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Old 09-10-2013, 05:00 PM   #81
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Some people put raw garlic in their mashed potatoes, figuring the heat will cook it enough as they are mashing and the potatoes sit. As much as I love garlic I always found it a bit strong for me. Beef might have enough flavor to offset undercooked garlic. One never knows until they try.
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Old 09-10-2013, 05:03 PM   #82
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Some people put raw garlic in their mashed potatoes, figuring the heat will cook it enough as they are mashing and the potatoes sit. As much as I love garlic I always found it a bit strong for me. Beef might have enough flavor to offset undercooked garlic. One never knows until they try.
I toss a couple of cloves of garlic in the water when I am boiling potatoes, pasta and veggies that I cook in water. Then I just leave the cloves in when I drain.
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Old 09-10-2013, 05:12 PM   #83
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When I make garlic butter, it isn't completely raw garlic. I crush some garlic, put it in a ramekin, add the butter, and nuke it.
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Old 09-10-2013, 05:50 PM   #84
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When I make garlic butter, it isn't completely raw garlic. I crush some garlic, put it in a ramekin, add the butter, and nuke it.
Duly noted. Will make a mental note for garlic bread and other applications.
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Old 09-14-2013, 08:35 AM   #85
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After more research, and a consulting session with Mrs Hoot. We have settled on this recipe for Green Bay Chili.
Mrs Hoot put the kibosh on the recipe that called for suet, and I reckon she is right. Too much fat.
The above recipe intrigues me by virtue of the seasoned oil used in the process.
Thoughts?
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Old 09-14-2013, 09:16 AM   #86
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That sounds really good. And different. I had to go back and see where the beans where added
Now who wants to send me 1/4tsp of cardamom so I can try this?

I'll be starting my recipes for Baltimore today, as they both require an "overnight" period.
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Old 09-14-2013, 09:28 AM   #87
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I can send you a whole teaspoon of cardamom, in case you like it.
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Old 09-14-2013, 12:23 PM   #88
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I can send you a whole teaspoon of cardamom, in case you like it.
I have the whole pods, could send one, 'cept we're in Joisey right now...
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Old 09-15-2013, 09:53 AM   #89
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Well, the chili is simmerin'. It's a tick on the sweet side. I used Sweet Baby Ray's BBQ sauce. I took the liberty of adding a can of the Chili Fixin's version of Ro-Tel. Not bad at all. Now all I need is a couple of cold adult beverages and for the clock to move along best it can.
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Old 09-15-2013, 10:03 AM   #90
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Ahh, the sweet smell of chili in the air...
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