I've never used bottled garlic, who does?

Manual mince:
http://i44.tinypic.com/2mw8qvd.jpg

Sweatin' to the oldies:
http://i41.tinypic.com/10fon14.jpg

Sheldon wrote:
> I've never used bottled garlic, who does?
>
> Manual mince:
> http://i44.tinypic.com/2mw8qvd.jpg
>
> Sweatin' to the oldies:
> http://i41.tinypic.com/10fon14.jpg
>
I have used the bottled stuff in the (distant) past, but it really
doesn't have the same effect, IMO.

--
Jean B.

Jean wrote on Wed, 28 Jan 2009 13:42:15 -0500:

> Sheldon wrote:
>> I've never used bottled garlic, who does?
>>
>> Manual mince:
>> http://i44.tinypic.com/2mw8qvd.jpg
>>
>> Sweatin' to the oldies:
>> http://i41.tinypic.com/10fon14.jpg
>>
> I have used the bottled stuff in the (distant) past, but it
> really doesn't have the same effect, IMO.

Garlic is extremely easy to chop after first squashing the clove with a
large knife, so why buy the anemic bottled or dried stuff? There is also
more than one type of easy to use "garlic press" .

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
> Jean wrote on Wed, 28 Jan 2009 13:42:15 -0500:
>
>> Sheldon wrote:
>>> I've never used bottled garlic, who does?
>>>
>>> Manual mince:
>>> http://i44.tinypic.com/2mw8qvd.jpg
>>>
>>> Sweatin' to the oldies:
>>> http://i41.tinypic.com/10fon14.jpg
>>>
>> I have used the bottled stuff in the (distant) past, but it
>> really doesn't have the same effect, IMO.
>
> Garlic is extremely easy to chop after first squashing the clove with a
> large knife, so why buy the anemic bottled or dried stuff? There is also
> more than one type of easy to use "garlic press" .
>

I think the pressed garlic is also different. I used to always
use a press. Now, I usually don't. It depends on what I am
trying to achieve.

--
Jean B.

James Silverton wrote:

> Jean wrote on Wed, 28 Jan 2009 13:42:15 -0500:
>
> > Sheldon wrote:
> >> I've never used bottled garlic, who does?
> >>
> >> Manual mince:
> >> http://i44.tinypic.com/2mw8qvd.jpg
> >>
> >> Sweatin' to the oldies:
> >> http://i41.tinypic.com/10fon14.jpg
> >>
> > I have used the bottled stuff in the (distant) past, but it
> > really doesn't have the same effect, IMO.
>
> Garlic is extremely easy to chop after first squashing the clove with a
> large knife, so why buy the anemic bottled or dried stuff? There is also
> more than one type of easy to use "garlic press" .

I also squash the cloves with a can (small tomato sauce can works well)...I
don't think I've fiddled with a garlic press for years now nor have I used
the bottled mince stuff. The bottled stuff simply doesn't cut it for me...


--
Best
Greg

Sheldon wrote:
> I've never used bottled garlic, who does?
>
> Manual mince:
> http://i44.tinypic.com/2mw8qvd.jpg
>
> Sweatin' to the oldies:
> http://i41.tinypic.com/10fon14.jpg
>

All the time. They even have bottled garlic soak in olive oil.

Scott wrote on Wed, 28 Jan 2009 12:59:51 -0600:

> Sheldon wrote:
>> I've never used bottled garlic, who does?
>>
>> Manual mince:
>> http://i44.tinypic.com/2mw8qvd.jpg
>>
>> Sweating to the oldies:
>> http://i41.tinypic.com/10fon14.jpg
>>

>All the time. They even have bottled garlic soak in olive oil.

It's been pointed out before in this nag that bottled garlic below olive
oil (even extra virgin :-) can grow outlines toxin.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.Jim.Silverton.at.venison.not

James wrote to Scott on Wed, 28 Jan 2009 19:09:28 GMT:

>> Sheldon wrote:
>>> I've never used bottled garlic, who does?
>>>
>>> Manual mince:
>>> http://i44.tinypic.com/2mw8qvd.jpg
>>>
>>> Sweating to the oldies:
>>> http://i41.tinypic.com/10fon14.jpg
>>>
>> All the time. They even have bottled garlic soak in olive
>> oil.

> It's been pointed out before in this nag that bottled garlic
> below olive oil (even extra virgin :-) can grow outlines
> toxin. --
This has got to be a record for weird choices by a spell checker! It was
supposed to ignore them but changed "ng" to "nag" (maybe not
inappropriately) and "botulinus" to "outline"


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Sheldon said...

> I've never used bottled garlic, who does?
>
> Manual mince:
> http://i44.tinypic.com/2mw8qvd.jpg
>
> Sweatin' to the oldies:
> http://i41.tinypic.com/10fon14.jpg


Andy said...

> I've never used bottled garlic, who does?
>
> Manual mince:
> http://i44.tinypic.com/2mw8qvd.jpg
>
> Sweatin' to the oldies:
> http://i41.tinypic.com/10fon14.jpg


I bought a small jar of minced garlic in oil once. Only a teaspoon made me
break out in hives. Never again.

Awful stuff!!!!!!!

YMMV,

Andy

On 2009-01-28, Sheldon > wrote:
> I've never used bottled garlic, who does?

I never use "processed" bottled garlic, as in chopped, minced, paste, etc.
It is possible to find "just peeled" whole fresh garlic cloves if you live
close enough to the source. I will buy those. The whole cloves will last a
couple weeks in the fridge.

nb

"Sheldon" > wrote in message
...
> I've never used bottled garlic, who does?
>
>

I have a bottle in the fridge but rarely use it choosing to grab the fresh
most times.

Debbie

In article
>,
Sheldon > wrote:

> I've never used bottled garlic, who does?
>
> Manual mince:
> http://i44.tinypic.com/2mw8qvd.jpg
>
> Sweatin' to the oldies:
> http://i41.tinypic.com/10fon14.jpg

There's just something about minced garlic in a bottle of liquid that
holds no appeal for me. I think I'd have it around for months. I've
used Penzeys dehydrated minced garlic, rehydrated, and have been content
with that in a pinch. I usually mince fresh.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

Sheldon wrote:
> I've never used bottled garlic, who does?
>
> Manual mince:
> http://i44.tinypic.com/2mw8qvd.jpg
>
> Sweatin' to the oldies:
> http://i41.tinypic.com/10fon14.jpg
>

I buy mine fresh, and have powdered for occasional use. No jars of
whole, peeled, pre-minced or chopped.

Goomba > wrote in news:6ucc8hFemuomU2
@mid.individual.net:

> Sheldon wrote:
>> I've never used bottled garlic, who does?
>>
>> Manual mince:
>> http://i44.tinypic.com/2mw8qvd.jpg


Why does he have an ashtray in his kitchen, let alone his house??

And why is there garlic stored in it??


>>
>> Sweatin' to the oldies:
>> http://i41.tinypic.com/10fon14.jpg
>>
>
> I buy mine fresh, and have powdered for occasional use. No jars of
> whole, peeled, pre-minced or chopped.
>


I have fresh for all cooking purposes, and bottled for quick garlic
butter. The bottled stuff goes better when spread on the bread.



--
Peter Lucas
Brisbane
Australia


Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo
straniero venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli
offro fame, sete, marce forzate, battaglie e morte. Chi ama la Patria mi
segua.

—Garibaldi, Giuseppe

In article > ,
PeterLucas > wrote:

> > Sheldon wrote:
> >> I've never used bottled garlic, who does?
> >>
> >> Manual mince:
> >> http://i44.tinypic.com/2mw8qvd.jpg

> Why does he have an ashtray in his kitchen, let alone his house??

What's your best guess? Maybe he smokes.

> And why is there garlic stored in it??

Why not? It's clear that it's sparkling clean.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100058
I saw Jesus in Rice Park!

Melba's Jammin' > wrote in news:barbschaller-
:

> In article > ,
> PeterLucas > wrote:
>
>> > Sheldon wrote:
>> >> I've never used bottled garlic, who does?
>> >>
>> >> Manual mince:
>> >> http://i44.tinypic.com/2mw8qvd.jpg
>
>> Why does he have an ashtray in his kitchen, let alone his house??
>
> What's your best guess? Maybe he smokes.



In the house???!! Ewwwwwwwwwww.


In the kitchen??!! Double Ewwwwww.


>
>> And why is there garlic stored in it??
>
> Why not? It's clear that it's sparkling clean.


My toilets are sparkling clean (I have 2, 1 upstairs, 1 downstairs), but
I don't put flowers in them, or defrost meat in them.


I store food in *food* containers/bowls.


--
Peter Lucas
Brisbane
Australia


Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo
straniero venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli
offro fame, sete, marce forzate, battaglie e morte. Chi ama la Patria mi
segua.

—Garibaldi, Giuseppe

On Thu, 29 Jan 2009 03:15:37 +0000 (UTC), Peter-Lucas wrote:

> Melba's Jammin' > wrote in news:barbschaller-
> :
>
>> In article > ,
>> PeterLucas > wrote:
>>
>>> > Sheldon wrote:
>>> >> I've never used bottled garlic, who does?
>>> >>
>>> >> Manual mince:
>>> >> http://i44.tinypic.com/2mw8qvd.jpg
>>
>>> Why does he have an ashtray in his kitchen, let alone his house??
>>
>> What's your best guess? Maybe he smokes.
>
> In the house???!! Ewwwwwwwwwww.
>
> In the kitchen??!! Double Ewwwwww.
>

such a he-man.

blake

In article >,
Melba's Jammin' > wrote:

> In article > ,
> PeterLucas > wrote:
>
> > > Sheldon wrote:
> > >> I've never used bottled garlic, who does?
> > >>
> > >> Manual mince:
> > >> http://i44.tinypic.com/2mw8qvd.jpg
>
> > Why does he have an ashtray in his kitchen, let alone his house??
>
> What's your best guess? Maybe he smokes.
>
> > And why is there garlic stored in it??
>
> Why not? It's clear that it's sparkling clean.

Looks like it keeps the bulbs from rolling around. Might as well get
use out of things.

--
Dan Abel
Petaluma, California USA

Dan Abel > wrote in news:dabel-56E014.20112728012009@c-
61-68-245-199.per.connect.net.au:

> In article >,
> Melba's Jammin' > wrote:
>
>> In article > ,
>> PeterLucas > wrote:
>>
>> > > Sheldon wrote:
>> > >> I've never used bottled garlic, who does?
>> > >>
>> > >> Manual mince:
>> > >> http://i44.tinypic.com/2mw8qvd.jpg
>>
>> > Why does he have an ashtray in his kitchen, let alone his house??
>>
>> What's your best guess? Maybe he smokes.
>>
>> > And why is there garlic stored in it??
>>
>> Why not? It's clear that it's sparkling clean.
>
> Looks like it keeps the bulbs from rolling around. Might as well get
> use out of things.
>


I'd rather use a plastic takeaway food container.... and I rarely use
them anyway!!


But that's just me and my anti-smoking ways showing :-)

--
Peter Lucas
Brisbane
Australia


Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo
straniero venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli
offro fame, sete, marce forzate, battaglie e morte. Chi ama la Patria mi
segua.

—Garibaldi, Giuseppe

n.

In article
>,
Lynn from Fargo > wrote:

> n.
> > --
> > -Barb, Mother Superior,
> > I saw Jesus in Rice Park!
>
> Funny, He didn't mention you when we spoke . . .
> ;-)
> Lynn in Fargo

He WHAT? He DIDN'T? I'm gonna crucify him next time I see him! Oh,
wait! That's been done already!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

On Jan 28, 7:40*pm, Goomba > wrote:

> I buy mine fresh, and have powdered for occasional use. No jars of
> whole, peeled, pre-minced or chopped.

I do mince extra garlic and store it in EVO in a tiny jar-- flavors
the oil nicely for later use or when I need some garlic in a real
hurry and don't feel like messing with a knife or the press.

val189 > wrote in news:489421e0-c961-4280-a21c-
:

> On Jan 28, 7:40*pm, Goomba > wrote:
>
>> I buy mine fresh, and have powdered for occasional use. No jars of
>> whole, peeled, pre-minced or chopped.
>
> I do mince extra garlic and store it in EVO in a tiny jar-- flavors
> the oil nicely for later use or when I need some garlic in a real
> hurry and don't feel like messing with a knife or the press.
>


Uh-ohhhhhhhh!!!

Here comes the botulism thing again!!!



--
Peter Lucas
Brisbane
Australia


Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo
straniero venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli
offro fame, sete, marce forzate, battaglie e morte. Chi ama la Patria mi
segua.

—Garibaldi, Giuseppe

On Wed, 28 Jan 2009 10:01:08 -0800 (PST), Sheldon >
wrote:

>I've never used bottled garlic, who does?
>
>Manual mince:
>http://i44.tinypic.com/2mw8qvd.jpg
>
>Sweatin' to the oldies:
>http://i41.tinypic.com/10fon14.jpg

Bottled is passé. Peeled (in a small bag) is de rigeur. Us old farts
actually buy unpeeled, whole heads of garlic... quelle horreur!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On 2009-01-29, sf > wrote:

> Bottled is passé. Peeled (in a small bag) is de rigeur.

If you can get it, why not. The lil' Mexican place on the corner used to
peel them by hand and bag 'em.

> Us old farts
> actually buy unpeeled, whole heads of garlic... quelle horreur!

So do we folks so far out in the boonies, we can get nothing else.

notbob wrote:
> On 2009-01-29, sf > wrote:
>
>> Bottled is passé. Peeled (in a small bag) is de rigeur.
>
> If you can get it, why not. The lil' Mexican place on the corner used to
> peel them by hand and bag 'em.
>
>> Us old farts
>> actually buy unpeeled, whole heads of garlic... quelle horreur!
>
> So do we folks so far out in the boonies, we can get nothing else.
>
>
I just don't need to pay for someone else to do something for me that I
can do myself in about 4 seconds.
Did you know some stupidmarkets even sell pre-peeled whole red onions?!
I don't get it. Why would I want to pay more for them to peel an onion
and let it start drying out.....?

On 2009-01-29, Goomba > wrote:

> I don't get it. Why would I want to pay more for them to peel an onion
> and let it start drying out.....?

I don't, also. I've seen pre cored and quarted apples in a bubble pak. I'm
waiting for a pre-peeled banana.

nb

Goomba wrote:

> notbob wrote:
> > On 2009-01-29, sf > wrote:
> >
> >> Bottled is passé. Peeled (in a small bag) is de rigeur.
> >
> > If you can get it, why not. The lil' Mexican place on the corner used
to
> > peel them by hand and bag 'em.
> >
> >> Us old farts
> >> actually buy unpeeled, whole heads of garlic... quelle horreur!
> >
> > So do we folks so far out in the boonies, we can get nothing else.
> >
> >
> I just don't need to pay for someone else to do something for me that I
> can do myself in about 4 seconds.
> Did you know some stupidmarkets even sell pre-peeled whole red onions?!
> I don't get it. Why would I want to pay more for them to peel an onion
> and let it start drying out.....?


If I'm at the Asian market I always pick up a big tub of pre - peeled garlic
cloves, costs about a buck. If I don't happen to use it all within a few
days it can be frozen to throw into a crockpot soup or stew or
something...waste not, want not! I use a lot of garlic, so...

The pre - peeled onion thang is kinda wierd, but maybe not *that* wierd when
you think about it. How much has been written over the eons about "peeling
an onion without crying", etc...there is probably a target market for such a
thing.


--
Best
Greg

On Thu, 29 Jan 2009 17:37:35 -0600, "Gregory Morrow"
> wrote:

>The pre - peeled onion thang is kinda wierd, but maybe not *that* wierd when
>you think about it. How much has been written over the eons about "peeling
>an onion without crying", etc...there is probably a target market for such a
>thing.

Frankly, I've never seen peeled onions offered around here... probably
because it doesn't sell. We're not *that* lazy. LOL


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Jan 28, 1:01*pm, Sheldon > wrote:
> I've never used bottled garlic, who does?

The same folk who buy ready to use bread crumbs, Rice-a-roni, and
their ilk.

Or, if I were cooking for a hundred and needed to save some time, I'd
prob. blow the bucks rather than do all that mincing.

val189 wrote:
> Sheldon wrote:
>
> > I've never used bottled garlic, who does?
>
> The same folk who buy ready to use bread crumbs, Rice-a-roni, and
> their ilk.
>
> Or, if I were cooking for a hundred and needed to save some time, I'd
> prob. blow the bucks rather than do all that mincing.

For bulk commissary cookery the default is dehy, nowadays most
restaurants use bottled, but for home cooking quantities real live
garlic is leagues ahead... doesn't take more than 3-4 minutes to peel
and mince a half dozen cloves. Anyone resents spending a few minutes
in the kitchen prepping garlic is a phony baloney who doesn't belong
at RFC.

On Thu, 29 Jan 2009 18:45:10 -0800 (PST), Sheldon wrote:

> val189 wrote:
>> Sheldon wrote:
>>
>>> I've never used bottled garlic, who does?
>>
>> The same folk who buy ready to use bread crumbs, Rice-a-roni, and
>> their ilk.
>>
>> Or, if I were cooking for a hundred and needed to save some time, I'd
>> prob. blow the bucks rather than do all that mincing.
>
> For bulk commissary cookery the default is dehy, nowadays most
> restaurants use bottled, but for home cooking quantities real live
> garlic is leagues ahead... doesn't take more than 3-4 minutes to peel
> and mince a half dozen cloves. Anyone resents spending a few minutes
> in the kitchen prepping garlic is a phony baloney who doesn't belong
> at RFC.

you must go to some mighty fine restaurants, sheldon.

blake

On Jan 28, 1:01*pm, Sheldon > wrote:
> I've never used bottled garlic, who does?

I wonder about that. They sell it at the Asian market, and all the
chain and local supermarkets, so someone does. My friends gave me a
30-head braid for Yule this year. Unfortunately while it is the stiff-
neck, it is not the kind that only produces 4 cloves per head, so it
is somewhat of a pain to peel.

It's fun to just reach up and grab a head of garlic off the wall and
whack it with a knife<G>.

maxine in ri

maxine in ri wrote:
> I wonder about that. They sell it at the Asian market, and all the
> chain and local supermarkets, so someone does. My friends gave me a
> 30-head braid for Yule this year. Unfortunately while it is the stiff-
> neck, it is not the kind that only produces 4 cloves per head, so it
> is somewhat of a pain to peel.
>
> It's fun to just reach up and grab a head of garlic off the wall and
> whack it with a knife<G>.
>
> maxine in ri

How long do the heads last when they are on the braid? For that
matter, I don't know how old those single heads sold in the market
are. They sure seem to go bad quickly though, even if you can
find a decent solid head now.

--
Jean B.

On Jan 30, 8:47*am, "Jean B." > wrote:
> maxine in ri wrote:
> > I wonder about that. *They sell it at the Asian market, and all the
> > chain and local supermarkets, so someone does. *My friends gave me a
> > 30-head braid for Yule this year. *Unfortunately while it is the stiff-
> > neck, it is not the kind that only produces 4 cloves per head, so it
> > is somewhat of a pain to peel.
>
> > It's fun to just reach up and grab a head of garlic off the wall and
> > whack it with a knife<G>.
>
> > maxine in ri
>
> How long do the heads last when they are on the braid? *For that
> matter, I don't know how old those single heads sold in the market
> are. *They sure seem to go bad quickly though, even if you can
> find a decent solid head now.

last time I got one, it lasted me about 6 months, altho the last few
were starting to sprout. I keep it in a relatively dark corner in a
moderately cool part of the kitchen.

maxine in ri

maxine wrote on Fri, 30 Jan 2009 06:32:13 -0800 (PST):

> On Jan 30, 8:47 am, "Jean B." > wrote:
>> maxine in ri wrote:
> >> I wonder about that. They sell it at the Asian market, and
> >> all the chain and local supermarkets, so someone does. My
> >> friends gave me a 30-head braid for Yule this year.
> >> Unfortunately while it is the stiff- neck, it is not the
> >> kind that only produces 4 cloves per head, so it is
> >> somewhat of a pain to peel.
>>
> >> It's fun to just reach up and grab a head of garlic off the
> >> wall and whack it with a knife<G>.
>>
> >> maxine in ri
>>
>> How long do the heads last when they are on the braid? For
>> that matter, I don't know how old those single heads sold in
>> the market are. They sure seem to go bad quickly though,
>> even if you can find a decent solid head now.

> last time I got one, it lasted me about 6 months, altho the
> last few were starting to sprout. I keep it in a relatively
> dark corner in a moderately cool part of the kitchen.

Apart from decorative value, why buy a braid (and then keep it in the
dark :-) ? I buy individual bulbs and keep the one I am using in an
unglazed pottery garlic keeper and, if I have another one, it is put in
a small plastic basket exposed to the air.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Jan 30, 9:43�am, "James Silverton" >
wrote:
> �maxine �wrote �on Fri, 30 Jan 2009 06:32:13 -0800 (PST):
>
>
>
>
>
> > On Jan 30, 8:47 am, "Jean B." > wrote:
> >> maxine in ri wrote:
> > >> I wonder about that. �They sell it at the Asian market, and
> > >> all the chain and local supermarkets, so someone does. �My
> > >> friends gave me a 30-head braid for Yule this year.
> > >> �Unfortunately while it is the stiff- neck, it is not the
> > >> kind that only produces 4 cloves per head, so it is
> > >> somewhat of a pain to peel.
>
> > >> It's fun to just reach up and grab a head of garlic off the
> > >> wall and whack it with a knife<G>.
>
> > >> maxine in ri
>
> >> How long do the heads last when they are on the braid? �For
> >> that matter, I don't know how old those single heads sold in
> >> the market are. �They sure seem to go bad quickly though,
> >> even if you can find a decent solid head now.
> > last time I got one, it lasted me about 6 months, altho the
> > last few were starting to sprout. �I keep it in a relatively
> > dark corner in a moderately cool part of the kitchen.
>
> Apart from decorative value, why buy a braid (and then keep it in the
> dark :-) ?

The labor cost for making up braids is inconsequential, braiding is
typically performed by the infirm/aged relatives in the migrant worker
families. Very often those braids cost less than buying the same
number of bulbs individually, because you are buying in bulk... but
unless you can use them all before they spoil it's no savings.

> I buy individual bulbs and keep the one I am using in an
> unglazed pottery garlic keeper and, if I have another one, it is put in
> a small plastic basket exposed to the air.

I don't use enough garlic to buy in bulk, I buy one or two heads at a
time as needed. The only time I have a glut of garlic is when my
neighbor harvests his crop and gives me a dozen. I try to use it all
but there are always a couple that don't make it.

I've never bought bottled garlic. I don't mind the couple of minutes
to peel and mince... and with many recipes it's totally unnecessaary
to peel garlic, in fact for stock, pickling, sauce, stews, and soups
it's best not to peel, that way the flavor is released slowly over the
entire process, the skins act as a time release coating... I typically
use a combination of minced, partially slit, and whole in the skin.

On Jan 30, 8:43*am, "James Silverton" >
wrote:
> *maxine *wrote *on Fri, 30 Jan 2009 06:32:13 -0800 (PST):
>
>
>
> > On Jan 30, 8:47 am, "Jean B." > wrote:
> >> maxine in ri wrote:
> > >> I wonder about that. *They sell it at the Asian market, and
> > >> all the chain and local supermarkets, so someone does. *My
> > >> friends gave me a 30-head braid for Yule this year.
> > >> *Unfortunately while it is the stiff- neck, it is not the
> > >> kind that only produces 4 cloves per head, so it is
> > >> somewhat of a pain to peel.
>
> > >> It's fun to just reach up and grab a head of garlic off the
> > >> wall and whack it with a knife<G>.
>
> > >> maxine in ri
>
> >> How long do the heads last when they are on the braid? *For
> >> that matter, I don't know how old those single heads sold in
> >> the market are. *They sure seem to go bad quickly though,
> >> even if you can find a decent solid head now.
> > last time I got one, it lasted me about 6 months, altho the
> > last few were starting to sprout. *I keep it in a relatively
> > dark corner in a moderately cool part of the kitchen.
>
> Apart from decorative value, why buy a braid (and then keep it in the
> dark :-) ? I buy individual bulbs and keep the one I am using in an
> unglazed pottery garlic keeper and, if I have another one, it is put in
> a small plastic basket exposed to the air.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

I'm really stingy . . . on accounta I'm also really poor. What would
it take for me to jerryrig a garlic keeper ? - something opaque with
a cover with holes in the top
Lynn in Fargo

maxine in ri wrote:
> On Jan 30, 8:47 am, "Jean B." > wrote:
>> maxine in ri wrote:
>>> I wonder about that. They sell it at the Asian market, and all the
>>> chain and local supermarkets, so someone does. My friends gave me a
>>> 30-head braid for Yule this year. Unfortunately while it is the stiff-
>>> neck, it is not the kind that only produces 4 cloves per head, so it
>>> is somewhat of a pain to peel.
>>> It's fun to just reach up and grab a head of garlic off the wall and
>>> whack it with a knife<G>.
>>> maxine in ri
>> How long do the heads last when they are on the braid? For that
>> matter, I don't know how old those single heads sold in the market
>> are. They sure seem to go bad quickly though, even if you can
>> find a decent solid head now.
>
> last time I got one, it lasted me about 6 months, altho the last few
> were starting to sprout. I keep it in a relatively dark corner in a
> moderately cool part of the kitchen.
>
> maxine in ri

Perhaps not a bad investment then. Thanks.

--
Jean B.

On Jan 28, 9:03*pm, "Michael \"Dog3\"" > wrote:
> Sheldon > *news:3aa0dc2b-7b3a-466f-ae31-abebd253df24
> @u18g2000pro.googlegroups.com: in rec.food.cooking
>
> > I've never used bottled garlic, who does?
>
> > Manual mince:
> >http://i44.tinypic.com/2mw8qvd.jpg
>
> > Sweatin' to the oldies:
> >http://i41.tinypic.com/10fon14.jpg
>
> I don't care all that much for bottled garlic but I've used it to save
> time now and then. For the most part I find it too sweet for some reson
> and it doesn't impart the garlic flavor I like. If fresh isn't available
> I use either garlic powder or garlic granules sometimes. *The bottled is
> okay but not one of my favorites.
>
> Michael

Of course it doesn't have the same flavor! The aromatics that are
released when you cut or crush it are ephemeral and do not last long.

maxine in ri