OmManiPadmeOmelet wrote:

> In article >,
> Joseph Littleshoes > wrote:
>
>
>>OmManiPadmeOmelet wrote:
>>
>>>In article >,
>>> Wayne Boatwright > wrote:
>>>
>>>
>>>
>>>>>Baby canned clams... Trust me!
>>>>>
>>>>>Just once.
>>>>
>>>>Okay, well, maybe just once.
>>>>
>>>
>>>
>>>Be sure to report! :-)
>>>
>>>Dad is not generally the best cook in the world, but this one dish he
>>>makes is one that I, and pretty much anyone else, have really enjoyed!
>>>
>>>LOTS of garlic. <G>
>>
>>
>>I have mentioned it here before but if you stuff a chicken full of
>>peeled garlic cloves and roast it they come out very nice, lightly
>>seasoned by the chicken juices and ready to use in any other dish.
>>
>>Even blanching the garlic cloves till soft in chicken stock is a nice
>>way to start a garlic sauce.
>>---
>>JL
>
>
> That's actually not a bad idea. :-)
>
> When I roast garlic, I wrap the entire HEAD in foil and roast. It's been
> ages so I'd have to look up the time and temp. again.
>
> You can then remove the cloves, snip the tip off with a pair of
> scissors, and sqeeze the roasted garlic out like toothpaste.
>
> It TOTALLY changes the flavor and texture! It loses the "heat" and
> mellows the flavor.
>
> So, you peel them? I'm betting it'd be unecessary.


At one time i did the whole heads of unpeeled garlic, used a ceramic
Mexican jug made especially for this, but i find it is easier to peel
them before hand, as i use them in such copious amounts that having them
'ready to go' is just more convenient for me.

When i have done them 'in the peel' i ended up making a mess.

I do like the raw garlic in salad dressing & garlic butter but that's
about it. Occasionally i will rub a baking or serving dish with garlic
but that's more out of habit than because i think it really makes a
difference in a dish.

A puree of garlic in a food syringe is an interesting way of flavouring
various foods as well as the old stand by of using a sharp knife to poke
holes in a piece of meat and insert slivers of garlic into them and then
cook.

Braising with garlic as well as the standard braising veggies is also
very nice.
---
JL