Discussion Garlic — Yes or No

[marees]

What do you think ?

On the one hand:


On the other hand:

 

[Shmee]

Not sure about all that, but it can be quite good in cooking.

 

[marees]

Not sure about all that, but it can be quite good in cooking.

Goes well with cheese.

If it results in better body odour than thats a bonus

 

[sdifox]

I cook with garlic frequently. I am no chick magnet.

 

[Quintessa]

For health? Yes. For style, no. Doesn't mean I don't like the smell, just don't want to bother even someone around.

 

[[DHT]Osiris]

It's garlic. It's like the base of everything on the planet that tastes good.

 

[nakedfrog]

I'm pro-garlic in general.

 

[DigDog]

does not work.
have been eating garlic by the truckload all my life, can't get laid.

 

[nakedfrog]

There is "too much of a good thing".

 

[Muse]

There is "too much of a good thing".

"You never know what is enough until you know what is more than enough." - William Blake

 

[GodisanAtheist]

I am absolutely one of those people that will read a recipe, and then double or triple the amount of garlic that it recommends because for whatever reason it's never enough.

Hell I love just roasting a bulb of garlic and either eating the cloves plain or spreading them on some hearty bread and eating them up.

So yeah I love garlic and rarely can I have enough.

 

[Muse]

I've read "never burn garlic," i.e. don't throw chopped or minced garlic into a hot oiled skillet until there are enough other ingredients to prevent it from burning.

 

[Muse]

There's a recipe I used to make sometimes, still can and do on occasion that calls for a whole clove of garlic to be tossed into a watery concoction. The point is, whole pealed garlic, in the process of simmering, the flavor totally leaches out into the morass. There's no need to chop much less mince the garlic, just toss in the peeled clove(s).

 

[marees]

There's a recipe I used to make sometimes, still can and do on occasion that calls for a whole clove of garlic to be tossed into a watery concoction. The point is, the garlic flavor in the process of simmering leaches all the flavor out into the morass. There's no need to chop much less mince the garlic, just toss in the peeled clove(s).

Garlic goes very well with spicy lentil-vegetable soup (cooked in an instant pot or pressure cooker)

Garlic, onion & ginger go well with spicy minced meat curry cooked along with coconut flakes too

 

[nakedfrog]

I am absolutely one of those people that will read a recipe, and then double or triple the amount of garlic that it recommends because for whatever reason it's never enough.

Hell I love just roasting a bulb of garlic and either eating the cloves plain or spreading them on some hearty bread and eating them up.

So yeah I love garlic and rarely can I have enough.

Some months back I was making a taco bowl, and absent-mindedly opened the side of the garlic powder that's intended for spoon-measuring and went to shake some in... yeah, even after I pulled some of the big heap out, it was still too much garlic 😑

 

[William Gaatjes]

There is the toothpaste and toothbrush, and the mouthwash.
And the shower.
That can never be a problem.

I like garlic but i do not eat it every day. But it is a part of my regular diet.

Makes me wonder, though : How much garlic does a person need to eat daily that the sweatglands start to excrete garlic like smell ?

 

[William Gaatjes]

But this research shows that the compounds in garlic can be beneficial.
So it would not really be the smell of garlic itself when eating in low doses.
Just something different.

 

[MrSquished]

I am absolutely one of those people that will read a recipe, and then double or triple the amount of garlic that it recommends because for whatever reason it's never enough.

This is the way. I always at least 2x, but usually 3x garlic in recipes.

 

[nakedfrog]

This is the way. I always at least 2x, but usually 3x garlic in recipes.

Same with vanilla extract and cinnamon.

 

[Stopsignhank]

This reminds me I have not had roasted garlic in far too long. Take a head of garlic, cut off the the. Sprinkle with olive oil and salt. Wrap in foil and cook at 350 for 45 - 60 minutes. Can be used for a multitude of uses. My daughter would just eat it with a spoon.

 

[Muse]

This reminds me I have not had roasted garlic in far too long. Take a head of garlic, cut off the the. Sprinkle with olive oil and salt. Wrap in foil and cook at 350 for 45 - 60 minutes. Can be used for a multitude of uses. My daughter would just eat it with a spoon.

My cousin has been eating raw onions her whole life. Loves 'em.

 

[[DHT]Osiris]

My cousin has been eating raw onions her whole life. Loves 'em.

Have your cousin try a baked onion, might change their life.

Onion, in oven, do not peel. Foil or pan so it doesn't get leaky. 350 for 45m or to your liking. Can throw on some butter and salt if you like. It's fantastic.

 

[Muse]

Have your cousin try a baked onion, might change their life.

Onion, in oven, do not peel. Foil or pan so it doesn't get leaky. 350 for 45m or to your liking. Can throw on some butter and salt if you like. It's fantastic.

IMO onions are the greatest and I mean that very literally. Greatest thing that ever happened to cooks.

I mean to try that suggestion. I'm making a pizza in a few hours, will try just putting a whole unpeeled onion on a pan on the lower rack and see what happens. The temperature will be way over 350 but the baking time will be way under 45m. WTH.

 

[[DHT]Osiris]

IMO onions are the greatest and I mean that very literally. Greatest thing that ever happened to cooks.

I mean to try that suggestion. I'm making a pizza in a few hours, will try just putting a whole unpeeled onion on a pan on the lower rack and see what happens. The temperature will be way over 350 but the baking time will be way under 45m. WTH.

It needs to cook for that amount of time to properly break down the onion tissue and caramelize the sugars. Trust me, it's worth it. Just throw the onion in there 25m in advance or whatever.

 

[Muse]

It needs to cook for that amount of time to properly break down the onion tissue and caramelize the sugars. Trust me, it's worth it. Just throw the onion in there 25m in advance or whatever.

I believe you are right there. Just saw your comment and the onion wasn't caramelized. Now, I'm wondering... I had left the peel on, it was a bitch peeling it after baking. Couldn't I have just peeled it first?

PS I LOVE caramelized onions, I've done that often in a skillet (chopping and frying in olive oil) and refrigerated them in a jar for later use.