Borlotti Brew

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

2 garlic cloves -- I used one of those spherical "single clove" garlic

Do you mean 'solo' garlic? They may be somewhat mild, but they're great
roasted whole and creamed for stuffings, fillings, spreads, dips and all
sorts. You know if you plant one, it grows next time into 'normal' garlic?
It's some kind of natural mutation that they force. Can't remember the
conditions needed, but it's something like late planting or such that causes
it to go 'solo', likely for some self-preservation reason.

Ain't nature cool?

',;~}~

Shaun aRe

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I mentioned a week or two ago that I had come into possession of some
fresh borlotti beans and was seeking suggestions on how to handle
them. Here's what I ended up doing (basic recipe from a mate down the
road, with my mods indicated).

Stuff:
1 Cup fresh borlotti beans [the "peas"] -- I ended up with ca. 2/3rds
cup from about 200 g of the whole beans at "yellow mature" stage.

1 tin (400 g) puree/chopped tomato -- I used a can of "filetti di
pomodoro" (in honour of Pandora 🙂 and added two roughly chopped fresh
tomatoes.

3 bacon rashers, chopped
1 medium onion, chopped
2 garlic cloves -- I used one of those spherical "single clove" garlic
types to try it (about 3 cm diameter and, to my taste, not very
"garlic"😉.

1 cup stock -- I used a tetra pack of low salt chicken stock
2T Worchestershire sauce (Holbrooks available locally)
2T Maple syrup (Camp's was recommended to me, so I used it).

Method:
Fry bacon, onions, garlic to your satisfaction.
Chuck the rest of the stuff in with it and simmer for 45 minutes to
one hour -- I thought one hour wasn't quite enough so, as I was
enjoying a glass of nice red pre-dinner, I gave it about 80 minutes.

Notes:
1. It turned out a bit more of a slurry than I expected, so I cooked
up a batch of spag (the corkscrew sort) and used the bean brew as a
sauce for it -- there was enough for about 3 servings, so I froze 2.

2. I chucked in a handful of par-boiled broccoli florets to add a bit
of greenery to the dish (gotta eat yer greens, mates ;-).

3. The Camp's maple syrup has totally altered my perception of that
north American "pancakes and maple syrup". The stuff I tried over
there 30 years ago was yuk! Insipid [censored]. But it turns out that
decent maple syrup is really very yum! (Mind you, at 88 g/100 mL
sugars it's got more "yum" than Lyle's Golden Syrup, so it could
hardly be otherwise. :-)

4. Reserve enough of the good red to have a glass *with* dinner too.

Cheers, Phred.

Actually sounds like my kinda grub that - cheers!

',;~}~

Shaun aRe

In article <[email hidden]>,

Shaun aRe said:

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

2 garlic cloves -- I used one of those spherical "single clove" garlic

Do you mean 'solo' garlic? They may be somewhat mild, but they're great
roasted whole and creamed for stuffings, fillings, spreads, dips and all
sorts. You know if you plant one, it grows next time into 'normal' garlic?
It's some kind of natural mutation that they force. Can't remember the
conditions needed, but it's something like late planting or such that causes
it to go 'solo', likely for some self-preservation reason.

Ain't nature cool?

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month. Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Cheers, Phred.

--
[email hidden]

In article said:

In article <[email hidden]>,

Shaun aRe said:

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

2 garlic cloves -- I used one of those spherical "single clove" garlic

Do you mean 'solo' garlic? They may be somewhat mild, but they're great
roasted whole and creamed for stuffings, fillings, spreads, dips and all
sorts. You know if you plant one, it grows next time into 'normal' garlic?
It's some kind of natural mutation that they force. Can't remember the
conditions needed, but it's something like late planting or such that causes
it to go 'solo', likely for some self-preservation reason.

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month. Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Following up to myself having tried a google for "single clove garlic,
it seems the production of those single cloves ("onion garlic"😉 is
just due to planting time and appropriate propagule. See sections 5
and 6 on this page:
<http://aggie-horticulture.tamu.edu/plantanswers/vegetables/garlic.
html>
[That URL needs to be all on one line.]

There's also something called "Elephant garlic" which is not a true
garlic. See:
<http://pubs.caes.uga.edu/caespubs/pubcd/C852.htm>

There's a good picture of [Chinese] single clove garlic under "garlic"
at the following web site (which also has pretty good small
illustrations of various onions and relatives):
<http://www.dlc.fi/~marianna/gourmet/i_onion.htm>

Cheers, Phred.

--
[email hidden]

(Phred) said:

In article said:

In article <[email hidden]>,

Shaun aRe said:

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

> 2 garlic cloves -- I used one of those spherical "single clove" garlic

Do you mean 'solo' garlic? They may be somewhat mild, but they're great
roasted whole and creamed for stuffings, fillings, spreads, dips and all
sorts. You know if you plant one, it grows next time into 'normal' garlic?
It's some kind of natural mutation that they force. Can't remember the
conditions needed, but it's something like late planting or such that causes
it to go 'solo', likely for some self-preservation reason.

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month. Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Following up to myself having tried a google for "single clove garlic,
it seems the production of those single cloves ("onion garlic"😉 is
just due to planting time and appropriate propagule.

As a long-time grower of garlic myself that keeps replanting my own
bulbs, this matches with my experience. I plant the bulbs every fall,
but the timing varies, it's usually between 1 and 6 weeks before hard
frost sets in, and I harvest in the spring.

If winter comes early, or spring comes late, I get a large fraction of
my garlic as single cloves. However, if I re-plant these, they'll
grow as regular garlic the next year, barring another poor growing
season.

I don't notice much of a taste difference, although the single clove
stuff seems a bit milder.

The only down side is that if all of my garlic of a particular variety
grows single-clove, I don't have any to split to plant for next year,
and I have to order some more. Otherwise, for a typical variety (I
grow 8 to 10 varieties each year, although I'm starting to cut back to
my favorites) I'll grow around 8 bulbs, one of which will get broken
up and replanted for the next season.

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

In article said:

[email hidden] (Phred) writes:

[snip]

Quoted message said:

Quoted message said:

Following up to myself having tried a google for "single clove garlic,
it seems the production of those single cloves ("onion garlic"😉 is
just due to planting time and appropriate propagule.

As a long-time grower of garlic myself that keeps replanting my own
bulbs, this matches with my experience. I plant the bulbs every fall,
but the timing varies, it's usually between 1 and 6 weeks before hard
frost sets in, and I harvest in the spring.

If winter comes early, or spring comes late, I get a large fraction of
my garlic as single cloves. However, if I re-plant these, they'll
grow as regular garlic the next year, barring another poor growing
season.

I don't notice much of a taste difference, although the single clove
stuff seems a bit milder.

The only down side is that if all of my garlic of a particular variety
grows single-clove, I don't have any to split to plant for next year,
and I have to order some more. Otherwise, for a typical variety (I
grow 8 to 10 varieties each year, although I'm starting to cut back to
my favorites) I'll grow around 8 bulbs, one of which will get broken
up and replanted for the next season.

G'day Richard,

Now you've really got me curious! Just how different are your various
varieties of garlic? Do they have really noticeable flavour
differences or does one have to be something like a wine connoisseur
to appreciate the subtleties?

Cheers, Phred.

--
[email hidden]

In article said:

[email hidden] (Phred) writes:

[snip]

Quoted message said:

Quoted message said:

Following up to myself having tried a google for "single clove garlic,
it seems the production of those single cloves ("onion garlic"😉 is
just due to planting time and appropriate propagule.

As a long-time grower of garlic myself that keeps replanting my own
bulbs, this matches with my experience. I plant the bulbs every fall,
but the timing varies, it's usually between 1 and 6 weeks before hard
frost sets in, and I harvest in the spring.

If winter comes early, or spring comes late, I get a large fraction of
my garlic as single cloves. However, if I re-plant these, they'll
grow as regular garlic the next year, barring another poor growing
season.

I don't notice much of a taste difference, although the single clove
stuff seems a bit milder.

The only down side is that if all of my garlic of a particular variety
grows single-clove, I don't have any to split to plant for next year,
and I have to order some more. Otherwise, for a typical variety (I
grow 8 to 10 varieties each year, although I'm starting to cut back to
my favorites) I'll grow around 8 bulbs, one of which will get broken
up and replanted for the next season.

G'day Richard,

Now you've really got me curious! Just how different are your various
varieties of garlic? Do they have really noticeable flavour
differences or does one have to be something like a wine connoisseur
to appreciate the subtleties?

Cheers, Phred.

--
[email hidden]

In article said:

[email hidden] (Phred) writes:

[snip]

Quoted message said:

Quoted message said:

Following up to myself having tried a google for "single clove garlic,
it seems the production of those single cloves ("onion garlic"😉 is
just due to planting time and appropriate propagule.

As a long-time grower of garlic myself that keeps replanting my own
bulbs, this matches with my experience. I plant the bulbs every fall,
but the timing varies, it's usually between 1 and 6 weeks before hard
frost sets in, and I harvest in the spring.

If winter comes early, or spring comes late, I get a large fraction of
my garlic as single cloves. However, if I re-plant these, they'll
grow as regular garlic the next year, barring another poor growing
season.

I don't notice much of a taste difference, although the single clove
stuff seems a bit milder.

The only down side is that if all of my garlic of a particular variety
grows single-clove, I don't have any to split to plant for next year,
and I have to order some more. Otherwise, for a typical variety (I
grow 8 to 10 varieties each year, although I'm starting to cut back to
my favorites) I'll grow around 8 bulbs, one of which will get broken
up and replanted for the next season.

G'day Richard,

Now you've really got me curious! Just how different are your various
varieties of garlic? Do they have really noticeable flavour
differences or does one have to be something like a wine connoisseur
to appreciate the subtleties?

Cheers, Phred.

--
[email hidden]

In article said:

[email hidden] (Phred) writes:

[snip]

Quoted message said:

Quoted message said:

Following up to myself having tried a google for "single clove garlic,
it seems the production of those single cloves ("onion garlic"😉 is
just due to planting time and appropriate propagule.

As a long-time grower of garlic myself that keeps replanting my own
bulbs, this matches with my experience. I plant the bulbs every fall,
but the timing varies, it's usually between 1 and 6 weeks before hard
frost sets in, and I harvest in the spring.

If winter comes early, or spring comes late, I get a large fraction of
my garlic as single cloves. However, if I re-plant these, they'll
grow as regular garlic the next year, barring another poor growing
season.

I don't notice much of a taste difference, although the single clove
stuff seems a bit milder.

The only down side is that if all of my garlic of a particular variety
grows single-clove, I don't have any to split to plant for next year,
and I have to order some more. Otherwise, for a typical variety (I
grow 8 to 10 varieties each year, although I'm starting to cut back to
my favorites) I'll grow around 8 bulbs, one of which will get broken
up and replanted for the next season.

G'day Richard,

Now you've really got me curious! Just how different are your various
varieties of garlic? Do they have really noticeable flavour
differences or does one have to be something like a wine connoisseur
to appreciate the subtleties?

Cheers, Phred.

--
[email hidden]

In article said:

[email hidden] (Phred) writes:

[snip]

Quoted message said:

Quoted message said:

Following up to myself having tried a google for "single clove garlic,
it seems the production of those single cloves ("onion garlic"😉 is
just due to planting time and appropriate propagule.

As a long-time grower of garlic myself that keeps replanting my own
bulbs, this matches with my experience. I plant the bulbs every fall,
but the timing varies, it's usually between 1 and 6 weeks before hard
frost sets in, and I harvest in the spring.

If winter comes early, or spring comes late, I get a large fraction of
my garlic as single cloves. However, if I re-plant these, they'll
grow as regular garlic the next year, barring another poor growing
season.

I don't notice much of a taste difference, although the single clove
stuff seems a bit milder.

The only down side is that if all of my garlic of a particular variety
grows single-clove, I don't have any to split to plant for next year,
and I have to order some more. Otherwise, for a typical variety (I
grow 8 to 10 varieties each year, although I'm starting to cut back to
my favorites) I'll grow around 8 bulbs, one of which will get broken
up and replanted for the next season.

G'day Richard,

Now you've really got me curious! Just how different are your various
varieties of garlic? Do they have really noticeable flavour
differences or does one have to be something like a wine connoisseur
to appreciate the subtleties?

Cheers, Phred.

--
[email hidden]

(Phred) said:

Now you've really got me curious! Just how different are your various
varieties of garlic? Do they have really noticeable flavour
differences or does one have to be something like a wine connoisseur
to appreciate the subtleties?

They are fairly different, especially since most of the garlic I grow
doesn't store very well, and hence you won't be seeing it at your
local market (most supermarket garlic is silverskin or rocambole,
which are chosen for thick skins and good storability). Some actually
have a fairly high sugar content, and resemble garlicky shallots in
flavor. Some are fairly mild, and some are very, very pungent. Some
are earthy, too. I'd say that they have more variety in flavor than
mushrooms, for example. Some is good for cooking. Some is best raw.
Google my name and garlic and I have some older posts about last
season's garlic.

And one variety I grow just for the scapes, but that's a different
topic altogether.

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

(Phred) said:

Now you've really got me curious! Just how different are your various
varieties of garlic? Do they have really noticeable flavour
differences or does one have to be something like a wine connoisseur
to appreciate the subtleties?

They are fairly different, especially since most of the garlic I grow
doesn't store very well, and hence you won't be seeing it at your
local market (most supermarket garlic is silverskin or rocambole,
which are chosen for thick skins and good storability). Some actually
have a fairly high sugar content, and resemble garlicky shallots in
flavor. Some are fairly mild, and some are very, very pungent. Some
are earthy, too. I'd say that they have more variety in flavor than
mushrooms, for example. Some is good for cooking. Some is best raw.
Google my name and garlic and I have some older posts about last
season's garlic.

And one variety I grow just for the scapes, but that's a different
topic altogether.

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

(Phred) said:

Now you've really got me curious! Just how different are your various
varieties of garlic? Do they have really noticeable flavour
differences or does one have to be something like a wine connoisseur
to appreciate the subtleties?

They are fairly different, especially since most of the garlic I grow
doesn't store very well, and hence you won't be seeing it at your
local market (most supermarket garlic is silverskin or rocambole,
which are chosen for thick skins and good storability). Some actually
have a fairly high sugar content, and resemble garlicky shallots in
flavor. Some are fairly mild, and some are very, very pungent. Some
are earthy, too. I'd say that they have more variety in flavor than
mushrooms, for example. Some is good for cooking. Some is best raw.
Google my name and garlic and I have some older posts about last
season's garlic.

And one variety I grow just for the scapes, but that's a different
topic altogether.

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

(Phred) said:

Now you've really got me curious! Just how different are your various
varieties of garlic? Do they have really noticeable flavour
differences or does one have to be something like a wine connoisseur
to appreciate the subtleties?

They are fairly different, especially since most of the garlic I grow
doesn't store very well, and hence you won't be seeing it at your
local market (most supermarket garlic is silverskin or rocambole,
which are chosen for thick skins and good storability). Some actually
have a fairly high sugar content, and resemble garlicky shallots in
flavor. Some are fairly mild, and some are very, very pungent. Some
are earthy, too. I'd say that they have more variety in flavor than
mushrooms, for example. Some is good for cooking. Some is best raw.
Google my name and garlic and I have some older posts about last
season's garlic.

And one variety I grow just for the scapes, but that's a different
topic altogether.

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

(Phred) said:

Now you've really got me curious! Just how different are your various
varieties of garlic? Do they have really noticeable flavour
differences or does one have to be something like a wine connoisseur
to appreciate the subtleties?

They are fairly different, especially since most of the garlic I grow
doesn't store very well, and hence you won't be seeing it at your
local market (most supermarket garlic is silverskin or rocambole,
which are chosen for thick skins and good storability). Some actually
have a fairly high sugar content, and resemble garlicky shallots in
flavor. Some are fairly mild, and some are very, very pungent. Some
are earthy, too. I'd say that they have more variety in flavor than
mushrooms, for example. Some is good for cooking. Some is best raw.
Google my name and garlic and I have some older posts about last
season's garlic.

And one variety I grow just for the scapes, but that's a different
topic altogether.

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

(Phred) said:

Now you've really got me curious! Just how different are your various
varieties of garlic? Do they have really noticeable flavour
differences or does one have to be something like a wine connoisseur
to appreciate the subtleties?

They are fairly different, especially since most of the garlic I grow
doesn't store very well, and hence you won't be seeing it at your
local market (most supermarket garlic is silverskin or rocambole,
which are chosen for thick skins and good storability). Some actually
have a fairly high sugar content, and resemble garlicky shallots in
flavor. Some are fairly mild, and some are very, very pungent. Some
are earthy, too. I'd say that they have more variety in flavor than
mushrooms, for example. Some is good for cooking. Some is best raw.
Google my name and garlic and I have some older posts about last
season's garlic.

And one variety I grow just for the scapes, but that's a different
topic altogether.

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Shaun aRe said:

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

2 garlic cloves -- I used one of those spherical "single clove" garlic

Do you mean 'solo' garlic? They may be somewhat mild, but they're great
roasted whole and creamed for stuffings, fillings, spreads, dips and all
sorts. You know if you plant one, it grows next time into 'normal'

garlic?

Quoted message said:

Quoted message said:

It's some kind of natural mutation that they force. Can't remember the
conditions needed, but it's something like late planting or such that

causes

Quoted message said:

Quoted message said:

it to go 'solo', likely for some self-preservation reason.

Ain't nature cool?

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month.

Could well be, but likely the same thing - small bulb of garlic, one whole
piece?

I did find a page quite qucikly when I googled to find out what the hell the
things were first time I saw them. Try googling for 'single clove garlic' or
some such then maybe...

Quoted message said:

Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Cheers, Phred.

Heheheh, no thanks! - I just don't dig garlic presses, although I have seen
some very good ones. I like to get hands on with the stuff, and relish the
garlic scented fingers for the next few days LOL!

Shaun aRe

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Shaun aRe said:

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

2 garlic cloves -- I used one of those spherical "single clove" garlic

Do you mean 'solo' garlic? They may be somewhat mild, but they're great
roasted whole and creamed for stuffings, fillings, spreads, dips and all
sorts. You know if you plant one, it grows next time into 'normal'

garlic?

Quoted message said:

Quoted message said:

It's some kind of natural mutation that they force. Can't remember the
conditions needed, but it's something like late planting or such that

causes

Quoted message said:

Quoted message said:

it to go 'solo', likely for some self-preservation reason.

Ain't nature cool?

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month.

Could well be, but likely the same thing - small bulb of garlic, one whole
piece?

I did find a page quite qucikly when I googled to find out what the hell the
things were first time I saw them. Try googling for 'single clove garlic' or
some such then maybe...

Quoted message said:

Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Cheers, Phred.

Heheheh, no thanks! - I just don't dig garlic presses, although I have seen
some very good ones. I like to get hands on with the stuff, and relish the
garlic scented fingers for the next few days LOL!

Shaun aRe

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Shaun aRe said:

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

2 garlic cloves -- I used one of those spherical "single clove" garlic

Do you mean 'solo' garlic? They may be somewhat mild, but they're great
roasted whole and creamed for stuffings, fillings, spreads, dips and all
sorts. You know if you plant one, it grows next time into 'normal'

garlic?

Quoted message said:

Quoted message said:

It's some kind of natural mutation that they force. Can't remember the
conditions needed, but it's something like late planting or such that

causes

Quoted message said:

Quoted message said:

it to go 'solo', likely for some self-preservation reason.

Ain't nature cool?

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month.

Could well be, but likely the same thing - small bulb of garlic, one whole
piece?

I did find a page quite qucikly when I googled to find out what the hell the
things were first time I saw them. Try googling for 'single clove garlic' or
some such then maybe...

Quoted message said:

Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Cheers, Phred.

Heheheh, no thanks! - I just don't dig garlic presses, although I have seen
some very good ones. I like to get hands on with the stuff, and relish the
garlic scented fingers for the next few days LOL!

Shaun aRe