Garlic question

Bob Myers said:

Gee, you mean garlic will sprout? :-)

I never knew that, since no head of garlic EVER stays around
my kitchen long enough to even get comfortable in the
garlic keeper, let alone think about sprouting...

I go through a fair quantity of garlic, but I find that around this time of year
I see a lot of it sprouting. The current batch I have was just purchased two
weeks ago, but I don't know where it's been since it was harvested several
months ago.

Dave Smith said:

Bob Myers said:

Gee, you mean garlic will sprout? :-)

I never knew that, since no head of garlic EVER stays around
my kitchen long enough to even get comfortable in the
garlic keeper, let alone think about sprouting...

I go through a fair quantity of garlic, but I find that around this
time of year I see a lot of it sprouting. The current batch I have
was just purchased two weeks ago, but I don't know where it's been
since it was harvested several months ago.

Yup, and even if it's not sprouting when you get it home from the store,
sometimes within a couple of days it's got nice lovely plant stalks growing
from the center.

I love garlic, but I don't cook with it every single day. In fact, being
single and eating lots of leftovers, I often go a week or more before
cooking up a batch of whatever requiring garlic.

I think this belongs also in part to the "cooking from scratch" thread - I
don't grow my own garlic and am not a fanatic about not using jarred garlic.
I don't normally have garlic powder around although I have bought bottled
garlic juice and even onion juice. I find the jarred minced garlic
convenient. I know a lot of people who don't like it. So sue me. NOTE:
What you'll get if you sue me is a settlement of a big jar of minced garlic
😉

Jill

Quoted message said:

How much garlic powder would equal 4 cloves of garlic?
I am thinking about 1/2 tsp.

Personally I can't stand the use of garlic powder. The chemical makeup
is changed from fresh garlic and it causes severe halitosis in most
humans. Fresh garlic produces far less halitosis than dried garlic.

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

Quoted message said:

Bob Myers said:

Gee, you mean garlic will sprout? :-)

I never knew that, since no head of garlic EVER stays around
my kitchen long enough to even get comfortable in the
garlic keeper, let alone think about sprouting...

I go through a fair quantity of garlic, but I find that around this time
of year
I see a lot of it sprouting. The current batch I have was just purchased
two
weeks ago, but I don't know where it's been since it was harvested several
months ago.

The sprouts are nice a mild

Ophelia
Scotland

Bob Myers wrote in message <[email hidden]>...

Quoted message said:

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

Quoted message said:

Quoted message said:

1/8 tsp garlic powder = 1 clove garlic.

Must depend which garlic powder you're looking at. Mine (clubhouse)
distinctly read -- 1/4 tsp equals 1 clove...............No salt in my

powder

Quoted message said:

though!!!

And let's also keep in mind that it will depend on just how
long that powder has been sitting on the shelf. For a lot
of folks, you could probably dump the entire contents of the
jar/can/whatever in and still barely taste the garlic.

TJNLFG....There's Just Nothing Like Fresh Garlic.....

don't you mean TJNLDG?

obnoxiously,
--
saerah

TANSTAAFL

CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess

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In article <[email hidden]>,

Dave Smith said:

Johnny Mc said:

How much garlic powder would equal 4 cloves of garlic?
I am thinking about 1/2 tsp.

I have never thought of garlic powder as a substitute for
real garlic.

I have..... All the time.

For some reason, fresh garlic just does not agree with me!
Makes me feel ill and I can taste it in my mouth and on my breath for a
good 24 hours after eating it. Makes me nauseous.

For some reason, that does not happen with the powder so now that's all
I use. I really do like garlic, just not all day long!

With the exception of roast garlic. :-) Roast garlic does not seem to be
a problem, and it removes the heat and enhances the flavor.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

In article <[email hidden]>,

elaine said:

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

Quoted message said:

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...
Johnny Mc wrote:
>> I have never thought of garlic powder as a substitute for
>> real garlic.

And wouldn't garlic powder have salt in it?
E.

No.

Garlic powder is pure garlic.
Garlic SALT has salt in it. :-)
Well over 50%.

Kat
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article <[email hidden]>, [email hidden]

Quoted message said:

Quoted message said:

How much garlic powder would equal 4 cloves of garlic?
I am thinking about 1/2 tsp.

Personally I can't stand the use of garlic powder. The chemical makeup
is changed from fresh garlic and it causes severe halitosis in most
humans. Fresh garlic produces far less halitosis than dried garlic.

Funny, I have just the opposite results!!!
No halitosis with garlic powder, but 24 hours worth with fresh! :-P
The smell gets to me and makes me feel ill.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

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

Quoted message said:

Quoted message said:

I have never thought of garlic powder as a substitute for
real garlic.

Hey, I am getting into this cooking think slowly.
Take me by the hand and guide me along.....

--

Just Brew It!
Johnny Mc

Hee, hee! Good come-back Johnny! 1/4 tsp. will work. But please consider
using granulated garlic rather than powdered. The granulated is much better.

Charlie

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

Quoted message said:

Quoted message said:

I didn't mean to infer you had a problem with mincing it; if you buy the
minced jarred stuff and keep it in your fridge, when you need 3-4 garlic
cloves you just measure some out. No "sprouting" garlic that way,

either.

Quoted message said:

Quoted message said:

Jill

O.I.C. good idea..

--

Just Brew It!
Johnny Mc

I disagree. Seriously. If you don't use a lot of it, the jarred garlic will
go bad before you can use it all. That has been my experience anyway.

Charlie

Katra said:

Quoted message said:

I have never thought of garlic powder as a substitute for
real garlic.

I have..... All the time.

For some reason, fresh garlic just does not agree with me!
Makes me feel ill and I can taste it in my mouth and on my breath for a
good 24 hours after eating it. Makes me nauseous.

Yeah,It does that to some people. You might give it a try fried in olive
oil. You can fry it whole, in chunks of chopped, but fry it on low heat just
until it turns golden. If you fry it too much it gets quite bitter. Toss
some cooked pasta in and stir it around and top it with Parmesan cheese.
You can also fry it up with fried chili flakes and chopped asparagus and
have it with pasta. It's very tasty.

Katra said:

In article <[email hidden]>,

Dave Smith said:

Johnny Mc said:

How much garlic powder would equal 4 cloves of garlic?
I am thinking about 1/2 tsp.

I have never thought of garlic powder as a substitute for
real garlic.

I have..... All the time.

For some reason, fresh garlic just does not agree with me!
Makes me feel ill and I can taste it in my mouth and on my breath for
a good 24 hours after eating it. Makes me nauseous.

For some reason, that does not happen with the powder so now that's
all I use. I really do like garlic, just not all day long!

With the exception of roast garlic. :-) Roast garlic does not seem to
be a problem, and it removes the heat and enhances the flavor.
Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

Lest we forget - not all garlic is created equal.
My neighbour grows a heritage garlic that is easily six times more potent
and has a nicer flavour than the Chinese [censored] sold in town.
I can balance two cloves of this homegrown on my thumbnail and it takes a
whole head of the commercial stuff to equal (sort of) the flavour of the two
cloves.

Ken.

--
http://www.rupert.net/~solar
Return address supplied by 'spammotel'
http://www.spammotel.com

In article <[email hidden]>,

Dave Smith said:

Katra said:

Quoted message said:

I have never thought of garlic powder as a substitute for
real garlic.

I have..... All the time.

For some reason, fresh garlic just does not agree with me!
Makes me feel ill and I can taste it in my mouth and on my breath for a
good 24 hours after eating it. Makes me nauseous.

Yeah,It does that to some people. You might give it a try fried in olive
oil. You can fry it whole, in chunks of chopped, but fry it on low heat just
until it turns golden. If you fry it too much it gets quite bitter. Toss
some cooked pasta in and stir it around and top it with Parmesan cheese.
You can also fry it up with fried chili flakes and chopped asparagus and
have it with pasta. It's very tasty.

Ok, I'll have to try that, thanks! :-)

Will this work with the jarred stuff?

There is something magical about the flavor of fresh over powdered and I
miss it...... That's why I've done roasted garlic. Made my own garlic
"roaster" out of a small, new, terra cotta pot and pot bottom.

If you roast an entire "head" of garlic, you can then pick off the
individual cloves, clip the end off with a pair of scissors and just
squeeze the soft roasted garlic out of the clove like toothpaste!
It's good in recipes or squeezed and spread onto a cracker with butter
as a snack. :-d

It's odd how roasting it whole like that changes it!
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

In article <[email hidden]>,

Ken Davey said:

Katra said:

In article <[email hidden]>,

Dave Smith said:

Johnny Mc wrote:

> How much garlic powder would equal 4 cloves of garlic?
> I am thinking about 1/2 tsp.

I have never thought of garlic powder as a substitute for
real garlic.

I have..... All the time.

For some reason, fresh garlic just does not agree with me!
Makes me feel ill and I can taste it in my mouth and on my breath for
a good 24 hours after eating it. Makes me nauseous.

For some reason, that does not happen with the powder so now that's
all I use. I really do like garlic, just not all day long!

With the exception of roast garlic. :-) Roast garlic does not seem to
be a problem, and it removes the heat and enhances the flavor.
Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

Lest we forget - not all garlic is created equal.
My neighbour grows a heritage garlic that is easily six times more potent
and has a nicer flavour than the Chinese [censored] sold in town.
I can balance two cloves of this homegrown on my thumbnail and it takes a
whole head of the commercial stuff to equal (sort of) the flavour of the two
cloves.

Ken.

How does it compare to Elephant garlic?
I've noted that stuff to be nice and mild.
Good flavor but not as "potent".

Too bad it's so expensive!!!
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Katra said:

How does it compare to Elephant garlic?
I've noted that stuff to be nice and mild.
Good flavor but not as "potent".

Too bad it's so expensive!!!

Elephant garlic is actually a different species of plant than "real" garlic.
I'm not sure if it's got the same health benefits attributed to garlic, but
it's pleasant in its own right.

Bob

Bob said:

Katra said:

How does it compare to Elephant garlic?
I've noted that stuff to be nice and mild.
Good flavor but not as "potent".

Too bad it's so expensive!!!

Elephant garlic is actually a different species of plant than "real" garlic.
I'm not sure if it's got the same health benefits attributed to garlic, but
it's pleasant in its own right.

Bob

I think that it's closer to the leek family. As for garlic of any type
being expensive it is extremely easy to grow yourself. I plant in
October just prior to the ground freezing (most years anyhow) and it's
ready to harvest around the beginning of July. I still have some of
last years crop.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

elaine said:

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

Quoted message said:

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...
Johnny Mc wrote:
>> I have never thought of garlic powder as a substitute for
>> real garlic.

And wouldn't garlic powder have salt in it?
E.

No, garlic salt has salt in it. Garlic powder is just
powdered garlic.
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

In article <[email hidden]>,

Bob' virtualgoth@die_spammer.biz said:

Katra said:

How does it compare to Elephant garlic?
I've noted that stuff to be nice and mild.
Good flavor but not as "potent".

Too bad it's so expensive!!!

Elephant garlic is actually a different species of plant than "real" garlic.
I'm not sure if it's got the same health benefits attributed to garlic, but
it's pleasant in its own right.

Bob

Any hints on how to grow it?
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article <[email hidden]>,

Steve Calvin said:

Bob said:

Katra said:

How does it compare to Elephant garlic?
I've noted that stuff to be nice and mild.
Good flavor but not as "potent".

Too bad it's so expensive!!!

Elephant garlic is actually a different species of plant than "real"
garlic.
I'm not sure if it's got the same health benefits attributed to garlic, but
it's pleasant in its own right.

Bob

I think that it's closer to the leek family. As for garlic of any type
being expensive it is extremely easy to grow yourself. I plant in
October just prior to the ground freezing (most years anyhow) and it's
ready to harvest around the beginning of July. I still have some of
last years crop.

--
Steve

What type of soil and how much sun?
I've not had any luck growing garlic. I can never get it to "head".

Kat
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Katra said:

In article <[email hidden]>,

Bob' virtualgoth@die_spammer.biz said:

Katra said:

How does it compare to Elephant garlic?
I've noted that stuff to be nice and mild.
Good flavor but not as "potent".

Too bad it's so expensive!!!

Elephant garlic is actually a different species of plant than "real" garlic.
I'm not sure if it's got the same health benefits attributed to garlic, but
it's pleasant in its own right.

Bob

Any hints on how to grow it?

It's very easy Kat. Here's a link that's pretty decent:
http://www.naturalhub.com/grow_vegetable_type_garlic.htm

I have another one somewhere if I could just locate it. Basically, plant
it (individual "toes" not the whole head) with the root end down. I put
mine down about 3-4 inches deep. The only other thing is in the spring
when they start to wanna flower a thin round shoot (called a scape) will
begin to sprout with a thin "bulb" at the tip. It'll then start to curl
around like it's trying to grow back on itself. This need to be broken
off below the bulb early. That way the plant thinks that it's not ready
to flower yet and puts it's energy into bulb (the one in the ground)
development. When the leaves look almost dead pull 'em out. I hang mine
in a cool dry place for a week or so and then clean them up and into
cool, dry, dark storage.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.