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Thread ID: 86111	2008-01-03 23:55:00	How Much Garlic Is Enough?...Too Much?	SurferJoe46 (51)	PC World Chat

Post ID	Timestamp	Content	User
627293	2008-01-04 02:13:00	Same here. The only way I will eat my scallops now is lightly fried in a little oil. No breadcrumbs, flour or other coating, no tartare sauce, no garlic, no other flavourings whatsoever. Not even salt & pepper. What a waste. :( I will use garlic with other foods, however, but no more than two or three large cloves per recipe. My mother eats a fair bit of it raw for health benefits. That's when it's time to leave. :p Anyone tried deep fried Scallops and other meat in a fondue? Table top cooking and you can have it to suit yourself and others.	Sweep (90)
627294	2008-01-04 03:20:00	the yanks have a habit of throwing away the roe. Do they actually throw it away or is the 'scallop' actually reconstituted crab/shark meat? For me it's a case of no roe then no scallops for me.	andrew93 (249)
627295	2008-01-04 03:21:00	Same here. The only way I will eat my scallops now is lightly fried in a little oil. No breadcrumbs, flour or other coating, no tartare sauce, no garlic, no other flavourings whatsoever. Not even salt & pepper. Agree 100%. I often use butter in place of oil. Very tasty...	andrew93 (249)
627296	2008-01-04 03:26:00	Do they actually throw it away or is the 'scallop' actually reconstituted crab/shark meat? For me it's a case of no roe then no scallops for me. Apparently they throw it away, so I have seen on all these cooking shows. And after having a quick look on wiki (en.wikipedia.org) it would appear it's true.	plod (107)
627297	2008-01-04 03:29:00	Whole roasted garlic bulbs - yum. Nice when caramelised a bit!	johcar (6283)
627298	2008-01-04 03:30:00	The other day at the fruit shed I saw on sale two bins of garlic side by side. One was labelled Chinese garlic and looked the same as we normally buy at the supermarket and the other was labelled NZ garlic. It had been cut higher up so there was a centimetre or two of stem which had a reasonably strong purple tinge. How much difference is there between the two types please, could some one tell me ? Obviously roddy boy has his thoughts :eek: which give a little clue, but it would be good to have a slightly wider comment. Misty :D	Misty (368)
627299	2008-01-04 03:49:00	Originally Posted by plod View Post the yanks have a habit of throwing away the roe . Now . . LOOK! Youse guys know by now that I am not typical . . I ate everything when I was a kid . We had a standing order in the home: Eat everything three times . . it might not be good the first, prepared badly the second and if you still don't like it the third time, then you were not forced to eat it any more . I love sea turtle, rattlesnake, beef tongue/heart, escargot, capers, shallots, abalone, liver, mutton, garlic, eel, lobster roe, sea urchin, bay leaves, tofu, oysters and the mystery meat in a Big Mac . I DON'T like curry . . can't stand the building it was in, passed through or where a person with it on their breath in the past month . I love the taste of garlic . . . but ya gotta remember that I don't eat it raw . . . I sauté it in a cast iron pan in olive oil or butter as the recipe calls for and that is the way both my wife and I like it . It's not strong that way . . . not as you would think anyway . Next time you're in the neighborhood, drop in for a treat . Here's a sample recipe: Linguine & Clams/Shrimp/Scallops for Two 1 whole garlic bulb, peeled, smashed and finely chopped a couple of bay leaves, soaked in either rum or brandy . . . the booze flavor will leave, but you need the alcohol to release the flavor of the leaf . ½ cup of a white or yellow onion, chopped very fine If shrimp or clams as the meat, use ½ cup of margarine, but not butter . . it will burn badly . If scallops in the meal, use ½ cup of extra virgin olive oil Premium quality Linguine! Hand-grated Romano cheese, coarsely grated . Heavily salt the water for boiling the linguine in a very large . . the larger the better, kettle or pan with a fit-able lid . Start to heat the water at this point with the lid on to conserve heat . Use a cast iron deep frying pan, seasoned with cooking oil at 350ºF/177ºC for 4 hours and wiped clean . When the water is boiling in the big pot, add the linguine, fanning it in a broad pattern to keep it from sticking to other strands . . . boil hard and heavily! Place the garlic, onions and oil or margarine as needed into the cast iron pan and heat moderately until the garlic becomes translucent like the onions . Add the drained bay leaves now before the seafood is added . Put the choice of seafood mixture into the cast iron pan and gently sauté but not to any brown discoloration . When the linguine is done au-dentè, (about 8 or 9 minutes according to altitude), pour into a large strainer and drain all the water away from the product . . . and quickly return the linguine to the original pan and then pour the seafood mixture into the pan, stirring to mix all the ingredients . Dump in a LOT of the Romano cheese, and stir the mixture again . Serve immediately . . it is good cold, but start it out as hot as is possible . One can add a very small dash of Cayenne pepper to artificially heat the meal as it gets cool, not for flavor! Don't use that oriental (elephant) garlic . . . it has NO flavor at all . Try to use fresh seafood . . even leave the clams in the shell and steam them first, saving the broth and use that in the sauté pan for extra eye-appeal and flavor .	SurferJoe46 (51)
627300	2008-01-04 03:52:00	Now . . LOOK! Youse guys know by now that I am not typical . . I ate everything when I was a kid . We had a standing order in the home: Eat everything three times . . it might not be good the first, prepared badly the second and if you still don't like it the third time, then you were not forced to eat it any more . I love sea turtle, rattlesnake, beef tongue/heart, escargot, capers, shallots, abalone, liver, mutton, garlic, eel, lobster roe, sea urchin, bay leaves, tofu, oysters and the mystery meat in a Big Mac . I DON'T like curry . . can't stand the building it was in, passed through or where a person with it on their breath in the past month . I love the taste of garlic . . . but ya gotta remember that I don't eat it raw . . . I sauté it in a cast iron pan in olive oil or butter as the recipe calls for and that is the way both my wife and I like it . It's not strong that way . . . not as you would think anyway . Next time you're in the neighborhood, drop in for a treat . Here's a sample recipe: Linguine & Clams/Shrimp/Scallops for Two 1 whole garlic bulb, peeled, smashed and finely chopped a couple of bay leaves, soaked in either rum or brandy . . . the booze flavor will leave, but you need the alcohol to release the flavor of the leaf . ½ cup of a white or yellow onion, chopped very fine If shrimp or clams as the meat, use ½ cup of margarine, but not butter . . it will burn badly . If scallops in the meal, use ½ cup of extra virgin olive oil Premium quality Linguine! Hand-grated Romano cheese, coarsely grated . Heavily salt the water for boiling the linguine in a very large . . the larger the better, kettle or pan with a fit-able lid . Start to heat the water at this point with the lid on to conserve heat . Use a cast iron deep frying pan, seasoned with cooking oil at 350ºF/177ºC for 4 hours and wiped clean . When the water is boiling in the big pot, add the linguine, fanning it in a broad pattern to keep it from sticking to other strands . . . boil hard and heavily! Place the garlic, onions and oil or margarine as needed into the cast iron pan and heat moderately until the garlic becomes translucent like the onions . Add the drained bay leaves now before the seafood is added . Put the choice of seafood mixture into the cast iron pan and gently sauté but not to any brown discoloration . When the linguine is done au-dentè, (about 8 or 9 minutes according to altitude), pour into a large strainer and drain all the water away from the product . . . and quickly return the linguine to the original pan and then pour the seafood mixture into the pan, stirring to mix all the ingredients . Dump in a LOT of the Romano cheese, and stir the mixture again . Serve immediately . . it is good cold, but start it out as hot as is possible . One can add a very small dash of Cayenne pepper to artificially heat the meal as it gets cool, not for flavor! Don't use that oriental (elephant) garlic . . . it has NO flavor at all . Try to use fresh seafood . . even leave the clams in the shell and steam them first, saving the broth and use that in the sauté pan for extra eye-appeal and flavor . At least eating that much garlic is one sure way to stop you/your partner from straying :lol:	plod (107)
627301	2008-01-04 04:30:00	I could put a whole bulb of garlic into the bottom of the pan when roasting a leg of lamb, skin and all. Then when making the gravy I'll crush the cloves and parse it to get rid of the excess garlic and skins. Normally I love garlic and have it in abundance, but not to the extent that Joe describes. The most pungent use of garlic I make is in a cross tsiziki/raita dip: 5 cloves garlic, crushed 5 mint leaves, finely chopped Half a medium cucumber, peeled and de-seeded, finely chopped Small squeeze lemon juice I sour dill pickled cucumber, finely chopped 1 cup plain yoghurt Tablespoon parsley finely chopped Good pinch salt Extra good pinch ground black pepper Blend all; serve chilled.	Greg (193)
627302	2008-01-04 04:39:00	Looks yummy...I'll try it this weekend. I don't see any secret NZ ingredients or strange words that I cannot decipher either...thanks. You did spell yogurt incorrectly though...lol	SurferJoe46 (51)
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