What did you eat last night for dinner? - Page 591

Originally Posted by Alter

What's Canadian Pasta Salad? Poutine sauce on top?

Originally Posted by mgm9128

All I know is that when I used to add minced or chopped garlic, it would end up overpowering the flavors of whatever I was cooking. For example, swiss chard: I used to crush a garlic clove to infuse the oil, then add the chard, and a bit of minced garlic. It would always end up tasting too garlicky. Now I just add a crushed clove to the oil, once I start to smell the aroma, I discard it, and that seems to add enough flavor to the greens, without them becoming too overwhelmed.

Originally Posted by mgm9128

It very well may be that I was just using too much chopped garlic. But ever since I stopped adding it, and simply infused the oil or butter with a clove or two, the flavors have been much more subtle and pleasant.

It was mostly when cooking vegetables, like spinach or chard, that it became overpowering: I'd add only a half of a cloves worth, minced. I don't like my food to taste garlicky; I just like the essence of it.

Originally Posted by Despos

When I add add minced or chopped garlic at the beginning, by time the greens have finished the garlic is bitter. It's like over extracted espresso. I infuse oil with whole or halved cloves and discard and add minced towards the end of cooking time.

Originally Posted by mgm9128

I'd always add the minced garlic toward the end of cooking. But even then, it was too pungent for my taste. I like to be able to still taste the vegetable.

Originally Posted by foodguy

if you always add minced garlic toward the end, of course it'll be pungent. it'll be raw. jeez, i don't know who is the most precious flower -- you guys who can't eat more than 1/8 clove of garlic in a dish, or the ones who are complaining about MMs color saturation.

Originally Posted by mordecai

that looks delicious. what is the protein?

Originally Posted by mgm9128

I thought the longer you cooked garlic, the sharper the flavor?

Originally Posted by foodguy

if you always add minced garlic toward the end, of course it'll be pungent. it'll be raw.
jeez, i don't know who is the most precious flower -- you guys who can't eat more than 1/8 clove of garlic in a dish, or the ones who are complaining about MMs color saturation.

Originally Posted by shahanshah

with meats, more garlic is desirable.