New Garlic Gadget

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

Quoted message said:

This looks promising...

http://www.leevalley.com/garden/page.aspx?c=2&p=51924&cat=2,40733,44734

http://tinyurl.com/bnlen

Sheldon

Very cool. Does it remove the papers?

Dimitri

In article <[email hidden]>,

Sheldon said:

This looks promising...

http://www.leevalley.com/garden/page.aspx?c=2&p=51924&cat=2,40733,44734

http://tinyurl.com/bnlen

Sheldon

Hah! I bet myself that's what it was before looked at the link. I
bought one at Zabar's in NY a couple years ago for $12 or $13, I think.
Sold it at the next garage sale for $2, IIRC. I don't think it's
particularly effective unless you about fill the container with peeled
garlic cloves. For one, two, or three, or four or five, I'll use a
knife or my mini-chopper thing. It DID look promising to me, too.
YMMV.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Melba's Jamming said:

In article <[email hidden]>,

Sheldon said:

This looks promising...

http://www.leevalley.com/garden/page.aspx?c=2&p=51924&cat=2,40733,44734

Quoted message said:

http://tinyurl.com/bnlen

Sheldon

Hah! I bet myself that's what it was before looked at the link. I
bought one at Zabar's in NY a couple years ago for $12 or $13, I
think.
Sold it at the next garage sale for $2, IIRC. I don't think it's
particularly effective unless you about fill the container with peeled

garlic cloves. For one, two, or three, or four or five, I'll use a
knife or my mini-chopper thing. It DID look promising to me, too.
YMMV.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

I like my little 'squeezy" thing best, a 'garlic press' allows me to
quickly crush 3 - 5 cloves quickly and easily, but i only use it when i
have ran out of roasted garlic.

I used to rent from an Italian landlady who taught me that trick.
Roasted garlic is my favourite way of using cooked garlic, raw for salad
dressing and a few long cooking dishes which are, even then, as often as
not, finished with roasted garlic.

I struggled for years to sauté garlic for a garlic sauce and never got
it quite right till i started using roasted garlic in the basic cream
sauce. Though i will often caramelize thin slices of garlic and
sprinkle them whole in a sauce or on other foods.
---
Joseph Littleshoes

Joseph Littleshoes said:

I struggled for years to sauté garlic for a garlic sauce and never got
it quite right till i started using roasted garlic in the basic cream
sauce. Though i will often caramelize thin slices of garlic and
sprinkle them whole in a sauce or on other foods.

Right now, I'm eating James's lovely popcorn. He makes popcorn, then
sautees garlic slices in butter and pours it over the batch of corn. He
added parmesan cheese for me this time, at my request. So very yummy.

serene

serene said:

Joseph Littleshoes said:

I struggled for years to sauté garlic for a garlic sauce and never

got

Quoted message said:

it quite right till i started using roasted garlic in the basic

cream

Quoted message said:

sauce. Though i will often caramelize thin slices of garlic and
sprinkle them whole in a sauce or on other foods.

Right now, I'm eating James's lovely popcorn. He makes popcorn, then
sautees garlic slices in butter and pours it over the batch of corn.
He
added parmesan cheese for me this time, at my request. So very yummy.

serene

Lovely, i used to eat popcorn. I still love the stuff but can not eat it
much any more. If it is offered me i will taste it but it
just....er....um.....(how can i put this benignly?) .... goes right
through me these days.

But i still crisp (brown, dore, sauté?) slices of garlic and use them as
a garnish even as i have seriously cut back on my cheese consumption.

I used to buy a garlic brie that i would proceed to eat with a spoon, or
spread it on a piece of bread to alleviate my own guilt and pretend i
was not being neurotic about it.
---
Joseph Littleshoes

Joseph Littleshoes said:

I used to buy a garlic brie that i would proceed to eat with a spoon, or
spread it on a piece of bread to alleviate my own guilt and pretend i
was not being neurotic about it.

Ohmigod, garlic brie. That sounds like the best possible food ever.

Have you tried d'affinois? If you love brie, you would sell your
grandmother for this stuff.

serene

In article <[email hidden]>,

Sheldon said:

This looks promising...

http://www.leevalley.com/garden/page.aspx?c=2&p=51924&cat=2,40733,44734

http://tinyurl.com/bnlen

At least it's a damn sight cheaper than the one I mentioned tonight in
another thread, viz. "Single clove garlic". Quoting an extract:

"... 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]

serene said:

Right now, I'm eating James's lovely popcorn. He makes popcorn, then
sautees garlic slices in butter and pours it over the batch of corn. He
added parmesan cheese for me this time, at my request. So very yummy.

I knew there was a reason I read rfc! Never heard of this before but I
instantly know it's going to be great. Now, what movie shall we pick
for tonight? -aem

aem said:

serene said:

Right now, I'm eating James's lovely popcorn. He makes popcorn, then

Quoted message said:

sautees garlic slices in butter and pours it over the batch of corn.

He

Quoted message said:

added parmesan cheese for me this time, at my request. So very

yummy.

Quoted message said:

I knew there was a reason I read rfc! Never heard of this before but
I
instantly know it's going to be great. Now, what movie shall we pick
for tonight? -aem

*ahem* just got a video tape of the classic "its a mad, mad, mad, mad
world world" with Spencer Tracy, Melton Berle, Cid Caesar, Buddy
Hackett, Ethel Mermen, Mickey Rooney, Phil Silvers (hilarious) Jonathan
Winter ( so sad) Terry Thomas, the 3 stooges, Buster Keaton, Zasu Pitts
etc. etc. the list goes on and on and on....and...

Got me eye on a copy of "the Great Race with" Jack Lemon (as "Proffessor
Fate" - hiss...boo!) and Peter Falk as his 'Igor', Tony Curtis & Natile
Woods. If you want a real 'tear jerker' try to find a copy of Natali
Woods 'this property is condemned' with Shelly Winters, the poor mans
Ethel Merman.
---
Joseph Littleshoes

aem said:

serene said:

Right now, I'm eating James's lovely popcorn. He makes popcorn, then
sautees garlic slices in butter and pours it over the batch of corn. He
added parmesan cheese for me this time, at my request. So very yummy.

I knew there was a reason I read rfc! Never heard of this before but I
instantly know it's going to be great. Now, what movie shall we pick
for tonight?

We're gonna watch Schindler's list tonight. Carin hasn't seen it before.
You might want something lighter. ;-)

serene

serene said:

Joseph Littleshoes said:

I used to buy a garlic brie that i would proceed to eat with a

spoon, or

Quoted message said:

spread it on a piece of bread to alleviate my own guilt and pretend

i

Quoted message said:

was not being neurotic about it.

Ohmigod, garlic brie. That sounds like the best possible food ever.

Have you tried d'affinois? If you love brie, you would sell your
grandmother for this stuff.

serene

I have chosen to severely limit my cheese intake. But you can make the
garlic or herb brie quite easily yourself, i use a bit of baked garlic
to flavour the softened cheese, and add a bit of sautéed to crispy,
golden brown bits of caramelized garlic. Let sit for 24 hours to meld
the flavours. Roughly ground black pepper, or any favourite herbs may be
treated the same way.

I have been known on occasion to flavour the brie with a bit of butter
milk and garlic and then form it into a ball and roll it around in some
chopped almonds or pistachios and serve it with bread.
---
Joseph Littleshoes

I used to buy garlic gadgets and then I watched a cooking show and
saw how easy it is to do yourself. I just quickly peel them, place
them on a cutting board, place a wide butcher's knife atop them and
smash down on it. They are crushed nicely and then I finish chopping.
Very easy and very fast.

Mark Ferrante
Click here eveyday to feed a rescued animal:

http://www.theanimalrescuesite.com/

Joseph Littleshoes said:

aem said:

serene said:

Right now, I'm eating James's lovely popcorn. He makes popcorn,

then

Quoted message said:

Quoted message said:

sautees garlic slices in butter and pours it over the batch of

corn.

Quoted message said:

He

Quoted message said:

added parmesan cheese for me this time, at my request. So very

yummy.

Quoted message said:

I knew there was a reason I read rfc! Never heard of this before

but

Quoted message said:

I
instantly know it's going to be great. Now, what movie shall we

pick

Quoted message said:

for tonight? -aem

*ahem* just got a video tape of the classic "its a mad, mad, mad, mad
world world" with Spencer Tracy, Melton Berle,

Sorry cant help my self....

Seem there was this Shabas Goy who wanted to leave his work early on
friday cause he had a backstage pass to meet Mr. Milton Berle and see
his show at radio city music hall.

So he asked the Rabbi, his employer, if he might leave a bit early on
friday, the Sabbath evening, to meet Mr. Berle.

The rabbi thought about this for a moment and then replied, "but of
course, i should stop a Goy meeting Berle?"
----
JL

Melba's Jammin said:

Sheldon said:

This looks promising...

http://www.leevalley.com/garden/page.aspx?c=2&p=51924&cat=2,40733,44734

http://tinyurl.com/bnlen

Hah! I bet myself that's what it was before looked at the link. I
bought one at Zabar's in NY a couple years ago for $12 or $13, I think.
Sold it at the next garage sale for $2, IIRC. I don't think it's
particularly effective unless you about fill the container with peeled
garlic cloves. For one, two, or three, or four or five, I'll use a
knife or my mini-chopper thing. It DID look promising to me, too.
YMMV.

How about this one instead?
<http://www.amazon.com/exec/obidos/tg/detail/-/B0000DE0XR/102-2969280-3777753?v=glance>

Victor
who uses a knife or, when a paste is desired, a Leifheit garlic press

Victor Sack said:

How about this one instead?
<http://www.amazon.com/exec/obidos/tg/detail/-/B0000DE0XR/102-2969280-3777753?v=glance>

Victor
who uses a knife or, when a paste is desired, a Leifheit garlic press

The ex dragged on of these home. You load the tube and leave it in the
fridge....not easy to twist, at all. It wasn't the same brand, however.
blacksalt
who does use the "peeler tube" when a lot is needed, a Braun stick if a
lot is needed, and makes paste by taking the minced bits, spinkling with
salt and scraping them with the flat of a Chinese cleaver.

kalanamak wrote on 23 Jul 2005 in rec.food.cooking

Quoted message said:

Victor Sack said:

How about this one instead?
<http://www.amazon.com/exec/obidos/tg/detail/-/B0000DE0XR/102-29
69280-3777753?v=glance>

Victor
who uses a knife or, when a paste is desired, a Leifheit garlic
press

The ex dragged on of these home. You load the tube and leave it in
the fridge....not easy to twist, at all. It wasn't the same brand,
however. blacksalt
who does use the "peeler tube" when a lot is needed, a Braun stick
if a lot is needed, and makes paste by taking the minced bits,
spinkling with salt and scraping them with the flat of a Chinese
cleaver.

Cleavers? I got 3 a small a medium and a large. The large I believe
could devide a cow. I mostly use my small...Haven't touch my chef's
knife since I got a reasonable cleaver. They work so well doing the
mandatory chopping of veggies and seperating rotisseried chickens.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Joseph Littleshoes said:

serene wrote:

Quoted message said:

Quoted message said:

Ohmigod, garlic brie. That sounds like the best possible food ever.

Have you tried d'affinois? If you love brie, you would sell your
grandmother for this stuff.

serene

I have chosen to severely limit my cheese intake. But you can make the
garlic or herb brie quite easily yourself,

We bought some today at the Berkeley Bowl. It was good, but not as good
as regular brie, to me.

Quoted message said:

I have been known on occasion to flavour the brie with a bit of butter
milk and garlic and then form it into a ball and roll it around in some
chopped almonds or pistachios and serve it with bread.

Oh, yummy.

serene