River ,'Ariel'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Actually, many days, my garlic chopper is 6'1" with ginger hair and great taste in wives. I forget I make him prep prolly 3 out of 5 meals I cook.
thinks
OK all the time. I guess my daily garlic chopping thinking was just an illusion! We EAT garlic almost every night though. Of this I am certain.
I buy my garlic in a jar, minced. It might cost me a little more, but saves me from stinky hands.
Does it taste/smell the same to you, Sail? I used to do that, but then I stopped liking it.
In fact, we had so much food left over from all the cooking we did the days before opening the presents (it was sooo difficult not to just make her open the new knives while I was chopping with the old ones), we didn't need to make any food for a while.
I chopped up a clove of garlic just because, and mixed it in with some of the food we already had.
I also have one of those metal rock-like things to take away the garlic smell, mostly because it's so astonishing that they work.
And the Zyliss press comes with a little plastic brush that fits precisely int the holes of the press, pushing out all the trapped bits of garlic. Clean up is way easy.
Good lord but I'm hungry now.
What knives did you buy, Sean?
I also have one of those metal rock-like things to take away the garlic smell, mostly because it's so astonishing that they work.
A stainless steel piece of cutlery also does this.
Does it taste/smell the same to you, Sail? I used to do that, but then I stopped liking it.
I use that stuff, for some things. It isn't as good, but I don't cook all that often, so my fresh garlic always seems to be sprouting or dried out by the time I go to use it. The jar is a lot easier.
Seanycakes, did you use fig preserves in the quesadillas?
Does it taste/smell the same to you
Pretty much. The only time I don't use it is if I'm roasting whole cloves (teh yum.) I think it sautes up nicer than what comes out of a garlic press. The trick is not to get the oil too hot. If you're searing something, put the garlic in the pan before you turn the heat on and keep it low for a while.
When I use my garlic press, I squish cloves right over what I'm cooking, so there's no juice loss. I'm only cooking for myself, though, so I guess my evil cooking habits won't offend anyone else.