“He used a razor and he used to slice it so thin that it would liquefy in the pan with just a little oil. It was a very good system.” (3 Viewers)

[Grumpy Old Manatee]

Very True. Got me into a bit of trouble at work once. We were working a trade show in San Francisco and myself + 3 colleagues decided to go eat at The Stinking Rose. Every dish was super heavy on the garlic; even desert was garlic ice cream.

Next morning, we were in the booth on the show floor and between the garlic stink sweating out of our pores (guess we had a lot to drink at dinner as well) and us all being incredibly "gassy" we were reprimanded by the booth captain and each got a call from HR. Luckily, we were all veterans and got off with just a "don't do that ever again" speech.

Three years later, the show returned to San Fran and in the pre-show memo for booth workers, it was specifically stated that no one was to dine at The Stinking Rose, or they would be sent home at their own expense. Good Times!

 

[Goatman Saint]

i eat multiple heads of garlic out of crawfish boils and I stink for at least 48 hours.

Love garlic, stronger the better.
With any recipie I always take the olive or avocado oil get it nice and warm and thin slice garlic to slowly brown. It gives the oil a nice garlic taste to it as my wife detests chunks of garlic in food.

 

[UndeadSnoopy]

You have to be careful with garlic.

Too much in a recipe and you are eating nothing but garlic.

Kinda like too much mustard on a sandwich.

 

[Goatman Saint]

You have to be careful with garlic.

Too much in a recipe and you are eating nothing but garlic.

Kinda like too much mustard on a sandwich.

Yes and no. First it depends if you like it. Second, it depends on how it’s used. If you dump fresh garlic in a sauce or potatoes, it can get too much too quick. But if you roast it, which really mellows it as it slowly caramelizes, then it loses the sharp garlic edge.

 

[Loose Cannon]

I have one of these. Works great.

Huh. That's not what I'm used to seeing in one of those devices.

 

[Goatman Saint]

That takes all the fun out of it

 

[buzd]

Huh. That's not what I'm used to seeing in one of those devices.

Same principle but not the same build.

 

[Loose Cannon]

Same principle but not the same build.

Makes sense. The teeth are less fierce on that one.

 

[SystemShock]

I have one of these. Works great.

My grandmother is turning in her grave. She made traditional Catalán allioli using a mortar. Took her like 30 minutes.

 

[buzd]

My grandmother is turning in her grave. She made traditional Catalán allioli using a mortar. Took her like 30 minutes.

I have a mortar. It sucks.

 

[SystemShock]

I have a mortar. It sucks.

..

 

[Grumpy Old Manatee]

I have a mortar. It sucks.

Well, yeah. If you only have the mortar, but no pestle, it's pretty much just a bowl.

 

[buzd]

Well, yeah. If you only have the mortar, but no pestle, it's pretty much just a bowl.

Lol, I have both. Technology is better.

 

[Goatman Saint]

I have a mortar. It sucks.

A good molcajete or better yet a good metate makes all the difference. I’ve had cheap, and expensive, wood and other types. The old school lava ones from Mexico are still the best.

 

[Mr. Blue Sky]