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Post by Deleted on Mar 5, 2010 18:35:27 GMT
ooooh yeah, what IS the best way to cook a muslim?
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Post by everso on Mar 5, 2010 18:37:17 GMT
ooooh yeah, what IS the best way to cook a muslim? Don't go there!
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Post by Deleted on Mar 5, 2010 18:37:38 GMT
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Post by jean on Mar 6, 2010 18:36:41 GMT
P.S. Jean 'The whole head' Do you take the skin off first or what? I tend to take out 3 or 4 segments of the bulb at a time for use. No? When I do it this way I don't separate out the cloves or take the skin off. The skin protects the inside as it softens, and you get a mass of garlic purée for soups or something. whatscookingamerica.net/rstgarlic.htmallrecipes.co.uk/recipe/6022/roasted-garlic-soup.aspx(Of course I'd cook it in other ways for other purposes.)
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Post by betty on Mar 6, 2010 19:06:17 GMT
One of the best things to do woth garlic is to roast the whole head, and then squeeze out the soft pulp from each clove when it's done. this post should be censored.
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Post by jean on Mar 6, 2010 20:46:30 GMT
I chose my words carefully.
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Post by swl on Mar 6, 2010 22:28:06 GMT
What I love about cooking, (real cooking, not the "bung-it" type I practice) is the specialised equipment. Who knew that there existed such a thing as a "garlic cooker"? Thanks for that Jean, my life is a little more enriched.
I'm a sucker for kitchen gizmos. I've got 3 types of potato masher, more knives than Jack the Ripper, a cupboard full of plastic containers of all sizes and another one full of electric thingummies that never get used.
I like going to TK Maxx and just perusing the kitchen gizmo section, trying to figure out what the weird and wonderful contraptions do.
Am I alone in this?
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Post by trubble on Mar 6, 2010 23:54:58 GMT
There's a 12 point plan involved and it takes a lot of will power but I can give you the number of your local support group, if that's what you're asking.
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Post by swl on Mar 7, 2010 0:23:53 GMT
Actually, reading it back, it does seem a bit strange
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Post by Patrick on Mar 7, 2010 0:40:12 GMT
I like going to TK Maxx and just perusing the kitchen gizmo section, trying to figure out what the weird and wonderful contraptions do. Am I alone in this? Our TK Maxx has a peculiar array of cheese graters for some reason. Including a great big one with little rubber wheels that it sits on. Give me a good Debenhams kitchen department, or John Lewis and I'm happy. Macy's in Boston was quite good too - Especially when the exchange rate was good, and I could have got 12 Circulon saucepans for £99! When the going rate for just a set of five in the UK was almost double that! How to get it home though?
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Post by trubble on Mar 7, 2010 0:59:17 GMT
Actually, reading it back, it does seem a bit strange ;D Not all of it. Just the bit about having more knives than Jack the Ripper and all those different sized plastic boxes.
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Post by alanseago on Mar 7, 2010 13:30:01 GMT
Garlic must be crushed to release its flavour. Before you slice or chop it, crush it with a broad bladed knife or use a garlic press as we do at home. Poke crushed garlic cloves around the bone of a leg of lamb, serve it with flageolet beans and you will be astounded
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Post by betty on Mar 7, 2010 13:44:24 GMT
oooh yes - i love lamb with flageolet ....but even better (imo) flageolet with chopped streaky bacon, garlic, loads of parsley and olive oil and lemon juice, s&p.
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Post by alanseago on Mar 7, 2010 13:56:03 GMT
Have you ever tried a salad of fresh picked tomatoes, garden fresh escaloppes. freshly picked parsley garlic and olive oil. Heaven, especially when followed by the lamb, flageolets and a nice bottle of Paulliac.
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Post by alanseago on Mar 7, 2010 13:58:03 GMT
For escaloppes read echalottes. blame it on the spellchecker.
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Post by betty on Mar 7, 2010 14:02:54 GMT
yes, my mother used to make it regularly - and it is delish.
sadly i am becoming increasingly allergic to members of the onion family.....it'll all be over for me if it gets so bad that i can't eat garlic!
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Post by Weyland on Mar 7, 2010 14:12:20 GMT
Garlic must be crushed to release its flavour. A lot of people don't agree with that, Alan. I've tried all methods, and settled upon sliced or whole, depending on the dish. Chopped sometimes. Never crushed, unless you crush it inside the cooking container so as not to lose anything. But I'd say sliced is best. And plenty of it. Betty: Allergic to the genus Allium?! You must have done something very VERY bad in a previous incarnation.
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Post by everso on Mar 7, 2010 14:24:56 GMT
What I love about cooking, (real cooking, not the "bung-it" type I practice) is the specialised equipment. Who knew that there existed such a thing as a "garlic cooker"? Thanks for that Jean, my life is a little more enriched. I'm a sucker for kitchen gizmos. I've got 3 types of potato masher, more knives than Jack the Ripper, a cupboard full of plastic containers of all sizes and another one full of electric thingummies that never get used. I like going to TK Maxx and just perusing the kitchen gizmo section, trying to figure out what the weird and wonderful contraptions do. Am I alone in this? No, you're not. Looking at kitchen gizmos gives me an excited feeling in the pit of my stomach. Mr. E. says stationery shops do it for him. Do you have a potato ricer?
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Post by betty on Mar 7, 2010 14:34:19 GMT
You must have done something very VERY bad in a previous incarnation. my children say i must have been Hitler to deserve them
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Post by betty on Mar 7, 2010 14:35:30 GMT
Do you have a potato ricer? no. why would anyone want to turn potato into rice? surely you'd just buy rice?
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