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Old 09-11-2005, 03:34 AM   #21
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Quote:
Originally Posted by AllenMI
About once a month, we do an Italian Pasta Bar at the country club I work at. I'm the lucky person that gets to work it. Basically, it's like an omellette bar, just Italian goodies with pasta and sauces that I saute together. There is also an Italian buffet.

About 6 weeks ago, we were doing one of these, when one of the waitstaff came up and told me she had just received a complaint from a lady, that I was using to much garlic, they could smell it, and were allergic to it. The waittress, my chef, and I, all agreed, that there really wasn't much we could do, as this was an ITALIAN buffet, and EVERYTHING has garlic in it.
I'll do you one better. My older brother used to manage a movie theater. A patron complained that the lobby smelled like popcorn and "What are you going to do about it?"
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Old 09-11-2005, 02:03 PM   #22
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Originally Posted by Ekim
I'll do you one better. My older brother used to manage a movie theater. A patron complained that the lobby smelled like popcorn and "What are you going to do about it?"
Give her directions to the nearest video store!

Barbara
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Old 09-11-2005, 02:08 PM   #23
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Texcin, BEWARE, if you love garlic, you'll become addicted to this and won't be able to tolerate stuff like premade "garlic bread" from grocery stores.
That is so true, htc. I love roasted garlic smeared on sourdough bread. Also, mash the roasted garlic and add to softened cream cheese. It makes a great spread for bagels, etc.
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Old 09-11-2005, 03:01 PM   #24
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I like to add roasted garlic to mashed potatoes. Since it's so soft, it would mix up into a salad dressing really well.
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Old 09-11-2005, 03:25 PM   #25
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I absolutely love roasted garlic. I haven't done this in awhile....will have to work it into this weeks meals.
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Old 09-20-2005, 12:03 PM   #26
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A tip I picked up (I think it was from Anthony Bourdain's Kitchen Confidential) is to use at least two ways of garlic preparation in your dish. For example, use roasted garlic and fresh garlic in your Caesar Salad. This will impart a certain 'complexity' and depth to your dish.
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Old 09-20-2005, 12:13 PM   #27
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Chopstix that is a great tip! another similar tip is to prep your garlic in two different ways. For example mince your garlic, but also use slices.
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Old 09-20-2005, 12:26 PM   #28
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Now that gives me an idea.... the next time I make spaghetti AOP (aglio olio & peperoncino.... which means garlic, olive oil and red pepper) I will mix in a minced roast garlic along with the garlic fried in oil... mmm, sounds good...
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Old 09-20-2005, 12:38 PM   #29
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I really subscribe to the "you can never have too much garlic theory"

I like to spred a roasted glove on thick slabs of bread all on it's own, making it into a garlic paste.
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Old 09-20-2005, 05:56 PM   #30
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Isn't it wonderful to live in a universe that contains garlic - the noble bulb?!
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