Garlic question

[Alice S. Fuzzybutt]

Lately I've been buying fresh garlic bulbs and noticing a brown skin around them. I admit, i'm not much of a cook but I've tried to get more into it since I've discovered Good Eats on the Food Network.

Is this a seasonal thing?

Tonight I made Seafood Scampi. Ok, So I bought fake lobster and crab meat because they were on sale. But the shrimp was FRESH!

I didn't measure anything.

I think this dish would get me laid. Am I wrong?

Two cloves garlic
Olive oil
spash of white wine
lemon juice

I cooked the shrimp in olive oil, garlic, white wine, and lemon juice until they were pink. I set them aside and added a liitle more garlic and lemon juice. Then I dumped in the fake crab and lobster.

I warmed that up in my garlic/lemon juice/wine concoction while I made some angel-hair pasta.

I am NO chef, but it's pretty good. I added some parm cheese. I'm enjoying it.


I think this dish might get me laid. Any thoughts?

[Friday]

I find it interesting that you questioned whether the dish would get you laid not once... but Twice.

hehe.... :wink:



oh! and yes. when garlic is available... use it on damn near everything. but i am italian-raised... we tend to be garlic obsessed.

[Alice S. Fuzzybutt]

I find it interesting that you questioned whether the dish would get you laid not once... but Twice.

hehe.... :wink:



oh! and yes. when garlic is available... use it on damn near everything. but i am italian-raised... we tend to be garlic obsessed.


First off-- Tracita rocks! I haven't talked to you in a while.

I didn't mean to post the "laid" comment twice. I think my comp had a brain fart. It didn't show up the first time so I posted it again. I'm only seeing it one time.

FORGIVE ME! My comp is over 6 years old!

And I haven't been laid in almost 4...

[DarkHippie]

Not a big seafood fan so I can't really judge, but that sounds very tasty and garlic makes everything better. Definitely a pants peeler you got there

[britneypablo]

my rule is add garlic to everything.....reduces hardening of the veins....
aka its sooooo good for u so if it tastes good on ur fish load it up ;)

[LaBoob]

It sounds lovely... every time I go to the beach I wind up craving seafood in a big, BIG way, but I never really learned to cook it. Now that it's full on beach season, seafood is all I can think about, so I do believe I'll give your recipe a try! I wonder if some sweet corn or roasted red peppers would compliment that recipe...? And any meal that might get me laid is one worth trying!

[silks]

I'm pretty turned on... seafood and garlic are two of my favorite things! I think that concoction would work well over some steamed clams (an aphrodisiac... couldn't hurt...) as well. Love the sweet corn side idea, too!

[jonyrotn]

As long as the garlic is real and the crabs are fake, I'm certain you'll get laid...Twice..

You may even be able to take the left overs to a mens shelter and have yourself a gang bang..:wink:

[joethebartender]

[QUOTE]Lately I've been buying fresh garlic bulbs and noticing a brown skin around them. I admit, i'm not much of a cook but I've tried to get more into it since I've discovered Good Eats on the Food Network.

Is this a seasonal thing?

I think so. It's good as long as it smeels fresh and there isn't any plant growing (no green). Garlic found around here has had a violet shade to the top of the bulbs lately.

Ok, So I bought fake lobster and crab meat because they were on sale. But the shrimp was FRESH!
Skip the "fake stuff" and just buy some fresh skate or monkfish filet and cut it into chunks (both have a nice texture for what you were doing here)

Two cloves garlic
Olive oil
spash of white wine
lemon juice

I cooked the shrimp in olive oil, garlic, white wine, and lemon juice until they were pink. I set them aside and added a liitle more garlic and lemon juice.Then I dumped in the fake crab and lobster.

Next time...
-powder the fish pieces and shrimp in a little seasoned flour-(S&P or maybe some creole seasoning mix in the flour)
-get the olive oil to almost smoking (alone) in a large pan over high heat
-saute the garlic for 10 seconds in the very hot oil (keep the garlic from burning)
-add some finely chopped shallots (sautee for 30 more seconds)
-then add the fish (not the shrimp) sautee for 2 mins
-add the shrimp (keep the pan moving on high for one minute more)
-when the shrimp looks a little bit pink add some wine,(be carefull of flames) then add some capers, a pat of butter and a squeeze of lemon juice. Let this bubble for a few seconds.
-put your al dente angel hair (don't rinse it) right into the pan, lower the heat a little, and toss the fish with the pasta and some fresh chopped parsley. Add/adjust a bit more salt & pepper
-serve after about a minute or so of cooking the pasta with the fish.
-Skip the plates use some nice wide bowls and garnish with a twisted lemon wheel and a sprinkle of the parsley on top. Have some nice crusty bread around for the juice at the bottom of the bowls.

I added some parm cheese.
Sacrilege! Skip the cheese with a fish dish like this; the cheese's aroma doesn't mix well with the seafood...you'll be glad you did.

As for you getting laid because of a dish like this...
Let's just say you just went from a fingerbang with Captain Carl to an all-nighter with Long John Silver!

I hope I helped.

[jauble]

Sacrilege! Skip the cheese with a fish dish like this; the cheese's aroma doesn't mix well with the seafood...you'll be glad you did.

Can't agree with you more here joe. Cheese and fish are a hard sell that is easily crushed by some of the other suggestions that you made.

Also the garlic thing is normal as joe said earlier.

[nevnut]

First off-- Tracita rocks! I haven't talked to you in a while.

I didn't mean to post the "laid" comment twice. I think my comp had a brain fart. It didn't show up the first time so I posted it again. I'm only seeing it one time.

FORGIVE ME! My comp is over 6 years old!

And I haven't been laid in almost 4...

My wife is gone for the whole week, so if would like to fly out to Nevada...

Just bought a jar of Pickled Habanero Cloves from http://www.armstrongolives.net/vendor.php at the "Art In The Park" last week and these fuckin things are awesome.

Haven't figured out what to cook them in but I usually just eat one or two with a beer.

[Chigworthy]

It's good as long as it smeels fresh and there isn't any plant growing (no green).

I respectfully disagree. Garlic greens (spring garlic) are a thing of beauty. The milder, slightly citrus flavor goes well in anything calling for garlic. See "spring garlic pesto".

[Alice S. Fuzzybutt]

I'll have to check this "Spring Garlic" thing.

How does it differ from green onions? Are they stronger?

[Chigworthy]

I'll have to check this "Spring Garlic" thing.

How does it differ from green onions? Are they stronger?

Green onions are the green tops of an onion, while spring garlic is the green tops of garlic. You pretty much have to grow your own, unless you have an eclectic vendor at your farmer's market. Garlic is fairly easy to grow. Google "Chester Aaron" (I think) for my hometown's garlic propagatin' genius.

[joethebartender]

I respectfully disagree. Garlic greens (spring garlic) are a thing of beauty. The milder, slightly citrus flavor goes well in anything calling for garlic. See "spring garlic pesto".

But I think we're talking bulbs here not the leafy stuff. you can't put spring garlic through a press, can you? I'll try the greens soon.

[jauble]

Garlic off! The results should be awesome.

[joethebartender]

Garlic off! The results should be awesome.

Or...noisome.:wink:

[jauble]

Or...noisome.:wink:

how's the italian food here?

[Chigworthy]

But I think we're talking bulbs here not the leafy stuff. you can't put spring garlic through a press, can you? I'll try the greens soon.

Yes and no. Whenever I have a garlic head that has started to sprout, I use it. That was my main point, that a head going green is actually a good thing. But to make spring garlic pesto, you definitely need green onion-looking garlic shoots.

[ChimneyFish]

Not trying to highjack your thread, but I was wondering if anyone had any tips on how to go about roasting garlic(for the paste to make garlic mashed potatoes with)????

I tried to do it in the oven, but I think I had the temp too high, because they burned to shit.

[RhinoinMN]

my rule is add garlic to everything.....reduces hardening of the veins....
aka its sooooo good for u so if it tastes good on ur fish load it up ;)

I'm going to take a break from garlic.

[LaBoob]

Not trying to highjack your thread, but I was wondering if anyone had any tips on how to go about roasting garlic(for the paste to make garlic mashed potatoes with)????

I tried to do it in the oven, but I think I had the temp too high, because they burned to shit.

buy a garlic roaster (small ceramic pot), cut off a slice of the bottom of the entire bulb (no peeling required), put it in the roaster, drizzle olive oil all over it, and put it in the oven. When it's done you'll be able to poke a fork through the actual garlic very easily. Once it cools you'll be able to squeeze the garlic out and mash it very easily.

If you don't have a garlic roaster and want to do it right away, you can make a small but loose-fitting tin-foil tent, pinch it shut by folding the tin foil, so there will be a little steaming action that'll cook the garlic. Use the olive oil with this method too.

[RhinoinMN]

buy a garlic roaster (small ceramic pot), cut off a slice of the bottom of the entire bulb (no peeling required), put it in the roaster, drizzle olive oil all over it, and put it in the oven. When it's done you'll be able to poke a fork through the actual garlic very easily. Once it cools you'll be able to squeeze the garlic out and mash it very easily.

If you don't have a garlic roaster and want to do it right away, you can make a small but loose-fitting tin-foil tent, pinch it shut by folding the tin foil, so there will be a little steaming action that'll cook the garlic. Use the olive oil with this method too.

What she said.

Mine looks like this.
http://www.garlic-central.com/shopping/gadgets/B0007XDPH0.jpg


They are pretty cheap and work great. The garlic is soooooo good when done.

[LaBoob]

What she said.

Mine looks like this.
http://www.garlic-central.com/shopping/gadgets/B0007XDPH0.jpg


They are pretty cheap and work great. The garlic is soooooo good when done.

It's the ONLY way to make garlic bread... just mix the garlic with butter and maybe a little salt and spread it on a great bread... NICE!

[ChimneyFish]

I'll have to look for one of those. Thanks.

So how long and what temperature do you roast it for????

[RhinoinMN]

I'll have to look for one of those. Thanks.

So how long and what temperature do you roast it for????

I'm sorry. We don't deal with terrorists.










jk 375-400 for about 40min. It varies on the size of the garlic. Check it about 10 min to the end to prevent it from being overdone.



I hate posting in this forum cuz I think that jauble is going to jump out and school me on something.

[ChimneyFish]

Got it.

I had it at 450, and after 30 mins it was black.
I wasn't checking on it, though.:down:

[ChimneyFish]

How big would a "medium" garlic bulb be???? The recipe I have calls for a medium one, but I don't know what "medium" means exactly.:wacko:

[RAAMONE]

How big would a "medium" garlic bulb be???? The recipe I have calls for a medium one, but I don't know what "medium" means exactly.:wacko:

look at the garlic bulbs...find the smallest one and the largest one...it will be somewhere in the middle

[ChimneyFish]

What I'm saying is I only have one bulb(I dom't feel like going out at the moment), and it seems a lillte below what I would consider "medium", but I'm not sure. I'm wondering if I should just reduce all of the ingredients to fit the size of the garlic.

[LaBoob]

I never follow recipes exactly... I just use them as a guide and use my own judgement and my own taste.

But... instead of reducing everything else in the recipe, why not just cut the bulb in half, and just reduce the garlic? (I say throw it all in!)

[ChimneyFish]

I was planning on throwing it all in.(I love garlic:smile:)
The recipe calls for a medium sized bulb for 2lbs of potatoes, and I think the garlic bulb I have is smaller size than medium. I'm not sure.

[RhinoinMN]

I was planning on throwing it all in.(I love garlic:smile:)
The recipe calls for a medium sized bulb for 2lbs of potatoes, and I think the garlic bulb I have is smaller size than medium. I'm not sure.

I think you will be fine. Garlic goes a long way.

[ChimneyFish]

Put the garlic in about ten minutes ago. Crossing my fingers, since I burnt the living hell out of the last one I tried.:smoke:

[Thebazile78]

I'll have to check this "Spring Garlic" thing.

How does it differ from green onions? Are they stronger?

Melissa Clark, a food writer for the NY Times, did an article (complete with recipes) about garlic back in June:

A Garlic Festival Without a Single Clove (http://www.nytimes.com/2008/06/18/dining/18appe.html?scp=4&sq=garlic%20&st=cse) (NY Times, Dining & Wine section, June 18, 2008; FREE registration required.)

[ChimneyFish]

Well, it worked for the most part.
Only one and a half of all the cloves was over-roasted.

Going into 26 hours of no sleep, and getting ready to make the potatoes now.
Bad idea????

You decide!!!!:sleep:

[LaBoob]

Well, it worked for the most part.
Only one and a half of all the cloves was over-roasted.

Going into 26 hours of no sleep, and getting ready to make the potatoes now.
Bad idea????

You decide!!!!:sleep:

Go for it!

I was wondering what you were doing cooking garlic mashed potatoes at 9 in the morning?

[ChimneyFish]

Go for it!

I was wondering what you were doing cooking garlic mashed potatoes at 9 in the morning?

:lol::clap::laugh::lol:

I had a good deal of energy this morning, and I just wanted to get the roasted garlic out of the way.

I think I just got my "second wind", so I'm going for the whole sha-bang from peel to clean-up.

I need to stay up to at least 11PM-12AM, or my whole sleep schedule is going to be completely out of wack.

[DarkHippie]

What I wanna know is, did the dish get Fuzzy laid?