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

post #8851 of 25371
you should try 1/4 or even 1/8 of a clove. i rarely use a half or whole one for vegetables as i find it overwhelming
post #8852 of 25371
Maybe. I'll play around with it. I've been using purple garlic, lately. It is very rich in flavor.
post #8853 of 25371
I've really been enjoying homemade coleslaw as my veggie side. Toasted almond slices and smoked paprika really make it tasty. We're having it almost every Monday and Tuesday as I can make it Sunday night and those are the two worst nights of the week for us usually.

Speaking of prepping on weekends, had a cajun meatloaf we made ahead of time. The recipe calls for some Mexican style chorizo so I get to use the homemade stuff I have portioned out in the freezer.
post #8854 of 25371
Quote:
Originally Posted by Alter View Post
What's Canadian Pasta Salad? Poutine sauce on top?

Thats what he called it. It was his first American independence day. Seemed normalish but it was dark outside
post #8855 of 25371
Quote:
Originally Posted by mgm9128 View Post
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.

Quote:
Originally Posted by mgm9128 View Post
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.

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.
post #8856 of 25371
Quote:
Originally Posted by Despos View Post
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.

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.
post #8857 of 25371
I stuffed the zucchini blossom with a mixture of chopped chanterelles, shallots, and an egg yolk mixed with cream: very delicious.
post #8858 of 25371
Quote:
Originally Posted by mgm9128 View Post
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.

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.
post #8859 of 25371
that looks delicious. what is the protein?
post #8860 of 25371
Quote:
Originally Posted by foodguy View Post
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.
I thought the longer you cooked garlic, the sharper the flavor?
Quote:
Originally Posted by mordecai View Post
that looks delicious. what is the protein?
Thank you, Maxwell. It is poussin.
post #8861 of 25371
Quote:
Originally Posted by mgm9128 View Post
I thought the longer you cooked garlic, the sharper the flavor?

must be the same for onions. I'm going to make a note of this when I attempt Keller's french onion soup.
post #8862 of 25371
Quote:
Originally Posted by foodguy View Post
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.
No shit. I don't always want a ton with everything, but garlic is one of my very favorite flavors -- raw, chopped, whole and cooked until soft. Other ways too, I imagine.
post #8863 of 25371
I made garlic confit in duck fat a few weeks ago. The strained duck fat I've been using to cook mushrooms with; it has just enough garlic flavor to make it noticeable, but not too much to overpower.
post #8864 of 25371
with meats, more garlic is desirable.
post #8865 of 25371
Quote:
Originally Posted by shahanshah View Post
with meats, more garlic is desirable.

You need this:


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