the most beautiful flavor enhancer: garlic

[selinker]

What: The many varieties of the onion species Allium sativum, otherwise known as garlic.

Comments

[phoenixsinger]

I have a 32oz jar of minced garlic in my fridge as we speak. I use it almost every time I cook. Couldn't imagine not having it in my kitchen. Sometimes, I open the jar just to smell it.

Happiness is having a spouse that loves garlic as much, if not more, than I do.

[selinker]

It is important to have a garlic-equal household.

There's a story I tell all the time of a girl in high school who decided to teach herself how to cook. She wanted to make tomato sauce for pasta. So she put in a clove of garlic. You know, the thing you buy in the store. She just peeled that "clove" and threw it in. And then wondered aloud why it was inedible.

This was not the worst thing she ever did involving cooking, but I'll save that for another day.

[seankreynolds]

I did that once for homemade pizza... chopped up a whole "clove." The pizza was NOT inedible, though, it was damn burny good! Only after a slice did Willow ask, "how much garlic did you put on this?," to which I responded "one clove," so she asked, "what do you think a 'clove' is?" Oops!

Still, good pizza. :)

[selinker]

The borderline between "inedible" and "awesome" is a very thin one.

[tahnan]

Several years ago, I typed a few recipes into a computer program (at the time, it seemed an efficient way to store them; if it weren't for the high cost timewise of getting recipes into it, it might still be). I only recently considered that all of those recipes I have that call for "1 c garlic" were things that the computer misunderstood when I typed "1 clove garlic".

And yet, this asparagus salad recipe, made with the better part of a head of raw, marinated garlic never seemed to be a problem.