eac@drux3.UUCP (CveticEA) (04/18/84)
In regards to the article that said oil will develop a better garlic
flavor if the garlic is left in it in the cupboard for a week:
Yes this is true, however, since garlic is vegetable matter, you are
risking rancidity. This is why a lot of dressing recipes say to leave
the garlic in for no more than 24 hours. If it already has vinegar
in it, it may be less chancy, but is still probably not a good idea.
If you really like garlic, chopped garlic will keep for a long time
if placed in oil IN THE REFRIGERATOR. Then add some of this to
your salad dressing.
Betsy Cvetic
ihnp4!drux3!eac
303-538-3406mj@pur-ee.UUCP (Slartibartfast) (01/25/86)
Tried to post this a day or so ago.... Only the last 8 lines showed up! Here, I'll try again: I was just showing USENET to my brother, and he suggested that I post a recommendation for this GREAT little gadget I got for Christmas. It's called The Garlic Machine. It is a tube of lucite, with a large plastic screw on one end and perforations on the other. Garlic can be placed in the tube, and then, whenever the cook needs fresh garlic... There it is! It really saves you from having to get the Smelly Stuff all over your hands after you use it, and it keeps the garlic all in one place. And all the cook needs to to is to turn the screw, pushing the garlic through the perfs. It also CRUSHES the garlic, which is THE KEY to releasing their flavor. It is the essential tool for the garlic/limburger cheese diet (from fay away, you look thin). ------------------------------------------------------------------------------- Mark A. Johnson - Purdue University Department of Electrical Engineering (Department of Redundancy Department) UUCP:..allegra!purdue!pur-ee!mj USPS:411B S. Chauncey, W. Lafayette, IN 47906
berry@zinfandel.UUCP (Berry Kercheval) (01/29/86)
In article <3646@pur-ee.UUCP> mj@pur-ee.UUCP (Slartibartfast) writes: > It's called The Garlic Machine. It is a tube of lucite, with a large > plastic screw on one end and perforations on the other. [...] It > also CRUSHES the garlic [...] And the crushed garlic quickly goes rancid on the shelf... I STILL like the whack-it-with-the-cleaver approach. You do it BEFORE peeling, and the skin comes out very easily. Then a few more whacks and you have minced garlic. One the other hand, I have this $35 pepper grinder.... -- Berry Kercheval Zehntel Inc. (ihnp4!zehntel!zinfandel!berry) (415)932-6900 (kerch@lll-tis.ARPA)
hsd@uvacs.UUCP (02/01/86)
In article <3646@pur-ee.UUCP> mj@pur-ee.UUCP (Slartibartfast) writes: > suggested that I post a recommendation for this GREAT > little gadget I got for Christmas. It's called The Garlic > Machine. It is a tube of lucite, with a large plastic > screw on one end and perforations on the other. Garlic > can be placed in the tube, and then, whenever the cook > needs fresh garlic... Th I was impressed until I saw the price - $16 last spring in Denver. While I'm still on a graduate student "salary", I'll stick to my trusty old garlic press. -- Harry S. Delugach University of Virginia, Dept. of Computer Science UUCP: ..!cbosgd!uvacs!hsd or ..!decvax!mcnc!ncsu!uvacs!hsd CSNET: hsd@virginia
ed@mtxinu.UUCP (Ed Gould) (02/04/86)
In article <492@zinfandel.UUCP> berry@zinfandel.UUCP (Berry Kercheval) writes: >And the crushed garlic quickly goes rancid on the shelf... I STILL like >the whack-it-with-the-cleaver approach. You do it BEFORE peeling, and the >skin comes out very easily. Then a few more whacks and you have minced garlic. > >One the other hand, I have this $35 pepper grinder.... But whacking peppercorns with a cleaver just sends them flying around the room. The $35 grinder really works! And it works $30 better - and longer - than a $5 grinder. -- Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA {ucbvax,decvax}!mtxinu!ed +1 415 644 0146 "A man of quality is not threatened by a woman of equality."