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| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
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#1
07-31-2007, 02:56 PM
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 What?!?! No Garlic?!?!? Video - Breaking News Videos from CNN.com To each their own I suppose, but I guess it could be an interesting experiment too to try some things without it...
__________________ WWW.diablos-hockey.com "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP      |
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#2
07-31-2007, 03:19 PM
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| I don't like garlic at all. Instead, I use asafetida, which has to be stored in a very tightly sealed container because it smells just awful until it's cooked. After being "bloomed", so to speak, the asafetida imparts a nice garlic/shallot taste without the unfortunate consequences. |
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#3
07-31-2007, 03:23 PM
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| Don't reckon garlic bread would be very interesting without it... Sure it stinks - but so does shrimp paste. Depends what you do with it.
__________________ Don't be too hard on yourself - others will do that for you |
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#4
07-31-2007, 04:05 PM
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| Just for that I'm gonna broil some 4-6's tonight... with garlic! 
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#6
07-31-2007, 04:35 PM
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| Doing without garlic would be about like doing without black pepper or onions. No way! If there came a thread about 100 uses for garlic, I could just about fill it with my favorites.
__________________ I cook for fun, but I have some restaurant cooking experience :^) Last edited by OregonYeti : 07-31-2007 at 04:38 PM. |
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#7
07-31-2007, 04:40 PM
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| Never gonna happen in this Gumbas kitchen Personal or professional. May use it in moderation but USE is the key word!  |
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#9
08-01-2007, 05:13 AM
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| Meh. What a bunch of fools. A favorite Friday night Shabat meal in our house is a chicken roasted on a bed of potatoes, parsinps, carrots, onions and about 5 HEADS of garlic separated, but not peeled. There is nothing finer than garlic cooked in shmaltz. Trust me, the chicken is not the star of this dish!! Dan Last edited by ChicagoDan : 08-01-2007 at 05:16 AM. |
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#10
08-01-2007, 05:36 AM
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| This is not my favorite link! How about a preservative-free ingredient restaurant instead? |
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#11
08-01-2007, 05:49 AM
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| That is nonsense about how quintessentially Italian garlic is, and how food without it isn't "traditional Italian" cooking. That's like saying there is only one style of Indian food, or Chinese, or American. If LaMantia doesn't want to cook with garlic, fine for him. And Rosella's book will no doubt be useful to people who are allergic to garlic. But to make it a crusade against propriety and history? Piffle.
__________________ Co-Moderator, Cooking Questions "Notorious stickler" -- The New York Times, January 4, 2004 |
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#12
08-01-2007, 10:48 AM
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| That right there is a **** shame. Garlic has got to be one of the most sacred smells to me. It ranks up with salt for basics in the kitchen. I'll sometimes get requests for dishes with no garlic in them & I almost don't want to cook it because it seems like it must be someone with no soul. Brotherhood of the bulb baby !!!!!!! |
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#13
08-01-2007, 01:08 PM
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| Quote:
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#14
08-01-2007, 01:36 PM
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| A Day Without Garlic Is A Day Without Sunshine That's all I have to say on that subject. Except that you all owe it to yourself to read Chester Aaron's "Garlic Kisses." |
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#15
08-01-2007, 02:56 PM
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 Very bad message. Judging by the opinions above, I suggest the Mods banish people who abhor garlic from the site.  They're most likely vampires.  Who needs to cook/trade recipes with them?Sort of seriously, though... It's been my impression that the farther north from the Mediterannean you go, the less garlic you will find in the cuisine. I'm not sure the Scandinavians have even heard of it... God knows what the Finns or Latvians do with it. Garlic in Russia? Iceland? Well, Alaska, for that matter? On the other hand, The Poles, who are not exactly semi-tropical, make very effective use of garlic in their sausages. So do the Germans. So, OK- I'm really interested in information from people who are better-informed about these cuisines than I am. Is this a valid hypothesis, or am I full of... umm, garlic? Thanks, Mike
__________________ travelling gourmand |
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