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Below are the 19 most recent journal entries recorded in
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|Thursday, January 13th, 2011|
A quick spontaneous 'recipe' from a newbie
Cooked pasta, any kind.
Mixed together. So good. Though I guess shredded garlic would also work?
I just had it for breakfast. Probably been done before, but not in this place. XD After I ate it though, I thought I could add some fetta cheese to it... but I couldn't be bothered to slice it. I'm positive it's been done before. *shrugs* Oh well.
Hi. Garlic is awesome. <3 Current Mood: energetic
|Friday, December 17th, 2010|
new GARLIC posts?
IDGI. There appears to be 4 new posts on here on Dec 15 and two others on, i think the 9th, but none of them appear. Sper secret garlic stuff?
|Friday, September 8th, 2006|
the god known as garlic
I loooove garlic, but I have to say that it goes right through me.
As in diarhea.
Does anyone else have this experience?
Its a great intestinal cleanser I will say!
|Friday, August 4th, 2006|
yes, I add garlic to my garlic sauced pizza. Current Mood: hungry
|Saturday, April 15th, 2006|
Has anyone ever tried to grate a lot of garlic? It seems like it'd be faster than using my hand held garlic press but I'm wondering if it'll work differently. Does it produce a lot of juice like ginger?
I just thought I'd ask here before going and getting a grater ^__^
|Monday, February 13th, 2006|
|Sunday, January 15th, 2006|
Favorite garlic recipes
It sure seems like we need to liven it up in here a bit and I am alwyas looking for new garlic recipes. Of late I have been enjoying pickled garlic and am wondering about candied garlic? How crazy does that sound? What about a dried, snacky, roasted savory type? Any garlic soup ideas? In the meantime I'm making my alltime favorie Forty clove garlic roasted chicken for dinner tonight. Just cram the cavity full with garlic cloves, salt and pepper then roast with itty bitty red potatos. I serve it with a blu-cheese beet salad, french bread and fresh pea pods. Current Mood: content
|Monday, November 28th, 2005|
Hi, I'm Dave and I'm an organic gardener. I have five huge gardens and I grow a wide variety of veggies, herbs, and garlic. I've been gardening for about six years and two years ago I decided to focus on garlic. Three weeks ago myself and two friends planted almost ten thousand cloves of garlic. My goal is to be able to sell all natural garlic and hopefully make a little money. I might end up with a great little business...or I might end up with a couple thousand pounds of garlic that nobody wants! Time will tell.
|Tuesday, June 21st, 2005|
|Saturday, December 4th, 2004|
Koreans and Garlic
I was in Korea for almost a year, and apparently Koreans use garlic just about every time they cook. Perhaps I'm numb to it, but I could rarely taste it! The only time I tasted garlic was when I was eating it raw with Sam Gyeob Sal. Of course, my preference is raw garlic anyway :D
|Monday, June 21st, 2004|
Are you serious?? a whole community devoted to garlic? my one true love...
the garlicky food that i'm addicted to now is New York Style bagel chips in roasted garlic...they are DELICIOUS...i honestly cannot get enough....thats it for now! Current Mood: full
|Sunday, May 9th, 2004|
I would love some garlic-heavy influence over at Sin Carne
- a community for vegetarian latin-american food. :)
|Sunday, April 11th, 2004|
Hello, everyone, and Happy Easter!
I would like to introduce my brand-new community, Food Snob
It's a community for anyone interested in fine food, gourmet treats, food writing, the history of food, etc... All are welcome. Please check it out!
|Thursday, January 2nd, 2003|
a gift to myself. . .
We spent Christmas in Maryland, and we made a little trip to Baltimore's Inner Harbor. There is a pottery shop there called As the Wheel Turns, and it is run by the potter himself. He was having an after-Christmas 50% off sale, and I found a little garlic pot for myself! It was beautifully thrown and glazed, and I couldn't resist the price. I would recommend this shop to anyone headed to Baltimore. I brought my little garlic pot home to Texas and promptly filled it up. It's short and squat and round, and has holes in the side so the garlic bulbs can get air and not sprout so readily. Of course, there were many other wonderful things in the shop, but garlic lover I am, I was drawn to this item especially :) Current Mood: grateful
|Monday, November 18th, 2002|
health benefits of garlic
I haven't read all the entries in this community so I don't know if someone already mentioned the infection-fighting ability of garlic. It can be used as a mild antibiotic. About 6 fresh cloves a day will do it, and you might want to mix them in with a meal to counter the sharp stinging quality. Garlic can also fight off feminine infections.
It also is supposed to help diabetics with various symptoms they suffer.
My grandma takes it everyday and pretty much has her whole life. That's part of the reason she's lived so long despite being sickly in many ways.
|Sunday, July 7th, 2002|
|Wednesday, May 29th, 2002|
I asked a couple days ago about how to preserve a lot of crushed garlic. Well, I was looking for a snack and decided on carrots dipped in mustard. Then I decided to drop a couple fingerfulls of the crushed garlic into the mustard. It's delicious, and while I was eating it I had the idea to just put all the garlic into all the mustard. Well, that answers my question about how to preserve the garlic. Six heads of my favorite garlic made one cup crushed. For an eight ounce jar of yellow mustard, I would want to add three cups of the garlic for a heavy consistency. Eighteen heads of garlic, crushed and dumped into yellow mustard. That's what I have to look forward to. :-)
|Monday, May 27th, 2002|
leaviong garlic in the head gives it an opportunity to spoil. just a few days later the greens in the center will be splitting away, and within a week they'll be pushing out the bottom of the head. refridgeration is one way to slow this down, but i felt like stopping it altogether.
so, when i got home i peeled all my cloves and let them soak for awhile. then i poured the water off and crushed them all down and stored the mince in little tupperwares in the fridge.
i'm just wondering, how long will the garlic keep fresh like that? should i add vinegar or something to it?
|Friday, May 3rd, 2002|
My first post
My name's Ozzy, I'm a German living in the UK and I like garlic. ;o) I followed the link from my interests and found this community.
Below is the recipe for my garlic dip of doom, or dippadoom for short. The recipe is enough for a party of 6 or so people, simply multiply the ingredients for more. The amount of garlic is mild but you can obviously add as much as you like. ;o)
If you do like it, please enter
in your LJ interests, I'd like to start a little meme :o)
Here's the recipe, enjoy.
It's difficult to write down as I don't measure the ingredients. Anyhow, the base ingredients are:
1 large tub of Fromage Frais (Quark)
1 medium tub of Greek Yoghurt
3+ gloves of fresh garlic (or to taste)
1 bunch of chives
Salt, pepper, mustard to taste
You should ideally make this the evening before.
Mix the fromage frais and the yoghurt in a bowl, finely chop the garlic and the chives, mix thoroughly, season with salt, pepper, mustard and whatever you find in your cupboard.
- Use parsley instead of chives, or both, any fresh herb will do
- Replace the mustard with a generous helping of ground paprika Current Mood: relaxed