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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 |
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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 |
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![]() "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 |
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"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® |
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![]() "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 |
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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 |
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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 ... |
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"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? |
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![]() "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 |
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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. |
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"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. > > > |
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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. |
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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. |
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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. |
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> 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." |
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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 |
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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 |
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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 |
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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 |
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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! |
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>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." |
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![]() "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 |
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![]() "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 |
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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) |
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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 |
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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 |
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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 |
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![]() "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 |
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![]() "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 |
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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 |
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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 |
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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! Visit my webpage: http://www.kajikitscorner.com Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/ |
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if there is a smell on my hands that is unpleasant, i wash them with
lemon |
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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. |
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