"Julie Bove" > wrote in message
...

> Am going to try Martha Stewart's technique for getting the papery
> stuff off. She used two small metal mixing bowls of the same size.
> Put the garlic in one, turn the other upside down on top of it, hold
> the edges together with your hands and shake the hell of of them!
> Then if that doesn't work, I have a garlic peeler that I got from Sur
> La Table.

I usually use my fingernail, and cut the rough end with a knife.

"Gus" > wrote in message
...
> "Julie Bove" > wrote in message
> ...
>
>> Am going to try Martha Stewart's technique for getting the papery stuff
>> off. She used two small metal mixing bowls of the same size. Put the
>> garlic in one, turn the other upside down on top of it, hold the edges
>> together with your hands and shake the hell of of them! Then if that
>> doesn't work, I have a garlic peeler that I got from Sur La Table.
>
> I usually use my fingernail, and cut the rough end with a knife.

Yeah but I don't like garlic under my nails.

"Julie Bove" > wrote in message
...
> Am going to try Martha Stewart's technique for getting the papery
> stuff off. She used two small metal mixing bowls of the same size.
> Put the garlic in one, turn the other upside down on top of it, hold
> the edges together with your hands and shake the hell of of them!
> Then if that doesn't work, I have a garlic peeler that I got from Sur
> La Table. Forgot that I had it! I still don't use garlic often. And
> when I do I tend to use the powdered.

There is a minute video of this I just came across.
http://vegan.com/blog/2011/09/29/how...in-10-seconds/

Another site gives 3 other methods: putting in water five minutes,
microwaving 5-10 seconds, or cutting of the the root end then smashing
with something or laying a large knife flat over it and hitting it with
your hand.

No one mentioned fingernails, which is probably not the most sanitary
way, but I use my fingers to eat with and I think it's kind of fun
meditative to peel garlic that way.

"sf" > wrote in message
...
>> I think my next adventure will be garlic soup.
>
> That's quite daring for a garlic novice!
> --

This recipe sounds fairly easy. Though I have never bought shallots,
but think I have seen them at the grocery. I just read they are less
pungent and crunchy as onions, and do not retain their shape as much so
often preferred-- though cost a bit more.

The recipe says "Freshly ground pepper, to taste" That is a bit vague.
How do you know how much, I suppose less is safer and you can always
add more later... I usually use about 3-4 hand twists of the little
bottle that has a grinder built in.

And this uses an oven but can't you just sauté in a pan, isn't that more
efficient use of the stove, if not making a large batch? I do have a
little toaster oven I could use instead, if it does make a difference.


Ingredients
a.. 2 bulbs of garlic
b.. 1 tablespoon extra-virgin olive oil, divided
c.. 3 shallots, chopped
d.. 1 large head of cauliflower, chopped (approximately 5 cups)
e.. 6 cups gluten-free vegetable broth
f.. ¾ teaspoon sea salt
g.. Freshly ground pepper, to taste

Instructions
1.. Preheat oven to 400F. Peel the outer layers of the garlic bulb to
reveal as much skin as possible while also keeping the individual cloves
intact. Cut off about ¼-inch from the top of the bulb. Place in on a
square of aluminum foil and coat each with ½ teaspoon of olive oil.
Place in prepared oven for 35 minutes.
2.. Once complete, allow to cool slightly before removing from
aluminum foil and squeezing out the garlic from each clove.
3.. Meanwhile, pour remaining olive oil in a medium-sized saucepan.
Bring heat to medium-high and add chopped shallots. Sauté until tender
and beginning to brown, about 6 minutes.
4.. Add roasted garlic along with remaining ingredients to the
saucepan. Cover and bring to a boil, reduce heat to low and simmer for
15-20 minutes until the cauliflower is softened.
5.. Drop mixture into the bowl of your food processor or blender.
Puree until smooth, about 30 seconds. Adjust with salt and pepper and
serve.

http://www.healthfulpursuit.com/2012...d-garlic-soup/

"Julie Bove" > wrote in message
...

> Yeah but I don't like garlic under my nails.

I don't mind, and not had a problem getting any stuck. I kind of like
the taste of a little of the remnants, it is kinda of bitey sometimes
though. But that's okay with me.

"Gus" > wrote in message
...
> "Julie Bove" > wrote in message
> ...
>> Am going to try Martha Stewart's technique for getting the papery stuff
>> off. She used two small metal mixing bowls of the same size. Put the
>> garlic in one, turn the other upside down on top of it, hold the edges
>> together with your hands and shake the hell of of them! Then if that
>> doesn't work, I have a garlic peeler that I got from Sur La Table.
>> Forgot that I had it! I still don't use garlic often. And when I do I
>> tend to use the powdered.
>
> There is a minute video of this I just came across.
> http://vegan.com/blog/2011/09/29/how...in-10-seconds/
>
> Another site gives 3 other methods: putting in water five minutes,
> microwaving 5-10 seconds, or cutting of the the root end then smashing
> with something or laying a large knife flat over it and hitting it with
> your hand.
>
> No one mentioned fingernails, which is probably not the most sanitary way,
> but I use my fingers to eat with and I think it's kind of fun meditative
> to peel garlic that way.

I've seen the smashing with hand but all that did for me was hurt my hand.

In article >, Gus > wrote:
>"Cindy Hamilton" > wrote in message
. ..
>> I think peanut butter and garlic need a few more things to bring
>> them together happily. Much as I love Asian foods that combine
>> peanuts and garlic, I think I'll stick with strawberry jam on my
>> peanut butter sandwich.
>
>> Simmer until the vegetables are as cooked as much as you like them.
>> I don't like mushy vegetables, so I don't cook them all that long.
>> I often add the cauliflower when the other veggies are done, and just
>> let it kind of heat through in the residual heat of the rest of the
>> soup.
>>
>> Cindy Hamilton
>> --
>
>Thanks. Unfortunately, or fortunately-- depending on your opinion-- I'm
>vegetarian. One reason I would like to cook more. Especially soups, so
>many people put meat or meat broth in soup. Even a lot of vegetables
>soups have meat in them. And this house gets so cold, soup is becoming
>one of my staples.

Well, it's not strictly vegetarian, since it's got chicken broth.

It'd be easy to add cubed or shredded chicken meat, as much as
you want. I poached a couple of skinless, boneless chicken breasts
this week: put them whole in a saucepan with just enough water to
cover them; salt the water; bring to a simmer (just a few bubbles
coming up in the water) and simmer until just done. Doesn't take
more than 10 minutes, if I recall. I was doing other things in
the kitchen and didn't pay much attention to the time; I just
checked in on the chicken every few minutes.

You could also add potatoes or noodles. I like a piece of bread
with my soup, so adding starch to the soup would be carb overload
for me.

I often eat some cheese on the side with soup, so that's kind of
a complete meal.

>I can't stomach lima beans. I try once every decade and just can't eat
>them.

I don't eat 'em plain at all, but a few in soup don't bother me. You
could get mixed vegetables with no lima beans.

>I bought a Mrs Dash couple years ago, but think I have lost my taste for
>that and prefer just garlic or black pepper etc. Or curry, I like
>curry. I like hot/spicy.
>

You could add some curry powder and cayenne while frying the onions for
the vegetable soup I described yesterday.

Lentil soup loves curry powder, too. You can add meat to lentil soup;
most people add some sort of sausage to lentil soup but that might
be a little weird with curry. Chicken would work there, too, or
lamb if you like that.

Cindy Hamilton
--

On 2013-12-18 5:17 PM, Gary wrote:
> Dave Smith wrote:
>>
>> On 2013-12-18 8:07 AM, Ophelia wrote:
>>> I don't want to be rude, but are you for real??
>>>
>>
>> I wonder the same about Julie but you seem to take her seriously.
>
> I'm convinced that Julie is serious. It's sad that she has so many
> issues but she keeps on. She also keeps her head above water when
> getting picked on constantly.


Don't worry about her. She is a narcissistic attention whore. She
thrives on the attention. She thrives on the attention. She could
audition for Jerry Springer. The more absurd people can make themselves
appear the more likely they are to get on the show.

On 2013-12-18 5:17 PM, Gary wrote:
> Dave Smith wrote:
>>
>> On 2013-12-18 8:07 AM, Ophelia wrote:
>>> I don't want to be rude, but are you for real??
>>>
>>
>> I wonder the same about Julie but you seem to take her seriously.
>
> I'm convinced that Julie is serious. It's sad that she has so many
> issues but she keeps on. She also keeps her head above water when
> getting picked on constantly.


Don't worry about her. She is a narcissistic attention whore. She
thrives on the attention. She thrives on the attention. She could
audition for Jerry Springer. The more absurd people can make themselves
appear the more likely they are to get on the show.

On Thu, 19 Dec 2013 07:52:19 -0500, "Gus" >
wrote:

> "sf" > wrote in message
> ...
> >> I think my next adventure will be garlic soup.
> >
> > That's quite daring for a garlic novice!
> > --
>
> This recipe sounds fairly easy.

I didn't mean it's hard to make, I was talking about a daring garlic
experience. There's nothing like jumping in with both feet!

> Though I have never bought shallots,
> but think I have seen them at the grocery. I just read they are less
> pungent and crunchy as onions, and do not retain their shape as much so
> often preferred-- though cost a bit more.

You'll recognize them when you see them. In your case, it doesn't
matter if you use onion or shallot because you're cooking them first
and then pulverizing them.
>
> The recipe says "Freshly ground pepper, to taste" That is a bit vague.
> How do you know how much, I suppose less is safer and you can always
> add more later... I usually use about 3-4 hand twists of the little
> bottle that has a grinder built in.

That's right. You can always add more if you want it.
>
> And this uses an oven but can't you just sauté in a pan, isn't that more
> efficient use of the stove, if not making a large batch? I do have a
> little toaster oven I could use instead, if it does make a difference.

I like to roast my vegetables, so your toaster oven will be fine - but
keep an eye on it or set it a little lower, so you don't burn things.
After you get used to cooking in it, you can crank it up and fire
away.
>
>
> Ingredients
> a.. 2 bulbs of garlic
> b.. 1 tablespoon extra-virgin olive oil, divided
> c.. 3 shallots, chopped
> d.. 1 large head of cauliflower, chopped (approximately 5 cups)
> e.. 6 cups gluten-free vegetable broth
> f.. ¾ teaspoon sea salt
> g.. Freshly ground pepper, to taste
>
> Instructions
> 1.. Preheat oven to 400F. Peel the outer layers of the garlic bulb to
> reveal as much skin as possible while also keeping the individual cloves
> intact. Cut off about ¼-inch from the top of the bulb. Place in on a
> square of aluminum foil and coat each with ½ teaspoon of olive oil.
> Place in prepared oven for 35 minutes.
> 2.. Once complete, allow to cool slightly before removing from
> aluminum foil and squeezing out the garlic from each clove.
> 3.. Meanwhile, pour remaining olive oil in a medium-sized saucepan.
> Bring heat to medium-high and add chopped shallots. Sauté until tender
> and beginning to brown, about 6 minutes.
> 4.. Add roasted garlic along with remaining ingredients to the
> saucepan. Cover and bring to a boil, reduce heat to low and simmer for
> 15-20 minutes until the cauliflower is softened.
> 5.. Drop mixture into the bowl of your food processor or blender.
> Puree until smooth, about 30 seconds. Adjust with salt and pepper and
> serve.
>
> http://www.healthfulpursuit.com/2012...d-garlic-soup/

For what it's worth, I would roast the cauliflower too and since
you're roasting both the garlic and cauliflower, you might as well
roast the shallot also (toss with a little oil and throw it in the
last 5 minutes or so).

Also a few words of caution: Be careful when working with hot liquid.
Keep your hand on the blender top when you turn the motor on and don't
over fill the FP bottom (no higher than the plastic part that goes
into the blade stem - due to overflow) if you're using a food
processor.

It would be safer to pulverize the roasted vegetables first, then add
just a little cold liquid, whiz, add a little more so it's looser,
then transfer the contents to the pan on the stove and heat it up.

--
Food is an important part of a balanced diet.

On Thu, 19 Dec 2013 07:15:20 -0500, "Gus" >
wrote:

> "Julie Bove" > wrote in message
> ...
>
> > Am going to try Martha Stewart's technique for getting the papery
> > stuff off. She used two small metal mixing bowls of the same size.
> > Put the garlic in one, turn the other upside down on top of it, hold
> > the edges together with your hands and shake the hell of of them!
> > Then if that doesn't work, I have a garlic peeler that I got from Sur
> > La Table.
>
> I usually use my fingernail, and cut the rough end with a knife.

I tried that shaking thing when I first heard about it and it didn't
work for me. More trouble than it's worth. If you don't want to peel
garlic, it's sold pre-peeled by the bag.

--
Food is an important part of a balanced diet.

On Thu, 19 Dec 2013 07:42:41 -0500, "Gus" >
wrote:

> or cutting of the the root end then smashing
> with something or laying a large knife flat over it and hitting it with
> your hand.

That's the method that works for me. I don't need my garlic in
perfect little slices or tiny dice; I want it smashed, smushed and
mushed so it's evenly distributed throughout the dish.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Thu, 19 Dec 2013 07:52:19 -0500, "Gus"
> wrote:
>> http://www.healthfulpursuit.com/2012...d-garlic-soup/
>
> For what it's worth, I would roast the cauliflower too and since
> you're roasting both the garlic and cauliflower, you might as well
> roast the shallot also (toss with a little oil and throw it in the
> last 5 minutes or so).
>
> Also a few words of caution: Be careful when working with hot liquid.
> Keep your hand on the blender top when you turn the motor on and don't
> over fill the FP bottom (no higher than the plastic part that goes
> into the blade stem - due to overflow) if you're using a food
> processor.
>
> It would be safer to pulverize the roasted vegetables first, then add
> just a little cold liquid, whiz, add a little more so it's looser,
> then transfer the contents to the pan on the stove and heat it up.
> --

Another recipe mentioned roasting the cauliflower like you said, and
that does sound good. I like a lot of things with a tinge of brown. No
blender or FP, but I do have a stick blender that should work.

On Thu, 19 Dec 2013 16:45:47 -0500, "Gus" >
wrote:

> Another recipe mentioned roasting the cauliflower like you said, and
> that does sound good. I like a lot of things with a tinge of brown.

Many vegetables are delicious roasted, in fact - I roasted thick
slices of cabbage last night to serve with dinner. This is the right
season to experiment with that sort of thing, then you can transfer
your knowledge over to the BBQ next summer.

--
Food is an important part of a balanced diet.

On 12/19/2013 10:25 AM, sf wrote:
> On Thu, 19 Dec 2013 07:15:20 -0500, "Gus" >
> wrote:
>
>> "Julie Bove" > wrote in message
>> ...
>>
>>> Am going to try Martha Stewart's technique for getting the papery
>>> stuff off. She used two small metal mixing bowls of the same size.
>>> Put the garlic in one, turn the other upside down on top of it, hold
>>> the edges together with your hands and shake the hell of of them!

That's really stupid. Just smack the separted cloves of garlic with the
flat side of a knife. Then remove the peel with your fingers. Throw
away the papery outside and peel the husk. Then mince the cloves of
garlic. Julie makes it sound so terribly difficult. It's really not.

>>> Then if that doesn't work,

Why shouldn't it work? You don't need a special AS SEEN ON TV gadget
for peeling garlic.

I have a garlic peeler that I got from Sur
>>> La Table.

I'll bet that cost a pretty online penny. I've no idea why.

Jill

"jmcquown" > wrote in message
...
> On 12/19/2013 10:25 AM, sf wrote:
>> On Thu, 19 Dec 2013 07:15:20 -0500, "Gus" >
>> wrote:
>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>
>>>> Am going to try Martha Stewart's technique for getting the papery
>>>> stuff off. She used two small metal mixing bowls of the same size.
>>>> Put the garlic in one, turn the other upside down on top of it, hold
>>>> the edges together with your hands and shake the hell of of them!
>
> That's really stupid. Just smack the separted cloves of garlic with the
> flat side of a knife. Then remove the peel with your fingers. Throw away
> the papery outside and peel the husk. Then mince the cloves of garlic.
> Julie makes it sound so terribly difficult. It's really not.

It's the removing with my fingers that I don't like to do. I always wind up
getting injured when the tip of one clove pierces me under the nail, usually
the thumbnail. And I need to do two whole heads plus three cloves. Doing
what I said (if it works) will get it all done in less than 2 minutes.
Would take a lot longer to do what you said.
>
>>>> Then if that doesn't work,
>
> Why shouldn't it work? You don't need a special AS SEEN ON TV gadget for
> peeling garlic.
>
I don't have any such thing and don't know it it is maded.

> I have a garlic peeler that I got from Sur
>>>> La Table.
>
> I'll bet that cost a pretty online penny. I've no idea why.

I'll tell you why. They sent me gift cards after I bought that White Cat
popcorn that I didn't like. And it wasn't expensive at all. I got the
discontinued color, berry. I likely would have gotten that color anyway
because it is reddish but it was marked down. That wasn't the only thing I
got. Also got the tomatoes that I liked although they only had one color
left in stock, a small colander and a few other small things, but I can't
remember what.

"jmcquown" > wrote in message
...
> On 12/19/2013 10:25 AM, sf wrote:
>> On Thu, 19 Dec 2013 07:15:20 -0500, "Gus" >
>> wrote:
>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>
>>>> Am going to try Martha Stewart's technique for getting the papery
>>>> stuff off. She used two small metal mixing bowls of the same size.
>>>> Put the garlic in one, turn the other upside down on top of it, hold
>>>> the edges together with your hands and shake the hell of of them!
>
> That's really stupid. Just smack the separted cloves of garlic with the
> flat side of a knife. Then remove the peel with your fingers. Throw away
> the papery outside and peel the husk. Then mince the cloves of garlic.
> Julie makes it sound so terribly difficult. It's really not.
>
>>>> Then if that doesn't work,
>
> Why shouldn't it work? You don't need a special AS SEEN ON TV gadget for
> peeling garlic.
>
> I have a garlic peeler that I got from Sur
>>>> La Table.
>
> I'll bet that cost a pretty online penny. I've no idea why.

I still use Marty's system (if you can call it a system) I cut the top and
bottom off and peel it from the inside edge. Voila! It falls off) I
don't need no stinkin' expensive gadgets <g>

--
http://www.helpforheroes.org.uk/shop/

On Thursday, December 19, 2013 9:28:17 AM UTC-6, sf wrote:
>
> I don't need my garlic in
> perfect little slices or tiny dice; I want it smashed, smushed and
> mushed so it's evenly distributed throughout the dish.
>
I like my smusher.
http://www.amazon.com/Zyliss-Jumbo-G.../dp/B0001VQI9K

--Bryan
"Julie should give hubby a BJ for x-mas, and a threesome with her
bratty daughter." --Brooklyn1 in rec.food.cooking 12-17-2013

On Fri, 20 Dec 2013 06:18:29 -0800 (PST), Bryan-TGWWW
> wrote:

> On Thursday, December 19, 2013 9:28:17 AM UTC-6, sf wrote:
> >
> > I don't need my garlic in
> > perfect little slices or tiny dice; I want it smashed, smushed and
> > mushed so it's evenly distributed throughout the dish.
> >
> I like my smusher.
> http://www.amazon.com/Zyliss-Jumbo-G.../dp/B0001VQI9K
>
Garlic presses are good for squeezing garlic to combine with butter to
make garlic bread and I have 3 or 4 models. One looks just like that
(without the separate cleaner) and a couple of others have the cleaner
built in on the handle so you press in one direction, then reverse it
to clean out the holes. The trouble is that garlic isn't very juicy
anymore (even if it's fresh from my garden), so those things don't
work for me. I end up with a smashed clove with nothing going through
the holes. I can smash garlic with the blade of my knife, no need to
dirty up a garlic press for that. I've been thinking about getting
rid of them to make room for other kitchen gadgets, but hope springs
eternal.

--
Food is an important part of a balanced diet.

On 12/18/2013 9:32 AM, Bryan-TGWWW wrote:
> I quit wondering about Julie some time ago.

When you're not insulting and stalking her?

Ophelia wrote:
>
> I still use Marty's system (if you can call it a system) I cut the top and
> bottom off and peel it from the inside edge. Voila! It falls off) I
> don't need no stinkin' expensive gadgets <g>

That's the way I peeled garlic for years until I learned to smash them
with the side of my chef's knife. One smash and all the peel separates
easily. About 10 times faster than peeling, imo.

G.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> I still use Marty's system (if you can call it a system) I cut the top
>> and
>> bottom off and peel it from the inside edge. Voila! It falls off) I
>> don't need no stinkin' expensive gadgets <g>
>
> That's the way I peeled garlic for years until I learned to smash them
> with the side of my chef's knife. One smash and all the peel separates
> easily. About 10 times faster than peeling, imo.

I do that too depending on what I want from my garlic. If I just want it
chopped I do it Marty's way. Chopped doesn't give such a strong flavour for
me. If I want loads of flavour I smash it up
--
http://www.helpforheroes.org.uk/shop/

On 2013-12-20 4:49 PM, Gary wrote:

> That's the way I peeled garlic for years until I learned to smash them
> with the side of my chef's knife. One smash and all the peel separates
> easily. About 10 times faster than peeling, imo.

That works for me. That's the way I always do it. There is no need for
a special tool. I rarely even use my garlic press anymore. It is more
work to poke the bits out of all those holes that it is to peel and
chops several cloves. I rarely use more than 4-5 cloves of garlic at a time.

Some people must be desperate. I was in a store a couple days ago where
they were selling little tubs, about the size of a one pound honey
container, full of peeled garlic cloves. There was maybe 2-3 cloves
worth of garlic in it..... $12.

"Dave Smith" > wrote in message
...
> On 2013-12-20 4:49 PM, Gary wrote:
>
>> That's the way I peeled garlic for years until I learned to smash them
>> with the side of my chef's knife. One smash and all the peel separates
>> easily. About 10 times faster than peeling, imo.
>
> That works for me. That's the way I always do it. There is no need for a
> special tool. I rarely even use my garlic press anymore. It is more work
> to poke the bits out of all those holes that it is to peel and chops
> several cloves. I rarely use more than 4-5 cloves of garlic at a time.
>
> Some people must be desperate. I was in a store a couple days ago where
> they were selling little tubs, about the size of a one pound honey
> container, full of peeled garlic cloves. There was maybe 2-3 cloves worth
> of garlic in it..... $12.

I buy a peeled bag and freeze it, but they're around 4.00. I use lots of
garlic so I go through it fairly fast.

Cheri