I made a white bean/collard green soup in my pressure cooker yesterday. The recipe called for six cloves of garlic, and I used eight. The soup was good, but I couldn't taste the garlic. I used to make a 40-garlic chicken that I loved, but now I'm eating a vegan diet for Reasons, and I haven't figured out how to make my life more garlicky. (More inside - and please, no anti-vegan comments.) [more inside]
There are many, many varieties of garlic available at my local farmers’ market. I decided to throw a garlic-tasting party. The general idea is to pick the best-tasting garlic variety(ies) to plant in my back yard this fall. I need your ideas on what to cook. [more inside]
How long does an open jar of minced garlic stay edible in a refrigerator? [more inside]
When we returned home after being away since Friday night we found a (possibly) gnawed garlic clove. Cats are probably responsible. Is this a situation where we should take the cats to an emergency weekend vet? [more inside]
I like a pretty regular brand/type of pickles, Bick's Ultimate Garlic Baby Dills. The pickles are crunchy, vinegary and garlicy. I would like some suggestions for better pickles I could buy that have these three qualities. [more inside]
I'm looking for a really great garlic recipe to make for the next food day at work. [more inside]
For the sake of argument, pretend I know nothing beyond that I'm supposed to use rice and the holy trinity and that I possess above average cooking skills and have the proper equipment. [more inside]
I've discovered I love making Chicken Karaage. It's boneless fried chicken in corn/potato starch but ready in just about an hour and has simple, straightforward steps. What kind of variations could I try out? Different flavors/marinades? Different coatings or flavored coatings? Different chunks of meat? Novel dips that pair well? Other ways to fancy it up? [more inside]
I l.o.v.e roasted garlic. A nice crusty bread, good cheese, & a heaping helping of roasted garlic makes me so happy. It does not, however, make my husband happy with me, or rather, my smell. Is there any trick to mitigating the garlic I apparently emit from my pores, mouth, & soul for a few days or is he stuck with us? No, he can't join in the fun because it tears up his stomach.
Everyone's hands smell like onions/garlic after chopping them, unless you use gloves. I am no exception. My hands continue to smell like onions for days afterwards, despite multiple applications of soap, water, rubbing my fingers on stainless steel, using anti-bacterial odour-reducing soap, etc. I need something more effective. There's a catch or two. [more inside]
I planted garlic in pots on my windowsill 4-5 months ago. All was going well until a few weeks ago when the greens stopped appearing. Having never grown garlic before, I didn't worry too much, thinking this was a part of the process and that maybe bulbs were forming beneath the dirt. Today, I went to water the garlic and it fell right over... basically showing me a minuscule garlic bulb with no root system. I am completely confused. Please help me figure out what went wrong so I do this right the next time! [more inside]
My roommate's 25 lb. mutt ate little tuna with a sprinkling of garlic powder (about 1/10th(?) teaspoon worth). Since garlic is extremely toxic to dogs, should I be worried?
The CSA garlic has been piling up. What sorts of things can I do with quantities of garlic? I think we currently have 10-12 heads of garlic. Bonus points if whatever it is will keep in the fridge for a couple of weeks, or in the freezer for a couple of months. (I found this from previously but maybe there's more!)
I'm starting a garlic treatment for my stomach ulcer, and have some concerns about whether this will work. My doctor has prescribed antibiotics, but my naturopath has recommended raw garlic (3-4 times daily) and I want to try that approach first, along with other supporting herbs. However I'm worried about the ramifications if this fails, because stomach ulcers are pretty serious from what I hear. Am I taking a big risk of perforation, cancer, internal bleeding etc. by not taking the medication? And is it possible that the garlic could eradicate H. pylori bacteria? [more inside]
I have a huge, life-determining standardized test tomorrow. A bit of ear plug got stuck inside my ear this morning when half of it ripped out as I tried to remove my earplug. Now, my ear has started hurting a little, and I'm terrified! I'm highly prone to ear infections, and am fearful of waking up with one tomorrow. It would be a huge distraction during this 3 hour test that has required months of preparation! [more inside]
I want to buy hummus without garlic but I haven't been able to find it anywhere. I know I could make it, but I'd like to be able to buy it. I'm beginning to think it's even harder to find than oatmeal cookies without raisins or carrot cake without cream cheese frosting. Does anybody know if any company makes garlic-free hummus?
Two of my close friends are allergic to onions and garlic, and I'm running out of ideas for food to make when they come over! Please help me think of some new dishes to try. [more inside]
The aroma and flavor that garlic and onion in any form yield stay in my system way longer than reasonable. I need to be able to eat these two foods to help my immune system and my sinuses function better, but I can't stand the aftermath anymore (and now that I have a boyfriend again, I'm extra sensitive to yucky breath and stuff). What can I eat or drink to counteract these side effects so I can keep onions and garlic in my diet? [more inside]
If you were going to make garlic bread from scratch (flour, yeast, water, garlic, butter, olive oil, salt, maybe cheese) what kind of bread would you use as the base? [more inside]
Do crockpots make onions and garlic taste bad in your experience? If so, why does it happen? [more inside]
MeFi cooks, please help me ace my New Year's Eve dinner of roast beef and mashed potatoes. [more inside]
This post made me long for Ottawa's awesome Lebanese food, especially garlic sauce. Help me make it for myself! [more inside]
My wife has temporarily cut out alliums from her diet. No garlic, onion, leek, scallion, shallots, etc. Also eggs. And broccoli, but that's not quite such a big deal. She isn't the sort to have lots of sandwiches and prefers hot meals. How the heck do I cook for her?
How do you select garlic? [more inside]
How do you handle a multi-herbal pill regiment and is it okay to do? [more inside]
How can I eat a whole bulb of garlic in one sitting? [more inside]
What should I do with all this pickled garlic? [more inside]
I just ate a pasta dish that was saturated with garlic. Help me get rid of the taste! [more inside]
I planted several garlic bulbs a month ago, expecting frost, but the weather has warmed up and now they've sprouted. Can my garlic bulbs be saved? [more inside]
I'd like to find a source in NE Illinois or even Chicago for heirloom seeds and garlic for my Aunt, bricks and mortar if possible. I couldn't seem to find anything promising online, and there are a lot of online places, but I'm in Canada so I have no experience with the U.S. based companies. [more inside]
GardenFilter: We just harvested some potatoes and came across these potato-like knot things. We found about five or six in a bed that hosted both potatoes and garlic, though they were found kinda far from the garlic and well under ground—at least four inches. What are they? [more inside]
[(50 Garlics + 3/4 teacup of Olive Oil) * Food Processor] + Long Term Storage = Botulism? If yes, what could be used to replace the oil? [more inside]
Zankou Chicken in NYC? [more inside]
How do you cook whole garlic? Do you need to peel it? If so, how? [more inside]
What simple pasta dish has just mushrooms and garlic and olive oil and some spices? [more inside]
GarlicFilter. Are these scapes, or just immature bulbs with a stalk attached?? [more inside]
What's your favourite pickle recipe, and why? And what advice can you offer to a novice pickler? [more inside]
I’m growing garlic and onions for the first time in my new home. Can I harvest the greens from these plants while they’re growing without harming the bulbs? I’m in a colder climate that is very hot in the summer – Winnipeg. [more inside]
Is it healthier to cut garlic, wait a while, and then cook it (as opposed to cut-then-cook-right-away)? [more inside]
Quick! I need some advice. My purple-stripe garlic has the normal white cloves under the, uh, papery-skin, but when I cut into the cloves near the place where they sprout, the inside is fluorescent green, in a halftone-like pattern. I've never seen before in purple-striped garlic (or any other garlic) -- although, this is only my second try with purple-striped garlic. Has the garlic gone bad? Or is it just a lot of sprouts?
There is a stretch of highway 25 in Wareham, MA (south of Route 195) that consistently smells like garlic, and I have no idea why or where the smell is coming from. [more inside]
[GarlicFilter] Whenever I consume garlic, I smell like garlic for a week. I love garlic, and I don't want to stop eating it. What can I do to a) detox from the latest garlic-consumption and b) not smell like garlic in the future after making delicious stir-fry?
What are some good recipes that use up a lot of garlic? Bonus points if they keep well or can be frozen, because I'm talking about 2 pounds of peeled cloves, here. [more inside]
Can you help me grow garlic? [more inside]
Is my favorite food unique to one store, or is it made elsewhere under different names? [more inside]
Why did my garlic turn blue? [more inside]
Pickling garlic has turned it blue - will it be toxic? [more inside]
Do those metal deodorant bars made to remove the scent of garlic or onion from your hands really work? If so, how? If not, what does?
I am on an eternal quest to make the perfect tomato pasta sauce. Every recipie I've read says to start with a pan and some olive oil and then fry up onions and garlic. I then dump in my tomatoes--I ususally use whole canned tomatoes, chop them up a bit and let them simmer a while, then season, etc. The garlic is what I'm asking about, because I notice if I do this, the garlic will cook for quite a long time and the resultant sauce ain't so garlicky, even if I've added several cloves--it seems I've cooked away much of the flavor. I've tried adding the garlic later on, but that's not quite right either. How do you ensure your pasta sauce is full of garlic goodness?
Does adding garlic pills regularly to one's intake really help or is this just another fad without merit? [more inside]
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