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Post by Weyland on Apr 8, 2010 8:12:21 GMT
i once managed to grow watercress out of the top of a human head. i painted it to make it look like an egg-shell before i did so. We need to know -- was it your head? And is it still flourishing? I imagine it might go well with some fava beans and a nice chianti. |
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Post by jean on May 2, 2010 14:15:57 GMT
I bought some 'wet' garlic at a street stall yesterday.
Quick, someone - tell me what to do with it before it dries!
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Post by Patrick on May 2, 2010 15:26:39 GMT
I bought some 'wet' garlic at a street stall yesterday. Quick, someone - tell me what to do with it before it dries! Wrap it in as many plastic bags as you can find to stop the smell leaking out and put it in the fridge! ;D |
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Post by jean on May 2, 2010 20:33:57 GMT
But I was hoping to EAT it!
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Post by housesparrow on May 2, 2010 20:50:54 GMT
Roasted garlick is the biz. But I've never tried it with a wet clove...it might be lovely.
Isn't it a bit early in the season for it, though? I thought wet garlick was the young stuff you get in June.
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Post by jean on May 2, 2010 20:55:25 GMT
It's premature.
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Post by Patrick on May 2, 2010 21:54:01 GMT
I must admit to finding the wet garlic I had impossible to handle and it just fell apart like lettuce! You do feel as if you have to use it in one go and then guilty when you don't and it starts drying up!
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Post by trubble on May 3, 2010 6:50:57 GMT
I've never tried wet garlic - all I can find out about it on the net is that it's milder than proper garlic which makes me think it's pointless.
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Post by jean on Jun 26, 2010 11:28:34 GMT
Well now I have grown some, and lifted it the other day, and until I've dried it, it's wet.
So I'd better renew my search for recipes.
Garlic gin...hmmm...I wonder...
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Post by Weyland on Jun 26, 2010 17:15:54 GMT
Well now I have grown some, and lifted it the other day, and until I've dried it, it's wet. I bought some Chinese garlic at Lidl yesterday. First time I've encountered it, as far as I know, and I usually do check the source. Thought I'd give it a try, mea culpa. Anyway, I just used it while making some kebabs, and it's different: 1. The bulb is smaller, and it's very difficult to identify and separate the cloves. In fact I gave up. The cloves don't appear to have their own skins. More like an onion. 2. It's markedly damper than the usual stuff. Perhaps not wet, but definitely getting on that way. 3. It doesn't smell strong, but it does taste pretty good. |
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