I just ate a pasta dish that was saturated with garlic. Help me get rid of the taste! [more inside]
posted by Sassyfras on Nov 25, 2009 - 12 answers

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]
posted by drezdn on Nov 7, 2009 - 4 answers

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]
posted by glip on Sep 20, 2009 - 5 answers

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]
posted by Toekneesan on Aug 2, 2009 - 17 answers

[(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]
posted by Memo on Apr 8, 2009 - 11 answers

Zankou Chicken in NYC? [more inside]
posted by cazoo on Feb 7, 2009 - 3 answers

How do you cook whole garlic? Do you need to peel it? If so, how? [more inside]
posted by bluefly on Jan 25, 2009 - 17 answers

What simple pasta dish has just mushrooms and garlic and olive oil and some spices? [more inside]
posted by davathar on Dec 20, 2008 - 22 answers

GarlicFilter. Are these scapes, or just immature bulbs with a stalk attached?? [more inside]
posted by availablelight on Jul 12, 2008 - 18 answers

What's your favourite pickle recipe, and why? And what advice can you offer to a novice pickler? [more inside]
posted by goodnewsfortheinsane on Jul 3, 2008 - 17 answers

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]
posted by Jupiter Jones on Jun 12, 2008 - 11 answers

Is it healthier to cut garlic, wait a while, and then cook it (as opposed to cut-then-cook-right-away)? [more inside]
posted by tractorfeed on Oct 17, 2007 - 16 answers

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?
posted by flibbertigibbet on Sep 22, 2007 - 8 answers

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]
posted by nekton on Sep 11, 2007 - 4 answers

[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?
posted by moooshy on Sep 4, 2007 - 18 answers

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]
posted by Ambrosia Voyeur on Aug 20, 2007 - 30 answers

Can you help me grow garlic? [more inside]
posted by iurodivii on Aug 18, 2007 - 13 answers

Is my favorite food unique to one store, or is it made elsewhere under different names? [more inside]
posted by jake on Aug 8, 2007 - 9 answers

Why did my garlic turn blue? [more inside]
posted by [expletive deleted] on Jul 14, 2007 - 7 answers

Pickling garlic has turned it blue - will it be toxic? [more inside]
posted by patricio on Jan 11, 2007 - 9 answers

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?
posted by anonymoose on Aug 17, 2006 - 23 answers

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?
posted by zardoz on Apr 25, 2006 - 25 answers

Does adding garlic pills regularly to one's intake really help or is this just another fad without merit? [more inside]
posted by Postroad on Apr 17, 2006 - 12 answers

How do I make excellent roasted garlic? [more inside]
posted by sohcahtoa on Jul 26, 2005 - 16 answers

Brazilian/Portuguese cooking experts, please holp me! I can't find a recipe for the amazing vegetables I had last night. [more inside]
posted by maudlin on Jul 1, 2005 - 2 answers

GarlicFilter: I have a tremendous, if petty, dilemma: Everytime I go to ol' Ess-A-Bagel here in NYC on 21st/1st (best bagels in the country, hands down) and eat a delicious, creamery bagel, I want to buy a few more Everything or Garlic bagels to take home. Problem is, they stink my bag up something terrible. [more inside]
posted by yonation on Mar 29, 2005 - 7 answers

What's a good side dish to go with the traditional "Chicken & 40 Cloves Of Garlic" recipe? (A recipe for the sidedish would be greatly appeciated too.)
posted by keswick on Dec 14, 2004 - 13 answers

It's the 21st century and I'm tired of analog garlic preparation! I love to add fresh -- not pre-bottled -- garlic to almost everything. However, I hate having to deal with a crappy garlic press, which usually leaves my hands covered in garlic juice and big strings of pulp. Can anyone recommend some kind of fancy-pants machine to peel and press cloves for me?
posted by jess on Nov 29, 2004 - 28 answers