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Default antidote for too many cloves?


let's say someone got the instructions wrong and added about 20 cloves
instead of 1 or 2 to a corned beef recipe and let it simmer that way
for about two hours ... is there an antidote?

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"tert in seattle" > wrote in message
...
>
> let's say someone got the instructions wrong and added about 20 cloves
> instead of 1 or 2 to a corned beef recipe and let it simmer that way
> for about two hours ... is there an antidote?


If whole cloves were added, it might not be tooooo bad. The garlic
taste supposedly gets stronger as you mince. I've cooked soup with
a whole head of whole garlic cloves and it was not bad. But I like
garlic. You might want to take out the roast and let it cool in the
fridge for sammiches and toss the other stuff if it's unpalatable.
Did *someone* cook it with other stuff?
Edrena


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"The Joneses" > wrote

> "tert in seattle" > wrote


>> let's say someone got the instructions wrong and added about 20 cloves
>> instead of 1 or 2 to a corned beef recipe and let it simmer that way
>> for about two hours ... is there an antidote?

>
> If whole cloves were added, it might not be tooooo bad. The garlic
> taste supposedly gets stronger as you mince.


Oh, I don't think he means garlic, as there never is too much of
that. Heh. I think he means cloves, the spice.

nancy


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Default antidote for too many cloves?

Nancy Young wrote on 22 Mar 2007 in rec.food.cooking

>
> "The Joneses" > wrote
>
> > "tert in seattle" > wrote

>
> >> let's say someone got the instructions wrong and added about 20

cloves
> >> instead of 1 or 2 to a corned beef recipe and let it simmer that way
> >> for about two hours ... is there an antidote?

> >
> > If whole cloves were added, it might not be tooooo bad. The garlic
> > taste supposedly gets stronger as you mince.

>
> Oh, I don't think he means garlic, as there never is too much of
> that. Heh. I think he means cloves, the spice.
>
> nancy
>
>
>


Aren't cloves (the spice) slightly poisionous?.


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Default antidote for too many cloves?


"Mr Libido Incognito" > wrote

> Nancy Young wrote on 22 Mar 2007 in rec.food.cooking


>> Oh, I don't think he means garlic, as there never is too much of
>> that. Heh. I think he means cloves, the spice.


> Aren't cloves (the spice) slightly poisionous?.


I don't know. Seems reasonable, they taste like they could
be bad for you.

nancy


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Default antidote for too many cloves?

Nancy Young said...

>
> "Mr Libido Incognito" > wrote
>
>> Nancy Young wrote on 22 Mar 2007 in rec.food.cooking

>
>>> Oh, I don't think he means garlic, as there never is too much of
>>> that. Heh. I think he means cloves, the spice.

>
>> Aren't cloves (the spice) slightly poisionous?.

>
> I don't know. Seems reasonable, they taste like they could
> be bad for you.
>
> nancy



Well, so does 40 cloves of garlic!!! Who in their right mind?

Andy
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"Andy" <q> wrote

> Nancy Young said...


>> "Mr Libido Incognito" > wrote
>>
>>> Nancy Young wrote on 22 Mar 2007 in rec.food.cooking

>>
>>>> Oh, I don't think he means garlic, as there never is too much of
>>>> that. Heh. I think he means cloves, the spice.

>>
>>> Aren't cloves (the spice) slightly poisionous?.

>>
>> I don't know. Seems reasonable, they taste like they could
>> be bad for you.


> Well, so does 40 cloves of garlic!!! Who in their right mind?


No! That's good for you!

nancy


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Default antidote for too many cloves?

Nancy Young wrote on 23 Mar 2007 in rec.food.cooking

> >> I don't know. Seems reasonable, they taste like they could
> >> be bad for you.

>
> > Well, so does 40 cloves of garlic!!! Who in their right mind?

>
> No! That's good for you!
>
> nancy
>
>
>


Better than good for you!
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Default antidote for too many cloves?

Mr Libido Incognito wrote:
> Nancy Young wrote on 22 Mar 2007 in rec.food.cooking
>
>> "The Joneses" > wrote
>>
>>> "tert in seattle" > wrote
>>>> let's say someone got the instructions wrong and added about 20

> cloves
>>>> instead of 1 or 2 to a corned beef recipe and let it simmer that way
>>>> for about two hours ... is there an antidote?
>>> If whole cloves were added, it might not be tooooo bad. The garlic
>>> taste supposedly gets stronger as you mince.

>> Oh, I don't think he means garlic, as there never is too much of
>> that. Heh. I think he means cloves, the spice.
>>
>> nancy
>>
>>
>>

>
> Aren't cloves (the spice) slightly poisionous?.



Oil of cloves is a bit toxic but it is also used for things like dry
socket for your wisdom tooth. Whole cloves are sometimes chewed as a
breath freshener and have some antiseptic properties. Almost anything in
huge quantities is bad for you. But they aren't like nutmeg in quantities.

Melondy


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Default antidote for too many cloves?

On Mar 23, 7:13 am, "Nancy Young" > wrote:
> "Mr Libido Incognito" > wrote
>
> > Nancy Young wrote on 22 Mar 2007 in rec.food.cooking
> >> Oh, I don't think he means garlic, as there never is too much of
> >> that. Heh. I think he means cloves, the spice.

> > Aren't cloves (the spice) slightly poisionous?.

>
> I don't know. Seems reasonable, they taste like they could
> be bad for you.
>
> nancy


I love cloves... But you knew that, right???

...fred

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Default antidote for too many cloves?

tert in seattle wrote:
> let's say someone got the instructions wrong and added about 20 cloves
> instead of 1 or 2 to a corned beef recipe and let it simmer that way
> for about two hours ... is there an antidote?


Without knowing how huch corned beef (and especially how much water)
you're talking it's difficult to say if you're actually using too many
cloves.

Cloves are a normal part of pickling spice. Typical stupidmarket
pickling spice uses very few cloves, because cloves are expensive,
mostly they use mustard seed, the cheapest spice. Were I cooking
corned beef 20 cloves would be too few in my pickling spice, but I
cook like 20lbs of corned beef in like 20 quarts of water. I like
Penzeys pickling spice, it is potent with the "good stuff", contains
lots of cloves.

Penzeys:
"We use less mustard seed than most pickling spice mixes, as mustard
is the least expensive spice around. Hand-mixed from: yellow and brown
Canadian mustard seeds, Jamaican allspice, cracked China cassia,
cracked Turkish bay leaves, dill seed, Zanzibar cloves, cracked China
ginger, Tellicherry peppercorns, star anise, Moroccan coriander,
juniper berries, West Indies mace, cardamom and medium hot crushed red
peppers."

How do you know that your corned beef will have too strong a clove
flavor, did you taste it? If it's still cooking add lots more hot
water (adding cold water will cause the meat to seize, so it can't
readily release the clove flavor. If it's finished cooking you can
still simmer it awhile in plain water. A good neutralizer for cloves
is hot pepper (as in jerk sauce), if you don't mind the heat, and
citrus with it's sweet tart flavor will also counteract clove flavor,
add the peel of an orange. I often add an orange rind and a lemon
rind to my corned beef boil as a matter of course.

But you haven't actually said that your corned beef has too much clove
flavor, only that you think you added too many cloves. Why don't you
try tasting some and report back.

Sheldon


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Default antidote for too many cloves?


"tert in seattle" > wrote in message
...
>
> let's say someone got the instructions wrong and added about 20 cloves
> instead of 1 or 2 to a corned beef recipe and let it simmer that way
> for about two hours ... is there an antidote?
>


Step 1 - change the water
Step 2 - lose the cloves
Step 3 - Simmer in a 50-50 mixture of water & apple juice

Dimitri


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Default antidote for too many cloves?


"kuvasz guy" > wrote

> On Mar 23, 7:13 am, "Nancy Young" > wrote:
>> "Mr Libido Incognito" > wrote
>>
>> > Nancy Young wrote on 22 Mar 2007 in rec.food.cooking
>> >> Oh, I don't think he means garlic, as there never is too much of
>> >> that. Heh. I think he means cloves, the spice.
>> > Aren't cloves (the spice) slightly poisionous?.

>>
>> I don't know. Seems reasonable, they taste like they could
>> be bad for you.


> I love cloves... But you knew that, right???


Much to my disappointment, you misread the memo, it's
GARLIC cloves you are supposed to like.

nancy


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Default antidote for too many cloves?


"Nancy Young" > wrote in message
. ..
>
> "The Joneses" > wrote
>
>> "tert in seattle" > wrote

>
>>> let's say someone got the instructions wrong and added about 20 cloves
>>> instead of 1 or 2 to a corned beef recipe and let it simmer that way
>>> for about two hours ... is there an antidote?

>>
>> If whole cloves were added, it might not be tooooo bad. The garlic
>> taste supposedly gets stronger as you mince.

>
> Oh, I don't think he means garlic, as there never is too much of
> that. Heh. I think he means cloves, the spice.
>
> nancy

What I get for logging after a good supper. No grouping without coffee from
now on.
Edrena




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Default antidote for too many cloves?

writes:
>tert in seattle wrote:
>> let's say someone got the instructions wrong and added about 20 cloves
>> instead of 1 or 2 to a corned beef recipe and let it simmer that way
>> for about two hours ... is there an antidote?

>
>Without knowing how huch corned beef (and especially how much water)
>you're talking it's difficult to say if you're actually using too many
>cloves.
>
>Cloves are a normal part of pickling spice. Typical stupidmarket
>pickling spice uses very few cloves, because cloves are expensive,
>mostly they use mustard seed, the cheapest spice. Were I cooking
>corned beef 20 cloves would be too few in my pickling spice, but I
>cook like 20lbs of corned beef in like 20 quarts of water. I like
>Penzeys pickling spice, it is potent with the "good stuff", contains
>lots of cloves.
>
>Penzeys:
>"We use less mustard seed than most pickling spice mixes, as mustard
>is the least expensive spice around. Hand-mixed from: yellow and brown
>Canadian mustard seeds, Jamaican allspice, cracked China cassia,
>cracked Turkish bay leaves, dill seed, Zanzibar cloves, cracked China
>ginger, Tellicherry peppercorns, star anise, Moroccan coriander,
>juniper berries, West Indies mace, cardamom and medium hot crushed red
>peppers."
>
>How do you know that your corned beef will have too strong a clove
>flavor, did you taste it? If it's still cooking add lots more hot
>water (adding cold water will cause the meat to seize, so it can't
>readily release the clove flavor. If it's finished cooking you can
>still simmer it awhile in plain water. A good neutralizer for cloves
>is hot pepper (as in jerk sauce), if you don't mind the heat, and
>citrus with it's sweet tart flavor will also counteract clove flavor,
>add the peel of an orange. I often add an orange rind and a lemon
>rind to my corned beef boil as a matter of course.
>
>But you haven't actually said that your corned beef has too much clove
>flavor, only that you think you added too many cloves. Why don't you
>try tasting some and report back.


someone posted this link:
http://www.recipezaar.com/86868

I had about 3 lb of corned beef which came with its own packet of
spices (stupidmarket post-St Pats sale ... no cloves included)

I emailed the recipe to my wife from work and asked her to start
it so we'd eat some time before midnight

I said "add one clove" and somehow she heard "add two dozen cloves."
I came home to a house that smelled like potpourri and a started
fishing for cloves immediately.

In hindsight the idea to discard the broth and simmer in plain water
(with apple juice -- thanks Dmitri, I like that idea -- or some lemon
juice might have helped) was probably the right thing to do but I
foolishly attempted to salvage the full-strength broth and reduce
it like the recipe says and I didn't want to waste that bottle of
Guinness ... but it was a lost cause already

the corned beef was all right -- a little heavy on the clove and
not too bitter -- but the sauce was inedible and possibly toxic
in large enough quantities


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Default antidote for too many cloves?

On Fri, 23 Mar 2007 05:48:52 GMT, Mr Libido Incognito >
wrote:

>Nancy Young wrote on 22 Mar 2007 in rec.food.cooking
>
>>
>> "The Joneses" > wrote
>>
>> > "tert in seattle" > wrote

>>
>> >> let's say someone got the instructions wrong and added about 20

>cloves
>> >> instead of 1 or 2 to a corned beef recipe and let it simmer that way
>> >> for about two hours ... is there an antidote?
>> >
>> > If whole cloves were added, it might not be tooooo bad. The garlic
>> > taste supposedly gets stronger as you mince.

>>
>> Oh, I don't think he means garlic, as there never is too much of
>> that. Heh. I think he means cloves, the spice.
>>
>> nancy
>>
>>
>>

>
>Aren't cloves (the spice) slightly poisionous?.


Poisonous? That's a new one. Given enough water, 20 whole cloves
won't hurt a fly as far as the "yuck" factor is concerned. If the
other spices are what's commonly known as "pickling spice", the mix
(don't forget that bay leaf), will be all the better.

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Default antidote for too many cloves?

In article >,
tert in seattle > wrote:

> let's say someone got the instructions wrong and added about 20 cloves
> instead of 1 or 2 to a corned beef recipe and let it simmer that way
> for about two hours ... is there an antidote?


Lots of breath mints... ;-D
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
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On Mar 23, 2:10�pm, tert in seattle > wrote:
> writes:
> >tert in seattle wrote:
> >> let's say someone got the instructions wrong and added about 20 cloves
> >> instead of 1 or 2 to a corned beef recipe and let it simmer that way
> >> for about two hours ... is there an antidote?

>
> >Without knowing how huch corned beef (and especially how much water)
> >you're talking it's difficult to say if you're actually using too many
> >cloves.

>
> >Cloves are a normal part of pickling spice. *Typical stupidmarket
> >pickling spice uses very few cloves, because cloves are expensive,
> >mostly they use mustard seed, the cheapest spice. *Were I cooking
> >corned beef 20 cloves would be too few in my pickling spice, but I
> >cook like 20lbs of corned beef in like 20 quarts of water. *I like
> >Penzeys pickling spice, it is potent with the "good stuff", contains
> >lots of cloves.

>
> >Penzeys:
> >"We use less mustard seed than most pickling spice mixes, as mustard
> >is the least expensive spice around. Hand-mixed from: yellow and brown
> >Canadian mustard seeds, Jamaican allspice, cracked China cassia,
> >cracked Turkish bay leaves, dill seed, Zanzibar cloves, cracked China
> >ginger, Tellicherry peppercorns, star anise, Moroccan coriander,
> >juniper berries, West Indies mace, cardamom and medium hot crushed red
> >peppers."

>
> >How do you know that your corned beef will have too strong a clove
> >flavor, did you taste it? *If it's still cooking add lots more hot
> >water (adding cold water will cause the meat to seize, so it can't
> >readily release the clove flavor. *If it's finished cooking you can
> >still simmer it awhile in plain water. *A good neutralizer for cloves
> >is hot pepper (as in jerk sauce), if you don't mind the heat, and
> >citrus with it's sweet tart flavor will also counteract clove flavor,
> >add the peel of an orange. *I often add an orange rind and a lemon
> >rind to my corned beef boil as a matter of course.

>
> >But you haven't actually said that your corned beef has too much clove
> >flavor, only that you think you added too many cloves. *Why don't you
> >try tasting some and report back.

>
> someone posted this link:http://www.recipezaar.com/86868
>
> I had about 3 lb of corned beef which came with its own packet of
> spices (stupidmarket post-St Pats sale ... no cloves included)
>
> I emailed the recipe to my wife from work and asked her to start
> it so we'd eat some time before midnight
>
> I said "add one clove" and somehow she heard "add two dozen cloves."
> I came home to a house that smelled like potpourri and a started
> fishing for cloves immediately.
>
> In hindsight the idea to discard the broth and simmer in plain water
> (with apple juice -- thanks Dmitri, I like that idea -- or some lemon
> juice might have helped) was probably the right thing to do but I
> foolishly attempted to salvage the full-strength broth and reduce
> it like the recipe says and I didn't want to waste that bottle of
> Guinness ... but it was a lost cause already
>
> the corned beef was all right -- a little heavy on the clove and
> not too bitter -- but the sauce was inedible and possibly toxic
> in large enough quantities.


You still don't say how much water... and the cooking liquid is NOT
for making sauce... it's for pouring down the drain with all the salt,
in fact my recipe calls for a second simmering liquid just to be sure
as much of the cure as possible is discarded. If you want sauce make
it separate, mustard, horseradish, honey, brewski, whatever floats
your canoeski.

This should be a lesson to everyone... never ever, not under any
circumstances ask someone to start your dish. I never have in my
entire life, not even to put a pot of water to the boil... in fact
that is one of the most dangerous acts one can ever commit in a
kitchen... you're guaranteed a burned pot, maybe even your house
burned down. The only thing you ever ask anyone to do when you can't
be there to cook is to make reservations.

Sheldon

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Default antidote for too many cloves?

writes:
>On Mar 23, 2:10i? 1/2pm, tert in seattle > wrote:
>> writes:
>> >tert in seattle wrote:
>> >> let's say someone got the instructions wrong and added about 20 cloves
>> >> instead of 1 or 2 to a corned beef recipe and let it simmer that way
>> >> for about two hours ... is there an antidote?

>>
>> >Without knowing how huch corned beef (and especially how much water)
>> >you're talking it's difficult to say if you're actually using too many
>> >cloves.

>>
>> >Cloves are a normal part of pickling spice. Typical stupidmarket
>> >pickling spice uses very few cloves, because cloves are expensive,
>> >mostly they use mustard seed, the cheapest spice. Were I cooking
>> >corned beef 20 cloves would be too few in my pickling spice, but I
>> >cook like 20lbs of corned beef in like 20 quarts of water. I like
>> >Penzeys pickling spice, it is potent with the "good stuff", contains
>> >lots of cloves.

>>
>> >Penzeys:
>> >"We use less mustard seed than most pickling spice mixes, as mustard
>> >is the least expensive spice around. Hand-mixed from: yellow and brown
>> >Canadian mustard seeds, Jamaican allspice, cracked China cassia,
>> >cracked Turkish bay leaves, dill seed, Zanzibar cloves, cracked China
>> >ginger, Tellicherry peppercorns, star anise, Moroccan coriander,
>> >juniper berries, West Indies mace, cardamom and medium hot crushed red
>> >peppers."

>>
>> >How do you know that your corned beef will have too strong a clove
>> >flavor, did you taste it? If it's still cooking add lots more hot
>> >water (adding cold water will cause the meat to seize, so it can't
>> >readily release the clove flavor. If it's finished cooking you can
>> >still simmer it awhile in plain water. A good neutralizer for cloves
>> >is hot pepper (as in jerk sauce), if you don't mind the heat, and
>> >citrus with it's sweet tart flavor will also counteract clove flavor,
>> >add the peel of an orange. I often add an orange rind and a lemon
>> >rind to my corned beef boil as a matter of course.

>>
>> >But you haven't actually said that your corned beef has too much clove
>> >flavor, only that you think you added too many cloves. Why don't you
>> >try tasting some and report back.

>>
>> someone posted this link:
http://www.recipezaar.com/86868
>>
>> I had about 3 lb of corned beef which came with its own packet of
>> spices (stupidmarket post-St Pats sale ... no cloves included)
>>
>> I emailed the recipe to my wife from work and asked her to start
>> it so we'd eat some time before midnight
>>
>> I said "add one clove" and somehow she heard "add two dozen cloves."
>> I came home to a house that smelled like potpourri and a started
>> fishing for cloves immediately.
>>
>> In hindsight the idea to discard the broth and simmer in plain water
>> (with apple juice -- thanks Dmitri, I like that idea -- or some lemon
>> juice might have helped) was probably the right thing to do but I
>> foolishly attempted to salvage the full-strength broth and reduce
>> it like the recipe says and I didn't want to waste that bottle of
>> Guinness ... but it was a lost cause already
>>
>> the corned beef was all right -- a little heavy on the clove and
>> not too bitter -- but the sauce was inedible and possibly toxic
>> in large enough quantities.

>
>You still don't say how much water... and the cooking liquid is NOT
>for making sauce... it's for pouring down the drain with all the salt,
>in fact my recipe calls for a second simmering liquid just to be sure
>as much of the cure as possible is discarded. If you want sauce make
>it separate, mustard, horseradish, honey, brewski, whatever floats
>your canoeski.


hey, I was just following the recipe... you want to share yours or
are you gonna be LIKE THAT?

it was enough water to cover the slab


>This should be a lesson to everyone... never ever, not under any
>circumstances ask someone to start your dish. I never have in my
>entire life, not even to put a pot of water to the boil... in fact
>that is one of the most dangerous acts one can ever commit in a
>kitchen... you're guaranteed a burned pot, maybe even your house
>burned down. The only thing you ever ask anyone to do when you can't
>be there to cook is to make reservations.


how long have you been married?




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On Mar 27, 1:44?pm, tert in seattle > wrote:
> >

> hey, I was just following the recipe... you want to share yours or
> are you gonna be LIKE THAT?


My recipe has been shared... in fact it's in the RFC Cook Book LIKE
THAT.

Sheldon

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