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Old 08-04-2012, 05:05 AM   #91
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Originally Posted by CWS4322 View Post
I guess I question the $ people spend on things that are frivolous. Buying pre-chopped garlic seems a bit frivolous to me. But then, I've been processing beans for hours...
i know cw & it sticks in my throat to help tesco or whoever amass another billion in profits but,sometimes when the devil drives & all that........
the criteria i apply to all of my "quick fixes"(guilty pleasures are different but are rare treats only) are:
a)has it got in it what i would make it with?
b)is it artificial additive,preservative,flavouring & colouring free?
organic would be good too!
now that i am in a position to work fewer hours/less days the quick fixes appear less & less.............
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Old 08-04-2012, 10:56 AM   #92
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I've done it for years, and I haven't died yet. I wonder about people who are too lazy to chop an onion or mince a clove of garlic. Come on people, how much work can that be?
I have done it in the past. I put about a teaspoon of vinegar in the garlic and olive oil. It helps prevent the botulism from developing by changing the ph balance.
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Old 08-04-2012, 12:23 PM   #93
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Originally Posted by Addie View Post
I have done it in the past. I put about a teaspoon of vinegar in the garlic and olive oil. It helps prevent the botulism from developing by changing the ph balance.
Good idea Addie.
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Old 08-04-2012, 12:51 PM   #94
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Originally Posted by Andy M.

I've frozen kaffir lime leaves with no issues.
I found shredded kaffir lime leaves in a jar. Other ingredients are water, salt, and citric acid. Got it in MPLS, don't recall the store, I think it was in one of the big supermarkets. I haven't tried it yet.
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Old 08-04-2012, 12:59 PM   #95
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I found shredded kaffir lime leaves in a jar. Other ingredients are water, salt, and citric acid. Got it in MPLS, don't recall the store, I think it was in one of the big supermarkets. I haven't tried it yet.
I use citric acid or vinegar when I PRE-prepare garlic.
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Old 08-04-2012, 02:23 PM   #96
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For me it also depends on if the dish hangs on the fresh taste of minced garlic or chopped onions. It is an addition or the star? Making a beef stew or mushroom soup, garlic is a flavoring, I used the quick minced garlic or even garlic powder. However, the Asian Green Beans I am cooking up tonight, the garlic is a main part of the dish, I'm buying fresh and mincing by hand.

I need to find "chili paste". I know it's red chili, just don't know more than that. I have to go by taste and appearance in trying to replicate this recipe. Going by the description on the menu.
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Old 08-04-2012, 04:03 PM   #97
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Originally Posted by CWS4322 View Post
I've done it for years, and I haven't died yet. I wonder about people who are too lazy to chop an onion or mince a clove of garlic. Come on people, how much work can that be?
What I don't like about the practice of prechopping garlic and storing it in olive oil is that you don't know the strength of what you are taking each time. Sometimes I only want a mild small clove and sometimes a big clove that has plenty of flavor. I do prefer to do them fresh as I need them. One smack with the back of the knife and the skin comes right off. Smack two and it is done. And I know what I am putting in my dish.
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Old 08-04-2012, 04:11 PM   #98
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Good idea Addie.
I read about it eons ago in an University Extension Publication.
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Old 08-04-2012, 04:14 PM   #99
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I read about it eons ago in an University Extension Publication.
Moi aussi, back in the 20's, been there done that, have the t-shirt,
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Old 08-04-2012, 07:29 PM   #100
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You guys are scaring me with the chopped garlic in EVOO. Garlic can have botulism and the EVOO makes it an anaerobic environment. Be sure to keep them in the fridge for a week or less or freeze them.
It works fine! I'm not dead, right? (?????) As often as I use garlic it doesn't last long enough to spoil, and by all means of course you refrigerate it. Or freeze it. I doubt a dish of garlic has ever lasted a week at my house.

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i guess i'm spoilt in that respect greg.bolton,being an old textile town(birthplace of samuel crompton inventor of the spinning mule that kickstarted the industrial revolution over here)has a huge asian community & that's where i work.indian,pakistani,chinese,iranian,iraqi you name it,boltons got it!!as well as the shops we've already discussed all of the supermarkets locally carry an ethnic range so fresh lemongrass,galangal,turmeric & coconut milk etc are all available.having said that when i eat at my asian friends/clients houses they use the dried spices just like us,a lot of the frozen garlic/ginger but always fresh herbs like coriander,curry leaves etc.
because of my involvement with the community i always have incense sticks & cones which i am given as presents(lovely generous people they are too) but i also buy quite a bit from a local shop.
Short story of my life is that I sold my house and moved out of state to a small town in the Southwest, and I could just not stand not being able to get every imaginable ingredient I wanted, that day!!! I gave up and I'm back here in the big bad city, smog and traffic and all. We can get anything here no matter what cuisine. In most cases I don't have to drive more than a few/several miles. Anything really exotic, they prolly got it downtown. (It's an adventure going downtown.)

Quote:
Originally Posted by CWS4322 View Post
I guess I question the $ people spend on things that are frivolous. Buying pre-chopped garlic seems a bit frivolous to me. But then, I've been processing beans for hours...
+1

They have pre-chopped garlic in all the markets. I'd rather do my own. Like I said earlier in the topic, chopping is meditation for me.

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Originally Posted by Dawgluver View Post
I found shredded kaffir lime leaves in a jar. Other ingredients are water, salt, and citric acid. Got it in MPLS, don't recall the store, I think it was in one of the big supermarkets. I haven't tried it yet.
The problem with shredded Kaffir lime leaves, they're like bay leaves, you don't eat them. They're mostly an aromatic ingredient. Most often used in curries, you push the leaves to the side of the plate. They're too tough to eat anyway. Ask me how I know.

Quote:
Originally Posted by Addie View Post
What I don't like about the practice of prechopping garlic and storing it in olive oil is that you don't know the strength of what you are taking each time. Sometimes I only want a mild small clove and sometimes a big clove that has plenty of flavor. I do prefer to do them fresh as I need them. One smack with the back of the knife and the skin comes right off. Smack two and it is done. And I know what I am putting in my dish.
You add the smallest possible amount of EVOO. It's probably 90% garlic and 10% oil. I have calibrated eyes. They know just how much the right amount of garlic is! Besides, too much garlic is never enough!

I whack the cloves to shuck them too, but I have my own idiosyncratic way of doing them. I either crush them on the cutting board with the heel of my hand, or fold my hands and crush them between both heels. I don't know why I do this but it works for me.
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