On May 3, 11:40 am, "JWBH" > wrote:
> If we have something savoury on toast, I quite like a small amount of raw
> garlic on it as well. Although the rest of the family like garlic they find
> putting it on in in chunks this way is too strong a taste.
>
> Is it possible to advise a novice how he might make a 'garlic' spread that
> was not too strong and could be put thinly on toast and also keep for a few
> days in a jar. thanks for any advice.

How about roasting it first?

merryb said...

> On May 3, 11:40 am, "JWBH" > wrote:
>> If we have something savoury on toast, I quite like a small amount of
>> raw garlic on it as well. Although the rest of the family like garlic
>> they find putting it on in in chunks this way is too strong a taste.
>>
>> Is it possible to advise a novice how he might make a 'garlic' spread
>> that was not too strong and could be put thinly on toast and also keep
>> for a few days in a jar. thanks for any advice.
>
> How about roasting it first?


I seem to remember elephant garlic being milder than the ordinary garlic,
despite it's size!??

Andy

In article >, Andy <q> wrote:

>I seem to remember elephant garlic being milder than the ordinary garlic,
>despite it's size!??

Yep.

My only wish is that green garlic be available year-round.
Then I wouldn't bother with the dried stuff at all.

Steve

merryb wrote:

> On May 3, 11:40 am, "JWBH" > wrote:
> > If we have something savoury on toast, I quite like a small amount of
raw
> > garlic on it as well. Although the rest of the family like garlic they
find
> > putting it on in in chunks this way is too strong a taste.
> >
> > Is it possible to advise a novice how he might make a 'garlic' spread
that
> > was not too strong and could be put thinly on toast and also keep for a
few
> > days in a jar. thanks for any advice.
>
> How about roasting it first?


Or freezing...

I buy peeled garlic cloves at the Asian stores, there is always too much too
use in a reasonable time so I just pop half or so of the cloves into a
ziploc and thence the freezer...works fine for soups 'n stuff. After
freezing the flavor is somewhat milder...plus which the texture is mooshier.

Or simply go with roasting as the posters suggested...

Also try elephant garlic, the cloves are larger and somewhat milder...

At my local stupormarket (Treasure Island in Chicago) peeled garlic cloves I
saw last night are $4.98/pound, at the Asian places around a dollar...ya
gotta love the concept of "mark - ups", lol. I LUV buying like a pound tray
of peeled garlic cloves for a buck or so at the Asian stores, makes me feel
all smug when I see the nonsensical prices regular groceries charge... :-)

--
Best
Greg