On Fri, 7 Mar 2008 18:44:04 GMT, Janet Baraclough
wrote:


On Thu, 06 Mar 2008 19:59:45 -0800, sf wrote:

On Thu, 06 Mar 2008 17:43:19 -0500, Dave Smith
wrote:

sf wrote:

Rub the fondue pot with garlic.

I never understand this rubbing thing with garlic. I can't taste it
when I do that. Are other people's taste buds so refined, they can
taste such a small hint of garlic?

Rubbing something with a clove of raw garlic is not a small hint. That
can be pretty potent. I would think that it would give a good dose of
garlic juice without having to worry about cooking chunks of it and
having it develop a bitter taste.

All I can say is "Wow". Maybe the people who think rubbing (or
waving) a raw clove of garlic over something to impart flavor are of
predominantly English ancestry?

sf
who is too, but what other explanation is there?

Well, many Europeans use a lot less salt, sugar, and powerful flavour
additives than I see listed in a lot of American recipes here. Could
that be a reason?

I've only been to Europe (Paris, England, Dublin) once, but frankly I
didn't notice what you say. The food tasted fine to me, even in out
of the way pubs at a xroad.

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