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Old 01-14-2016, 12:07 AM   #11
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Offsetting garlic

Glad you found a solution, Holy! I've found that adding V-8 or tomato juice to marginal vegetable soup seems to help.
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Old 01-14-2016, 11:29 AM   #12
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The motto of our family is "You can never have too much garlic." With three in the family with a heart attack history, we just love garlic.
And its healthy to boot. We cannot lose!

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I like a lot of garlic, too, but I think there can be too much of a good thing. DH used to go overboard with it and it burned my mouth. Not good eats.
You mean raw garlic? I am trying to understand how it could burn your mouth?

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I always precook garlic before I mix it in other foods like mashed potatoes, etc. Like you, NEVER raw.
I used to be like that. Then one day I just added raw crushed garlic to mashed potato's and i have never looked back. I do like roasted garlic as well. But it needs no cooking for me.
I also make garlic butter and use raw. Just mashed up garlic, parsley and butter whipped up together.
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Old 01-14-2016, 11:41 AM   #13
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You mean raw garlic? I am trying to understand how it could burn your mouth?

...

I used to be like that. Then one day I just added raw crushed garlic to mashed potato's and i have never looked back. I do like roasted garlic as well. But it needs no cooking for me.
I also make garlic butter and use raw. Just mashed up garlic, parsley and butter whipped up together.
That's the only way I can think to describe it. It was an unpleasant burning sensation. I don't like raw garlic, though, unless it's minced very fine or mashed to a paste and mixed with other ingredients.
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Old 01-14-2016, 01:23 PM   #14
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Since we are on the subject, can I roast a full bulb of garlic, squeeze it all out and freeze it by the spoonfull? I love it in tuna and other foods for a sandwich, etc. but don't want to take the time to cook some when I just want to make something quick to eat.
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Old 01-14-2016, 02:40 PM   #15
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Since we are on the subject, can I roast a full bulb of garlic, squeeze it all out and freeze it by the spoonfull? I love it in tuna and other foods for a sandwich, etc. but don't want to take the time to cook some when I just want to make something quick to eat.
Yes.
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Old 01-14-2016, 03:06 PM   #16
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Offsetting garlic

Quote:
Originally Posted by Addie View Post
Since we are on the subject, can I roast a full bulb of garlic, squeeze it all out and freeze it by the spoonfull? I love it in tuna and other foods for a sandwich, etc. but don't want to take the time to cook some when I just want to make something quick to eat.

Sure. I get the big bag of garlic from Costco, roast a bunch of bulbs, and squeeze them all into a ziplock that I flatten, then freeze. Then I can just break off a chunk when I want some.
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Old 01-14-2016, 04:21 PM   #17
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Sure. I get the big bag of garlic from Costco, roast a bunch of bulbs, and squeeze them all into a ziplock that I flatten, then freeze. Then I can just break off a chunk when I want some.
What a great idea
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Old 01-14-2016, 06:58 PM   #18
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There was a short blip on ATK or Cook's country, if you microwave garlic to 140 degrees F, it will not be hot when cut/crushed/sliced. They mentioned it also works with onions.
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Old 01-14-2016, 07:56 PM   #19
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There was a short blip on ATK or Cook's country, if you microwave garlic to 140 degrees F, it will not be hot when cut/crushed/sliced. They mentioned it also works with onions.
Yup. Cooked garlic is milder than raw garlic.
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Old 01-14-2016, 09:04 PM   #20
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And its healthy to boot. We cannot lose!



You mean raw garlic? I am trying to understand how it could burn your mouth?



I used to be like that. Then one day I just added raw crushed garlic to mashed potato's and i have never looked back. I do like roasted garlic as well. But it needs no cooking for me.
I also make garlic butter and use raw. Just mashed up garlic, parsley and butter whipped up together.
But do you let others know about the raw garlic in the butter? Like GG and myself who do not like raw garlic, I doubt is either one of us would want to find it on a piece of bread or toast.
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