guess it just has to wear off. Oh well.
> >
> > Thanks for the suggestions.
> >
> > kili
>
> Try loving a kitty cat for awhile and it won't bother you. LOL
>
> --
> StocksRus®
>
>

Groomed my cats and my dog. Doesn't seem to help. But the dog keeps
smelling my fingers..............<g>
kili

kilikini wrote:


> In other words, if I do walk to the store, I'll pick up those items and
> another potato to see if this works in full. Cut chives, use stainless
> steel, wait an hour or so, use baking soda, finish up with a nice lemon
> twist.


A thought: Don't combine the baking soda with the lemon. I talked this
over with my boyfriend today. I don't know enough chemistry to be sure
why the baking soda works. He thought it might absorb odors by being a
dessicant, by drying them out. I thought it had to do with the baking
soda being a mild base. If that's it, then don't combine it with lemon
which is a mild acid. They'd cancel each other out.

--Lia

kilikini wrote:

>>> I made a double-stuffed potato for the soon-to-be hubby last night
>>> and diced up some chives for some color to top off the 'tater. My
>>> fingers *still* smell like chives and I've washed them and washed
>>> them. The same thing happens to me when I peel garlic. It's at
>>> the point where the smell is just nauseating. Garlic or chive odor
>>> will stay on my fingers for up to 4 days after I handle them.
>>>
>>> Is there any way to get rid of it? HELP ME PLEASE!

I use one of those ( gimmicky, you'd think ) stainless steel stones.
I don't know or care why, but they do work ...

"leebee" > wrote in news:c4di3q$2ggopl$2@ID-
68626.news.uni-berlin.de:

> kilikini wrote:
>
>>>> I made a double-stuffed potato for the soon-to-be hubby last night
>>>> and diced up some chives for some color to top off the 'tater. My
>>>> fingers *still* smell like chives and I've washed them and washed
>>>> them. The same thing happens to me when I peel garlic. It's at
>>>> the point where the smell is just nauseating. Garlic or chive odor
>>>> will stay on my fingers for up to 4 days after I handle them.
>>>>
>>>> Is there any way to get rid of it? HELP ME PLEASE!
>
> I use one of those ( gimmicky, you'd think ) stainless steel stones.
> I don't know or care why, but they do work ...

Would a stainless steel pot work just as well?

"Wayne Boatwright" > wrote in message
. ..
> "leebee" > wrote in news:c4di3q$2ggopl$2@ID-
> 68626.news.uni-berlin.de:
>
> > kilikini wrote:
> >
> >>>> I made a double-stuffed potato for the soon-to-be hubby last night
> >>>> and diced up some chives for some color to top off the 'tater. My
> >>>> fingers *still* smell like chives and I've washed them and washed
> >>>> them. The same thing happens to me when I peel garlic. It's at
> >>>> the point where the smell is just nauseating. Garlic or chive odor
> >>>> will stay on my fingers for up to 4 days after I handle them.
> >>>>
> >>>> Is there any way to get rid of it? HELP ME PLEASE!
> >
> > I use one of those ( gimmicky, you'd think ) stainless steel stones.
> > I don't know or care why, but they do work ...
>
> Would a stainless steel pot work just as well?
>

I tried my dog's stainless steel water bowl to no avail. Then I tried a few
different spoons (I don't have a full *real* set of anything) and finished
off with a fork. My fingers still smell lightly like chives two days later.
I haven't tried one of my Cuisinart pots yet tho.

kili

Wayne Boatwright wrote:
> "leebee" <> wrote :
>> kilikini wrote:
>>
>>>>> I made a double-stuffed potato for the soon-to-be hubby last night
>>>>> and diced up some chives for some color to top off the 'tater. My
>>>>> fingers *still* smell like chives and I've washed them and washed
>>>>> them. The same thing happens to me when I peel garlic. It's at
>>>>> the point where the smell is just nauseating. Garlic or chive
>>>>> odor will stay on my fingers for up to 4 days after I handle them.
>>>>>
>>>>> Is there any way to get rid of it? HELP ME PLEASE!
>>
>> I use one of those ( gimmicky, you'd think ) stainless steel stones.
>> I don't know or care why, but they do work ...
>
> Would a stainless steel pot work just as well?

I guess so ?
Mine is just shaped like an egg ( but flatter, and with a pointed tip for
getting under fingernails ), so it's easy to use, like soap. A pot might be
more cumbersome

Here's a URL to something like mine ( but without the pointy fingernail bit,
which I really recommend )http://wishingfish.com/steelsoap.html

--
Never explain--
your friends do not need it and your enemies will not believe you anyway.

"leebee" > wrote in
:

> Wayne Boatwright wrote:
>> "leebee" <> wrote :
>>> kilikini wrote:
>>>
>>>>>> I made a double-stuffed potato for the soon-to-be hubby last
>>>>>> night and diced up some chives for some color to top off the
>>>>>> 'tater. My fingers *still* smell like chives and I've washed
>>>>>> them and washed them. The same thing happens to me when I peel
>>>>>> garlic. It's at the point where the smell is just nauseating.
>>>>>> Garlic or chive odor will stay on my fingers for up to 4 days
>>>>>> after I handle them.
>>>>>>
>>>>>> Is there any way to get rid of it? HELP ME PLEASE!
>>>
>>> I use one of those ( gimmicky, you'd think ) stainless steel stones.
>>> I don't know or care why, but they do work ...
>>
>> Would a stainless steel pot work just as well?
>
> I guess so ?
> Mine is just shaped like an egg ( but flatter, and with a pointed tip
> for getting under fingernails ), so it's easy to use, like soap. A
> pot might be more cumbersome
>
> Here's a URL to something like mine ( but without the pointy
> fingernail bit, which I really recommend
> )http://wishingfish.com/steelsoap.html

Thanks. I've never seen this one before, although I think I have seen
one like yours with the pointed tip.

The smell of curry stays on my fingers moreso than onion or garlic.
Perhaps it would work for that, too.

Wayne

>
> --
> Never explain--
> your friends do not need it and your enemies will not believe you
> anyway.
>
>
>

Wayne Boatwright wrote:
> "leebee" < wrote :
>> Wayne Boatwright wrote:
>>> "leebee" <> wrote :
>>>> kilikini wrote:
>>>>
>>>>>>> I made a double-stuffed potato for the soon-to-be hubby last
>>>>>>> night and diced up some chives for some color to top off the
>>>>>>> 'tater. My fingers *still* smell like chives and I've washed
>>>>>>> them and washed them. The same thing happens to me when I peel
>>>>>>> garlic. It's at the point where the smell is just nauseating.
>>>>>>> Garlic or chive odor will stay on my fingers for up to 4 days
>>>>>>> after I handle them.
>>>>>>>
>>>>>>> Is there any way to get rid of it? HELP ME PLEASE!
>>>>
>>>> I use one of those ( gimmicky, you'd think ) stainless steel
>>>> stones. I don't know or care why, but they do work ...
>>>
>>> Would a stainless steel pot work just as well?
>>
>> I guess so ?
>> Mine is just shaped like an egg ( but flatter, and with a pointed tip
>> for getting under fingernails ), so it's easy to use, like soap. A
>> pot might be more cumbersome
>>
>> Here's a URL to something like mine ( but without the pointy
>> fingernail bit, which I really recommend
>> )http://wishingfish.com/steelsoap.html
>
> Thanks. I've never seen this one before, although I think I have seen
> one like yours with the pointed tip.
>
> The smell of curry stays on my fingers moreso than onion or garlic.
> Perhaps it would work for that, too.

It can't hurt to try at the prices these things go for ( cheap ).
For some reason, chopping onion is what stays on my skin.
Unfortunately, I like onion, hence the 'soap'


--
Never explain--
your friends do not need it and your enemies will not believe you anyway.

MisNomer wrote:
> Maybe use surgical gloves before handling the offensive stuff....
> Just a thought.
>
> take care
> Liz
>
>
>
> Hey! Look what "kilikini" > wrote :
>
>
>>I would have tried lemon but I don't have any. I've tried the lemon thing
>>before after handling garlic and it works immediately, but the smell always
>>returns. Is there just something in my skin maybe? It's weird. I love the
>>taste of garlic, but if I even eat, let's say, a salad with Italian dressing
>>for lunch, my boyfriend can smell it on me when I go to bed at night.
>>Sometimes, if I eat scampi, he can smell garlic on me the next morning (yes
>>I've brushed my teeth!). Maybe I just can't process foods like onions,
>>garlic and chives????
>>
>>kili
>>
>
>
There are any number of solutions to this problem, but none of them are
foolproof I'm afraid. Wearing gloves just doesnt work with garlic
because of the fine chopping, crushing, techniques.

I gave up in the end and after I had totally finished with garlic, or
fish, or whatever, I simply used a mild soap with some bleach as well
and washed my hands thoroughly.

Am I perfect? Hell, no. but this is the best I could come up with.

On Wed, 31 Mar 2004 14:41:37 +1000, "leebee" >
wrote:

>kilikini wrote:
>
>I use one of those ( gimmicky, you'd think ) stainless steel stones.
>I don't know or care why, but they do work ...
>

I just wipe my fingers on the stainless steel faucet of my kitchen
sink and it works like a charm.

> Lorne Epp writes:
>
>>kilikini wrote:
>>
>>I use one of those ( gimmicky, you'd think ) stainless steel stones.
>
>I just wipe my fingers on the stainless steel faucet of my kitchen
>sink.

And which brand faucet would that be... must be a $300-$600 top of the line
designer model as typical faucets most folks have are chrome plated over cast
brass or pot metal.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

On Tue, 30 Mar 2004 09:19:40 GMT, "kilikini"
> wrote:

>I tend to use the jarred garlic just for the very reason of the odor on my
>hands.
>kili
>
look out, kili. you may face serious charges of wimpiness if you
admit to using garlic from a jar.

your pal,
gilroy

On Wed, 31 Mar 2004 04:51:37 GMT, "kilikini"
> wrote:

>
>"Wayne Boatwright" > wrote in message
...
>>
>> > kilikini wrote:
>> >
>> >>>> I made a double-stuffed potato for the soon-to-be hubby last night
>> >>>> and diced up some chives for some color to top off the 'tater. My
>> >>>> fingers *still* smell like chives and I've washed them and washed
>> >>>> them. The same thing happens to me when I peel garlic. It's at
>> >>>> the point where the smell is just nauseating. Garlic or chive odor
>> >>>> will stay on my fingers for up to 4 days after I handle them.
>> >>>>
>> >>>> Is there any way to get rid of it? HELP ME PLEASE!
>> >
>> > I use one of those ( gimmicky, you'd think ) stainless steel stones.
>> > I don't know or care why, but they do work ...
>>
>> Would a stainless steel pot work just as well?
>>
>
>I tried my dog's stainless steel water bowl to no avail. Then I tried a few
>different spoons (I don't have a full *real* set of anything) and finished
>off with a fork. My fingers still smell lightly like chives two days later.
>I haven't tried one of my Cuisinart pots yet tho.
>
>kili
>
maybe, but please don't turn the machine on.

your pal,
blake

On Tue, 30 Mar 2004 07:47:37 -0500, Nancy Young
> wrote:

>Kajikit wrote:
>
>> I won't use fresh garlic because I don't want to stink up the house -
>> if you buy it prechopped in a jar it works just fine with no odour.
>
>No odor and no flavor, either.
>
>nancy

try it out in a marinade.

your pal,
blake

On Tue, 30 Mar 2004 02:00:59 -0600, Katra
> wrote:

>Latex gloves can be purchased by the 100 count from the pharmacy.
>
>Million and one uses too.
>
>K.

i think i wandered onto the wrong list.

your pal,
blake

You probably washed your hands using hot or warm water. This causes
the pores in your skin to open up and the oils can get trapped the
pores. Next time try washing your hands in cold water and soap. This
works for me when I cook garlic, onions, fish, etc.



Sincerely,

Stuart Pedazzo...but you can call me Stu!

>Stuart Pedazzo
>
>Next time try washing your hands in cold water and soap. This works for me
when I >cook garlic, onions, fish, etc.

Huh... what kinda guinea worrys about a little garlic stink, in fact it's been
years since yoose even washed. So what kinda name is Stuart... sure yoose not
Vinny "The Mad WOP" Pedazzo?


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"PENMART01" > wrote in message
...
> > Lorne Epp writes:
> >
> >>kilikini wrote:
> >>
> >>I use one of those ( gimmicky, you'd think ) stainless steel stones.
> >
> >I just wipe my fingers on the stainless steel faucet of my kitchen
> >sink.
>
> And which brand faucet would that be... must be a $300-$600 top of the
line
> designer model as typical faucets most folks have are chrome plated over
cast
> brass or pot metal.
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

I was wondering! I was going to say that my simulated chrome faucet is
peeling and there's this whitish substance underneath. I don't think my
faucet would work. LOL.

kili

"blake murphy" > wrote in message
...
> On Tue, 30 Mar 2004 09:19:40 GMT, "kilikini"
> > wrote:
>
> >I tend to use the jarred garlic just for the very reason of the odor on
my
> >hands.
> >kili
> >
> look out, kili. you may face serious charges of wimpiness if you
> admit to using garlic from a jar.
>
> your pal,
> gilroy

After 4 days tho, the odor is still coming off my fingers! It just grosses
me out. As I've said before, I love garlic, but I get such indigestion from
it to the point where my stomach churns. I still eat it, however, I just
suffer the consequences. After belching and reliving my meal for almost 24
hours after I eat, I don't want to smell it on my fingers for up to 4 or 5
days later. That's when it gets nauseating. So, I've been using jarred
garlic. I guess the only other option is to have the husband-to-be chop up
the garlic for me! <g>

kili

blake murphy wrote:
>
> On Tue, 30 Mar 2004 07:47:37 -0500, Nancy Young
> > wrote:
>
> >Kajikit wrote:
> >
> >> I won't use fresh garlic because I don't want to stink up the house -
> >> if you buy it prechopped in a jar it works just fine with no odour.
> >
> >No odor and no flavor, either.

> try it out in a marinade.

Please don't be offended, that's the last place I'd use it. Not that
there's a first place. I am fussy about garlic to the point of
shaming someone here into sending me some from California.

nancy (looking up Christopher Farms as we speak)

In article >,
says...
> blake murphy wrote:
> >
> > On Tue, 30 Mar 2004 07:47:37 -0500, Nancy Young
> > > wrote:
> >
> > >Kajikit wrote:
> > >
> > >> I won't use fresh garlic because I don't want to stink up the house -
> > >> if you buy it prechopped in a jar it works just fine with no odour.
> > >
> > >No odor and no flavor, either.
>
> > try it out in a marinade.
>
> Please don't be offended, that's the last place I'd use it. Not that
> there's a first place. I am fussy about garlic to the point of
> shaming someone here into sending me some from California.
>
> nancy (looking up Christopher Farms as we speak)
>
Say the word and it's on it's way. I'd be happy to send it to you if
you'd like.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

kilikini wrote:

> After 4 days tho, the odor is still coming off my fingers!

I've reread this thread. You first posted on March 29 about the smell
of chives from the previous day's dinner. Since then, people have
suggested stainless steel, coffee grounds, baking soda, lemon, potato
peels, and some odd possibilities. You've tried only the stainless and
the coffee grounds. Try the other suggestions, or quit whining until
you do.


--Lia

Donna Rose wrote:

> Say the word and it's on it's way. I'd be happy to send it to you if
> you'd like.

The word! Let me know and I'll pay you for it plus shipping
immediately if not sooner! Thanks!

nancy

In article >,
says...
> Donna Rose wrote:
>
> > Say the word and it's on it's way. I'd be happy to send it to you if
> > you'd like.
>
> The word! Let me know and I'll pay you for it plus shipping
> immediately if not sooner! Thanks!
>
> nancy
I think I still have your address from when I ordered the cookbook. If I
don't, I'll e-mail you off list. I'll head to the store tomorrow and let
you know when it's on it's way.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

Donna Rose wrote:

> I think I still have your address from when I ordered the cookbook. If I
> don't, I'll e-mail you off list. I'll head to the store tomorrow and let
> you know when it's on it's way.

Thanks SO much ... and don't go out of your way rushing to the store
or the post office, I know how that goes.

nancy

"kilikini" > wrote in message
...
> I made a double-stuffed potato for the soon-to-be hubby last night and
diced
> up some chives for some color to top off the 'tater. My fingers *still*
> smell like chives and I've washed them and washed them. The same thing
> happens to me when I peel garlic. It's at the point where the smell is
just
> nauseating. Garlic or chive odor will stay on my fingers for up to 4 days
> after I handle them.
>
> Is there any way to get rid of it? HELP ME PLEASE!
>
> kilikini


Got a stainless steel spoon? Or other utensil? Just rub it with your
fingers/hands under running water. It will get rid of the smell in no time.
They sell those blocks of SS that look like soap bars, but a spoon works the
same and is already in most kitchens.

kimberly

"Terrel" > wrote in message
...
> I'm not sure if anyone has posted these yet, so here goes:
>
> -- Dr. Bronner's Peppermint Soap (the liquid soap is better than the
> bar soap for removing food smells from hands)
>
> -- A little bit of Vodka rubbed on the hands, then rinsed off (I keep
> a bottle of cheap Potato Vodka just for disinfecting/deodorizing
> purposes)
>
> Terrel
> --
> Spamblocker in address. If you must reply by e-mail,
> remove the last three letters of the alphabet and .invalid

Vodka? Really? Vodka? LOL - then I can lick my fingers clean......
kili

On Wed, 31 Mar 2004 17:14:13 -0500, Nancy Young
> wrote:

>blake murphy wrote:
>>
>> On Tue, 30 Mar 2004 07:47:37 -0500, Nancy Young
>> > wrote:
>>
>> >Kajikit wrote:
>> >
>> >> I won't use fresh garlic because I don't want to stink up the house -
>> >> if you buy it prechopped in a jar it works just fine with no odour.
>> >
>> >No odor and no flavor, either.
>
>> try it out in a marinade.
>
>Please don't be offended, that's the last place I'd use it. Not that
>there's a first place. I am fussy about garlic to the point of
>shaming someone here into sending me some from California.
>
>nancy (looking up Christopher Farms as we speak)

none taken. but i see many recipes with garlic power or dehydrated
garlic,items i would never use, and the posters are never excoriated.
why is that?

your pal,
blake

blake murphy wrote:
>
> On Wed, 31 Mar 2004 17:14:13 -0500, Nancy Young

> >Please don't be offended, that's the last place I'd use it. Not that
> >there's a first place. I am fussy about garlic to the point of
> >shaming someone here into sending me some from California.
> >
> >nancy (looking up Christopher Farms as we speak)

(of course, I meant Christopher Ranch)

> none taken. but i see many recipes with garlic power or dehydrated
> garlic,items i would never use, and the posters are never excoriated.
> why is that?

Because I believe they have their uses. I didn't excoriate anyone,
let me make that clear. But yes, I do use granulated garlic on, say,
a grilled steak, because chopped garlic would burn and there is
nothing worse than burnt garlic.

But that jarred garlic is flat out tasteless to me.

nancy

Nancy Young had something important to tell us on Fri, 02 Apr 2004
08:32:09 -0500:

>blake murphy wrote:

>> none taken. but i see many recipes with garlic power or dehydrated
>> garlic,items i would never use, and the posters are never excoriated.
>> why is that?
>
>Because I believe they have their uses. I didn't excoriate anyone,
>let me make that clear. But yes, I do use granulated garlic on, say,
>a grilled steak, because chopped garlic would burn and there is
>nothing worse than burnt garlic.
>
>But that jarred garlic is flat out tasteless to me.

I like a very MILD dose of garlic... I'm quite happy with the jarred
stuff - the most I ever use is a quarter teaspoon at a time anyway. I
figure it wouldn't be worth using the fresh stuff because I'd never
get through it - one jar of garlic lasts us over a year!

--
~Karen AKA Kajikit
Lover of shiny things...

Made as of 2 April 2004 - 61 cards, 28 SB pages (plus 2 small giftbooks), 52 decos & more!

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if there is a smell on my hands that is unpleasant, i wash them with
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Kajikit > wrote in
:

> Nancy Young had something important to tell us on Fri, 02 Apr 2004
> 08:32:09 -0500:
>
>>blake murphy wrote:
>
>>> none taken. but i see many recipes with garlic power or dehydrated
>>> garlic,items i would never use, and the posters are never excoriated.
>>> why is that?
>>
>>Because I believe they have their uses. I didn't excoriate anyone,
>>let me make that clear. But yes, I do use granulated garlic on, say,
>>a grilled steak, because chopped garlic would burn and there is
>>nothing worse than burnt garlic.
>>
>>But that jarred garlic is flat out tasteless to me.
>
> I like a very MILD dose of garlic... I'm quite happy with the jarred
> stuff - the most I ever use is a quarter teaspoon at a time anyway. I
> figure it wouldn't be worth using the fresh stuff because I'd never
> get through it - one jar of garlic lasts us over a year!
>

If you thickly spread, at least a rounded tablespoon, of that jarred
garlic on a ritz cracker (somewhat like peanut butter) it doesn"t taste
that bad.

But compared to a clove of garlic freshly minced it is extremely tasteless.
If mincing your own is a pain I imagine doing a whole mess of it in a food
processor/blender and then storing in a air-tight jar with sherry (ensuring
there is enough sherry to cover all) in the fridge might be more to your
liking.

With proper care and good tools you would never need to actually touch the
garlic during the process (laytex gloves and a spatula). This way you get
good taste... as sherry and garlic go well together, long life... as the
sherry will preserve the garlic, plus speedier access to minced garlic when
you need it. And you would know how old it is and what's in it.

Only God knows how long that jarred garlic has sat around before you see
it. And the chemical preservatives seem to neutralize/leech out the flavour
over time.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.