I decided to do a roast in the slow cooker. I had a head of garlic, so I decided to add that in.
I ended up breaking off 7 cloves, then crushing them by hand (forcefully between fingers) to get the skin off and pulp them a bit, then into the cooker.
My fingers are now permeated with the juice of 7 cloves. Oh man, they’re gonna smell so good tomorrow!
I just thought I’d share.
PS: I love garlic!
“Garlic! Garlic! The best of all the cries!
It is the only physic 'gainst all of paradise!
It is my chiefest wealth, this garlic for to cry!
And if you love your health, my garlic then come buy!”
(Richard Dering, The Cries of London.)
A very dear friend of mine, ever so many years ago, gave me my first bottle of garlic powder. She said, “Go wild.” I’ve used up a lot of bottles of the stuff since then!
Garlic is Nature’s cologne.
I’m not finicky but I actually wear disposable latex gloves just when chopping onions, let alone garlic! I love the smell of both but it’s annoying when it’s really persistent on your hands for a day or even two. The gloves are also handy when working with paints, dirty greasy crap, or changing halogen bulbs. A household essential!
I tried garlic ice cream once. It was awful. If was probably the only time I’ve disliked a garlicky dish.
I also love garlic and cook with it most nights. I got sick of peeling and chopping it, so I started getting the little jars of minced garlic. It’s not as good as fresh, of course, but it’s not bad and it saves so much time.
Roast came out fantastic!
It was mildly sweet, in a way.
My rule of thumb is that if it ever makes sense to ask the question “should this have garlic in it?”, then the answer is always “yes”.
Have any of you ever tried black garlic? We first learned of it at a garlic festival, where they were handing out samples. It’s AMAZING! I used it when I made pierogies last week. I’ve also put it in my chili. You can eat the cloves right out of the skins. They have the consistency of gummy bears. They start off sweet and have a roasted garlicky finish.
I just whack a couple cloves at a time with the side of my chef’s knife. Peel and lightly crush all at once. Fingers not smelly enough to last through one wash. I love garlic and all, but stinky hands not so much.
I’ve added this to my list for next time I go to Whole Foods, will definitely give it a try!
When I cut up the garlic, I always end up popping a few pieces in my mouth. You can never have too much garlic.
Well, I’m sure you could, but I love garlic, so it would probably be a lot of garlic.
Don’t like the smell? Try rubbing your fingers on the kitchen faucet or a stainless steel pan.
Sadly, the smell already wore off my fingers.
Usually it’s good for a day or two. Oh well.
+1 - this is an old-wives-tale that actually works.
I like garlic, but I don’t *love *garlic. A little bit goes a long way for me.
The problem is, my wife is the opposite- she’d have it for every meal if she could, the more the better. And I can always tell, in the middle of the night, if she’s had garlic at lunch.
I microwave the garlic cloves for a few seconds. After that they pop out of the skins no problem.
Whenever I watch It’s a Wonderful Life, I don’t understand why Mr Potter sneers the term “garlic eaters” as though it’s a pejorative.
Most likely Italians.
Or Muggles.
And the answer to the next question, “How much?” is always, “More”.