# Dopers, Help Me Learn to Appreciate Garlic **URL:** \ **Category:** Cafe Society\ **Created:** [November 8, 2004, 5:14pm UTC](https://boards.straightdope.com/t/dopers-help-me-learn-to-appreciate-garlic/273669 "2004-11-08T17:14:40Z")\ **Posts on this page:** 13\ **Page:** 3
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [November 10, 2004, 10:24pm UTC](https://boards.straightdope.com/t/dopers-help-me-learn-to-appreciate-garlic/273669/41 "2004-11-10T22:24:34Z")
> [@D\_Odds](#): > > Wasn’t me using the margarine. Like I said, baby steps… > > As to your light meal, my personal opinion is that most reds would be too bold for that mix. Go with a light, crisp white. As for infusing oils (or most of my cooking), I usually choose one herb (maybe 2, but the second is usually parsley). Just personal cooking methods…I like all the herbs listed, separate and together. Nope, a nice fruity young red, fairly sweet and not oaky/tannin/bitter/dry. A barbaronne would be too butch, but a nice light red woud be spot on. ---
**Author:** ![FilmGeek](https://avatars.discourse-cdn.com/v4/letter/f/b19c9b/32.png) [@FilmGeek](https://boards.straightdope.com/u/FilmGeek)\ **Post date:** [November 10, 2004, 10:34pm UTC](https://boards.straightdope.com/t/dopers-help-me-learn-to-appreciate-garlic/273669/42 "2004-11-10T22:34:46Z")
I too use margarine to make my garlic bread. Fresh italian loaf, split in half lengthwise. Mix margarine, garlic powder (the real stuff just burns) and “italian seasoning mix” which is dried basil, oregano and thyme, I think. Spread liberally on bread. Bake for 10 minutes or so at 350, then broil until brown. WATCH EVERY MINUTE YOU BROIL, this stuff burns quickly. ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [November 10, 2004, 10:39pm UTC](https://boards.straightdope.com/t/dopers-help-me-learn-to-appreciate-garlic/273669/43 "2004-11-10T22:39:07Z")
> [@Maus Magill](#): > > Margarine is suitable for speading on bread and toast only. No it is not. Margarine has no place in a pantry. It _was_ touted as a healthy alternative to butter, but I’ll see your saturated fats and raise you some trans-fats and artificial flavoring. ---
**Author:** ![look\_ninjas](https://avatars.discourse-cdn.com/v4/letter/l/b2d939/32.png) [@look\_ninjas](https://boards.straightdope.com/u/look_ninjas)\ **Post date:** [November 11, 2004, 12:35am UTC](https://boards.straightdope.com/t/dopers-help-me-learn-to-appreciate-garlic/273669/44 "2004-11-11T00:35:53Z")
If you like cheese and aren’t too concerned about your arteries, you can try adding garlic to your alfredo sauce. Mince some garlic (I’d try a clove to start, maybe even less - for myself, I usually put in at least three, but I love garlic), and saute in butter. Add cream (I never measure anything, but for one person, I usually use about half a cup, maybe three quarters) and any spices you might want (pepper, salt, cayenne, parsley, etc.) and cook until it’s thickened slightly. Then stir in parmesan cheese until you reach your desired thickness. Again, I’m not a measurer, but I wind up with a roughly equal cream/cheese ratio. Pour it over pasta, and feel your arteries clog. ---
**Author:** ![CrazyCatLady](https://avatars.discourse-cdn.com/v4/letter/c/dfb087/32.png) [@CrazyCatLady](https://boards.straightdope.com/u/CrazyCatLady)\ **Post date:** [November 11, 2004, 6:27am UTC](https://boards.straightdope.com/t/dopers-help-me-learn-to-appreciate-garlic/273669/45 "2004-11-11T06:27:25Z")
> [@Maus Magill](#): > > Cookies made with margarine? > Meh! > > Cookies made with butter? > Yum! Well, _you_ might think so. I think cookies made with butter are oily and sort of tasteless, whereas cookies made with margarine are scrumptious. To each his own, and all that. ---
**Author:** ![Cat\_Fight](https://avatars.discourse-cdn.com/v4/letter/c/90ced4/32.png) [@Cat\_Fight](https://boards.straightdope.com/u/Cat_Fight)\ **Post date:** [November 11, 2004, 6:42am UTC](https://boards.straightdope.com/t/dopers-help-me-learn-to-appreciate-garlic/273669/46 "2004-11-11T06:42:12Z")
Oh come on! Isn’t anyone going to suggest he start with some garlic fudge? ---
**Author:** ![Siege](https://avatars.discourse-cdn.com/v4/letter/s/dbc845/32.png) [@Siege](https://boards.straightdope.com/u/Siege)\ **Post date:** [November 11, 2004, 11:48am UTC](https://boards.straightdope.com/t/dopers-help-me-learn-to-appreciate-garlic/273669/47 "2004-11-11T11:48:37Z")
You know, I’m a hard-core (and soft-center) chocoholic who even makes her own chocolate truffles, but I saw that garlic fudge thread and didn’t open it. There are some things man (and woman) were not meant to know! :shudder: :shudder: :shudder: The weekend’s coming up, and you folks have given me some great recipes to attempt. Thanks for the advice and the recipes – it’s interesting reading. **Quercus** , I hate to break it to you, but it’s true. I don’t eat tomatoes in any form, although that’s also on the list of things to change. On the other hand, when I do cook, I assure you folks I am a purist – I don’t even have margarine in my home, although I do keep powdered milk on hand for making bread. CJ ---
**Author:** ![Mollie\_Magill](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mollie_magill/32/20882_2.png) [@Mollie\_Magill](https://boards.straightdope.com/u/Mollie_Magill)\ **Post date:** [November 11, 2004, 1:12pm UTC](https://boards.straightdope.com/t/dopers-help-me-learn-to-appreciate-garlic/273669/48 "2004-11-11T13:12:57Z")
I spoke with my wife last night about her garlic bread recipe, and how D\_Odds is threatening to revoke her Italian heritage, she informed me she learned the recipe from her mother, who is most definitely not Italian. Siege. If you are a hard core chocoholic, try the Garlic fudge. Surprisingly, garlic and chocolate really do compliment each other. ---
**Author:** ![Mollie\_Magill](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mollie_magill/32/20882_2.png) [@Mollie\_Magill](https://boards.straightdope.com/u/Mollie_Magill)\ **Post date:** [December 6, 2004, 1:29pm UTC](https://boards.straightdope.com/t/dopers-help-me-learn-to-appreciate-garlic/273669/49 "2004-12-06T13:29:40Z")
> [@D\_Odds](#): > > Garlic bread: > Start with a nice, crusty loaf of italian bread ( **Maus** got that much right). You can either split it down the middle or you can cut it into 1" slices (bias cut). Lay out on a baking sheet. > > Take some extra virgin olive oil (“EVOO”) (I prefer EVOO over butter, but butter is good too). Use about 1/4 cup in a small saucepan. Crush 2-3 cloves of garlic into the oil, add a pinch of salt and some black pepper and heat gently (lowest heat possible) for about 15-20 minutes. Using a basting brush, brush the bread with the garlic oil and toast until golden. If sliced, you can toast both sides (you’ll need more EVOO this way). Increase the amount of garlic to taste. If inviting me, 2 heads of garlic per loaf should be sufficient 🆒 I finally had a chance to try this. My wife and I loved it. The boy didn’t as much, but he’s only seventeen months, and he still prefers bland foods. ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [December 6, 2004, 2:15pm UTC](https://boards.straightdope.com/t/dopers-help-me-learn-to-appreciate-garlic/273669/50 "2004-12-06T14:15:31Z")
> [@Maus Magill](#): > > I finally had a chance to try this. My wife and I loved it. The boy didn’t as much, but he’s only seventeen months, and he still prefers bland foods. Glad to be of assistance! ---
**Author:** ![hawthorne](https://avatars.discourse-cdn.com/v4/letter/h/c89c15/32.png) [@hawthorne](https://boards.straightdope.com/u/hawthorne)\ **Post date:** [December 6, 2004, 2:43pm UTC](https://boards.straightdope.com/t/dopers-help-me-learn-to-appreciate-garlic/273669/51 "2004-12-06T14:43:23Z")
A sauce for spinach, broccoli or (best) broccolini. Garlic novices can push the slices of garlic aside. Steam vegetable. Gently heat a tablespoon of good breadcrumbs (ie the stale leftover bits of nice loaves you’ve frozen, then dried in the oven and pulverized) an a couple of tablespoons of nice olive oil until it’s halfway to crunchy. Add one clove of garlic sliced as thinly as you can do. Cook and stir about a minute. Add one chopped anchovy. Add vegetable and toss. ---
**Author:** ![EmeraldGrue](https://avatars.discourse-cdn.com/v4/letter/e/dc4da7/32.png) [@EmeraldGrue](https://boards.straightdope.com/u/EmeraldGrue)\ **Post date:** [December 6, 2004, 3:47pm UTC](https://boards.straightdope.com/t/dopers-help-me-learn-to-appreciate-garlic/273669/52 "2004-12-06T15:47:13Z")
Oooh. Garlic fan checking in here. Listen to the wisdom of **Left Hand of Dorkness** , Siege! Yeah. Portobello mushrooms and possibly some chicken pieces, some nice cheese (Havarti maybe?), and plenty of garlic, cooked with olive oil…Mmmmm. Food. ---
**Author:** ![Shalmanese](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shalmanese](https://boards.straightdope.com/u/Shalmanese)\ **Post date:** [December 6, 2004, 5:11pm UTC](https://boards.straightdope.com/t/dopers-help-me-learn-to-appreciate-garlic/273669/53 "2004-12-06T17:11:16Z")
One recipe I just discovered the other day. Take some green beans and saute them on high heat with a little extra virgin olive oil and salt until there are little black specks all over the beans. Add in 1 clove of minced garlic and saute just until the aroma is released and then toss in a healthy glug of balsamic vinegar and swirl it around until reduced down to a glaze. A easy, excellent side for steak, chicken, fish etc. Only problem is that a fine balsamic mist settles over everything when you toss it in so it might be preferable to do it outside. [Previous page](https://boards.straightdope.com/t/dopers-help-me-learn-to-appreciate-garlic/273669.md?page=2)