I had them for a lifetime in thousands of occasions, bioth cooked by me or
by someone else. As I boy I found this pasta dressing as missing something,
in fact oil and garlic is the staring point of many pasta dressings, then I
started liking it, expecially as I started loving hot peppers and this dish
is perfect to enjoy a hot pepper with all its taste.
But garlic and hot pepper have always been cooked, until a chef from Sanremo
told me to try it uncooked. What an improvement it is! So now I always make
it "a crudo", which means uncooked.
For each serving put 2 tablespoons of EVO oil in a dish, add the garlic and
the minced or cracked hot pepper and let rest for one hour. I tried longer
times up to 3 hours but the result didn't change much. Before using it I
sometimes remove the garlic, if I have someone garlic sansible. When the
pasta is cooked, drain it and dress it with the oil taking care that the hot
pepper come with it, pure and simple heaven for pasta, garlic and pepper
lovers.

On 3/14/2012 8:31 AM, ViLco wrote:
> I had them for a lifetime in thousands of occasions, bioth cooked by me or
> by someone else. As I boy I found this pasta dressing as missing something,
> in fact oil and garlic is the staring point of many pasta dressings, then I
> started liking it, expecially as I started loving hot peppers and this dish
> is perfect to enjoy a hot pepper with all its taste.
> But garlic and hot pepper have always been cooked, until a chef from Sanremo
> told me to try it uncooked. What an improvement it is! So now I always make
> it "a crudo", which means uncooked.
> For each serving put 2 tablespoons of EVO oil in a dish, add the garlic and
> the minced or cracked hot pepper and let rest for one hour. I tried longer
> times up to 3 hours but the result didn't change much. Before using it I
> sometimes remove the garlic, if I have someone garlic sansible. When the
> pasta is cooked, drain it and dress it with the oil taking care that the hot
> pepper come with it, pure and simple heaven for pasta, garlic and pepper
> lovers.
>
>
>
Which hot pepper do you recommend or do we experiment?

--
Jim Silverton

Extraneous "not" in Reply To.

On Mar 14, 5:31*am, "ViLco" > wrote:
> I had them for a lifetime in thousands of occasions, bioth cooked by me or
> by someone else. As I boy I found this pasta dressing as missing something,
> in fact oil and garlic is the staring point of many pasta dressings, then I
> started liking it, expecially as I started loving hot peppers and this dish
> is perfect to enjoy a hot pepper with all its taste.
> But garlic and hot pepper have always been cooked, until a chef from Sanremo
> told me to try it uncooked. What an improvement it is! So now I always make
> it "a crudo", which means uncooked.
> For each serving put 2 tablespoons of EVO oil in a dish, add the garlic and
> the minced or cracked hot pepper and let rest for one hour. I tried longer
> times up to 3 hours but the result didn't change much. Before using it I
> sometimes remove the garlic, if I have someone garlic sansible. When the
> pasta is cooked, drain it and dress it with the oil taking care that the hot
> pepper come with it, pure and simple heaven for pasta, garlic and pepper
> lovers.

I've never made it with just raw garlic. My favorite recipe uses
both cooked garlic and "raw" garlic. I use black pepper and have
never tried hot pepper with it. I'll have to try your methodology.

here's mine:

http://hizzoners.com/recipes/pastas/...e-oil-a-garlic

ImStillMags wrote:

>I've never made it with just raw garlic. My favorite recipe uses
>both cooked garlic and "raw" garlic. I use black pepper and have
>never tried hot pepper with it. I'll have to try your methodology.
>
>here's mine:
>
>http://hizzoners.com/recipes/pastas/...e-oil-a-garlic

Sounds good. Thanks for the link. (If you know the person who posted
that recipe, you might suggest he/she proofread it.)

Andy wrote:

>I'd eat that!
>
>What? No clams?!?

That's what I was thinking, at least anchovy.
I sometimes dress a pasta dish with a can of those delightful rolled
anchovy, the oil in the can is plenty, just add a squeeze of fresh
lemon, a splash of Sauterne, and a dusting of crushed red pepper to
taste or not.

I'm beginning to think our resident Eyetalians don't know how to
prepare pasta... today we got bucatinni that looks much more like
Boyardi pisghetti from a can... and now raw garlic and raw hot peppers
to dress pasta... sounds beyond disgusting... retarded.

Andy wrote:

> I'd eat that!
>
> What? No clams?!?

That's another dish and it involves mure than just oil, garlic and clams

> Saved as "ViLco's garlic and oil spaghetti."

Hope you'll like it

James Silverton wrote:

>> pure and simple heaven for pasta, garlic and pepper lovers.

> Which hot pepper do you recommend or do we experiment?

This one is born with cayenne pepper in my family, I guess one could use
other chiles also.

On Mar 14, 5:31*am, "ViLco" > wrote:

> But garlic and hot pepper have always been cooked, until a chef from Sanremo
> told me to try it uncooked. What an improvement it is! So now I always make
> it "a crudo", which means uncooked.
> For each serving put 2 tablespoons of EVO oil in a dish, add the garlic and
> the minced or cracked hot pepper and let rest for one hour. I tried longer
> times up to 3 hours but the result didn't change much. Before using it I
> sometimes remove the garlic, if I have someone garlic sansible.

I love the garlic that is harvested in summer, but some times of the
year the garlic we get is too harsh for my taste. I would rather use
powdered garlic for those times of the year. Is good tasting garlic
always available to you?

Further, more and more Chinese garlic shows up in our markets.

On 14 Mar, 13:31, "ViLco" > wrote:
> I had them for a lifetime in thousands of occasions, bioth cooked by me or
> by someone else. As I boy I found this pasta dressing as missing something,
> in fact oil and garlic is the staring point of many pasta dressings, then I
> started liking it, expecially as I started loving hot peppers and this dish
> is perfect to enjoy a hot pepper with all its taste.
> But garlic and hot pepper have always been cooked, until a chef from Sanremo
> told me to try it uncooked. What an improvement it is! So now I always make
> it "a crudo", which means uncooked.
> For each serving put 2 tablespoons of EVO oil in a dish, add the garlic and
> the minced or cracked hot pepper and let rest for one hour. I tried longer
> times up to 3 hours but the result didn't change much. Before using it I
> sometimes remove the garlic, if I have someone garlic sansible. When the
> pasta is cooked, drain it and dress it with the oil taking care that the hot
> pepper come with it, pure and simple heaven for pasta, garlic and pepper
> lovers.

Wonderful Vilco! I always made it with a mix of dried garlic, parsley
and hot chili pepper. Oil Evo and Whole grain pasta. I love it very
much! Now I must try like you say.
Cheers
Pandy

On 14 Mar, 16:49, Brooklyn1 <Gravesend1> wrote:
> Andy wrote:
> >I'd eat that!
>
> >What? No clams?!?
>
> That's what I was thinking, at least anchovy.
> I sometimes dress a pasta dish with a can of those delightful rolled
> anchovy, the oil in the can is plenty, just add a squeeze of fresh
> lemon, a splash of Sauterne, and a dusting of crushed red pepper to
> taste or not.
>
> I'm beginning to think our resident Eyetalians don't know how to
> prepare pasta... today we got bucatinni that looks much more like
> Boyardi pisghetti from a can... and now raw garlic and raw hot peppers
> to dress pasta... sounds beyond disgusting... retarded.

If your "Brucculino" head prevent you to understand such fineness,
it's better you shut up and before speaking learn how to cook an egg
because I think you are not able!
Fondly
Pandora

On Mar 14, 5:31*am, "ViLco" > wrote:
> I had them for a lifetime in thousands of occasions, bioth cooked by me or
> by someone else. As I boy I found this pasta dressing as missing something,
> in fact oil and garlic is the staring point of many pasta dressings, then I
> started liking it, expecially as I started loving hot peppers and this dish
> is perfect to enjoy a hot pepper with all its taste.
> But garlic and hot pepper have always been cooked, until a chef from Sanremo
> told me to try it uncooked. What an improvement it is! So now I always make
> it "a crudo", which means uncooked.
> For each serving put 2 tablespoons of EVO oil in a dish, add the garlic and
> the minced or cracked hot pepper and let rest for one hour. I tried longer
> times up to 3 hours but the result didn't change much. Before using it I
> sometimes remove the garlic, if I have someone garlic sansible. When the
> pasta is cooked, drain it and dress it with the oil taking care that the hot
> pepper come with it, pure and simple heaven for pasta, garlic and pepper
> lovers.

Thank you for the tip- this is one of my family's favorite dishes.

spamtrap1888 wrote:

> I love the garlic that is harvested in summer, but some times of the
> year the garlic we get is too harsh for my taste. I would rather use
> powdered garlic for those times of the year. Is good tasting garlic
> always available to you?

From march to november it's good, then I have to buy what I find. For some
reason, it seems that I can't get used to garlic flakes, they're still in
their package

> Further, more and more Chinese garlic shows up in our markets.

Same as here. Last time I bougth garlic, though, the options were
argentinian and italian and I took italian

Andy wrote:

> Getting out of the car I got a huge breath of garlic in the air. It
> was overwhelming.
>
> I thought, what the heck is McDonalds up to?!?
>
> The burger was OK. It was just my failure to observe the "Welcome to
> Gilroy! The Garlic Capital of the World" sign as I arrived. Peeyew!!!
>
> Garlic will always mean Gilroy, CA to me!!! LOL!

LOL, the best I can find here is the parking lot behind a store where they
also sell food cooked by themselves. Sometimes they are cooking metric tons
of onions, huge batches they must be, and then you see all the people
walking through the parking lot who start looking around freaked and
sniffing their armpits

ViLco wrote:

>> Further, more and more Chinese garlic shows up in our markets.
>
>Same as here. Last time I bougth garlic, though, the options were
>argentinian and italian and I took italian

Is there a problem with Chinese garlic?

George M. Middius wrote:

>>> Further, more and more Chinese garlic shows up in our markets.

>> Same as here. Last time I bougth garlic, though, the options were
>> argentinian and italian and I took italian

> Is there a problem with Chinese garlic?

Their food safety standards, notwhistanding the very heavy penalties for
infringements, are still among the worst on Earth

"ViLco" > wrote in :

> George M. Middius wrote:
>
>>>> Further, more and more Chinese garlic shows up in our markets.
>
>>> Same as here. Last time I bougth garlic, though, the options were
>>> argentinian and italian and I took italian
>
>> Is there a problem with Chinese garlic?
>
> Their food safety standards, notwhistanding the very heavy penalties for
> infringements, are still among the worst on Earth
>
>
>
>




George Muddled probably thinks Basa fish is a great deal and quite safe
too!!




--
Peter
Tasmania
Australia

ViLco wrote:

>>>> Further, more and more Chinese garlic shows up in our markets.
>
>>> Same as here. Last time I bougth garlic, though, the options were
>>> argentinian and italian and I took italian
>
>> Is there a problem with Chinese garlic?
>
>Their food safety standards, notwhistanding the very heavy penalties for
>infringements, are still among the worst on Earth

So your decision falls under "Precautionary" rather than driven by
some specific event?

George M. Middius wrote:

>>> Is there a problem with Chinese garlic?

>> Their food safety standards, notwhistanding the very heavy penalties
>> for infringements, are still among the worst on Earth

> So your decision falls under "Precautionary" rather than driven by
> some specific event?

Where do you think my opinion about chinese food standards come from?

"George M. Middius" wrote:
>
> ViLco wrote:
>
> >>>> Further, more and more Chinese garlic shows up in our markets.
> >
> >>> Same as here. Last time I bougth garlic, though, the options were
> >>> argentinian and italian and I took italian
> >
> >> Is there a problem with Chinese garlic?
> >
> >Their food safety standards, notwhistanding the very heavy penalties for
> >infringements, are still among the worst on Earth
>
> So your decision falls under "Precautionary" rather than driven by
> some specific event?

They are driven by a great many specific events, just not one specific
to garlic. The recent Chinese milk and wheat gluten issues come to mind
as do their "gutter oil" problem, a case where more expensive glycerin
was substituted with a cheaper and toxic "look alike" chemical in a
shipment to a pharmaceutical company which resulted in a couple hundred
deaths, and many other "QC" issues.

On Mar 15, 7:14*am, George M. Middius > wrote:
> ViLco wrote:
> >>>> Further, more and more Chinese garlic shows up in our markets.
>
> >>> Same as here. Last time I bougth garlic, though, the options were
> >>> argentinian and italian and I took italian
>
> >> Is there a problem with Chinese garlic?
>
> >Their food safety standards, notwhistanding the very heavy penalties for
> >infringements, are still among the worst on Earth
>
> So your decision falls under "Precautionary" rather than driven by
> some specific event?

Even if the Chinese had no track record of poisoning their customers
without a qualm, Chinese garlic bulbs are all the same size -- sounds
like Frankenfood to me.

Pete C. wrote:

>> >> Is there a problem with Chinese garlic?
>> >
>> >Their food safety standards, notwhistanding the very heavy penalties for
>> >infringements, are still among the worst on Earth
>>
>> So your decision falls under "Precautionary" rather than driven by
>> some specific event?
>
>They are driven by a great many specific events, just not one specific
>to garlic. The recent Chinese milk and wheat gluten issues come to mind
>as do their "gutter oil" problem, a case where more expensive glycerin
>was substituted with a cheaper and toxic "look alike" chemical in a
>shipment to a pharmaceutical company which resulted in a couple hundred
>deaths, and many other "QC" issues.

I've heard of some of those events, but none of them is a simple
vegetable. All those examples went through processing. I don't know
how an agribiz company could produce garlic cheaper than by just
harvesting and packing it. Do you?

The reason I question dismissing Chinese garlic is because around
here, it's usually fresher than the Cal. garlic. Seems unlikely, but
it's true. Except today, when the domestic garlic at HT was both
cheaper and fresher-looking.

spamtrap1888 wrote:

>> >> Is there a problem with Chinese garlic?
>>
>> >Their food safety standards, notwhistanding the very heavy penalties for
>> >infringements, are still among the worst on Earth
>>
>> So your decision falls under "Precautionary" rather than driven by
>> some specific event?
>
>Even if the Chinese had no track record of poisoning their customers
>without a qualm, Chinese garlic bulbs are all the same size -- sounds
>like Frankenfood to me.

I never thought of that. However, that suspicion has yet to be
ratified by our resident know-it-all.

Mary, what do you say? Genetically engineered, or just lucky?

George M. Middius wrote:

> I've heard of some of those events, but none of them is a simple
> vegetable. All those examples went through processing. I don't know
> how an agribiz company could produce garlic cheaper than by just
> harvesting and packing it. Do you?

Pollution and water: if you give polluted water to your vegetables you'll
sell polluted vegetable. When it happens in Europe the incident gets handled
a-la European, when it happens in China it gets haldled a-la-Chinese, and
since the list of higiene and QC issues in China is so long I tend to think
they would just hang a couple of persons to a tree and let things going on
as they are.
That's why I do my best to keep far from anything chinese

On Wed, 14 Mar 2012 13:31:36 +0100, "ViLco" > wrote:

>I had them for a lifetime in thousands of occasions, bioth cooked by me or
>by someone else. As I boy I found this pasta dressing as missing something,
>in fact oil and garlic is the staring point of many pasta dressings, then I
>started liking it, expecially as I started loving hot peppers and this dish
>is perfect to enjoy a hot pepper with all its taste.
>But garlic and hot pepper have always been cooked, until a chef from Sanremo
>told me to try it uncooked. What an improvement it is! So now I always make
>it "a crudo", which means uncooked.
>For each serving put 2 tablespoons of EVO oil in a dish, add the garlic and
>the minced or cracked hot pepper and let rest for one hour. I tried longer
>times up to 3 hours but the result didn't change much. Before using it I
>sometimes remove the garlic, if I have someone garlic sansible. When the
>pasta is cooked, drain it and dress it with the oil taking care that the hot
>pepper come with it, pure and simple heaven for pasta, garlic and pepper
>lovers.
>
>
Oh, yummm another way to have one of my favorite dishes. Thanks.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On 14/03/2012 8:31 AM, ViLco wrote:
> I had them for a lifetime in thousands of occasions, bioth cooked by me or
> by someone else. As I boy I found this pasta dressing as missing something,
> in fact oil and garlic is the staring point of many pasta dressings, then I
> started liking it, expecially as I started loving hot peppers and this dish
> is perfect to enjoy a hot pepper with all its taste.
> But garlic and hot pepper have always been cooked, until a chef from Sanremo
> told me to try it uncooked. What an improvement it is! So now I always make
> it "a crudo", which means uncooked.
> For each serving put 2 tablespoons of EVO oil in a dish, add the garlic and
> the minced or cracked hot pepper and let rest for one hour. I tried longer
> times up to 3 hours but the result didn't change much. Before using it I
> sometimes remove the garlic, if I have someone garlic sansible. When the
> pasta is cooked, drain it and dress it with the oil taking care that the hot
> pepper come with it, pure and simple heaven for pasta, garlic and pepper
> lovers.



I am using them cooked tonight. When I was shopping I forgot to get
something special for Sunday dinner. Not a problem, because I had
several bags of frozen shrimp in the freezer and I considered a stir
fried pasta dish. The problem was vegetables for it. I bicycled over to
the grocery store to get some snow peas, but I found asparagus on sale.

So... my wife is out in the kitchen making salad. The shrimp have been
sprinkled with salt and pepper. I have chopped the asparagus into 1-2
inch pieces, chopped some red peppers, and 4 cloves of garlic.

I will cook up some spaghetti, heat up some olive oil with the garlic
and a good pinch of dried chili flakes, soften the garlic a bit, add the
red peppers, then the asparagus and shrimp. Add some grated Parmesan.
I have to check the garden for parsley... no snow covering it this March.

"ViLco" wrote in message ...

> Pollution and water: if you give polluted water to your vegetables you'll
> sell polluted vegetable. When it happens in Europe the incident gets
> handled a-la European, when it happens in China it gets haldled
> a-la-Chinese, and since the list of higiene and QC issues in China is so
> long I tend to think they would just hang a couple of persons to a tree
> and let things going on as they are.
> That's why I do my best to keep far from anything chinese

Good luck with that. About half of the "Italian" garlic is from China;
smuggled in and re-labelled.
Btw, shouldn't the be Spaghetti aglio e olio e peperoncino ?

Cheers,

Michael Kuettner

Michael Kuettner wrote:

>> That's why I do my best to keep far from anything chinese

> Good luck with that. About half of the "Italian" garlic is from China;
> smuggled in and re-labelled.

I know it happens for everything but... half? Do you have any source for
that info?

> Btw, shouldn't the be Spaghetti aglio e olio e peperoncino ?

Peperoncino is there but it gets usually omitted when citing this dish, so
the common form is "spaghetti aglio e olio", or "aio e oio" in south Italy
where also spaghetti doesn't need to be cited since they're a staple for
this dish, just as hot pepper.

Michael Kuettner wrote:
> "ViLco" wrote in message ...
>
>> Pollution and water: if you give polluted water to your vegetables
>> you'll sell polluted vegetable. When it happens in Europe the incident
>> gets handled a-la European, when it happens in China it gets haldled
>> a-la-Chinese, and since the list of higiene and QC issues in China is
>> so long I tend to think they would just hang a couple of persons to a
>> tree and let things going on as they are.
>> That's why I do my best to keep far from anything chinese
>
> Good luck with that. About half of the "Italian" garlic is from China;
> smuggled in and re-labelled.
> Btw, shouldn't the be Spaghetti aglio e olio e peperoncino ?
>
> Cheers,
>
> Michael Kuettner
>
Here, anyway, it is easy to recognize garlic from China: its base
is totally smooth, with not even a vestige of roots. I guess that
isn't smuggled though.

--
Jean B.

"ViLco" wrote in message ...

> Michael Kuettner wrote:

>>> That's why I do my best to keep far from anything chinese

>> Good luck with that. About half of the "Italian" garlic is from China;
>> smuggled in and re-labelled.

> I know it happens for everything but... half? Do you have any source for
> that info?

<http://europa.eu/rapid/pressReleasesAction.do?reference=OLAF/10/6&format=HTML&aged=0&language=DE&guiLanguage=fr>

That one, for example.
The math : 1 200 000 kg = 1 500 000 Euro in tarriffs alone.
Meaning : By just smuggling the garlic into Europe you earn 1,5 Euros per
kilo.
Add to that :
- EU money for growing garlic in poor parts of Italy
- the difference of price between 1 ton of garlic from China vs. 1 from
Italy
- long open coasts and the Mafia.

Half was a conservative estimation. It could be two thirds.
Only drugs bring more money than garlic ...

>> Btw, shouldn't the be Spaghetti aglio e olio e peperoncino ?

> Peperoncino is there but it gets usually omitted when citing this dish, so
> the common form is "spaghetti aglio e olio", or "aio e oio" in south Italy
> where also spaghetti doesn't need to be cited since they're a staple for
> this dish, just as hot pepper.

I've seen aglio olio e peperoncino vs. aglio e oglio in Veneto nearly
everywhere.
Maybe it's a regional thing.

Cheers,

Michael Kuettner

Michael Kuettner wrote:

>> I know it happens for everything but... half? Do you have any source
>> for that info?

> <http://europa.eu/rapid/pressReleasesAction.do?reference=OLAF/10/6&format=HTML&aged=0&language=DE&guiLanguage=fr>
>
> That one, for example.
> The math : 1 200 000 kg = 1 500 000 Euro in tarriffs alone.
> Meaning : By just smuggling the garlic into Europe you earn 1,5 Euros
> per kilo.
> Add to that :
> - EU money for growing garlic in poor parts of Italy
> - the difference of price between 1 ton of garlic from China vs. 1
> from Italy
> - long open coasts and the Mafia.
> Half was a conservative estimation. It could be two thirds.

I can't see a source backing up the statement "About half of the "Italian"
garlic is from China", moreso two thirds...

> Only drugs bring more money than garlic ...

Textile makes much more money than garlic, you can be assured.

>> Peperoncino is there but it gets usually omitted when citing this
>> dish, so the common form is "spaghetti aglio e olio", or "aio e oio"
>> in south Italy where also spaghetti doesn't need to be cited since
>> they're a staple for this dish, just as hot pepper.

> I've seen aglio olio e peperoncino vs. aglio e oglio in Veneto nearly
> everywhere.
> Maybe it's a regional thing.

Probably, take into account that both here and in Veneto it's an imported
dish & name

On Mar 18, 9:01*pm, "Michael Kuettner" >
wrote:
> "ViLco" *wrote in ...
> > Pollution and water: if you give polluted water to your vegetables you'll
> > sell polluted vegetable. When it happens in Europe the incident gets
> > handled a-la European, when it happens in China it gets haldled
> > a-la-Chinese, and since the list of higiene and QC issues in China is so
> > long I tend to think they would just hang a couple of persons to a tree
> > and let things going on as they are.
> > That's why I do my best to keep far from anything chinese
>
> Good luck with that. About half of the "Italian" garlic is from China;
> smuggled in and re-labelled.
> Btw, shouldn't the be Spaghetti aglio e olio e peperoncino ?
>

Do Italian garlic growers cut off all rootlets? Because that is one
characteristic of Chinese-grown garlic.