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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 | ||
| 627303 | 2008-01-04 04:43:00 | 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. I used to work in the office of a seafood processing plant and during their off-season they would process scallops on contract for export. Part of the processing involved removing the roe. :rolleyes: |
FoxyMX (5) | ||
| 627304 | 2008-01-04 04:51:00 | We get that artificial crab/lobster/scallops here in the US...but it's made from some sortta fish that's supposed to be gooder for you than seafood anyway. It tastes OK..not quite the correct texture, but it is healthy and tastes about the same. |
SurferJoe46 (51) | ||
| 627305 | 2008-01-04 05:02:00 | I'm surprised I haven't seen Garlicy Mashed Potatoes yet. :groan: One other recipe I just did was brine soaked Chicken breasts. When making the brine, add in a bulb of garlic crushed with a handful of peppercorns. Roast on a high heat till cooked, with a crispy skin. MMMMMMMMMMMMMMMMMMMM Then again, us Chinese use garlic in almost most of our stir fry cooking. One of the things I like to do is eat the cooked crushed cloves. Loverly and sweet. I tried raw garlic. :xmouth::yuck: Like eating raw onion... Hmmmm if you can have cheese n onion sammies, then why not garlic and onion? |
bob_doe_nz (92) | ||
| 627306 | 2008-01-04 05:56:00 | 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 NZ garlic has a miles stronger taste. Stronger bulb smell, trace of roots on bulb as well. What has the Chinese stuff been grown in. ? ? Yuck.! ! |
BobM (1138) | ||
| 627307 | 2008-01-04 06:21:00 | Whole roasted garlic bulbs - yum. Nice when caramelised a bit!Mmmmm.... I second that! Goes wonderfully when serves with misc other assorted roast vegetables. | Erayd (23) | ||
| 627308 | 2008-01-04 07:32:00 | [QUOTE=BobM;630929]NZ garlic has a miles stronger taste. Stronger bulb smell, trace of roots on bulb as well. What has the Chinese stuff been grown in. ? ? Yuck.! ![/QUOTE I now buy only NZ grown garlic. It is more expensive, but I once used Chinese produced garlic to marinate and the liquid turned blue/green. Spoke to someone with far greater food knowledge than me, who said it was probably GE garlic. Cheers, Marnie |
Marnie (4574) | ||
| 627309 | 2008-01-04 07:43:00 | Love garlic. Will kill myself if they became extinct. | qazwsxokmijn (102) | ||
| 627310 | 2008-01-04 09:41:00 | probably GE garlic. Marnie Genetically engineered ?! Have I got that right ?? Misty :confused: |
Misty (368) | ||
| 627311 | 2008-01-04 10:07:00 | Genetically engineered ?! Have I got that right ?? Misty :confused: Yes, that's what they thought. Have had no such problems with the NZ grown garlic. Cheers, Marnie |
Marnie (4574) | ||
| 627312 | 2008-01-04 19:17:00 | I've got a big pottle of crushed garlic I bought from the supermarket, but it doesn't have the same flavour as the bulbs. | Greven (91) | ||
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