Garlic, I Thought You Were My Friend!? - Grandkids and Cooking are a natural go together. Blog at Allrecipes.com - 264484

Grandkids and Cooking are a natural go together.

Garlic, I thought you were my friend!? 
 
Jan. 17, 2012 5:40 pm 
Updated: Jan. 18, 2012 5:52 am
I have a "head" of garlic in my hand, trusty big knife in hand to "make you mine",, well, garlic had a "head" of his own, must have been a male,,anyway. I try to "smash" this head of garlic on my ever trusty cutting board, as I have seen many a chef do on tv, granted I do have some arthritis, and what happens,,,,garlic decides to try to escape his fate!! Why does that never happen on tv?  He goes in all directions, some hitting the pot next to him, some the dishes, farther away, some going for the floor in the corners! What am I to do? I look around to what might be salvageable, ok, there are a few that might be able to do their job. I grab them!, by golly I am getting some fresh garlic out of this! I raise my knife and, yes, I chop the heck out of these little suckers so they won't torment me any more. Yes, they met the fate of all garlic, as, yes they should, in so many wonderful dishes to give us all such pleasure. Garlic, beware we all love you and want you for our own. What is your best recipe with this little darling? I would love to give it a wonderful "eulogy". Tell us of your best "interludes" with this wonderful sage.
 
Comments
Jan. 17, 2012 5:52 pm
Ha ha ha! I learned the hard way too. I don't know how those tv chefs do it! Better luck next time. :)
 
ibbz 
Jan. 17, 2012 6:38 pm
Yes,I am trying every day to "tame the urge" of this hervivorus?
 
Jan. 17, 2012 7:07 pm
A man will strike it just enough to crack the peel lengthwise so it can be easily pulled off. ... Favorite interlude? Hmmmm. I guess it would be roasting 50 heads for canning only to be told she meant 50 cloves. After a rather lengthy temper tantrum and exercising my vocabulary of four letter words I gave her the fifty cloves and began making lots of pasta sauce, alfredo, infused oil and infused vinegar.
 
Jan. 17, 2012 7:08 pm
I tried this trick of peeling garlic in 10 seconds and it worked beautifully for me. Hope it works for you too. http://www.youtube.com/watch?v=0d3oc24fD-c&feature=youtube_gdata_player
 
ibbz 
Jan. 17, 2012 7:20 pm
Oh Mike, you gave her just what she asked for. Don't blame yourself, she mislead you. But after that interlude of sauce and oil, didn't you feel better? In my case, none is such!
 
Jan. 17, 2012 7:28 pm
Marie C., that is amazing! Sure could have used that info many years ago but I'm still glad to get it now. Thank you!
 
ibbz 
Jan. 17, 2012 7:29 pm
Marie, I guess my problem is that I smacked them hard enough for them to run to all the outer edges of the kitchen. When I caught them I had no problem peeling them, it was that first "SMASH" that they didn't find "appeeling"?
 
Jan. 17, 2012 7:31 pm
You're welcome. It works great for me but I know Baking Nana had trouble with it.
 
Jan. 17, 2012 7:35 pm
I just had a head of garlic that when I opened it up, it had the tiniest, mere slivers of cloves I have ever seen. On the TV shows, are they using elephant garlic? My cloves never look that big.
 
ibbz 
Jan. 17, 2012 7:47 pm
Magnolia, I have same problem. As I understand garlic, they should be, "firm with no black spots, no green sprouts, large and fragrant". Oh, well, then forget all the garlic we get here in WI. I do the best I can, but it still tries to run away! I don't have the energy any more to run after them. They are tiny little sprigs that aren't hardly worth the trouble to catch. I've been using,,,don't tell anyone,, the "canned garlic",,,sorry, but they are at least better than the sorry specimens I get fresh,,,hmmmph, fresh my,,,petunias! Fresh as of 2 months ago maybe..
 
Jan. 17, 2012 8:46 pm
Yeah, half the time I get garlic in the store, it's already starting to sprout. That can't be good, right?
 
Jan. 17, 2012 8:47 pm
BTW, I just tried freeze-dried garlic. Little bitty tidbits that come to life when hydrated. Works great.
 
Jan. 18, 2012 4:06 am
When my sister was beginning to experiment with garlic (28 years ago) she decided to make pasta sauce. When it called for 3 cloves of garlic, she peeled three pieces of the white papery skin off the head and used that! Last night I had supper at her house and she roasted an entire head of garlic and added it to the mashed potatoes - yummy! My how times change . . . . PS: I boycott garlic from China and buy/use local when I can or use the California ranch garlic - not as "pretty" but definitely as good!
 
Jan. 18, 2012 4:29 am
Those tiny little cloves? Plant them. They'll make (what I call) garlic grass that is excellent in salads, sandwiches and soups! Plant them indoors or out of doors.
 
Jan. 18, 2012 5:52 am
The great kitchen escapees, mine ususally zings across the room when I separate the cloves. I can't imagine my kitchen running without garlic. Thankfully while it may not like to lose its skin, it grows happily in the garden. And a cousin, garlic chives, sows itself with wild abandon. Perhaps its intent is to be shared? :)(:
 
 
 
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ibbz

Home Town
Wisconsin Rapids, Wisconsin, USA
Living In
Kenosha, Wisconsin, USA

Member Since
Apr. 2009

Cooking Level
Intermediate

Cooking Interests
Baking, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Kids, Quick & Easy

Hobbies
Gardening, Hiking/Camping, Camping, Walking, Fishing, Reading Books

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About Me
My name is Deborah, please call me Debbie. I've been married for over 36 years to the same man. We have 2 children (girl and boy) and 2 grand daughters, one from each child. At the moment we have a gecko and a cat as housemates.
My favorite things to cook
I love cooking fried chicken in my cast iron pans. Any type of pasta dish is always a happy cooking time. I enjoy cooking fish and shrimp whenever possible. My family also enjoys my cornbread, biscuits, beans and greens, they eat almost every bite, so I know they like them.
My favorite family cooking traditions
Family insists that I make my "famous" potato salad for Easter, Christmas, Thanksgiving, actually any time is good for them.
My cooking triumphs
A castle cake w/moat for my grand daughter's 7th birthday made of Rice Krispies, frosting and a ton of toppings. It stood over a foot tall with the towers on top. She loved it, that is what matters to me.
My cooking tragedies
I tried making "meat muffins" and the fat from the ground pork overflowed the muffin tin, dripped on stove and caught fire, which in turn caught the meat on fire, which in turn caught the towel that I was holding while trying to get the pan out of the oven on fire, which in turn caught my pants on fire when I dropped it, which in turn burned my hand and arm when I tried to retrieve it, then I had to pay the landlord extra for the burned spot on the tile in the kitchen. I don't make meat muffins any more.
 
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