If your considering copy and pasting your latest drive by spam here because you cant find any other place.
DONT!
Oprano has a ZERO tolerance policy for spam. Yours WILL be deleted. If you are looking for more exposure for your product please contact advertising@oprano.com for more information.
Legacy Archived Main BoardBusiness chat and general industry chat. All participation is welcome. Dont post your fucking spam here.
I went to Costco the other day and saw a GREAT deal: 3 pounds of peeled garlic cloves for less than FIVE DOLLARS! Now, I love garlic and put it in everything so I thought I had hit the motherlode.
Got home, put it in the fridge and realized it said "Use before November 26". YIKES. I gave about 1/2 of it to the Wigs (Little Jake's 1/2 Eye-tal-i-an, so a few drops in his formula should work) and Mrs. Wig gave me a few ideas (I also bought an absurd amount of tomato sauce, paste and crushed tomatoes). I'm also planning on making this.
Any suggestions? I need something I can freeze. I'm also going to vacuum seal some cloves and stick some in the fridge and some in the freezer and see if they last longer/come out OK.
There will be NO vampires (or kisses ) around here for at least a couple of months.
Too bad they're peeled, they make great country decorations.
I love to put minced garlic in everything too. To me it's sweet and it makes me bounce off of the wall with energy, don't know why it does that.
I don't know any specific recipes but I do buy jars of minced garlic, so there's an idea for you. Rather than canning whole cloves you can mince it up first; way more convenient when you're adding it to anything/everything you're cooking.
__________________
Need a kick-ass design done quickly?
I recommend Sex Creator - they absolutely ROCK.
I've got my mother's recipe for spaghetti sauce, and it is the absolute best sauce I have ever had. It calls for a decent amount of garlic, so if you've got enough crushed tomatos you could make a REALLY big batch. Kinda like when Kramer bought all that Beef-A-Rino. LOL
Seriously though, I don't cook very well so that's all I can offer... but the sauce is really good.
Still no one has ever matched my grandfather's fettucini alfredo. It's a shame that recipe is gone forever. (sniffle) He was from Sicily and man could he cook!
Originally posted by VooMan@Nov 17 2003, 12:10 AM Hey Peaches,
I've got my mother's recipe for spaghetti sauce, and it is the absolute best sauce I have ever had. It calls for a decent amount of garlic, so if you've got enough crushed tomatos you could make a REALLY big batch.
You've got my email addy, big fella!
When I broke my leg I lived next door to an italian woman (my age) who would get a huge pot, put in all kinds of tomatoey things, lots of spices, lots of garlic, chicken wings, short ribs, italian sausage and homemade meatballs and just leave it on the stove for days. Every day for about a month she'd bring me some over. I never got tired of it.
Good spaghetti sauce is a lot like making good chili. Screw the recipe, just chuck in whatever you have laying around that sounds like it might taste good in it. Those who are best at improvising tend to make the best of both.
Originally posted by Hell Puppy@Nov 17 2003, 12:35 AM Good spaghetti sauce is a lot like making good chili. Screw the recipe, just chuck in whatever you have laying around that sounds like it might taste good in it. Those who are best at improvising tend to make the best of both.
Then I must make really good spaghetti sauce because I've yet to use any kind of measuring or recipe.
I've also found that a big bottle of wine helps the sauce out - a few glugs in the sauce and the rest in a glass seems to make everyone happy. :P
Originally posted by Peaches@Nov 17 2003, 12:21 AM
I'll pop ya on ICQ in the AM - going to watch Carnivale before I pass out, lol! I forgot about you and cooking!!
Heres a good one for garlic mashed potatoes.
its really pretty easy.
in a sauce pan put one cup of cream and one cup of milk. put about 10 of those cloves in there. bring it to a boil then once its at a boil bring it down for a simmer.
after 30 minutes turn off the fire, take the garlic pieces out and put them in a bowl or plate or something and they will be really soft so smash tehm all up with a fork. put them back into the cream and milk and add a stick of butter. (like i think its 8 tbs). and mix this around until the butter is melted.
as for the potatoes, you can use whatever potatoes you want, but like i guess around 3 lbs of them. i use regular like russet potatoes, i wash them and cut them up into chunks. put them in a pot and cover them with water. cover the pot. bring it to a boil, then drop it down to medium heat. these will take about 20 minutes. when you are done drain the water and put the potatoes into a big bowl and mash them all up with a potato masher (believe me its much easier to buy the damn thing for $3 than use anythng else cuase i used everything). once mashed slowly mix in the cream/garlic/butter mixture mashing the whole time. once its all in and all mashed its ready to be served.
its good to add some winter parsley to it and some salt and peper but to your own liking.
just about everything i make i use a lotta garlic so if you want more recipies let me know
__________________
Tanguy - 0x7a69 Inc. http://www.0x7a69.net
A Leader Programming in the industry for over 7 years
I buy lots of garlic and squeeze it through a garlic press and put it in olive oil like you do. It lasts forever in a cold frig or freezer. Or, you can put some butter in a skillet and place whole cloves of garlic in hot butter for a few minutes, then place the garlic in tin foil and place in a 300-350 degree oven for a half hour. Take the garlic and use it or freeze it. Roasted garlic is great in mashed potatoes. It becomes soft and sweet.
We went to the famous Gilroy Garlic Festival in Gilroy, California a few years back (don't forget your Tic Tacs and face masks - phewwww!) and I bought a BUNCH of garlic and had to find some new uses for it. Fortunately, I also grabbed one of the festival cook-off cook books, but since I can't just drive down the street and let you borrow it, here's an online version of some of the festival's best recipes: http://www.garlicfestival.com/Recipes/garl...iccookbook.html
The garlic ice cream is a little "funky" to say the least, but some of the other recipes like the Garlic Spring Rolls and Mussels in Garlic & Sake are awesome.
If those don't do it for you, you can always check out www.emerils.com for recipes with 50 cloves of gah-lick!
I agree... the best cooks just concoct things without measuring.
My mother's "recipe" reads more like "a little of this, a little of that, do this until it looks about like this, add that, and then leave it in the crock pot all day..." hahaha
Just make sure you have a loaf of bread handy for dunking!
If you have a couple of pounds of unpeeled garlic in the fridge, in a plastic bottle, wrapped several times in aluminum foil, it STILL makes the entire house smell like garlic every time you open the refrigerator door.
Thankfully the repair guy is coming today to replace the keypad on the stove (2nd time in 2 years - argh) so I can start cooking this afternoon.
Originally posted by B1tch@Nov 17 2003, 10:17 AM or you can do what i do... crush it and put it into little ice cube trays and then freeze it. Then when you want to cook just pop out a cube
Does it still taste "fresh" when it's been frozen? That's my fear. I go out of my way to make sure I aways use the fresh stuff, I'd hate to ruin the taste. I have one of those Foodsaver things so I'm going to try vacuum packing it.
Originally posted by Hell Puppy@Nov 16 2003, 11:35 PM Good spaghetti sauce is a lot like making good chili. Screw the recipe, just chuck in whatever you have laying around that sounds like it might taste good in it. Those who are best at improvising tend to make the best of both.
much like what you'll add to good roux leading to Gumbo or any number of things. I made a nice batch of seafood Gumbo yesterday and it will be better today (where's the damn food icon!!)
With food questions .... where's Billy??!!!
I know, in Montreal while Mark Matteo is doing all the HARD work ah ha ha ha ha
Peaches you know I ya but this goes to demonstrate the old story
a man will pay $2 for a $1 item while a women will buy a $2 item she may or may not need just because it was on sale for $1
__________________
Pssst Click the Button Above
I once wanted to be a Gynecologist
But I couldn't find an opening
Originally posted by Vick@Nov 17 2003, 10:49 AM Peaches you know I ya but this goes to demonstrate the old story a man will pay $2 for a $1 item while a women will buy a $2 item she may or may not need just because it was on sale for $1
Oh, I have a closet full of clothes I bought because they were such a great deal that still have the tags on them. I just KNOW I'm going to wear them.....some day.
1 Pkg Yeast
1 Cup Water @ 110º F
1 Tsp Salt
3 Tbsp Honey
Approximately 3 Cups Flour
Dissolve Yeast in water; then add honey, and stir until melted
Let sit for 5-6 minutes to "proof" yeast. After 5-6 minutes,
it should be frothy
While stirring, add in salt until dissolved. Slowly add flour, until
the right texture for kneading. Knead for 10 minutes. Preheat
oven to 150º F.
Turn off oven; Place dough, covered, in oven to Rise for 45 minutes.
Fill a large pot with water; Boil and add 2 Tbsp canola or vegetable oil
to the water.
Take Dough out of oven and preheat the oven to 425º F. Tear off
pieces of dough and form into 7 to 8 "snakes". Pinch the ends
together to form bagels.
Place the bagels in Boiling water for approximately 1 minute.
They will float when ready.
Place bagels on floured Pizza Brick (Preferred Method), or on slightly
greased cookie sheet. Add any additional ingredients (chopped onion, chopped garlic, poppyseed, sesame seeds)
Bake at 425º F for 25-30 minutes until golden brown.
Oh, nlphoto, as great as that sounds, I have learned from experience that me and baking just don't mix.
HOWEVER, and I don't know WHY I didn't do this sooner - those damn vacuum bags COMPLETELY eliminate the smell! I have some in the fridge and some in the freezer. I've currently got crushed tomatoes, garlic and spices simmering on my now working stove. That will be served over penne with shredded parmesan cheese and of course, garlic bread. :P
i go to a resturant here in London called 'Garlic and Shots' . They put Garlic in everything and works pretty good for them. I still haven't braved the Garlic ice cream though.
Hey Peaches ... don't know if you've used up all your garlic yet, but I ran across this link to garlic recipies.
Now, I personally don't subscribe to this theory, but some will tell you that any cooking involved will have to be done on the left side of the stove. The link is from NPR, after all ...
Last edited by PornoDoggy at Nov 24 2003, 12:27 AM
__________________ SEX STORY TEXT Exotic Material for Adult Websites Available for part time (project or ongoing) work ...
Originally posted by sarah_webinc@Nov 18 2003, 06:10 AM i go to a resturant here in London called 'Garlic and Shots' . They put Garlic in everything and works pretty good for them. I still haven't braved the Garlic ice cream though.
My family owned an ice cream company for several years in the BAY area
Use to make a garlic ice cream for the Gilroy festival
was actually verry good
I was amazed
__________________
Need design work done? CLICK the SIG!
118156620-icq Forest AT silverclouddesign.com
11-16-2003
Now, I love garlic and put it in everything so I thought I had hit the motherlode. 
) around here for at least a couple of months. 
and work
I have some in the fridge and some in the freezer. I've currently got crushed tomatoes, garlic and spices simmering on my now working stove. That will be served over penne with shredded parmesan cheese and of course, garlic bread. :P
Thanks!
Linear Mode
