I know some people swear by garlic , but it makes me sick sometimes. I
like onions though, especiallly on pizza or hamburgers. I tried to use
the Rachel Ray cookbook, but, it was like 365 ways to cook with garlic.
What do you think? DHaehle

Oh pshaw, on Tue 06 Jun 2006 09:11:55p, Dawn Haehle meant to say...

> I know some people swear by garlic , but it makes me sick sometimes. I
> like onions though, especiallly on pizza or hamburgers. I tried to use
> the Rachel Ray cookbook, but, it was like 365 ways to cook with garlic.
> What do you think? DHaehle

I like both, and usually in large quantities.

--
Wayne Boatwright @¿@¬
_____________________

Dawn Haehle wrote:
> I know some people swear by garlic , but it makes me sick sometimes. I
> like onions though, especiallly on pizza or hamburgers. I tried to use
> the Rachel Ray cookbook, but, it was like 365 ways to cook with garlic.
> What do you think? DHaehle


Maybe you can use shallots instead.

I know people who would use garlic/ ginger/ spring onions for
flavouring only, i.e. picks them out afterwards not for eating. I eat
all of them. mmm

On Tue, 6 Jun 2006, Dawn Haehle wrote:

> I know some people swear by garlic , but it makes me sick sometimes. I
> like onions though, especiallly on pizza or hamburgers. I tried to use
> the Rachel Ray cookbook, but, it was like 365 ways to cook with garlic.
> What do you think? DHaehle
>
>

I use both. I find that most places that garlic is good, onions are good,
too - and bell peppers. I love the body that garlic gives dishes, but I
don't use as much as most people do. In this part of the country, garlic
is not used as much as it is in some other parts of the country or as much
as onions are around here.

Maybe you are using too much for your taste. Think of it as you would salt
and pepper and add "to taste" regardless of what the recipe advises.
Some people like a lot of salt or pepper, some don't. Go for what tastes
good for you.

I have found minced garlic in a jar in the refrigerated section at the
store. I love it - no matter how many people pounce on me <g>. The roasted
variety is the greatest. I add a half teaspoon to 1 teaspoon in all manner
of dishes and the flavor blends, not over powers. The greater the food
volume, the more I add, but I still use it as a compliment nnot as a
distinctive taste - except on garlic bread and a few select dishes.

Experiment until you find what is right for you. I use far more onions and
peppers than garlic.

Elaine, too


--

(Dawn Haehle) wrote in news:6742-4486520B-185
@storefull-3357.bay.webtv.net:

> I know some people swear by garlic , but it makes me sick sometimes. I
> like onions though, especiallly on pizza or hamburgers. I tried to use
> the Rachel Ray cookbook, but, it was like 365 ways to cook with
garlic.
> What do you think? DHaehle


Love onions and garlic. Though one time I roasted a whole bulb of garlic
in the oven. I then squeezed out the garlic "ooze" and spread it on some
toast rounds and ate them all up. It made me very sick. Never again!

I will happily garlic powder and crushed red pepper flake a pepperoni
pizza to death.

Garlic breath and osmosis (?) is the only drawback.

Andy

Dawn Haehle wrote:

> I know some people swear by garlic , but it makes me sick sometimes. I
> like onions though, especiallly on pizza or hamburgers. I tried to use
> the Rachel Ray cookbook, but, it was like 365 ways to cook with
> garlic. What do you think? DHaehle

With fish, garlic is better than onion.
With pork, I use both, alternated or alltogether.
In general, they're both very practical in many recipes.
Anyway, I use big amounts.
--
Vilco
Think pink, drink rose'

"Dawn Haehle" > wrote in message
...
> I know some people swear by garlic , but it makes me sick sometimes. I
> like onions though, especiallly on pizza or hamburgers. I tried to use
> the Rachel Ray cookbook, but, it was like 365 ways to cook with garlic.
> What do you think? DHaehle
>

I love both, but they don't like me! I can do onions on a pizza or in a
sauce or recipe, but onion rings or carmelized do me in. I have NO idea
why. Garlic - oooooh and this kills me - I just have to avoid it pretty
much.

I swear, if you ever want to disable me, feed me eggs for breakfast, onion
rings for lunch, and something really garlicky for dinner. I'll be sick for
2 days, and I hate that these foods do this!

kili

In article >,
(Dawn Haehle) wrote:

> I know some people swear by garlic , but it makes me sick sometimes. I
> like onions though, especiallly on pizza or hamburgers. I tried to use
> the Rachel Ray cookbook, but, it was like 365 ways to cook with garlic.
> What do you think? DHaehle

Eat what you want; garlic or onions.

"dee" > wrote in message
oups.com...
>
> Dawn Haehle wrote:
>> I know some people swear by garlic , but it makes me sick sometimes. I
>> like onions though, especiallly on pizza or hamburgers. I tried to use
>> the Rachel Ray cookbook, but, it was like 365 ways to cook with garlic.
>> What do you think? DHaehle
>
>
> Maybe you can use shallots instead.
>
> I know people who would use garlic/ ginger/ spring onions for
> flavouring only, i.e. picks them out afterwards not for eating. I eat
> all of them. mmm


DH and I had toxic-type headaches, shaky legs, couldn't think clearly, and
other symptoms for a number of years. I can't remember the impetus to stop
FRESH garlic, but anyway, we did. No more toxic headaches. I started
recently adding dried garlic slices to onions when I'm braising them; guess
what, no headaches.

So, give the dried garlic slices (available at Costc/BJ's - one or both) and
see what happens.
Shallots are ok for us.
Dee Dee

>>
> kili wrote..
I love both, but they don't like me! I can do onions on a pizza or in a
> sauce or recipe, but onion rings or carmelized do me in. I have NO idea
> why. Garlic - oooooh and this kills me - I just have to avoid it pretty
> much.
>
> I swear, if you ever want to disable me, feed me eggs for breakfast, onion
> rings for lunch, and something really garlicky for dinner. I'll be sick
for
> 2 days, and I hate that these foods do this!

That is almost exactly how I am (except the eggs which I can eat by the doz)
Raw Vidalia's no problem, but caramelize them and I've got heart burn for
days.
Garlic the same way. Lightly cooked, or even uncooked as in Cesar salad is
no problem, but brown them and I'm a gonner. That's not to say I don't like
this stuff, it just doesn't agree. It's really strange too, I can eat hot
peppers, food with the hottest of sauce on it with zero heart burn or
indigestion. Go figure.

Larry T
>
>

"LT" > wrote in message
nk.net...
> >>
> > kili wrote..
> I love both, but they don't like me! I can do onions on a pizza or in a
> > sauce or recipe, but onion rings or carmelized do me in. I have NO idea
> > why. Garlic - oooooh and this kills me - I just have to avoid it pretty
> > much.
> >
> > I swear, if you ever want to disable me, feed me eggs for breakfast,
onion
> > rings for lunch, and something really garlicky for dinner. I'll be sick
> for
> > 2 days, and I hate that these foods do this!
>
> That is almost exactly how I am (except the eggs which I can eat by the
doz)
> Raw Vidalia's no problem, but caramelize them and I've got heart burn for
> days.
> Garlic the same way. Lightly cooked, or even uncooked as in Cesar salad is
> no problem, but brown them and I'm a gonner. That's not to say I don't
like
> this stuff, it just doesn't agree. It's really strange too, I can eat hot
> peppers, food with the hottest of sauce on it with zero heart burn or
> indigestion. Go figure.
>
> Larry T
> >
> >
>
>

I know what you mean, Larry, except for the hot peppers. If I eat even
salsa, give me a good magazine to read in the "library" for about 45
minutes. :~)

kili

Abe wrote:

> Garlic makes you sick? I've never heard of that. Is it an allergy, or
> something else?

I think for some it is the power of suggestion. Seriously. They assume
they will be ill, so they are!

In article >,
says...
> I know some people swear by garlic , but it makes me sick sometimes. I
> like onions though, especiallly on pizza or hamburgers. I tried to use
> the Rachel Ray cookbook, but, it was like 365 ways to cook with garlic.
> What do you think? DHaehle

I LOVE garlic. The key with garlic is how much you damage it. The more
damaged the more powerful.

A whole clove thrown into a sauce, or roasted on a pizza will have a
very different flavor than if you crushed, chopped or microplaned the
clove and sprinkled it on.

I either crush/chop or microplane. I want every bit of garlic goodness
to flavor whatever dish I'm preparing.

In article >, lid
says...
> Dawn Haehle wrote:
>
> > I know some people swear by garlic , but it makes me sick sometimes. I
> > like onions though, especiallly on pizza or hamburgers. I tried to use
> > the Rachel Ray cookbook, but, it was like 365 ways to cook with
> > garlic. What do you think? DHaehle
>
> With fish, garlic is better than onion.
> With pork, I use both, alternated or alltogether.
> In general, they're both very practical in many recipes.
> Anyway, I use big amounts.
>

A pork loin that's been cut into a continuous strip of meat and then
layers with garlic slivers, basil and prosciutto, then rolled up and
tie.

Brown all side in hot pan then roast it. You'll think you died and went
to heaven.

Goomba38 wrote:

> Abe wrote:
>
> > Garlic makes you sick? I've never heard of that. Is it an allergy, or
> > something else?
>
> I think for some it is the power of suggestion. Seriously. They assume
> they will be ill, so they are!

I have a sister in law that says that garlic makes her sick, but it must
depend on who is preparing the food because I had some of the stuffed
mushroom caps she makes for her Christmas party every year. They are loaded
with garlic.

Garlic is a very versatile little bulb. It's flavour and effect changes
with the way it is prepared. I find that raw garlic tends to give me heart
burn, but I have no problem with it when it is cooked.

(Dawn Haehle) wrote in news:6742-4486520B-185@storefull-
3357.bay.webtv.net:

> I know some people swear by garlic , but it makes me sick sometimes. I
> like onions though, especiallly on pizza or hamburgers. I tried to use
> the Rachel Ray cookbook, but, it was like 365 ways to cook with garlic.
> What do you think? DHaehle

Garlic and onion are related, members of the Allium(sp) family, but they
are different, they react differently, taste different, behave different.
Of course, these are recipies, the Cullinary Cops aren't going to come over
and arrest you if you leave out or decrease the garlic, but personally, I'd
never leave it out. Either Garlic or Chili Powder (Which contains garlic)
are in almost every savory dish I make, usually both. Why? I like em.
As Alton Brown put it, Garlic don't need no reason.