Ok, y'all were right... (garlic press!)

"OmManiPadmeOmelet" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

I'd learned to dislike garlic presses as I grew up with the old
wedge-type ones. They sucked...

I've been hand-grating or mincing garlic all this time using a small
fine cheese grater or a chef's knife (and more recently, a chinese
cleaver).

Going thru some of my Aunt's old stuff in the storage shed last weekend,
I ran across a very nice cylinder-type garlic press and decided to give
it a try.

I'm still peeling the garlic but OH my goodness! That thing does a
wonderful job and there is almost no waste if I do more than one clove.
:-)

It's awesome. Also much faster and easier.
Is it my imagination or does a garlic press also release a lot more
flavor?

It is not your imagination! Mushed garlic (with a garlic press) is much more
tasty!
Have you noticed that when you smell the garlic flavour you become hungry?
I have noticed this🙂
Cheers
Pandora

Quoted message said:

Thanks guys!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

In article <[email hidden]>,

Pandora said:

"OmManiPadmeOmelet" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

I'd learned to dislike garlic presses as I grew up with the old
wedge-type ones. They sucked...

I've been hand-grating or mincing garlic all this time using a small
fine cheese grater or a chef's knife (and more recently, a chinese
cleaver).

Going thru some of my Aunt's old stuff in the storage shed last weekend,
I ran across a very nice cylinder-type garlic press and decided to give
it a try.

I'm still peeling the garlic but OH my goodness! That thing does a
wonderful job and there is almost no waste if I do more than one clove.
:-)

It's awesome. Also much faster and easier.
Is it my imagination or does a garlic press also release a lot more
flavor?

It is not your imagination! Mushed garlic (with a garlic press) is much more
tasty!
Have you noticed that when you smell the garlic flavour you become hungry?
I have noticed this🙂
Cheers
Pandora

Yes, I have...
but I also happen to love garlic!

The garlic flavor also does not seem to be as "hot" so I am enjoying it
more.

I've got some trotters in the pressure cooker right now with pressed
garlic, grated ginger and some black pepper. I'm also going to pressure
cook a fresh pork hock, then make split pea soup with the stock and meat.

I may add some bacon, I've not decided yet.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Yes, I have...
but I also happen to love garlic!

The garlic flavor also does not seem to be as "hot" so I am enjoying
it
more.

I've got some trotters in the pressure cooker right now with pressed
garlic, grated ginger and some black pepper. I'm also going to
pressure
cook a fresh pork hock, then make split pea soup with the stock and
meat.

I may add some bacon, I've not decided yet.

I am surprised, or perhaps i missed any mention of it, but my favorite
forms of garlic are baked, either whole heads rubbed with a little oil
or peeled and peeled cloves braised in butter & chicken stock.

The roasted or braised garlic is then available for use in large amounts
with out the overwhelming nature of the garlic being so pronounced. A
former Italian land lady taught me this trick, she was able to get the
most robust and marvelous garlic flavor in her foods, i finally asked
for her secret and it was just baked garlic.

If i am roasting a whole chicken i will often fill the cavity with
peeled garlic then when the chicken is done i scoop out the garlic,
puree with a little oil and store in a tightly covered container for
future use.

This is great for making quick garlic bread. A garlic press is useful if
i need a bit of garlic and i am out of roasted garlic.
---
JL

OmManiPadmeOmelet said:

I'd learned to dislike garlic presses as I grew up with the old
wedge-type ones. They sucked...

I've been hand-grating or mincing garlic all this time using a small
fine cheese grater or a chef's knife (and more recently, a chinese
cleaver).

Going thru some of my Aunt's old stuff in the storage shed last weekend,
I ran across a very nice cylinder-type garlic press and decided to give
it a try.

I'm still peeling the garlic but OH my goodness! That thing does a
wonderful job and there is almost no waste if I do more than one clove.
:-)

It's awesome. Also much faster and easier.
Is it my imagination or does a garlic press also release a lot more
flavor?

Thanks guys!

My SIL just plops unpeeled garlic into the press and squeezes. Garlic
smooshes out through the holes and then she takes out the husk.

OmManiPadmeOmelet said:

[snip] Is it my imagination or does a garlic press also release a lot more
flavor?

I can't prove it by properly controlled lab work, but by personal
experimentation I have come to believe that how you treat garlic has a
discernible effect on not only how much but on variations in flavor.
Mincing with a sharp knife, using a press, slicing, chopping roughly,
smashing the clove first and then chopping, grinding with a mortar &
pestle, or working into a paste with salt and the back edge of your
knife -- each of these produces a different garlic. How much it
matters to whatever dish you're making is a different story. -aem

"Joseph LIttleshoes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OmManiPadmeOmelet said:

Yes, I have...
but I also happen to love garlic!

The garlic flavor also does not seem to be as "hot" so I am enjoying
it
more.

I've got some trotters in the pressure cooker right now with pressed
garlic, grated ginger and some black pepper. I'm also going to
pressure
cook a fresh pork hock, then make split pea soup with the stock and
meat.

I may add some bacon, I've not decided yet.

I am surprised, or perhaps i missed any mention of it, but my favorite
forms of garlic are baked, either whole heads rubbed with a little oil
or peeled and peeled cloves braised in butter & chicken stock.

The roasted or braised garlic is then available for use in large amounts
with out the overwhelming nature of the garlic being so pronounced. A
former Italian land lady taught me this trick, she was able to get the
most robust and marvelous garlic flavor in her foods, i finally asked
for her secret and it was just baked garlic.

If i am roasting a whole chicken i will often fill the cavity with
peeled garlic then when the chicken is done i scoop out the garlic,
puree with a little oil and store in a tightly covered container for
future use.

This is great for making quick garlic bread. A garlic press is useful if
i need a bit of garlic and i am out of roasted garlic.
---
JL

I love roasted garlic. I had a Spinach and roasted garlic quesadilla last
night. Yum! I also like to roast about 5 bulbs of garlic, squish it up
with 1 pound of soften butter leaving chunks of roasted garlic, then I
freeze it in serving sizes, so I can make quick garlic bread.

Lynne

King's Crown said:

I love roasted garlic. I had a Spinach and roasted garlic quesadilla last
night. Yum! I also like to roast about 5 bulbs of garlic, squish it up
with 1 pound of soften butter leaving chunks of roasted garlic, then I
freeze it in serving sizes, so I can make quick garlic bread.

Lynne

I love this idea! Thank you.

--
..:Heather:.
www.velvet-c.com

King's Crown said:

[snip] I also like to roast about 5 bulbs of garlic, squish it up
with 1 pound of soften butter leaving chunks of roasted garlic, then I
freeze it in serving sizes, so I can make quick garlic bread.

Yes, and also use it for mashed potatoes. And to perk up some frozen
veggies. And, when you're in the mood, to use for an omelet or huevos
rancheros. Or to sauté a red snapper fillet. Or ... -aem

"aem" <[email hidden]> wrote in message
news:[email hidden]...

King's Crown said:

[snip] I also like to roast about 5 bulbs of garlic, squish it up
with 1 pound of soften butter leaving chunks of roasted garlic, then I
freeze it in serving sizes, so I can make quick garlic bread.

Yes, and also use it for mashed potatoes. And to perk up some frozen
veggies. And, when you're in the mood, to use for an omelet or huevos
rancheros. Or to sauté a red snapper fillet. Or ... -aem

All GREAT ideas! I need to branch out. I found (while cleaning out my
purse) several grocery receipts from November that said at the bottom of
them (hey the receipts are 24 inches long who reads everything on them) if
you phone in a survey you get a free loaf of French bread. I thought my
husband, always the frugal one, would be proud that I phoned in on all three
free bread offers. He says after I tell him about the free bread... why did
you do that it's going to be the crappy generic store brand French Bread. I
said, "Yeah, it's not the greatest, but I would call it crappy and with some
roasted garlic butter on it how bad could it be?" He perked up right away.

Lynne

In article <[email hidden]>,

Joseph LIttleshoes said:

OmManiPadmeOmelet said:

Yes, I have...
but I also happen to love garlic!

The garlic flavor also does not seem to be as "hot" so I am enjoying
it
more.

I've got some trotters in the pressure cooker right now with pressed
garlic, grated ginger and some black pepper. I'm also going to
pressure
cook a fresh pork hock, then make split pea soup with the stock and
meat.

I may add some bacon, I've not decided yet.

I am surprised, or perhaps i missed any mention of it, but my favorite
forms of garlic are baked, either whole heads rubbed with a little oil
or peeled and peeled cloves braised in butter & chicken stock.

I like them roasted too.
Roast the whole head of garlic wrapped in foil.

You can snip the tip off of the clove and squeeze it out like toothpaste.
I like to put that on sourdough bread with butter.

Quoted message said:

The roasted or braised garlic is then available for use in large amounts
with out the overwhelming nature of the garlic being so pronounced. A
former Italian land lady taught me this trick, she was able to get the
most robust and marvelous garlic flavor in her foods, i finally asked
for her secret and it was just baked garlic.

I know what you mean.
I buy a wonderful chicken sausage made by a sausage meister at our local
Sun Harvest. It's roasted garlic basil chicken sausage. It sells out so
quickly, I have to get their reasonably early to get any.

Quoted message said:

If i am roasting a whole chicken i will often fill the cavity with
peeled garlic then when the chicken is done i scoop out the garlic,
puree with a little oil and store in a tightly covered container for
future use.

Evil. ;-d

Quoted message said:

This is great for making quick garlic bread. A garlic press is useful if
i need a bit of garlic and i am out of roasted garlic.
---
JL

I don't always have time to make baked garlic.
I rarely use my oven at all...

This garlic press is really very VERY nice.

Quoted message said:

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Joseph LIttleshoes said:

OmManiPadmeOmelet said:

Yes, I have...
but I also happen to love garlic!

The garlic flavor also does not seem to be as "hot" so I am enjoying
it
more.

I've got some trotters in the pressure cooker right now with pressed
garlic, grated ginger and some black pepper. I'm also going to
pressure
cook a fresh pork hock, then make split pea soup with the stock and
meat.

I may add some bacon, I've not decided yet.

I am surprised, or perhaps i missed any mention of it, but my favorite
forms of garlic are baked, either whole heads rubbed with a little oil
or peeled and peeled cloves braised in butter & chicken stock.

I like them roasted too.
Roast the whole head of garlic wrapped in foil.

You can snip the tip off of the clove and squeeze it out like toothpaste.
I like to put that on sourdough bread with butter.

Quoted message said:

The roasted or braised garlic is then available for use in large amounts
with out the overwhelming nature of the garlic being so pronounced. A
former Italian land lady taught me this trick, she was able to get the
most robust and marvelous garlic flavor in her foods, i finally asked
for her secret and it was just baked garlic.

I know what you mean.
I buy a wonderful chicken sausage made by a sausage meister at our local
Sun Harvest. It's roasted garlic basil chicken sausage. It sells out so
quickly, I have to get their reasonably early to get any.

Quoted message said:

If i am roasting a whole chicken i will often fill the cavity with
peeled garlic then when the chicken is done i scoop out the garlic,
puree with a little oil and store in a tightly covered container for
future use.

Evil. ;-d

Quoted message said:

This is great for making quick garlic bread. A garlic press is useful if
i need a bit of garlic and i am out of roasted garlic.
---
JL

I don't always have time to make baked garlic.
I rarely use my oven at all...

This garlic press is really very VERY nice.

Quoted message said:

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article said:

OmManiPadmeOmelet said:

I'd learned to dislike garlic presses as I grew up with the old
wedge-type ones. They sucked...

I've been hand-grating or mincing garlic all this time using a small
fine cheese grater or a chef's knife (and more recently, a chinese
cleaver).

Going thru some of my Aunt's old stuff in the storage shed last weekend,
I ran across a very nice cylinder-type garlic press and decided to give
it a try.

I'm still peeling the garlic but OH my goodness! That thing does a
wonderful job and there is almost no waste if I do more than one clove.
:-)

It's awesome. Also much faster and easier.
Is it my imagination or does a garlic press also release a lot more
flavor?

Thanks guys!

My SIL just plops unpeeled garlic into the press and squeezes. Garlic
smooshes out through the holes and then she takes out the husk.

I've not been brave enough to try that yet.
I think I'd at least cut the clove in half.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

aem said:

OmManiPadmeOmelet said:

[snip] Is it my imagination or does a garlic press also release a lot
more
flavor?

I can't prove it by properly controlled lab work, but by personal
experimentation I have come to believe that how you treat garlic has a
discernible effect on not only how much but on variations in flavor.
Mincing with a sharp knife, using a press, slicing, chopping roughly,
smashing the clove first and then chopping, grinding with a mortar &
pestle, or working into a paste with salt and the back edge of your
knife -- each of these produces a different garlic. How much it
matters to whatever dish you're making is a different story. -aem

Cool! :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

I'd learned to dislike garlic presses as I grew up with the old
wedge-type ones. They sucked...

I've been hand-grating or mincing garlic all this time using a small
fine cheese grater or a chef's knife (and more recently, a chinese
cleaver).

Going thru some of my Aunt's old stuff in the storage shed last weekend,
I ran across a very nice cylinder-type garlic press and decided to give
it a try.

I'm still peeling the garlic but OH my goodness! That thing does a
wonderful job and there is almost no waste if I do more than one clove.
:-)

It's awesome. Also much faster and easier.

One of us! One of us! One of us!

Tara

In article <[email hidden]>,

Tara said:

OmManiPadmeOmelet said:

I'd learned to dislike garlic presses as I grew up with the old
wedge-type ones. They sucked...

I've been hand-grating or mincing garlic all this time using a small
fine cheese grater or a chef's knife (and more recently, a chinese
cleaver).

Going thru some of my Aunt's old stuff in the storage shed last weekend,
I ran across a very nice cylinder-type garlic press and decided to give
it a try.

I'm still peeling the garlic but OH my goodness! That thing does a
wonderful job and there is almost no waste if I do more than one clove.
:-)

It's awesome. Also much faster and easier.

One of us! One of us! One of us!

Tara

Getting there... <lol>
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Tara said:

Quoted message said:

I'm still peeling the garlic but OH my goodness! That thing does a
wonderful job and there is almost no waste if I do more than one clove.
:-)

It's awesome. Also much faster and easier.

One of us! One of us! One of us!

"Gooble-gobble, gooble-gobble!"

Bob

OmManiPadmeOmelet said:

In article <[email hidden]>,

Joseph LIttleshoes said:

OmManiPadmeOmelet wrote:

I am surprised, or perhaps i missed any mention of it, but my

favorite

Quoted message said:

forms of garlic are baked, either whole heads rubbed with a little

oil

Quoted message said:

or peeled and peeled cloves braised in butter & chicken stock.

Quoted message said:

This is great for making quick garlic bread. A garlic press is

useful if

Quoted message said:

i need a bit of garlic and i am out of roasted garlic.
---
JL

I don't always have time to make baked garlic.
I rarely use my oven at all...

This garlic press is really very VERY nice.

For years i strugled with an old gun metal gray garlic press untill i
was recently gifted with a shiny new "Zyliss" garlic press with a
plunger. The old press took both hands to use and was a pain but did
make the mashed garlic, the new Zyliss with the movable plunger i can
use with one hand and has a bigger bowl for the garlic.

I dont use my press often  when i do the new one is so much better.
---
JL

Quoted message said:

Quoted message said:

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

aem said:

OmManiPadmeOmelet said:

[snip] Is it my imagination or does a garlic press also release

a lot more

Quoted message said:

flavor?

I can't prove it by properly controlled lab work, but by personal
experimentation I have come to believe that how you treat garlic has a

discernible effect on not only how much but on variations in flavor.
Mincing with a sharp knife, using a press, slicing, chopping roughly,
smashing the clove first and then chopping, grinding with a mortar &
pestle, or working into a paste with salt and the back edge of your
knife -- each of these produces a different garlic. How much it
matters to whatever dish you're making is a different story. -aem

Just about any good cook book or any episode of Lydia Biannici' (sp?)
t.v. show will agree and explain that the more you chop garlic the
stronger it is, by releasing more juices or oils with finely mincing or
mashing. But they are 'volatile' and loses flavor if cooked too long.

Lydia often comments on how she don't like garlic so barely crushes a
clove, sets it to cook in oil and then removes it, and this from an
Italian cook! But she comments that garlic upsets her digestion more
than she dislikes the flavor.

As previously mentioned i prefer a baked, roasted or braised garlic in
large quantities to a raw garlic in small, plus it keeps its flavor in
the cooking process better than raw does.

One exception i will make is in a buttermilk, yogurt and blue cheese
salad dressing and then i like to crush and roughly chop raw garlic. It
only improves in flavor over a few days, and elephant ear garlic is even
better for this, IMO.
---
JL

King's Crown said:

"Joseph LIttleshoes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OmManiPadmeOmelet said:

Yes, I have...
but I also happen to love garlic!

The garlic flavor also does not seem to be as "hot" so I am

enjoying

Quoted message said:

Quoted message said:

it
more.

I've got some trotters in the pressure cooker right now with

pressed

Quoted message said:

Quoted message said:

garlic, grated ginger and some black pepper. I'm also going to
pressure
cook a fresh pork hock, then make split pea soup with the stock and

Quoted message said:

Quoted message said:

meat.

I may add some bacon, I've not decided yet.

I am surprised, or perhaps i missed any mention of it, but my

favorite

Quoted message said:

forms of garlic are baked, either whole heads rubbed with a little

oil

Quoted message said:

or peeled and peeled cloves braised in butter & chicken stock.

The roasted or braised garlic is then available for use in large

amounts

Quoted message said:

with out the overwhelming nature of the garlic being so pronounced.

A

Quoted message said:

former Italian land lady taught me this trick, she was able to get

the

Quoted message said:

most robust and marvelous garlic flavor in her foods, i finally

asked

Quoted message said:

for her secret and it was just baked garlic.

If i am roasting a whole chicken i will often fill the cavity with
peeled garlic then when the chicken is done i scoop out the garlic,
puree with a little oil and store in a tightly covered container for

Quoted message said:

future use.

This is great for making quick garlic bread. A garlic press is

useful if

Quoted message said:

i need a bit of garlic and i am out of roasted garlic.
---
JL

I love roasted garlic. I had a Spinach and roasted garlic quesadilla
last
night. Yum! I also like to roast about 5 bulbs of garlic, squish it
up
with 1 pound of soften butter leaving chunks of roasted garlic, then I

freeze it in serving sizes, so I can make quick garlic bread.

Lynne

Heres a recipe and technique i use often.

LIma beans and garlic
---------------------------

1 pound dried lima beans

4 whole cloves

2 shallots

2 dried jalapeno peppers

1tsp. dried thyme

1 whole head of garlic, peeled

1 tsp. salt

1/2 tsp. olice oil (or canola)

1/2 tsp. freshly ground black pepper

1/2 cup finely minced fresh Iatalian parsley

1/2 cup finely minced fresh whole leaf sage (or dried sage to taste)

Cover the beans with water by 2 inches in a large pot. Stick the cloves
into the shallots and add them to the beans.

Add the jalapeno pepper and thyme. Bring to a boil, lwoer the heat,
partially cover, and simmer for 30 minutes.

Break 3 cloves of garlic off the head and reserve; tie up the rest in a
cheesecloth bag and add the bag to the bveans. Siummer for 30 minutes.

During the last 5 minutes, add the salt.

Finely mince the reserved garlic. Heat the olive oil in a small saute
pan and add the minced garlic. Saute for 1 & 1/2 - 2 minutes, until
lighlty browned.

When the bens are tender remove the shallots, jallapeno pper and
discard, remove the sack of garlic and puree in a food procesor or mash
with a fork.

Drain and discrd all but 1/2 cup of the liquid from the beans. Place
the beans and reserved liquid in a soup tureen or serving dish, and add
the sauteedd garlicc, mashed garlic, pepper, parsley, and sage, stir and
serve. Makes about 6 servings.

Note: a cheesecloth bag of peeled garlic set to simmer with any soup and
then removed and crushed is a nice addition to any soup.
---
JL