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Old 08-02-2006, 07:04 PM   #11
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I often use garlic in a jar with olive oil. Good stuff without the fuss.

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Old 08-08-2006, 01:35 AM   #12
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Originally Posted by Bangbang
I often use garlic in a jar with olive oil. Good stuff without the fuss.
Used to love the stuff, Bang, but isn't it dangerous because of bacteria???? At the very least you should refrigerate it!

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Old 08-08-2006, 04:49 AM   #13
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Originally Posted by Mr_Dove
I eat alot of garlic. I love garlic. I must admit, however, that I don't have a ton of experience with using fresh garlic. I got tired of mincing about 8 years ago and haven't used fresh garlic in a very long time.

So, I grew a whole lot of basil this year and I decided to try my hand at making bruscetta (sp?). I added alot of garlic because the restaurant bruschetta that I've eaten has been really good with tons of garlic (i think theirs might be pickled).

The bruschetta was TERRIBLE! It took some troubleshooting to pinpoint the problem but my garlic was SPICY, HOT! Even one clove touched on my tongue had a spicy taste instead of a garlic taste. I tried a second clove from another store and had the same results.

Is there something wrong with my garlic or is fresh, uncooked garlic always yucky? Does the mere act of cooking the garlic get rid of the noxiousness?
Raw garlic, like raw onion, is "hot" to the taste. To soften the flavour, you could
a) roast it , as vyapti wisely suggested.
b) marinate it a little while with some fresh tomatoes, basil, olive oil and salt
c) fry it gently before using it on your bruschetta

As for preserving whole garlic in olive oil, that's a great idea, providing you keep everything squeaky clean.Unfortunately the scaremongers have convinced half the population that raw garlic in oil causes botulism , which is not case. hundreds and thousands of Spanish-speaking households preserve garlic like that, with no side effects, so perhaps it'd be worthwhile seeking out the original FDA warning to work out exactly what the scare was all about.
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Old 08-08-2006, 06:25 AM   #14
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GB is right...most Italians rub their olive oiled bread with a cut clove of garlic, not have the pulp present at all. There should be a hint of garlic, not an overpowering ZAP!!!
Try that and let us know your thoughts.

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