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What is up with all the Garlic
Comments
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At an eggfest many years ago we served fresh baked mini bagels with previously smoked salmon…
They were well received, we even converted few salmon dislikers/haters
Guess they never ate or knew how to cook salmon to their liking. A lady from Montreal made our day when she approved the bagel 
canuckland -
Last night I had to thinly slice 40 cloves of garlic for an upsized cook of Jacques Pepin's classic and delicious balsamic chicken. This tedious chore was made easy by using the side of a box grater, which has a curved slicer-thingy about 1/2 way down the non-grater side. IDK why I hadn't thought of it or tried it in the past, but the idea suddenly came to me and I'll never go back to using a knife for this operation. If you don't like garlic, this tip won't help you. OTOH, if you like it as much as I do but get put off by having to thinly slice mass quantities of the stuff, you can thank me later.It's a 302 thing . . .
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I hate peeling garlic.HendersonTRKing said:Last night I had to thinly slice 40 cloves of garlic for an upsized cook of Jacques Pepin's classic and delicious balsamic chicken. This tedious chore was made easy by using the side of a box grater, which has a curved slicer-thingy about 1/2 way down the non-grater side. IDK why I hadn't thought of it or tried it in the past, but the idea suddenly came to me and I'll never go back to using a knife for this operation. If you don't like garlic, this tip won't help you. OTOH, if you like it as much as I do but get put off by having to thinly slice mass quantities of the stuff, you can thank me later.I would rather light a candle than curse your darkness.
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Ozzie_Isaac said:
I hate peeling garlic.HendersonTRKing said:Last night I had to thinly slice 40 cloves of garlic for an upsized cook of Jacques Pepin's classic and delicious balsamic chicken. This tedious chore was made easy by using the side of a box grater, which has a curved slicer-thingy about 1/2 way down the non-grater side. IDK why I hadn't thought of it or tried it in the past, but the idea suddenly came to me and I'll never go back to using a knife for this operation. If you don't like garlic, this tip won't help you. OTOH, if you like it as much as I do but get put off by having to thinly slice mass quantities of the stuff, you can thank me later.have you tried shaking between two ss bowls, tried that a while back and its pretty quick. most come out 90 percent or so peeled. took me about 30 seconds of shaking
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I buy the pre-peeled and store it in the freezer. It keeps as well or better than regular garlic. Then when I need some, I just pull the cloves and use the microplane to grate them.Ozzie_Isaac said:
I hate peeling garlic.HendersonTRKing said:Last night I had to thinly slice 40 cloves of garlic for an upsized cook of Jacques Pepin's classic and delicious balsamic chicken. This tedious chore was made easy by using the side of a box grater, which has a curved slicer-thingy about 1/2 way down the non-grater side. IDK why I hadn't thought of it or tried it in the past, but the idea suddenly came to me and I'll never go back to using a knife for this operation. If you don't like garlic, this tip won't help you. OTOH, if you like it as much as I do but get put off by having to thinly slice mass quantities of the stuff, you can thank me later.LBGE
Pikesville, MD
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That is my go to method, but the skins get super sticky and pretty soon they are stuck.to my fingers, the bowls, the floor, the ceiling, the dogs, and the cabinets.fishlessman said:Ozzie_Isaac said:
I hate peeling garlic.HendersonTRKing said:Last night I had to thinly slice 40 cloves of garlic for an upsized cook of Jacques Pepin's classic and delicious balsamic chicken. This tedious chore was made easy by using the side of a box grater, which has a curved slicer-thingy about 1/2 way down the non-grater side. IDK why I hadn't thought of it or tried it in the past, but the idea suddenly came to me and I'll never go back to using a knife for this operation. If you don't like garlic, this tip won't help you. OTOH, if you like it as much as I do but get put off by having to thinly slice mass quantities of the stuff, you can thank me later.have you tried shaking between two ss bowls, tried that a while back and its pretty quick. most come out 90 percent or so peeled. took me about 30 seconds of shakingI would rather light a candle than curse your darkness.
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Agreed, then I turn on the ceiling fan and "poof".... try wetting the garlic heads, makes a much cleaner less sticky processOzzie_Isaac said:
That is my go to method, but the skins get super sticky and pretty soon they are stuck.to my fingers, the bowls, the floor, the ceiling, the dogs, and the cabinets.fishlessman said:Ozzie_Isaac said:
I hate peeling garlic.HendersonTRKing said:Last night I had to thinly slice 40 cloves of garlic for an upsized cook of Jacques Pepin's classic and delicious balsamic chicken. This tedious chore was made easy by using the side of a box grater, which has a curved slicer-thingy about 1/2 way down the non-grater side. IDK why I hadn't thought of it or tried it in the past, but the idea suddenly came to me and I'll never go back to using a knife for this operation. If you don't like garlic, this tip won't help you. OTOH, if you like it as much as I do but get put off by having to thinly slice mass quantities of the stuff, you can thank me later.have you tried shaking between two ss bowls, tried that a while back and its pretty quick. most come out 90 percent or so peeled. took me about 30 seconds of shakingVisalia, Ca @lkapigian -
Ozzie_Isaac said:
That is my go to method, but the skins get super sticky and pretty soon they are stuck.to my fingers, the bowls, the floor, the ceiling, the dogs, and the cabinets.fishlessman said:Ozzie_Isaac said:
I hate peeling garlic.HendersonTRKing said:Last night I had to thinly slice 40 cloves of garlic for an upsized cook of Jacques Pepin's classic and delicious balsamic chicken. This tedious chore was made easy by using the side of a box grater, which has a curved slicer-thingy about 1/2 way down the non-grater side. IDK why I hadn't thought of it or tried it in the past, but the idea suddenly came to me and I'll never go back to using a knife for this operation. If you don't like garlic, this tip won't help you. OTOH, if you like it as much as I do but get put off by having to thinly slice mass quantities of the stuff, you can thank me later.have you tried shaking between two ss bowls, tried that a while back and its pretty quick. most come out 90 percent or so peeled. took me about 30 seconds of shaking
only way to do several dozen cloves though and im not the cleaning crew. it doesnt work with fresh garlic thats been left to dry for a couple weeks, just the store bought for whatever reason. i grow russian red and its spicy hot and that skin is stuck hard on them
fukahwee maineyou can lead a fish to water but you can not make him drink it -
@Canugghead, I was there,saw you but you were busy. Spent time with LittleStephen, had a beer with him and he cooked up some of his peanut pork kabobs for me as the line up was crazy. Good times!
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We use a silicone tube to peel the garlic cloves, in our house more garlic the better!!!Retired Navy, LBGE
Pinehurst, NC -
I've looked at those; do you have problems with the skins sticking to the inside of the tube?bradleya123 said:We use a silicone tube to peel the garlic cloves, in our house more garlic the better!!!“I'll have what she's having."
-Rob Reiner's mother!
Ogden, UT, USA
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I imagine a person would want to keep their silicone tubes separate, or they might wind up with the predicament @SGH complained about earlier.Botch said:
I've looked at those; do you have problems with the skins sticking to the inside of the tube?bradleya123 said:We use a silicone tube to peel the garlic cloves, in our house more garlic the better!!!I would rather light a candle than curse your darkness.
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What is this new device you mention?bradleya123 said:We use a silicone tube to peel the garlic cloves, in our house more garlic the better!!!I would rather light a candle than curse your darkness.
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@ValleyGirl Belated welcome back! What’s your original forum handle? I kind of remember the name Dawn vaguely. Don’t know if you knew Little Steven passed in April 2018, a sad day and huge loss for all of us. The Nelson family handed out his famous satay recipe at his memorial service!ValleyGirl said:@Canugghead, I was there,saw you but you were busy. Spent time with LittleStephen, had a beer with him and he cooked up some of his peanut pork kabobs for me as the line up was crazy. Good times!Here’s the link to the 2011 Toronto fest: https://eggheadforum.com/discussion/1104863/toronto-fest/p1canuckland -
If peeling garlic is a pita you have life made.South of Columbus, Ohio.
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dawnl. Yes, I heard he passed away, sad day. I moved from Toronto to the Ottawa Valley 5 years ago and have been busy, don't do much egging in the winter gets really cold here.Canugghead said:
@ValleyGirl Belated welcome back! What’s your original forum handle? I kind of remember the name Dawn vaguely. Don’t know if you knew Little Steven passed in April 2018, a sad day and huge loss for all of us. The Nelson family handed out his famous satay recipe at his memorial service!ValleyGirl said:@Canugghead, I was there,saw you but you were busy. Spent time with LittleStephen, had a beer with him and he cooked up some of his peanut pork kabobs for me as the line up was crazy. Good times!Here’s the link to the 2011 Toronto fest: https://eggheadforum.com/discussion/1104863/toronto-fest/p1 -
Acn said:
I buy the pre-peeled and store it in the freezer. It keeps as well or better than regular garlic. Then when I need some, I just pull the cloves and use the microplane to grate them.Ozzie_Isaac said:
I hate peeling garlic.HendersonTRKing said:Last night I had to thinly slice 40 cloves of garlic for an upsized cook of Jacques Pepin's classic and delicious balsamic chicken. This tedious chore was made easy by using the side of a box grater, which has a curved slicer-thingy about 1/2 way down the non-grater side. IDK why I hadn't thought of it or tried it in the past, but the idea suddenly came to me and I'll never go back to using a knife for this operation. If you don't like garlic, this tip won't help you. OTOH, if you like it as much as I do but get put off by having to thinly slice mass quantities of the stuff, you can thank me later.
End qoute.
I do too, but never thought about the freezer. On Thanksgiving I found mine to be moldy, but I was able to save half. I'll try the freezer here on out. -
If keeping peeled garlic cloves in the fridge, it helps if you don’t keep them in an airtight container, or sealed plastic bag.We stash peeled garlic cloves in this 4.5” steel container, and the cloves last about a month, or so.
If storing in a plastic bag, I cut slits in the bag.Discard any moldy cloves you find, periodically, and the rest will last longer.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
We find the cloves last best in a brown paper bag in the spice cabinet. But we use at least 1 bulb a week, and buy them in bulk.
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I believe this could have been the (in)famous “suitcase pork” incident that made it into Steve’s memorial service? I miss that guy. Still have the egg he and @caliking cooked rogan josh on at Salado.ValleyGirl said:@Canugghead, I was there,saw you but you were busy. Spent time with LittleStephen, had a beer with him and he cooked up some of his peanut pork kabobs for me as the line up was crazy. Good times!Keepin' It Weird in The ATX FBTX -
Just wanted to shout out to say that I am also in Ottawa. There are very few of us in the national capital region, the only other I know of being @paqman.ValleyGirl said:
dawnl. Yes, I heard he passed away, sad day. I moved from Toronto to the Ottawa Valley 5 years ago and have been busy, don't do much egging in the winter gets really cold here.Canugghead said:
@ValleyGirl Belated welcome back! What’s your original forum handle? I kind of remember the name Dawn vaguely. Don’t know if you knew Little Steven passed in April 2018, a sad day and huge loss for all of us. The Nelson family handed out his famous satay recipe at his memorial service!ValleyGirl said:@Canugghead, I was there,saw you but you were busy. Spent time with LittleStephen, had a beer with him and he cooked up some of his peanut pork kabobs for me as the line up was crazy. Good times!Here’s the link to the 2011 Toronto fest: https://eggheadforum.com/discussion/1104863/toronto-fest/p1 -
Not really, if it happens just a little water down the tube, it works great!!Botch said:
I've looked at those; do you have problems with the skins sticking to the inside of the tube?bradleya123 said:We use a silicone tube to peel the garlic cloves, in our house more garlic the better!!!Retired Navy, LBGE
Pinehurst, NC -
This is it, no idea where we got it but it's works!
Retired Navy, LBGE
Pinehurst, NC -
Awesome memories were made at that eggfest. Still miss that little gentleman.The Cen-Tex Smoker said:
I believe this could have been the (in)famous “suitcase pork” incident that made it into Steve’s memorial service? I miss that guy. Still have the egg he and @caliking cooked rogan josh on at Salado.ValleyGirl said:@Canugghead, I was there,saw you but you were busy. Spent time with LittleStephen, had a beer with him and he cooked up some of his peanut pork kabobs for me as the line up was crazy. Good times!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
My fridge (pc of junk by the way) seems to circulate the air from the fridge and freezer way too fast, maybe its part of the frost free thing I don't know. My ice cubes sublimate 30% in a matter of a week. One day I put some garlic sausage that I had cut up and didn't finish eating on a plate in the fridge overnight. I went to have some water with ice a couple days later and got hit with a blast of garlic on the first sip. I thought it was a dirty cup at first, but narrowed it down to the ice fairly quickly. This would have been fine if I was making bloody mary's, but with a whiskey/coke....not so much. Its probably time to look at a new fridgecaliking said:If keeping peeled garlic cloves in the fridge, it helps if you don’t keep them in an airtight container, or sealed plastic bag.We stash peeled garlic cloves in this 4.5” steel container, and the cloves last about a month, or so.If storing in a plastic bag, I cut slits in the bag.Discard any moldy cloves you find, periodically, and the rest will last longer. -
I'm not seeing the problem...poster said:
My fridge (pc of junk by the way) seems to circulate the air from the fridge and freezer way too fast, maybe its part of the frost free thing I don't know. My ice cubes sublimate 30% in a matter of a week. One day I put some garlic sausage that I had cut up and didn't finish eating on a plate in the fridge overnight. I went to have some water with ice a couple days later and got hit with a blast of garlic on the first sip. I thought it was a dirty cup at first, but narrowed it down to the ice fairly quickly. This would have been fine if I was making bloody mary's, but with a whiskey/coke....not so much. Its probably time to look at a new fridgecaliking said:If keeping peeled garlic cloves in the fridge, it helps if you don’t keep them in an airtight container, or sealed plastic bag.We stash peeled garlic cloves in this 4.5” steel container, and the cloves last about a month, or so.If storing in a plastic bag, I cut slits in the bag.Discard any moldy cloves you find, periodically, and the rest will last longer. #1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
poster said:
My fridge (pc of junk by the way) seems to circulate the air from the fridge and freezer way too fast, maybe its part of the frost free thing I don't know. My ice cubes sublimate 30% in a matter of a week. One day I put some garlic sausage that I had cut up and didn't finish eating on a plate in the fridge overnight. I went to have some water with ice a couple days later and got hit with a blast of garlic on the first sip. I thought it was a dirty cup at first, but narrowed it down to the ice fairly quickly. This would have been fine if I was making bloody mary's, but with a whiskey/coke....not so much. Its probably time to look at a new fridgecaliking said:If keeping peeled garlic cloves in the fridge, it helps if you don’t keep them in an airtight container, or sealed plastic bag.We stash peeled garlic cloves in this 4.5” steel container, and the cloves last about a month, or so.If storing in a plastic bag, I cut slits in the bag.Discard any moldy cloves you find, periodically, and the rest will last longer.
my 1970's fridges do the same thing, dont put half an onion in the fridge. took a few weeks to get that taste out of the freezer the last time
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Nice! Wouldn’t mind leaving the big smoke but we’re anchored here with kids and new grand babies.ValleyGirl said:
dawnl. Yes, I heard he passed away, sad day. I moved from Toronto to the Ottawa Valley 5 years ago and have been busy, don't do much egging in the winter gets really cold here.Canugghead said:
@ValleyGirl Belated welcome back! What’s your original forum handle? I kind of remember the name Dawn vaguely. Don’t know if you knew Little Steven passed in April 2018, a sad day and huge loss for all of us. The Nelson family handed out his famous satay recipe at his memorial service!ValleyGirl said:@Canugghead, I was there,saw you but you were busy. Spent time with LittleStephen, had a beer with him and he cooked up some of his peanut pork kabobs for me as the line up was crazy. Good times!Here’s the link to the 2011 Toronto fest: https://eggheadforum.com/discussion/1104863/toronto-fest/p1canuckland -
Indeed.The Cen-Tex Smoker said:
I believe this could have been the (in)famous “suitcase pork” incident that made it into Steve’s memorial service? I miss that guy. Still have the egg he and @caliking cooked rogan josh on at Salado.ValleyGirl said:@Canugghead, I was there,saw you but you were busy. Spent time with LittleStephen, had a beer with him and he cooked up some of his peanut pork kabobs for me as the line up was crazy. Good times!
canuckland -
"Strike"...I hear that guy is clinically insane.
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