what a mess/the garlic project

October 9, 2005

well, the knuckle bone has been going for quite a while now. i was able to pry

some pieces apart, and scrape off some crumbly bone, but overall, it is what it

is. i took a big framing hammer to it - not much effect, scared nearby

innocents.

i'm getting to be sure that long cooking is not quite what it's cracked up to

be. the stock smelled great for a while, and now most of the smell is gone and

with it some flavor. it tastes gecky so i have doctored it with more garlic and

herbs. I'd rather use lots of acid and lots of bones and make a concentrated

stock with the overnight method rather than try to get every last bit out in the

crock pot. nothing that tastes crappy can be all that healthy.

with the garlic, preserve half. you'll know if the rest starts going off and be

able to do something with it, like make roasted garlic soup.

you can't put whole cloves in olive oil at room temp, too much moisture, but

they're fine in the freezer. crushed cloves in evoo are better than dehydrated

(it is my firm belief that garlic should really knock you on your ass). what

about in butcher paper? vac'd in a parchment-lined plastic bag? or make some

into a roasted garlic cream and freeze in wee snack-size bottlettes?

October 10, 2005

On 10/10/05, Mati Senerchia <senerchia@...> wrote:

> crushed cloves in evoo are better than dehydrated (it is my firm belief that

garlic should

> really knock you on your ass).

Well I *literally* had that experience once. Juiced an entire head of

garlic into my homemade V8 drink. Drank it an immediately fell to the

floor in intense pain. Didin't last that long but boy oh boy it seemed

like an eternity. I will *never* do that again, LOL!

--

" It is no crime to be ignorant of economics,

which is, after all, a specialized discipline

and one that most people consider to be a

'dismal science.' But it is totally irresponsible

to have a loud and vociferous opinion on

economic subjects while remaining in this

state of ignorance. "

-- Murray Rothbard

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